RU2337565C2 - Composition and method of manufacturing candies based on aerated mass such as nougat - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: composition contains following ingredients taken in the specified ratio: sand sugar, treacle, dry egg protein, flavouring substances and additionally milk protein, table salt, sorbitol, vanillin and water; coating chocolate and praline mass semi-finished product are used as flavouring substances. Praline mass semi-finished product contains lecithin, fat component, malt extract, dry skimmed milk, lactose, milk whey and sugar powder. Praline mass semi-finished product contains also lecithin, vegetable fat, malt extract, flavour "Chocolate", sugar powder and cacao-powder. Praline mass semi-finished product can additionally contain puffed rice or ground almond kernels in the amount of 6.02-7.64 wt % of total components weight. Production of aerated mass involves preparing connecting mixture by mixing and beating up preboiled sugar-treacle syrup with prepared whipping agent. The whipping agent contains egg protein, vanillin, water and treacle. Then candy mass is produced by mixing connecting mixture and flavouring substances. Candies are formed and glazed. Prior to boiling sugar-treacle syrup is enriched with sorbitol and table salt and then it is boiled up to the temperature of 123-127° and solids content of 92-94%. The connecting mixture is produced in turbomixer heated with water 85-90°C hot by mixing and simultaneous beating up of the obtained sugar-treacle syrup and whipping agent. The candy mass is produced by mixing the connecting mixture and flavouring substances. Milk protein in the proportion of 1:1 to the egg protein can be additionally introduced when preparing whipping agent.

EFFECT: improved quality characteristics and expanding candies range.

6 cl, 3 tbl, 10 ex

Description

The invention relates to food confectionery industry, and in particular to compositions and methods for the production of sweets based on mass containing foaming raw materials.

A known method of manufacturing products such as nut nougat, including boiling sugar and syrup, knocking down protein, adding syrup to knocked down protein, knocking down the resulting mass, introducing into the mass of flavoring and aromatic substances ("Technological instructions for the production of oriental sweets". M., VNIIKP, 1992, p. 63).

At the same time, sugar-syrup syrup is introduced in two doses, namely, without stopping churning, 25-33 wt.% Of the syrup provided by the formulation, boiled to a temperature of 114-124 ° С and cooled to a temperature of 100 ° С, is introduced into the protein. After 3-5 minutes, make the rest of the syrup, boiled to a temperature of 122-130 ° C. The whipping process is carried out until the formation of lush foam, after which, depending on the formulation, it is mixed with various additives (walnut, almonds, dried apricots, candied fruit, etc.).

A known method of preparing whipped air mass, comprising the preparation of a whipped composition containing 20-30 wt.% Glucose syrup, 3-8 wt.% Dextrose, 30-50 wt.% Sugar, 2-3 wt.% Egg albumin, 25-35 wt.% water and 0.06-0.08 wt.% potassium alum (E522). The preparation of the specified whipped composition includes the stage of preparation of the syrup, the stage of preparation of the protein solution, as well as the stage of mixing the syrup and protein solution and whipping the resulting mixture. The stages of preparation of the syrup and protein solution are usually carried out in parallel (RU 2201084, 7 A21D 13/08, A23G 3/00).

The whipped mass obtained in this way has a very delicate texture of whipped cream, but at the same time has the stability of the soufflé. However, its mass retains its stability and does not spread only on a solid substrate (for example, cookies). Moreover, to improve the formability, aluminum alum is introduced into the mass. Therefore, it is not possible to produce sweets from such a mass due to insufficiently high quality indicators of the mass and its properties.

A known method for the production of sweets based on whipped masses such as nougat, involving the preparation of sugar syrup (0.5 parts molasses per 1 part sugar) with a solids content of 87-88% and a boiling point of 115-116 ° C, knocking down egg white, adding 1/3 of the obtained syrup for whipped proteins in a whipping machine, boiling the rest of the syrup to a dry matter content of 90-92% at a boiling point of 120-122 ° C, adding it with a thin stream to the whipping machine and mixing the whole mixture for 10-15 minutes, adding sugar dry starch, as well as spices and flavors ( "Technology of confectionery" ./ Edited by prof. M. Marshalkin GA, Food Industry, 1978 s.132-133).

However, the known method of obtaining products such as nougat, quite time-consuming due to the multi-stage process. Moreover, sweets obtained from the indicated mass have insufficient consumer properties, due to the high viscosity and density of the structure, due to the use of starch in the mass composition, which together with icing sugar fills the smallest cells formed during churning, thereby increasing the mass density and viscosity due to the partial formation of starch paste when hot syrup is added.

Products based on such masses and obtained in this way have a short shelf life due to the rapid loss of moisture and sugaring of the bodies with the formation of a coarse-crystalline and densified structure.

The objective of the invention in part of the method is to create a method for the production of sweets based on whipped masses such as nougat with improved quality characteristics and with an extended shelf life.

The technical result of the invention in the field of the method is to simplify the process and improve the quality of products by imparting a softer homogeneous plastic structure with improved shape-holding properties and an extended shelf life of sweets, as well as expanding the range of sweets based on knocked-down nougat masses.

This is achieved by the fact that a method for the production of sweets based on whipped masses such as nougat, in which a connecting mixture is prepared by mixing and whipping pre-boiled sugar syrup with a prepared whipping agent, including egg white, and then a candy mass is made by mixing the connecting mixture with flavors , form sweets and glaze according to the invention before boiling the sugar syrup syrup; sorbitol and food salt are added to it and boil the mixture to a temperature of 123-127 ° C and a solids content of 92-94%, when preparing the whipping agent, vanillin, water and molasses are additionally introduced into it, the connection mixture is obtained in turbomix, heated with water at a temperature of 85-90 ° C by mixing and simultaneous churning of the resulting syrup and syrup, the preparation of the candy mass is carried out by mixing the resulting compound mixture with flavors, which use pre-cooked prefabricated mass of pral no.

Moreover, in the method, when preparing a whipped agent, it is possible to additionally introduce milk protein in the ratio to egg protein as 1: 1.

The inventive method for producing sweets based on whipped masses of the nougat type differs from the known ones in that for the preparation of the connecting mixture an aqueous solution containing a mixture of dry egg protein, as well as molasses and vanillin is used as a whipping agent. When dry egg white interacts with water, its filamentary structure is restored, which at high temperatures loses its properties to form a large volume of whipped mass. Adding molasses to the aqueous solution allows to increase the volume of the whipped mass when knocking, as well as improve the structure of the resulting foam and increase its resistance.

Also, upon receipt of a whipped agent, it is possible to administer milk protein in equal amounts with dry egg white protein, which has a structure-forming ability and in combination with egg white strengthens its whipped foam. Moreover, milk protein is significantly more resistant to temperature influences, which makes it possible to use boiled syrup with a higher temperature (123-127 ° С) to obtain a connecting mixture, excluding the stage of cooling of the syrup, and mixing it with a knocked-down agent in one stage. Moreover, the higher the temperature of the syrup, the lower its humidity and its viscosity, the better the resistance of the foam of the connecting mass and the longer the shelf life of the finished product. Also, the use of milk protein allows you to reduce egg white in the recipe, without affecting the taste of the products.

Another difference of the proposed method is the mixing of the connecting mixture with flavoring and aromatic additives, which are used in the form of a pre-cooked semi-finished praline. Moreover, the praline upon receipt (according to TI No. 01-40-2000) is subjected to grinding in rollers and acquires a plastic strength of 31100 dyne / cm ² (according to Rebinder), due to which, when mixed with the connecting mixture, a soft plastic mass such as nougat with an improved structure is obtained, what does not happen with a separate compounding of the prescription components with the connecting mixture. Moreover, the sorbitol contained in the syrup has the ability to retain internal moisture, which, upon receipt of the connecting mixture by churning, adsorb this moisture on the particles of the resulting foam, which allows to improve the mixing process of the whipped mass with pre-cooked semi-finished praline and to get very fluffy with stable foam and a large volume of candy mass like nougat, thereby improving the structure and plasticity of the candy mass as a whole. The optimal praline content is the amount of 6-50 wt.%. With an increase in the content of praline or a decrease in its quantity, the structure of the candy mass is disrupted and its formation is difficult, which leads to unfavorable quality indicators of the finished sweets.

Known compositions of products such as nougat, including egg whites, sugar, molasses in a ratio of 0.5 parts molasses to 1 part sugar, honey, powdered sugar, corn starch, flavoring and aromatic substances ("Confectionery Technology" ./ Edited by Prof. Marshalkin G.A. M., Food Industry, 1978, p.132-133).

The composition of the product known as nut nougat is known, including granulated sugar, starch syrup, natural honey, egg whites, vanilla flavor, premium wheat flour, roasted hazelnut kernel ("Technological instructions for the production of oriental sweets." M., VNIIKP, 1992, p. 63).

The disadvantages include insufficiently good consumer properties due to the high viscosity and density of the structure due to the content of components such as honey and corn starch.

Known composition of lemon nougat, including granulated sugar, molasses, egg white, dried apricots or raisins, dried almonds, premium flour for cutting, lemon oil, yellow paint ("Technologies and recipes in the confectionery industry." Directory confectionery production technologist, t. 1 , p.20-21).

A well-known product has an original taste due to the content of solid inclusions, such as dried apricots, raisins, nuts, but not well formed.

The objective of the invention in terms of composition is to create a composition of sweets based on whipped masses such as nougat, expanding the range of sweets for this purpose with improved quality characteristics and an extended shelf life.

The technical result of the claimed invention in the field of composition is:

- improving the quality of the finished product by imparting a softer homogeneous plastic structure with improved form-holding properties;

- improvement of organoleptic properties;

- increase the shelf life (up to 180 days);

- expansion of the range.

The technical result in terms of the composition is achieved by the fact that the composition for the production of sweets based on whipped masses such as nougat made according to the method of claim 1, containing granulated sugar, molasses, egg white protein and flavoring agents according to the invention, it additionally contains milk protein, salt food, sorbitol, vanillin and water, and as flavoring agents, the composition contains chocolate-milk glaze and semi-finished mass of praline, with the following ratios in wt.%:

Granulated sugar 9.22-28.96 Syrup 6.57-26.86 Dry egg white 0.15-0.94 Sorbitol 0.26-1.03 Salt 0.19-0.21 Water 4.44-14.42 Vanillin 0.02-0.15 Prefabricated Praline Mass 6.00-50.00 Chocolate Milk Glaze rest

The composition of the semi-finished product of the praline mass may contain lecithin, a fat component, malt extract, skimmed milk powder, lactose, whey and powdered sugar, in the following proportions in wt.%:

Vegetable fat 40.12-43.05 Milk whey 11.12-14.55 Skimmed milk powder 11.12-14.55 Lactose 2.78-4.48 Malt extract 2.46-4.67 Lecithin 0.83-1.02 Flavor "butter" 0.12 Powdered sugar rest

The composition of the semi-finished mass of praline may contain lecithin, vegetable fat, malt extract, Chocolate flavoring, powdered sugar and cocoa powder in the following ratios of components in wt.%:

Cocoa powder 25.62-30.14 Vegetable fat 39.78-42.02 Malt extract 3.67-4.67 Lecithin 0.94-1.02 Fragrance "Chocolate" 0.12 Powdered sugar rest

Moreover, the composition may additionally contain air rice or almond kernels in the amount of 6.02-7.64 wt.% Of the total weight of the components.

The difference between the claimed composition from the known is the content of the components and their quantitative value. Moreover, the claimed composition differs from the known compositions of this type in that the composition additionally contains sorbitol, food salt, vanillin and flavoring substances. Moreover, the flavoring substances are contained in the mass in the form of a semi-finished mass of praline. The mass obtained by the claimed composition has a soft uniform plastic structure. The sorbitol content in the mass slows down crystallization and retains moisture well, thereby giving the mass softness and plasticity, which allows the mass to be easily knocked down and molded into finished products.

Also, the mass may additionally contain milk protein in proportion to dry egg white, as 1: 1. Milk protein has structure-forming properties and well strengthens the frame of the product during molding. Also, the use of milk protein in the composition allows you to reduce the amount of egg white without compromising the quality of the products obtained.

The introduction of flavoring substances in the form of a semi-finished product of praline mass containing such components as vegetable fat, malt extract, lecithin allows to obtain a well plastic and homogeneous mass. Moreover, the use of praline masses obtained from different recipe components will expand the range of candy products of this type, as well as improve the quality of products, since in the manufacture of semi-finished praline mass, the components are processed, for example, after mixing the components in the production of semi-finished praline mass, it is rubbed, as a result, the prescription composition already contains flavoring substances, not in the form of separate components, but in a crushed, plastic mass in the form of a semi-finished product Alin.

The compositions for the preparation of sweets are given in table 1. The compositions for the preparation of semi-finished praline masses are given in table.2. The preparation of sweets is shown in examples 1-6. Organoleptic characteristics are given in table.3.

Table 1 No. Components Compositions, in% Prototype one 2 3 four 5 6 7 8 9 10 one Syrup 26.86 8.59 23.67 6.57 7.59 6.67 25.31 26.56 10.62 10.62 25.52 2 Dry egg white 0.92 0.15 0.47 0.3 0.15 0.30 0.94 0.47 0.20 0.40 3.40 3 Milk protein - 0.15 0.47 - 0.15 - - 0.47 0.20 - - four Sorbitol 0.91 0.34 1,03 0.34 0.34 0.34 1.00 1,03 0.26 0.26 - 5 Food salt 0.19 0.21 0.21 0.21 0.19 0.19 0.21 0.19 0.19 0.19 - 6 Vanillin 0.15 0.13 0.15 0.13 0.13 0.13 0.02 0.02 0.02 0.02 - 7 Water 14.42 5.44 12.78 4.44 4.44 4.44 12.78 13.98 6.04 6.04 - 8 Prefabricated praline mass according to - - - - - table 2: composition - 1 6.00 - - 50,0 - - Composition - 2 - 50,0 - - - 50,0 Composition - 3 - - 6.00 - 50,0 - Prefabricated praline mass according to table 2: composition-4 10.72 fifty Composition - 5 6.00 Composition - 6 fifty 9 Kernel Almond Kernel - - 6.02 - - 7.63 - - - - 8.51 10 Rice rice - - - 7.63 6.77 - - - - - eleven Chocolate Milk Glaze 24.82 24.36 24.34 20.02 21.02 21.02 21.18 22.32 21.18 21.18 - 12 Granulated sugar 25.73 10.63 24.86 10.36 9.22 9.28 27.84 28.96 11.29 11.29 51.06 13 Lemon oil - - - - - - - - - - 0,03 fourteen Dried apricots - - - - - - - - - - 6.38 fifteen Wheat flour - - - - - - - - - - 5.10

table 2 No. Components Compositions, in wt.% one 2 3 four 5 6 one Vegetable fat 39.78 42.02 41.05 40.12 41.42 43.05 2 Milk whey - - - 14.55 11.12 11.12 3 Skimmed milk powder - - - 14.55 11.12 11.12 four Lactose - - - 2.78 4.48 3.89 5 Malt extract 4.67 3.92 3.67 4.67 3.56 2.46 6 Lecithin 1,02 1,02 0.94 0.83 1,02 1,02 7 Flavor "butter" - - - 0.01 0.01 0.01 8 Cocoa powder 25.62 30.14 26.31 - - - 9 Fragrance "Chocolate" 0.12 0.12 0.12 - - - 10 Powdered sugar 28.79 22.78 27.91 22.49 27.27 27.33

Table 3 Name of indicator Confectionery Feature Taste and smell It has a delicate and harmonious taste of the combination of whipped slightly viscous mass with enhanced melting chocolate flavor and the corresponding additives - rice or nut The form Rectangular, well molded Surface The surface of chocolate, or chocolate glaze, even with a uniform layer Color Brown or white, shiny, matching the color of chocolate glaze Structure and Consistency Soft, tender, when chewing forms a sensation of viscosity, with the content of rice air viscosity of the product increases Shelf life 180 days

A method for the production of sweets based on whipped masses such as nougat is illustrated as follows.

In a sugar-syrup syrup made from granulated sugar, molasses is introduced into a prescription amount of sorbitol and edible salt, then the mixture is boiled to a solids content of 92-94% at a temperature of 123-127 ° C. In parallel with boiling sugar-syrup syrup, a whipping agent is prepared by mixing egg white with dry, vanillin and water. The mixture is kneaded, molasses is introduced, after which the resulting mass is kneaded before the solids content in the mixture is 58-65%. Then, the sugar-syrup syrup with the whipping agent is loaded into a turbomix heated with water at a temperature of 85-90 ° C and the mixture is churned for 100-210 seconds at an air pressure of 2.5-3.5 bar. The finished mixture has a density of 0.3-0.45 kg / cm ³ . The resulting mass is discharged and fed into the mixing machine together with pre-cooked according to the recipe according to TI No. 01-40-2000 "Technological instructions for the production of semi-finished confectionery masses", the mass of semi-finished praline and mixed thoroughly for 1-1.5 minutes until uniform masses. Then the mass is fed to molding, cooling and cutting to obtain finished products, after which the products are glazed.

For the production of sweets based on whipped masses such as nougat, the following raw materials are used:

granulated sugar GOST 21-94; starch syrup - GOST R 52 060-2003;

egg white GOST 30363-96, SanPiN 2.3.2. 1078-01; milk protein SanPiN 2.3.2. 1078-01; sorbitol - SanPiN 2.3.2. 1078-01; sunflower lecetin or phospholipids TU 9146-006-00371185-93; malt extract TU 9184-489-05031531-97; vegetable fat GOST 28414-89; food table salt GOST 13830-34; vanillin GOST 16599-71; chocolate icing OST 10-093-87; powdered sugar GOST 21-94; rice rice TU 9196-003-12067021-2001; walnut kernel almonds grains GOST 16831-71; drinking water GOST R51232-98; Flavors SanPiN 2.3.2. 1078-01.

A method of manufacturing sweets is illustrated by the examples.

Example 1. For the production of candy mass, components are used according to composition 1. Table 1.

In the sugar-syrup syrup prepared from 306.21 kg (25.73 wt.%) Granulated sugar and 226.40 kg (24.68 wt.%) Molasses, a prescription amount of 11.25 kg (0.91 wt. %) sorbitol, 2.24 kg (0.19 wt.%) food salt and 115.03 kg (11.64 wt.%) water, then the mixture is boiled to a solids content of 92 wt.% at a temperature of 123 ° C . In parallel with the boiling of sugar-syrup syrup, a whipped agent is prepared by mixing 10.93 kg (0.92 wt.%) Dry egg white, 1.95 kg (0.15 wt.%) Vanillin and 19.99 kg (2.78 wt. .%) water. The mixture is kneaded and injected 19.99 kg (2.18 wt.%) Molasses, after which the resulting mass is kneaded before the solids content in the mixture is 58%. Then the sugar-syrup syrup with the whipping agent is loaded into turbomix, heated with water at a temperature of 85 ° C and the mixture is knocked down for 100 seconds at an air pressure of 2.5 bar. The finished mass has a density of 0.3 kg / cm ³ . The resulting mass is unloaded and fed into the mixing machine together with the previously prepared mass in the amount of 56.74 kg (6.00 wt.%) Of the semi-finished praline.

Semi-finished praline mass is prepared on the basis of cocoa powder according to the recipe according to TI No. 01-40-2000 "Technological instruction for the production of semi-finished confectionery masses", by mixing the recipe components to obtain a homogeneous mass in the melanger, at a temperature of 45 ° C for 15-20 minutes. The recipe components are taken according to the composition 1 of table 2, namely 47.68 kg (39.78 wt.%) Vegetable fat, 30.70 kg (25.62 wt.%) Cocoa powder, 5.60 kg (4 , 67 wt.%) Malt extract, 1.23 kg (1.02 wt.%) Lecetin, 0.14 kg (0.12 wt.%). The flavoring "Chocolate" and 34.48 kg (28.79 wt.%) Powdered sugar. The resulting homogeneous mass is fed for grinding to a five-roll mill. The finished ground mass of the semi-finished praline after the cooling and tracking step is mixed with the joint mixture. Then the mass is fed to molding, cooling and cutting to obtain finished products, after which the products are glazed. For glazing, 296.55 kg (24.82% by weight) of milk chocolate is used. The candy has a gentle lush, viscous mass of soft nougat, the color of cocoa.

Example 2. The preparation of the mass is carried out analogously to example 1. To do this, use the components in an amount according to composition 2, table 1. While sugar syrup with sorbitol is boiled to a solids content of 94% at a temperature of 127 ° C. In the preparation of the whipped agent, 0.15 wt.% Dry egg protein and 0.15 wt.% Milk protein and 2.78 wt.% Water are used. Sugar-syrup syrup with a whipping agent is loaded into a turbomix heated with water at a temperature of 90 ° C and the mixture is churned for 150 seconds at an air pressure of 3.5 bar. The finished mass has a density of 0.45 kg / cm ³ .

The resulting mass is unloaded and fed into the mixing machine together with the previously prepared mass in the amount of 472.83 kg (50.00 wt.%) Of the semi-finished praline based on cocoa powder. Moreover, for the production of pralines, components are used in an amount according to composition 2, table 2. For glazing, 291.05 kg (24.36 wt.%) Of chocolate-milk glaze is used. The candy has a soft, fluffy, slightly viscous consistency of a mass of soft nougat, the color of cocoa.

Example 3. The preparation of the mass is carried out analogously to example 1. In this case, components of composition 3 are used, table 1. At the same time, sugar-syrup syrup with sorbitol is boiled to a solids content of 94% at a temperature of 125 ° C. Upon receipt of the whipped agent, 0.47 wt.% Dry egg protein and 0.47 wt.% Milk protein are used. Sugar-syrup syrup with a knocking agent is loaded into a turbomix heated with water at a temperature of 85 ° C and the mixture is knocked down for 200 seconds at an air pressure of 2.5 bar. The finished mass has a density of 0.45 kg / cm ³ .

The resulting mass is unloaded and fed into the mixer together with the pre-cooked mass in the amount of 56.74 kg (6.00 wt.%) Semi-finished praline and 55.21 kg (6.02 wt.%) Walnut kernel almonds. At the same time, components are used for the production of pralines according to composition 2, table 2. For glazing, 291.05 kg (24.36 wt.%) Of chocolate-milk glaze is used. The candy has a soft, delicate consistency of cocoa color, when you chew it tastes like a nut, the particles of which are as if enveloped with a whipped viscous mass.

Example 4. The preparation of the mass is carried out analogously to example 1. In this case, components of composition 4 are used, table 1. At the same time, sugar-syrup syrup with sorbitol is boiled to a solids content of 92% at a temperature of 127 ° C. In the preparation of the whipped agent, 0.3 wt.% Egg dry protein was used. Sugar-syrup syrup with a knocking agent is loaded into turbomix, heated with water at a temperature of 90 ° C and the mixture is knocked down for 200 seconds at an air pressure of 2.5 bar. The finished mass has a density of 0.4 kg / cm ³ .

The resulting mass is unloaded and fed into the mixing machine together with the previously prepared mass in the amount of 472.83 kg (50.00 wt.%) Semi-finished praline based on cocoa powder and 69.98 kg (7.63 wt.%) Air rice. Moreover, for the production of pralines, components are used in an amount according to composition 1, table 2. For glazing use 239.19 kg (20.02 wt.%) Chocolate milk glaze. The candy has a viscous consistency, air rice, enveloped in a whipped mass, as it were, forms a mass with balloons, which acquire viscous chewing properties.

Example 5. The preparation of the mass is carried out analogously to example 1. In this case, components of composition 5 are used, table 1. While sugar syrup with sorbitol is boiled to a solids content of 94 wt.% At a temperature of 127 ° C. In the preparation of the whipped agent, 0.15 wt.% Dry egg protein and 0.15 milk protein were used. Sugar-syrup syrup with a knocking agent is loaded into a turbomix heated with water at a temperature of 90 ° C, and the mixture is knocked down for 200 seconds at an air pressure of 2.5 bar. The finished mass has a density of 0.4 kg / cm ³ .

The resulting mass is unloaded and fed into the mixing machine together with the previously prepared mass in the amount of 472.83 kg (50.00 wt.%) Of the semi-finished praline and (6.77 wt.%) Air rice. Moreover, for the production of pralines based on cocoa powder, components are used in an amount according to composition 2, table 2. For glazing use 21,02 wt.% Chocolate milk glaze. The candy has a viscous consistency, rice rice, enveloped in a whipped mass, as it were, forms a mass with balloons, which acquire viscous and chewing properties.

Example 6. Preparation of the mass is carried out analogously to example 1. In this case, components of composition 6 are used, table 1. At the same time, sugar-syrup syrup with sorbitol is boiled to a solids content of 92% at a temperature of 123 ° C. In the preparation of the whipped agent, 0.3 wt.% Egg dry protein was used. Sugar-syrup syrup with a knocking agent is loaded into a turbomix heated with water at a temperature of 85 ° C, and the mixture is knocked down for 100 seconds at an air pressure of 2.5 bar. The finished mass has a density of 0.35 kg / cm ³ .

The resulting mass is unloaded and fed into the mixing machine together with a pre-cooked mass in the amount of 472.83 kg (50.00 wt.%) Of the semi-finished praline and (7.63 wt.%) Kernels of almond kernels. Moreover, for the production of pralines based on cocoa powder, components are used according to composition 2, table 2. For glazing use 21,02 wt.% Chocolate milk glaze. The candy has a soft, slightly viscous texture interspersed with walnut.

Example 7. For the production of sweets using components according to the composition 7. table.1.

In sugar syrup prepared from 330.05 kg (27.84 wt.%) Granulated sugar and 255.19 kg (21.52 wt.%) Molasses, a prescription amount of 11.87 kg (1.00 wt. %) sorbitol and 2.49 kg (0.21 wt.%) food salt and 129.44 kg (10.92 wt.%) water, then the mixture is boiled to a solids content of 92% at a temperature of 123 ° C. In parallel with boiling the sugar-syrup syrup, a whipped agent is prepared by mixing 11.22 kg (0.94 wt.%) Dry egg white, 0.24 kg (0.02 wt.%) Vanillin and 18.50 kg (1.86 wt. .%) water. The mixture is kneaded and 48.36 kg (3.79 wt.%) Molasses are introduced, after which the resulting mass is kneaded before the solids content in the mixture is 58%. Then the sugar-syrup syrup with the whipping agent is loaded into turbomix, heated with water at a temperature of 85 ° C and the mixture is churned for 150 seconds at an air pressure of 2.5 bar. The finished mass has a density of 0.35 kg / cm ³ . The resulting mass is unloaded in quantity and fed into the mixing machine together with the previously prepared mass in the amount of 127.08 kg (10.72 wt.%) Of the prefabricated praline.

Semi-finished praline mass is prepared on the basis of milk components according to the recipe according to TI No. 01-40-2000 "Technological instruction for the production of semi-finished confectionery masses", by mixing the recipe components of composition 4, Table 2, until a homogeneous mass is obtained in the melange, at a temperature of 45 ° C for 15-20 minutes. The prescription components are taken according to composition 4, table 2, namely 48.09 kg (40.12 wt.%) Vegetable fat, 174.6 kg (14.55 wt.%) Dry whey milk, 174.6 kg ( 14.55 wt.%) Skimmed milk powder, 33.36 kg (2.78 wt.%) Lactose, 5.60 kg (4.67 wt.%) Malt extract, 1.00 kg (0.83 wt. %) lecithin, 0.01 kg (0.01 wt.%). The flavoring "Chocolate" and 26.93 kg (22.49 wt.%) Powdered sugar. The resulting homogeneous mass is fed for grinding to a five-roll mill. The finished ground mass of the semi-finished praline after the cooling and tracking step is mixed with the joint mixture. Then the mass is fed to molding, cooling and cutting to obtain finished products, after which the products are glazed. For glazing, 251.26 kg (21.18 wt.%) Of chocolate-milk glaze is used. The candy has a delicate white slightly viscous mass such as soft nougat.

Example 8. The preparation of the mass is carried out analogously to example 7. In this case, the components of composition 8 are used, table 1. While sugar-syrup syrup with sorbitol is boiled to a solids content of 92 wt.% At a temperature of 123 ° C. In the preparation of the whipped agent, 0.47 wt.% Dry egg protein and 0.47 wt.% Milk protein were used. Sugar-syrup syrup with a knocking agent is loaded into a turbomix heated with water at a temperature of 85 ° C, and the mixture is knocked down for 100 seconds at an air pressure of 2.5 bar. The finished mass has a density of 0.30 kg / cm ³ .

The resulting mass is unloaded and fed into the mixing machine together with the previously prepared mass in the amount of 56.74 kg (6.00 wt.%) Of the semi-finished praline. Moreover, for the production of pralines based on milk components, components are used in an amount according to composition 5, table 2. For glazing use 21,02 wt.% Chocolate milk glaze. The candy has a viscous soft texture like a white nougat. For glazing use 22.32 wt.% Chocolate milk glaze.

Example 9. The preparation of the mass is carried out analogously to example 7. In this case, components of composition 9 are used, table 1. In this case, the sugar-syrup syrup with sorbitol is boiled to a solids content of 94 wt.% At a temperature of 127 ° C. In the preparation of the whipped agent, 0.20 wt.% Dry egg protein and 0.20 wt.% Milk protein were used. Sugar-syrup syrup with a knocking agent is loaded into a turbomix heated with water at a temperature of 90 ° C, and the mixture is knocked down for 150 seconds at an air pressure of 3.5 bar. The finished mass has a density of 0.45 kg / cm ³ .

The resulting mass is unloaded and fed into the mixing machine together with the previously prepared mass in the amount of 472.83 kg (50.00 wt.%) Of the semi-finished praline. In this case, for the production of pralines based on milk components, components are used in an amount according to composition 6, table 2. For glazing use of 21.18 wt.% Chocolate milk glaze. The candy has a slightly viscous soft texture like a white nougat.

Example 10. The preparation of the mass is carried out analogously to example 7. In this case, components of composition 10 are used, table 1. While sugar-syrup syrup with sorbitol is boiled to a solids content of 94 wt.% At a temperature of 127 ° C. In the preparation of the whipped agent, 0.40 wt.% Egg dry protein was used. Sugar-syrup syrup with a whipping agent is loaded into a turbomix heated with water at a temperature of 85 ° C, and the mixture is churned for 200 seconds at an air pressure of 2.5 bar. The finished mass has a density of 0.40 kg / cm ³ .

The resulting mass is unloaded and fed into the mixing machine together with the previously prepared mass in the amount of 472.83 kg (50.00 wt.%) Of the semi-finished praline. Moreover, for the production of pralines based on milk components, components are used in an amount according to composition 4, table 2. For glazing use of 21.18 wt.% Chocolate milk glaze. Molded sweets have a soft, slightly viscous consistency like nougat, white.

Thus, the obtained sweets from the whipped mass of the nougat type have an original taste and expand the range of sweets of this type.

Claims (6)

1. A method for the production of sweets based on whipped masses such as nougat, in which a connecting mixture is prepared by mixing and whipping pre-boiled sugar syrup with a prepared whipping agent, including egg white, after which a candy mass is made by mixing the connecting mixture with flavors, and candies are formed and glaze them, characterized in that before boiling the sugar-syrup syrup, sorbitol and food salt are introduced into it and the mixture is boiled to a temperature of 123-127 ° C and containing dry solids of 92-94%, when preparing a whipping agent, vanillin, water and molasses are additionally added to it, the connection mixture is prepared in turbomix heated with water at a temperature of 85-90 ° С by mixing and at the same time knocking down the obtained syrup and syrup agent, the preparation of the candy mass is carried out by mixing the resulting compound mixture with flavoring substances, which use pre-prepared semi-finished mass of praline. 2. The method according to claim 1, characterized in that in the preparation of the whipped agent, milk protein is additionally introduced in the ratio to egg protein as 1: 1. 3. The composition for the production of sweets based on whipped masses such as nougat, made according to claim 1, containing granulated sugar, molasses, egg white protein and flavoring substances, characterized in that it additionally contains milk protein, food salt, sorbitol, vanillin and water, and as flavoring agents, the composition contains chocolate-milk glaze and semi-finished praline mass in the following ratio, wt.%: Granulated sugar 9.22-28.96 Syrup 6.57-26.86 Dry egg white 0.15-0.94 Sorbitol 0.26-1.03 Salt 0.19-0.21 Water 4.44-14.42 Vanillin 0.02-0.15 Prefabricated Praline Mass 6.00-50.00 Chocolate Milk Glaze Rest 4. The composition according to claim 3, characterized in that the semi-finished product of the praline mass contains lecithin, a fat component, malt extract, skimmed milk powder, lactose, whey and powdered sugar in the following ratio, wt.%: Vegetable fat 40.12-43.05 Milk whey 11.12-14.55 Skimmed milk powder 11.12-14.55 Lactose 2.78-4.48 Malt extract 2.46-4.67 Lecithin 0.83-1.02 Flavor "butter" 0.12 Powdered sugar Rest 5. The composition according to claim 1, characterized in that the semi-finished praline mass contains lecithin, vegetable fat, malt extract, Chocolate flavoring, powdered sugar and cocoa powder in the following ratio, wt.%: Cocoa powder 25.62-30.14 Vegetable fat 39.78-42.02 Malt extract 3.67-4.67 Lecithin 0.94-1.02 Fragrance "Chocolate" 0.12 Powdered sugar Rest 6. The composition according to claim 1, characterized in that it additionally contains air rice or kernels of almond kernels in the amount of 6.02-7.64 wt.% Of the total weight of the components.