GB1571879A - Filler composition intendend to replace marzipan and method of producing same - Google Patents

Description

(54) A FILLER COMPOSITION INTENDED TO REPLACE MARZIPAN AND METHOD OF PRODUCING SAME (71) We, HOLTZ & WILLEMSEN GMBH, of 26 Hohenbudberger Strasse, 4150 Krefeld-Uerdingen, Federal Republic of Germany; a German body corporate do hereby declare the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement: The invention relates to a filler composition composed of sugar, fats, aromatics etc., for foods and luxury foods, the proportion of fat thereof being supplied exclusively from soya seed kernels and which as a replacement for marzipan or persipan raw materials, is obtained as a uniform homogenous product.

Marzipan and persipan raw materials have been known for some time to form a considerable proportion of materials used for the luxury food industry.

Marzipan and persipan raw materials, however, have many inherent deficiencies with regard to maintaining a constant quality, which is to be attributed especially to almonds, peach or apricot kernels as "oil suppliers ". Thus, a known disadvantage for a long time has been the fact that marzipan compositions, as well as other compositions based on almond, peach or apricot kernels, particularly with inexpert storage, and especially after admixing dry sugar for further processing to yield finished products, hardens rapidly and crumbles and thereby loses its usefulness.

Starch syrup, sorbitan, invertase prepara- tions and others may be used to prevent hardening in some cases, but the composition due to the presence of such foreign substances, produces undesired changes in the content thereof.

Especially in the case of raw marzipan compositions, the quality of the almonds used and their preliminary treatment is of decisive influence. Thus, especially in latter years an increase of bitter almond propor- tion has been found in peak quality sweet almonds. This uncontrolled proportion of bitter almonds leads to considerable problems in the production of the composition, since the generally usual addition of small quantities of bitter almonds is suddenly disturbed due to the existence of large quantities of bitter almonds in the "sweet fruit". so that as a result nowadays substantially every batch of supplies of sweet almonds has to be tested for its content of bitter almonds.

Also, the oil content of the almonds fluctuates, depending upon its origin, during the growing period from about 50 to 60%.

If almonds low in oil content are used, then the finished raw composition, becomes incohesive and assumes a dry wooden flavour.

During the technical processing of the almonds to form a raw marzipan composition, considerable disturbances frequently occur.

The highest risk of a true quality reduction of the raw marzipan composition thus occurs during the wet treatment of the almond kernels. The kernels must remain in the boiling water only for a period sufficient to loose the peel or skin.

If the heat treatment lasts too long or if the almonds are boiled, then the flavour is leached out. Admixing bitter almonds can only compensate for such a loss of flavour to some extent; particularly when peak qualities of sweet almonds are used, a wrong "wet or hot treatment" can often not be put right again.

Finally, it should also be observed that the rising costs of satisfactory almonds-as well as ripened and qualitatively satisfactory peach and apricot kernels-and the difficulties in supply caused by reduced planting contribute considerably to a shortage and increased costs of raw marzipan and persipan compositions of high quality.

Therefore there have been many attempts to produce sugar- and fat-containing raw, filler compositions for foods and luxury foods from other good value seed kernels having a constant quality as oil providers.

Thus, for example, in accordance with German Patent Specification No. 862 544, cherry and plum stone kernels have been proposed as "substitute materials" for almonds in raw marzipan compositions and persipan raw compositions. Products are obtained which are used not only as filler substances for bakery and confectionery purposes, but also as diluents and additives for chocolates, etc.

Though this permits bottlenecks in raw material supplies to be overcome, the raw materials obtained are not qualitatively convincing, so that they are processed only as substitute compositions.

Neither has there been any lack of attempts to use soya oil as fat supplier in marzipan-like raw and baking or pastry compositions. In this connection, for example, reference is made to German Patent Specification Nos. 162455 and 285 332 which though not expressly mentioning soya kernel oil, propose the general use of seed kernels, which, of course, include soya kernels and soya oil respectively.

The use of soya kernels instead of peach, apricot or other kernels, this being among other things the underlying object of the present invention, would fully utilize all qualitative superiorities of the soya compared with other kernel compositions.

The properties of soya significant for feeding humanity above all are its high protein content (an average of 40%), indeed it has the highest protein content of all plants, and the extra high proportion of water soluble protein, and also the economically most significant proportion of 0.2% phosphatides (crude I raw lecithin), more than 3.7% mineral substances, more than 1.4% citric acid, a high content of vitamins, more especially pantothenic acid, inosite, carotin, folic acid, vitamin E and finally a mixture of unsaturated fatty acids, which is an optimum for human feeding.

The use of soya kernels as oil supply for raw, filler compositions is hence an object concerning the whole human race, the solving of which has been an aim for many years but which, however, always fails due to the bitter flavour of the soya bean.

It has now been surprisingly found that soya kernels or soya compositions are excellently suited for the synthesis of sugar and fat-containing raw, baking or pastry and finished compositions if, in the form of skinned composition, and possibly deprived beforehand of bitterness, are subjected to a treatment with hot water at increased temperature and subsequently together with sugar and protein flour in quite a definite ratio are subjected to a further thermal treatment at temperatures around the boiling point of water in a closed system.

Thus, with simultaneous comminution of the soya kernels, there is chiefly attained, by direct steam action, a composition of high water content formed of soya kernel material, sugar and soya protein flour from which then excess water is distillatively separated, which was charged by steam condensation.

The novel composition obtained hereby differs in its composition substantially from known marzipan, persipan or other raw, baking or pastry, and filler compositions on a seed kernel basis.

It has a relatively high sugar content, but only a low content of soya protein flour.

The composition of the present invention comprises: a maximum of 51% by weight sugar 18 to 24% by weight water 18 to 26% by weight soya kernel composition con taining soya oil (calculated as dry composition) and 2 to 5% by weight soya protein flour.

The new composition has a marzipanlike consistency, is readily mouldable, may be used directly for pastry compositions and exhibits none of the faults and difficulties typical to marzipan and persipan.

The composition, moreover, contains all valuable properties inherent to soya, viz high protein content, high mineral substance content, and contains a considerable proportion of vitamins.

The filler composition of the present invention may be produced by first treating skinned or peeled soya bean kernels containing soya oil and deprived of bitterness with hot water, the acid aqueous phase then being separated from the kernel composition, the kernel composition then rinsed with cold water, thereafter with simultaneous comminution is mixed with sugar and soya protein flour and, if necessary, minor portions of edible oils whilst being stirred or agiiated and heated whereby excess water is evaporated and the finished composition is cooled to about 50"C and allowed to solidify.

The new composition, of course, may be improved in many respects. By addition of aromatic substances, flavouring substances, dyestuffs or colouring substances, vitamins, pharmaceuticals, trace elements etc., refined compositions may be obtained which are used substantially in all fields of food manufacture, especially in the field of pastry and luxury foods.

The method of production of the filler composition, according to the present invention will be given in the following nonlimitative manner. Thus, the production process is described in detail by way of an example in conjunction with the accompanying diagram; Untreated raw soya kernels are introduced into a vortex chamber 2 from tank 1. The kernels are skinned in the vortex chamber 2 by direct steam action and are deprived of bitterness.

210 kg of the so prepared kernel composition accruing predominantly as halved kernels are steeped in one of the agitating vessels in hot, substantially boiling water introduced via pipe 4, briefly agitated or stirred and left standing for approximately 10 minutes. By using several agitating vessels, a continuously operating system may be maintained.

Subsequently, the contents of the given agitating vessel is drained into a filter, the acid water drawn off and the residue washed in fresh, cold water introduced via pipe 4' until the washing water shows no more turbidity and is substantially neutral. By means of conventional pH and turbidity meters with indicator a the water discharge may be monitored. The rinsing water is discarded via pipe 6.

In a continuous large scale operation, 400 to 450 kg damp kernel composition is obtained which has a water content of from 48 to 54% by weight. By means of elevators, bucket conveyors, conveyor belts 7 etc., or even manually, the moist soya kernel composition is transferred into the continuously or discontinuously operating cutting, mixing or boiling plant 8.

After the addition of 470 kg sugar introduced through pipe 9 and 22 kg soya protein flour through pipe 12, the plant is closed and heated for some time by the action of direct low pressure steam of about 3 atms. to from 95-1 100C, more especially 105"C introduced through pipe 13. Apart from this direct steam action it is also possible to use an additional heating jacket 11 in order to reduce the treatment time.

After the elapse of from 5-30 minutes, the direct steam supply is interrupted and by connecting a vacuum (from pump 10) the excess water formed in the boiler 8 by steam condensation is extracted. The water is collected in the condenser or receiver 14 and discharged.

During this water evaporation under vacuum the composition in the boiler cools off gradually.

As soon as a temperature of from 50 to 55"C is attained, the plant is ventilated.

Now. additives such as aromatic substances, vitamins, etc. may be charged. After a further 2-5 mins. mixing, the boiler vessel content is drained into prepared troughs, moulds, vessels etc. 15. There is then obtained about 900 kg finished composition which may be directly packaged.

It has the following composition: 23.3% by weight soya kernel composition (dry substance); 23.3% by weight water; 51.0% by weight sugar; and 2.4% by weight soya protein flour.

WHAT WE CLAIM IS:- 1. A filler composition for foods and luxury foods, comprising a maximum of 51% by weight sugar; 18 to 24% by weight water; 18 to 26% by weight soya kernel composi tion containing soya oil; and 2 to 5% by weight soya protein flour.

2. A filler composition as claimed in claim 1, comprising: 51% by weight sugar; 23.3% by weight water; 23.3% by weight soya kernel composition containing soya oil; and 2-4(o by weight soya protein flour.

3. A filler composition as claimed in claim 1 or 2, additionally containing one or more edible oils.

4. A filler composition as claimed in any preceding claim, additionally including conventional additives.

5. A filler composition as claimed in any preceding claim, substantially as hereinbefore described.

6. A method for the production of a filler composition as claimed in any preceding claim, in which skinned soya bean kernels containing soya oil, deprived of bitterness, are first treated with hot water, the acid aqueous phase is then separated from the kernel composition, the kernel composition rinsed with cold water, thereafter with simultaneous comminution is mixed with sugar and soya protein flour, and if necessary minor proportions of edible oils whilst stirred or agitated, heated, excess water evaporated and the finished composition cooled down to about 50"C and allowed to solidify.

7. A method as claimed in claim 6, in which heating of the mixture of soya kernel composition, sugar, soya protein flour and if necessary edible oil and water occurs under vacuum at temperatures from 95 to 1100C, especially 105"C.

8. A method as claimed in claim 6 or 7, substantially as hereinbefore described and illustrated.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims (8)

1. **WARNING** start of CLMS field may overlap end of DESC **.

   luxury foods.

   The method of production of the filler composition, according to the present invention will be given in the following nonlimitative manner. Thus, the production process is described in detail by way of an example in conjunction with the accompanying diagram; Untreated raw soya kernels are introduced into a vortex chamber 2 from tank 1. The kernels are skinned in the vortex chamber 2 by direct steam action and are deprived of bitterness.

   210 kg of the so prepared kernel composition accruing predominantly as halved kernels are steeped in one of the agitating vessels in hot, substantially boiling water introduced via pipe 4, briefly agitated or stirred and left standing for approximately 10 minutes. By using several agitating vessels, a continuously operating system may be maintained.

   Subsequently, the contents of the given agitating vessel is drained into a filter, the acid water drawn off and the residue washed in fresh, cold water introduced via pipe 4' until the washing water shows no more turbidity and is substantially neutral. By means of conventional pH and turbidity meters with indicator a the water discharge may be monitored. The rinsing water is discarded via pipe 6.

   In a continuous large scale operation, 400 to 450 kg damp kernel composition is obtained which has a water content of from 48 to 54% by weight. By means of elevators, bucket conveyors, conveyor belts 7 etc., or even manually, the moist soya kernel composition is transferred into the continuously or discontinuously operating cutting, mixing or boiling plant 8.

   After the addition of 470 kg sugar introduced through pipe 9 and 22 kg soya protein flour through pipe 12, the plant is closed and heated for some time by the action of direct low pressure steam of about 3 atms. to from 95-1 100C, more especially 105"C introduced through pipe 13. Apart from this direct steam action it is also possible to use an additional heating jacket 11 in order to reduce the treatment time.

   After the elapse of from 5-30 minutes, the direct steam supply is interrupted and by connecting a vacuum (from pump 10) the excess water formed in the boiler 8 by steam condensation is extracted. The water is collected in the condenser or receiver 14 and discharged.

   During this water evaporation under vacuum the composition in the boiler cools off gradually.

   As soon as a temperature of from 50 to 55"C is attained, the plant is ventilated.

   Now. additives such as aromatic substances, vitamins, etc. may be charged. After a further 2-5 mins. mixing, the boiler vessel content is drained into prepared troughs, moulds, vessels etc. 15. There is then obtained about 900 kg finished composition which may be directly packaged.

   It has the following composition: 23.3% by weight soya kernel composition (dry substance); 23.3% by weight water; 51.0% by weight sugar; and 2.4% by weight soya protein flour.

   WHAT WE CLAIM IS:- 1. A filler composition for foods and luxury foods, comprising a maximum of 51% by weight sugar; 18 to 24% by weight water; 18 to 26% by weight soya kernel composi tion containing soya oil; and

   2 to 5% by weight soya protein flour.
2. 2. A filler composition as claimed in claim 1, comprising: 51% by weight sugar; 23.3% by weight water; 23.3% by weight soya kernel composition containing soya oil; and 2-4(o by weight soya protein flour.
3. 3. A filler composition as claimed in claim 1 or 2, additionally containing one or more edible oils.
4. 4. A filler composition as claimed in any preceding claim, additionally including conventional additives.
5. 5. A filler composition as claimed in any preceding claim, substantially as hereinbefore described.
6. 6. A method for the production of a filler composition as claimed in any preceding claim, in which skinned soya bean kernels containing soya oil, deprived of bitterness, are first treated with hot water, the acid aqueous phase is then separated from the kernel composition, the kernel composition rinsed with cold water, thereafter with simultaneous comminution is mixed with sugar and soya protein flour, and if necessary minor proportions of edible oils whilst stirred or agitated, heated, excess water evaporated and the finished composition cooled down to about 50"C and allowed to solidify.
7. 7. A method as claimed in claim 6, in which heating of the mixture of soya kernel composition, sugar, soya protein flour and if necessary edible oil and water occurs under vacuum at temperatures from 95 to 1100C, especially 105"C.
8. 8. A method as claimed in claim 6 or 7, substantially as hereinbefore described and illustrated.