http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2577897-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cd0bbfd7d376b73985c12592367e4235 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 |
| filingDate | 2014-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec01dcda22b79c49b43e2d7b666faf8d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee4d8c1c0c755066ba957b761970404b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35ad4a45ff1aafab22a222d344d095dc |
| publicationDate | 2016-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2577897-C1 |
| titleOfInvention | Two-layer method for producing confectionery products and confectionery product two-layer |
| abstract | FIELD: food industry. n SUBSTANCE: invention can be used for the preparation of multilayered confectionery. A method of producing two-layer confection product, comprising shaping the candy body by stacking two layers of candy mass to one another and cut to the housing, the first layer is a plastic structure halva-like mass obtained by boiling sugar syrup with sorbitol suspension with pH 2.1-2.65 and a temperature of 110-114°C and reducing substances content of 50-60%, cooling to a temperature not lower than 90°C, whisking the resulting candy mass with soap root decoction, wherein the mass fraction of water is 12-14%, and mixing the protein with a mass of raw material with the addition of vegetable fat, emulsifier and whey, wherein the ratio of emulsifier: sorbitol: whey weight is (0.6-0.8):( 0.8-1.1):( 3.1-4.3) and mixing is carried out to obtain a plastic mass halva-like structure, whereupon the mass reservoir halva-like molded and cooled to temperature 60-70°C, then placed on top of the second layer of candy mass which is viscous and / or fluid at a temperature above 60°C, but not sticky and / or non-flowable at temperatures below 30°C, containing sorbitol in an amount of 2-6 wt.% of the second layer and having a density in the finished product 0.6-1.3 kg / cm 3 , humidity 4-16%, and is selected from the group of soft caramel, soft roasting, nougat, jelly, and then produce a molding seams at 50-60°C, then the finished molded dual-layer formation is cooled to 19-23°C and cut into the housing, wherein the ratio by weight of the first layer to the second layer is 1:(1-1.5), and the first layer in the finished product has elasticity 2.3-2.55 N, hardness 42-55 N, density of 0.9-1.3 kg/cm 3 , content of reducing substances 18-27.5%, 4-9% moisture content. Also proposed a two-layer confection product obtained by this method, which is a molded body consisting of two layers of candy mass stacked one on another, wherein one layer of candy mass is a mass halva-like plastic structure having an elasticity in the finished product 2.3-2.55 N, the hardness of 42-55 N, the density of 0.9-1.3 kg/cm 3 , content of reducing substances 18-27,5%, moisture 4-9%, while the mass of plastic halva-like structure contains a weight ratio of emulsifier: sorbitol: whey - (0.6-0.8):( 0.8-1 1):(3.1-4.3), and the second layer of candy mass is a layer which is viscous and / or fluid at a temperature above 60°C, but not sticky and / or non-flowable at temperatures below 30°C, containing sorbitol in an amount of 2-6 wt.% Of the second layer and having a density in the finished product 0.6-1.3 kg/cm 3 , humidity of 4-16%, and selected from the group of soft confections, soft roasting, nougat, jelly, with the ratio by weight of the first layer to the second layer is 1: (1-1.5), and the temperature during cutting layers on the housing It is 19-23°C. In the structure of the plastic mass halva-like further added flavoring and / or flavoring agents in an amount of 0.01-5 wt.%. Flavoring agents are selected from the group: crushed nuts, sesame seeds, and / or sunflowers, and / or dried fruits. At the same time in the body after cutting exercise frosting glaze. This protein mass from plant material selected from the group of peanut mass, and / or tahini weight and / or weight of sunflower and / or weight of cashew nut and / or almond paste, and / or weight of hazelnuts. n EFFECT: invention is directed to a multilayered confectionery having good ability shape-retaining laminated layers when cutting for finished products at the same temperature layers 19-23°C, to improve the quality and performance of products, the creation of the original flavor of products from halva-like weight plastic structure, with a unique range of flavors and high organoleptic properties, to preserve the derived parameters of quality of products throughout the deadline date, when immiscible layers of the article without bundle their structure, to expand the arsenal of means of production purposes. n 18 cl, 1 tbl, 8 ex |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2653543-C1 |
| priorityDate | 2014-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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Total number of triples: 46.