DD263695A1 - METHOD FOR PRODUCING A SACCAROSE-FREE CROCANIC PRODUCT - Google Patents

Abstract

The invention relates to a process for the production of a sucrose-free Krokanterzeugnisses using traditional equipment of the confectionery industry based on sorbitol for use in Diaet- and Diabetikersuess- and -bakeware, -naehrmitteln and -speiseeis. Essential features of the invention are the production of clear or Truebschmelzen from sorbitol with the addition of roasted, crushed seeds, mannitol with or without fructose and their solidification on or in tempered at 20 to 25C with low heat conductivity coated cooling tables or molds.

Description

Field of application of the invention

The invention relates to a method for the production of a sucrose-free crocan product for use in the confectionery industry of conventional machines for use in the food industry. This sucrose-free brittle is either as a piece or in comminuted form in corresponding active material products of fondant, marzipan, nougat, Persipan, truffles, coconut and groundnut raw materials or baking and filling compounds such as Riegei and tablets, one or more layers, powdered, sprinkled and / or coated and coating chocolates used. It is also possible to produce sucrose-free deposits for dragee. It is also possible to use sucrose-free hard crumbs in coarse or finely divided form in tableware, such as chocolate and sweets, as well as pudding, ice cream, desserts, pastries, long-life baked goods and pasty brittle fillings.

Characteristic of the known state of the art

Processes for the production of sucrose-based croissant products are known. Known technical solutions work discontinuously starting with the batchwise dosing of raw materials on the melting of granulated sugar in Krokantrührwerken or gas-fired stool cookers by means of manual stirring "and the mixing of crushed Sarnenkernen up to the batch cooling of the melts on uncooled or water-cooled metal plates (author collective" Technology Confectionery "VEB Fachbuchverlag Leipzig, p. 132ff.). For further processing, solutions are known which coarsely and finely comminute the cooled mass with crushers and rubbing machines and then further process them in traditional active mass production processes. Also known is the processing of the crunchy mass in embossing machines for the production of small pieces of lumpy coating inserts.

Also known are technical solutions for continuous brittle making (DE 1973942) from the metering of raw materials on the melt and Mischo process, the cooling process to embossing or grinding of the crocant. Technical solutions for the continuous production of clear, amorphous sugar-free hard candies from an aqueous sorbitol solution (DE 3331228) are also known. Here, the sorbitol is adjusted by heating to a moisture content of less than 5 wt .-% and the resulting mass is then cooled to a temperature of about 71 to 93 ⁰ C, before nucleation sites by adding crystalline sorbitol, mannitol or hydrocarbons or a A combination thereof in an amount of not more than about 0.4 wt .-% based on the total weight of the mass sufficient to achieve a hard candy curing time of not more than 30 minutes in a metal mold. So far unknown is the briquetting using sarcharosefreier raw materials and the use of materials with low thermal conductivity (such as high polymers) during the cooling or molding process.

Object of the invention

So far, no method for producing a sucrose-free crocus is known. The need to develop such a croquette results from the need to expand the range of sucrose-free products for caries prophylaxis and diabetic care.

The use of sorbitol ^as% 'ollständiger exchanger for the other structure-forming sucrose prepares due to its much-delayed Erstarrungsverhalt & ns (12-24 h) in melts increased difficulties in the integrated design of the technological process. The aim of the invention is to provide a process for the production of sucrose-free sorbitol-based brittle for use in dietetic and diabetic sweet and pastry products, food and ice cream using the traditional equipment of the confectionery industry.

Explanation of the essence of the invention

Technical task

The technical object of the invention is the development and implementation of a process for the production of sucrose-free brittle based on sorbitol using traditional machines, apparatus and equipment of the confectionery industry, ι

Features of the invention

Sorbitol, such as B. sorbitol-T, sorbitol TS, sorbitol liquid, etc. (VEB German hydrogenation Rodleben) is in traditional machines, apparatus and equipment boiled and / or melted and up to 200 ⁰ C for the clear melt or up to 15O ⁰ C for the

Melting melts. Consumers traditionally do not use cloudy products, ie. H. Krokanterzeugnisse from clear melts preferred.

Under constant heat supply is at 2OJ ⁰ C or 15O ⁰ C of jorbitolschmelze in the ratio of about 1: 2 roasted core material from hazelnut, peanut, walnut kernels, inter alia, which was crushed to a grain size of 3-4mm diameter, added and among the Melt stirred.

According to the invention the mass to between 80 and 9O ⁰ C cooled and stirred in powdered mannitol in an Monge 0.4 to 1% of the total mass. This mixture of Sorbitolschmelze, seed material and mannitol at 60 to 7O ⁰ C with PVC-coated, cuf 20 to 25 ° C temperature-controlled refrigerated or molds up to a maximum layer thickness of 1 to 2 cm poured and / or streaked. After 60 minutes, the solidified mass is further processed depending on the purpose, such. B. Crushing and processing to diabetic Weic 'krokant, etc. If this brittle should have a good brown color, 5-10% fructose are mixed under the sorbitol to be melted.

Alisführungsbeispiele

example 1

For the production of a sucrose-free krkantansatzes of 33kg 20 kg powdered Sorbii-T or sorbitol-TS, manufacturer VEB Dt-utsches hydrogenation Rodleben, and 13 kg of roasted and shredded to one average grain size of 3 to 4 mm diameter hazelnut kernels traditionally in separate Transportbe I weighed it up. Then the sorbitol is dosed in portions of one third of the total amount in the Krokantrührwerk CKA1Z, melted and then heated to 200 C. After reaching a temperature of the melt of about 200 ° C, the 13kg roasted hazelnut kernel break are slowly added while stirring and working gas burners and stirred. Then the gas burners are switched off.

Allow to cool with the agitators in the mass at 80 ⁰ C and stirred constantly 80g powdered mannitol below. Now the melt for complete cooling and solidification on PVC plates, which are heated to 25 ⁰ C, to a layer thickness of max. 1 cm poured out. After about 60 minutes, the melt is completely solidified.

To crush the sucrose-free brittle this is roughly vorgebruchen in a knife breaker and veirieben in a vegetable processing machine GVM coarse-grained Krokantpulver which z. B. is used in diabetic Wirkmasseriegeln or -speiseeis.

Example 2

From a turbid melt, which is prepared by heating 18 kg of powdered sorbitol-T or sorbitol-TS and 2 kg of powdered fructose to 15O ⁰ C, using the further process steps of Example 1, a diabetic brittle is prepared.

Claims (1)

Claim: 1. A process for the preparation of sucrose-free brittle using the traditional equipment of the confectionery industry, characterized in that with constant stirring from sorbitol with or without the addition of 5-10% fructose by heating to 200 ⁰ C, a clear melt, or to 150 ⁰ C. obtained a turbid melt, roasted to 3 to 4 mm diameter crushed core material in a ratio of about 2: 1 metered, the thus produced sucrose-free brittle mass cooled to 80-90 ⁰ C, treated with 0.4-1.0% powdered Mannitol, on cooled to 60 to 7O ⁰ C and poured onto or in 20 ° C-25 ° C tempered with low thermal conductivity materials coated cooling tables or molds in a layer thickness of 1 to 2 cm poured and / or struck.