DE2720692A1 - RAW, BAKING MATERIAL AND FILLING MATERIAL FOR FOOD AND TOURISM AND PROCESS FOR THEIR PRODUCTION - Google Patents

Description

High, baking and filling compound for foodstuffs and luxury foods and methods of making them.

The invention relates to a sugar, fats, aromas, etc., made up of a height, baking and filling compound for foodstuffs and luxury foods, whose fat content is supplied exclusively from vegetable seeds and which, such as Llarzipan or Persipan Kohmassen as a uniform, homogeneous product is won.

Eoh, baking and filling masses of this type have been known for a long time and are known as marzipan and persipan raw masses considerable share in the supply of the nutritional household with luxury food and beverages.

Both the marzipan and the persipan raw masses, however, show many deficiencies in terms of maintaining a constant quality, which can be attributed in particular to the almonds, peach kernels or apricot kernels as "oil suppliers".

It is a long-known evil that marzipan raw mass, but also other masses based on almond, peach or apricot kernels , quickly harden or become crumbly if stored incorrectly, especially after adding dry sugar for the purpose of further processing into finished products and thereby lose their usefulness.

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With so-called softeners such as starch syrup, sorbitol, invertase preparations Among other things, the hardening can be prevented in some cases, but the mass becomes through the introduction such J? remdstoi'fe undesirable in their composition changes.

Especially with marzipan raw masses, the quality is the one used Almonds and their pretreatment have a decisive influence. In recent years, for example, a Increased bitter almond content in the top quality sweet almonds. This uncontrolled bitter almond content leads to considerable problems in the production process of the mass, since the generally customary addition is less Amounts of bitter almonds is suddenly disturbed by the presence of larger amounts of bitter almonds in the "sweet fruit", so As a result, practically every batch of sweet almonds delivered today has to be examined for its bitter almond content.

The oil content of the almonds also fluctuates between about 50 and 60% during the growth period, depending on the provenance .

If lower-oil almonds are used, the finished raw mixture becomes incoherent and takes up after a very short time has a dry woody taste.

This also applies to the technical processing of almonds on raw marzipan Regardless of the quality of the almonds, there are often considerable disruptions in operation.

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The greatest risk of a real reduction in the quality of the raw mass occurs during the wet treatment of the almond kernels. The kernels may therefore only remain in the boiling water as long as necessary to loosen the shell necessary is.

If the heat treatment takes too long or if the almonds are cooked, the taste will be leached out. By mixing Such a loss of taste can only inadequately be compensated for by bitter almonds; especially if top quality sweet almonds are used, an incorrect "wet or hot treatment" can often not be repaired, The mass remains devalued.

Finally, it should be noted that the ongoing costs are more impeccable Almonds - but also well-ripened and high-quality peach and apricot kernels - and that through Declining cultivation caused delivery difficulties considerably to the shortage and increase in the price of high quality Marzipan and persipan raw masses contribute.

There has therefore been no lack of attempts to find sugary and fatty ones Raw, baking and filling compounds for foodstuffs and luxury foods from other cheaper seeds available in consistent quality as an oil supplier.

For example, according to DT-PS 862 544, cherry and plum stones are made proposed as "substitutes" for almonds in marzipan and persipan raw masses. Thereby products

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obtained as fillers for bakery and confectionery purposes, but also as a stretching and additional material for chocolates etc. can be used.

In this way, bottlenecks in the delivery of raw materials can be overcome, but the raw masses obtained are qualitative not convincing, so that they can only be used as substitute masses.

There has also been no lack of attempts to use soybean oil as a fat supplier to be used in marzipan-like height and baking compounds. For this purpose, for example, the DT-PS 162 454 or the DT-PS 285 332 referenced, although not expressly of soy kernels or soybean oil, but they suggest the use of seeds in general, including soybean seeds or »soybean oil, of course are to be counted.

By using soy kernels instead of almond, peach, apricot or other kernels, this would be the case Among other things, the object of the present invention is based on all the qualitative superiorities of soy over the others Core masses fully used.

The properties of soy that are important for human nutrition are mainly due to its high protein content (with an average of $ 40, it has the highest protein content of all plants) and the extremely high proportion of water-soluble protein, but also to the economically significant proportion of 0, 2 $ Phos phatiden (Rohlecitin), more than $ 3.7 minerals,

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over 1.4 $ citric acid (in dry matter) »a high content of Vitamins, especially pantothenic acid, inositol, carotene, folic acid, vitamin Ε and finally an excellent balanced one Mixture of unsaturated fatty acids that is optimal for human nutrition.

The use of soybean kernels as an oil supplier door height, Baking and filling masses is thus a task that concerns all of humanity, which has long been strived for but iitvner again, partly due to the bitter taste the soybean failed.

It has now been found, surprisingly, that soy kernels or soy masses are then suitable for building up sugary and fatty compounds Raw, baking and finished masses are ideally suited if they - as a peeled and, if necessary, pre-debittered mass - a Treatment with hot water at an elevated temperature and then together with sugar and soy protein flour in a very specific relationship to another thermal Treatment at temperatures around the boiling point of water in a closed system.

First, if necessary with simultaneous crushing of the soy kernels, a mass containing high water is created by direct steam Obtained from soy seed material, sugar and soy protein flour, from which then the excess water introduced by steam condensation was separated by distillation.

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The new type of mass obtained in this way differs significantly in its composition from known marzipan, Persipan or other height, baking and jelly masses based on seeds O

It contains a relatively high sugar content of over 50 wt .- ^, on the other hand, has only a very low content of soy protein flour.

The average composition of the new I.la.sse is:

max. 51% by weight of sugar

approx. 18-24 w / w water

approx. 18-26 wt .- ^ soy kernel mass (calculated as

Dry matter) and about 2 - 4 Gewo ^ soy protein flour.

The new mass has a marzipan-like consistency, is easy to shape, can be used directly for pastry masses and shows none of the deficiencies and difficulties typical of marzipan and persipan.

The mass also contains all of soy’s own valuable substances, a high protein content, a high mineral content and a significant amount of vitamins.

According to the new process, it is easy to produce, independently from delivery difficulties and indefinitely durable, which is due, among other things, to the effect of soy as an antioxidant and the high sugar content.

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The new mass can of course be refined in many ways will. Through aromas, flavors, colorings, Vitamins, pharmaceuticals, trace elements, etc. can be precious substances obtained in practically all areas of food production, find use in particular in the field of baked goods and luxury foods.

The production of the new raw, baking and filling mass can - although here, too, there are deviations within the framework of the usual techniques are possible - take place according to the procedure described below. Using an example in conjunction with the Scheme of a manufacturing process described in detail!

Untreated raw soy kernels (1) are, for example, after Process of DT-PS 22 06 449 in the fluidized bed (2) peeled and debittered by the action of direct steam.

210 kg of the kernels prepared in this way, mainly as halved kernels Core mass are poured over one of the stirring vessels (3) with three times the amount of hot, almost boiling water (4), stirred briefly and left to stand for about 10 minutes. By using several stirred tanks (3), a continuously operating System to be maintained.

Then the contents of the respective stirred tank (3) drained into a filter (5), the acidic water drawn off and the residue washed with fresh, cold water (4), until the wash water is no longer cloudy and almost neutral

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is. With the help of common p “- and opacimeter with Indicator (a) can be the r / a. the process can be monitored. The wash water is discarded via (6).

In the ongoing large-scale operation, around 400 to 450 kg become damp Core mass obtained which has a water content of about 48 to 54 wt .-? £.

With the help of an elevator, bucket elevator, conveyor belt (7), etc. or manually, the moist soy kernel mass is fed into the continuously or discontinuously working cutting, mixing and cooking system (8) transferred.

After addition of 470 kg of sugar (9) and 22 kg of soy-protein flour is closed and the system for some time by the action of direct low-pressure steam of about 3 atm at 95 - 11C ⁰ G, heated in particular 105 ⁰ C. In addition to the direct steam action (13), an additional jacket steam heater (11) can also be useful in order to shorten the treatment time.

After approx. 5-30 minutes (measurement of the composition of the mass) the direct steam supply is interrupted and by applying a vacuum (from pump 10) by steam condensation Excess water formed in the digester (8) is drawn off. The water is collected in the condenser or receiver (14) and discharged.

During this evaporation of water under vacuum, the mass in the digester slowly cools down.

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As soon as a temperature of about 5ü to 55 ° O is reached, the system is ventilated. Now supplements such as flavorings, vitamins, etc. can be added. After further Mixing for 2-5 minutes, the contents of the cooker are drained into the prepared tubs, molds, kettles, etc. (15). To be preserved approx. 9üü kg finished mass, which can be packed directly.

It has the following composition (mean):

23.3% by weight of soy kernel mass (dry matter) 23.3% by weight of water
51, Ü wt .- ^ sugar and
2.4% by weight of soy protein flour.

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Claims (1)

Claims (1) Raw, baking and filling material for foodstuffs and luxury foods, characterized by a content of max. 51 wt .- ^ sugar 18-24 wt .- ^ water 18-26 Gevi.-fo soy core mass 2 - 4 wt .- $ soy protein flour and, if necessary, the usual additives. Raw, baking and mill mass according to claim 1, characterized by a content of 51.0 wt. $ Sugar 23.3% by weight per liter 23.3% by weight of soy kernel mass and
2.4 wt .- $ soy protein flour. 3. Raw, baking and J? Üll mass according to claims 1 and 2, characterized by a low content of edible oils. 4. A method for producing the raw, baking and filling compound according to claims 1-3, characterized in that peeled and debittered soybean kernels are first treated with hot water, the acidic water phase is separated from the core mass , the core mass is washed with cold water , with simultaneous crushing with sugar and soy protein flour, as well as possibly small proportions of cooking oils mixed with stirring, heated, the excess water evaporates and the /
is solidified to 50 G cooled finished mass. 809845/0552 5. The method according to claim 4 »characterized in that the heating of the mixture of soy kernel mass, sugar, soy protein flour and possibly« cooking oil and water at temperatures between 95 - 110 ⁰ C, in particular at 1O5 ° C in a vacuum 809845/0562