LT4009B - Method for manufacture of candy - Google Patents

Abstract

This applies to confectionery, namely the technology for the production of caramel. The boiled mass of the caramel is mixed with flax-seeds prepared in advance. The flax-seeds are dried in a temperature of 120-130 degrees Celsius, to a humidity of 2.5-3% before they are mixed, and equally distributed on the surface of the cooling table, and then the caramel mass of a temperature of 110-120 degrees Celsius is poured on them. The received mass is mixed for 25-30 seconds, till it cools down to 85-90 degrees Celsius. The flax-seeds comprise of 2.5-3% of the caramel mass. Additives can be mixed to the flax-seeds, for example - crumbs of a waffle.

Description

The invention relates to the field of technology for the manufacture of confectionery products for the food industry - the production of caramel candy.

More and more natural supplements are currently being tried which have a positive biological effect on the human body. According to the patented invention [SU 1560075; A 23 G 3/00 (07.07.1987) 3, a technology, solar, so as not to lose its biological properties,

At C, then crushed under vacuum and mixed with citric acid. They can be added to 1 different confectionery.

In the confectionery industry, this approach is being further developed with the search for new additives and technological processes. Formulations and methods have been developed for the manufacture of confectionery products for diabetics [DE 3821 374; A23G3 / 00 (18.01.1908) and DE 3821 376; A23G3 / 00 (90.01.18)) l a decaffeinated coffee, milk and cream coffee is added to the recipe and the resulting mass is boiled. The invention provides that these additives may be added to 1 candy filling.

Many caramel preparation and cooking technologies are known, their processes are similar or completely identical [Lithuanian state standard 6477-88]. The general process of the technology is as follows: some additives are crushed, others are extracted from natural products and added to the caramel mass, which is then boiled at 125-140 ° C. During cooking, the additives lose some of their biological properties.

The closest analogue to the process of making caramel casings is described in the patented invention [US 5,023,098; A23G3 / 00 (11.06.1991)]. In this case, sucrose, glucose, lactose, starch,

I o o Hydrolyzates, Water and Rare Additives. The caramel is boiled at 140-160 ° C.

The object of the present invention is to improve the appearance of the caramel sweets and to give them a crispness, so that when the caramel has cooled down to 100-140 ^° C, bubbles of inert gas are added to it under a certain pressure. Those ^: bubbles look like grains.

All the caramel production methods mentioned here have the disadvantage that caramel additives, when cooked in bulk and at high temperature, lose not only some of their biological properties, but also their flavor and spices.

The present invention overcomes the aforementioned disadvantages because, according to the new technology, the additives are added in one caramel mass which has already been cooked, without being subjected to high temperatures and retaining all the nutritional and biological properties,

According to the invented technology, the main accessory is flaxseed. Before mixing, they are dried at 120-130 ° C to 200 ° C

2.5 - 3 / humidity, then cools to 35 - 30 ° C and mix 1 caramel mass on the cooling table.

Spread the linseed on a cooling table in a smooth layer and fill it with caramel at a temperature of 110 - 120 ° C. The linseed is 2.5-3 / o

from caramel mass. Stir until cool to 85-90 ° C. Cools the table while stirring.

According to the present invention, the linseed may be mixed with other additives, such as nuts or wafers. Caramel can be added to properly prepared Various plant seeds and other nutritional supplements.

Detailed explanation of realization of caramel production method,

There are three main stages of caramel production: preparation of linseed, boiling of caramel and mixing and shaping of linseed. At each stage, the technological processes are carried out in a specific order and mode.

This is explained in more detail below.

Flaxseed, removes crumbs and other impurities, o

it is then dried at a temperature of 120 to 130 ° C to W = 2.5 - 3 / humidity and cooled to a temperature of 25 to 30 ° C. Spread the prepared linseed evenly on the cooling table. They must have a mass

2,5 - 3 / caramel mass to be added. When the seeds are less than 2.5 / l need a biological effect, and when too much, a pungent spice is felt.

Caramel is prepared according to a unified, technology.

The caramel mixture (syrup) prepared according to the recipe is boiled in a column at 130 - 140 ° C. Boiled caramel enters the vacuum chamber where it evaporates moisture, then pours portions onto the cooling table and mixes vigorously until cooled to 85-90 ° C. Mix by bending the cooled caramel mass off the table

Inside. When cooled to this temperature, the caramel becomes plastic and is suitable for shaping the product. During cooling and mixing, the sucrose crystalline crystalline 1 is produced. Ideal for mixing on a metal table moisture and watching to prevent the table from rustling.

o

Next, from the temperature of 85 - 95 C caramel mass with linseed additives, according to the chosen technology is formed candy.

A general example of the production of caramel shells is given in the table below, which is the approximate amount of material needed to produce one ton of caramel.

table

The title General quantities in s W, Z Dry matter Z weight

sugar 330 0.15 99.85 329.5 Icing sugar 360 0.15 99.85 359.46 Sugar syrup 286 19-25 81-75 231-214 Linseed 34 2.5-3 97-97.5 32.98-33.15 Coffee powder 45 5 95.00 42.75 Oil 0.12 - 100.00 0.12 Parai inas 0.12 - 100.00 0.12 Vanilla essence 0.83 100.00 - 0.83

1056.07

996.76-979.93

Seeds are spread on a cooling rack in an even layer of 0.25 kg (250 g), topped with 8 to 12 kg of Karaoke at 110 to 120 ° C and stirred for 25 to 30 seconds until cooled to 85 to 90 ° C.

The processed caramel is processed in further technological operations and the table is prepared for a new mixing cycle. The mixing cycles are repeated every

1.5 - 2.5 minutes.

The total yield of caramel is about 1053 - 1051 kg.

The following are examples of caramel production in marginal technological modes.

- example (lowest temperature)

The flaxseed is dried at 120 ° C to W = 3Z, humidity, and then spread on a cooling rack in an even layer of 250 grams. The layer is filled with 8-12 kg of caramel at 110 ° C. repeated every 1.5 - 2 minutes.

the table shows the material consumption and the caramel yield.

Cycle Table

The title General ki eki š XX Dry matter X Weight g sugar 330 0.15 99, 85 329.5 Icing sugar 360 0.15 99.85 359.46 Sugar syrup 286 19th 81 231.66 Linseed 34 3.0 97.0 32.98 Coffee powder 45 5 95.00 42.75 Aa 1ie you 0.12 0.12 Paraffin wax 0, 12 0, 12 Vanilla essence 0.83 0.83

1056.07 997.42

Caramel yield 1052.6 kg.

Example 2 (average temperature)

The seeds are dried at 125 ° C to W = 2.8X.

moisture. Boiled caramel mass temperature 115 ° C. Material costs are given in Table 3, Table

The title General quantity w _; x Dry matter Z Weight g sugar 330 0.15 99.85 329.5 Icing sugar 360 0.15 99.85 359.46 Sugar syrup 286 22.0 78 223.08 Linseed 34 2.8 97.2 33.05 Coffee powder 45 5 95.00 42.75 Oil 0.12 - 100.00 0, 12 Paraffin wax 0.12 - 100.00 0, 12 Vanilla essence 0.83 - 100.00 0.83 1056.07 988.86

Caramel yield 1052.4 kg,

- example (highest temperature)

The seeds are dried at 130 ° C to a moisture content of W = 2.5X. The temperature of the boiled caramel is 120 ° C.

table

The title General KieKis w / z Dry matter Z weight g Sugar 330 0.15 99.85 329.5 Icing sugar 360 0.15 99, 85 359.46 Sugar syrup 286 25.0 , 75.0 214.50 Linseed 34 2.5 97.5 33.15 Coffee powder 45 5.0 95.00 42.75 Al ie you 0.12 0.12 Paraffin wax 0.12 0, 12 Vanilla essence 0.83 0.83 1056.07 980.43

Caramel yield - 1051.8 Kg,

Blended with additives Caramel acquires a new distinctive brand appearance and taste, so that dragee-type products are considered as brand new products.

Linseed additives not only give Caramel a specific spice but also have a beneficial biological effect on the human body.

Claims (6)

Definition of the Invention 1. A method of making caramel by caramel mass preparation, boiling and cooling operations, comprising boiling the caramel mass on a cooling table with pre-prepared additives having active biological and nutritional properties. 2. A method as claimed in claim 1, wherein the caramel additive is flaxseed. 3. The method of Claims 1 and 2, wherein the flaxseed is 120 At 30 C, dries iKi at 2.5 - 3Z humidity, then spread evenly on a cooling rack, filling Caramel at 110 - 120 ° C and mix for 25 - 30 secs until mass is cooled to iKi 85 2.5 * 3Z Caramel mass, 4. The process of claims 1-3, 90 C; The linseed must consist of, such that Caramel with accessories is mixed on the table with a cooled surface. 5. A method according to any of claims 3 to 4, wherein other additives are added to the linseed, such as walnut or wafers. 6, The method of claim 5, wherein i Caramel is mixed with nuts, waffles and other additives.