GB1571977A - Filler composition intended to replace marzipan and process of producing same - Google Patents

Description

(54) FILLER COMPOSITION INTENDED TO REPLACE MARZIPAN AND PROCESS OF PRODUCING SAME (71) We, HOLTZ & WILLEMSEN GMBH of 26, Hohenbudberger Strasse, 4150 Krefeld-Uerdingen, Germany (Fed. Rep); 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 present invention relates to a filler composition for foods and luxury foods which, similar to marzipan or persipan pastes known for some time, contains processed soya oil seeds and is present as a uniform, homogenous composition.

Marzipan raw paste, abbreviated to "raw paste", has been obtainable on the market for a long time. For this raw paste, a maximum content of 35% sugar, 17% water and at least 28% fat (as marzipan almond oil) is prescribed. The residual proportion is formed by dry almond.

The prescribed fat content of the dry paste is obtained automatically from the rest of the recipe, according to which 2 parts by weight almonds are mixed with 1 part by weight sugar; in practice usually only wet, peeled almonds are weighed, which, however, must be absolutely deprived of bitterness.

In raw persipan pastes, the oil yielding component is apricot and peach stones, otherwise the same course of operation as in raw marzipan pastes being followed.

In contrast to raw marzipan paste, a maximum moisture content of 20% is prescribed for the raw persipan paste, whilst the sugar content is fixed unchanged at 35 percent by weight.

Raw persipan pastes contain moreover 0.5% by weight - related to the sugar content - of potato starch which is charged in the course of production of the paste.

Whilst in the case of marzipan the exclusive use of almonds is prescribed, it is possible, when producing raw persipan paste, for peach and apricot kernels to be used. Moreover other seed kernels such as marrow etc. - besides those previously mentioned - are quite customary and are available on the market.

Both marzipan and raw persipan pastes show quite a number of quantitative deficiencies and technological difficulties which are attributed especially to the "oil suppliers" (almonds, peach kernels, apricot kernels etc.) to the raw composition.

Thus, a problem known for a long time, applies to raw marzipan substances which, when not correctly stored and especially after admixing with dry sugar, hardens rapidly or becomes crumbly and thereby loses its usefulness.

By the addition of invert sugar (a mixture of fructose and dextrose), a softening of the composition may be maintained for a time, but the paste thus frequently assumes a turbid, unappetisingly looking colour substantially giving the appearance of decay.

For this reason, so-called plasticizers have already been proposed (glucose, sorbitan solutions, invertase preparations etc.) which exhibit a positive effect to prevent hardening; however the addition of such plasticizers lead to quality changes.

The quality of marzipan or raw persipan pastes is further influenced to a considerable extent by the quality of the oil kernels employed.

Especially for raw marzipan, the kind of almonds used and their preliminary treatment is a decisive influence.

During wet treatment, the maximum danger lies in the reduction of quality: therefore, the kernels should remain in boiling water only long enough to cause the skin to become loose, then they are "chilled" with cold water and fed through an almond peeler.

If the hot treatment is too prolonged or the almonds are boiled, then their flavour is leached out and the loss can be compensated only by the admixture of bitter almonds.

A further problem which has considerable influence on the quality of the raw substance is the so-called and feared "oily oxidation" which occurs during excessive heating during the boiling off of excess water.

During this, the water-in-oil-emulsion formed when the substance is correctly produced is destroyed, both substances separate and the emulsion disintegrates. Though it is possible by the addition of water to restore the state of the emulsion, this causes the composition to become darkened, unsightly and assume a caramel-like flavour.

A further genuine problem for maintaining a constant quality when producing raw marzipan paste is the varying quality of the almonds offered.

Thus, especially in recent years, there is to be observed a constant increase in the bitter almond proportions found in top quality sweet almonds.

This proportion of bitter almonds, however, leads to considerable breakdowns in the course of production, since the usual small quantities of bitter almonds mixed into the raw paste mix is disturbed and therefore the content of bitter almonds of each batch supplied has to be ascertained in the laboratory.

Also the oil content of the almonds fluctuates according to source and climatic conditions during the growth period between 50 and 60%.

When using almonds of low oil content, the disadvantage occurs that the raw paste becomes incohesive and assumes a dry woody flavour.

Finally, it is also observed that the nsing costs of satisfactory almonds (as well as ripened and qualitatively satisfactory peach and apricot kernels) and difficulties in deliveries due to reduced cultivation, considerably contribute towards the shortage and increased costs of high quality marzipan and raw persipan materials.

Similar characteristics due to the special properties of peach and apricot kernels, of course, are found in raw persipan materials, in which during production the consistency of the composition moreover always turns out differently, and further the necessary tough nature necessary for processing is lacking and the product is completely without the normal pleasant flavour.

Surprisingly it has now been found that substantially all deficiencies of marzipan and persipan pastes may be overcome simply by replacing almonds (in raw marzipan materials) or peach and apricot kernels (in raw persipan materials by specially treated soya beans or soya kernels and the fat content of the raw material is built up from the fat of soya kernels plus additional edible oil. The proportion of edible oil supplementing the fat content of the soya kernels may thus optionally be comprised of a refined edible oil.

The new composition of the present invention comprises: a maximum 35% by weight sugar; 16 - 22% by weight water; 25 - 30% by weight peeled soya kernel material containing soya oil deprived of its bitterness, and, (to supplement the fat content of the soya kernel material) 18-21% by weight edible oil or refined edible oil which, of course, may be comprised wholly or partly of soya oil.

Conditioned by the relatively low oil content of peeled soya kernels and deprived of their bitterness and generally not exceeding 25%by weight oil in the dry substance, the sole use of soya kernels as oil supplier with a sugar content of maximum 35 % by weight comparable with raw marzipan material is not possible. Another oil source is required to increase the oil content, for which in accordance with the invention edible oil or refined edible oil, especially also soya oil itself is used.

A proportion of solid soya kernal substance of 25-30% by weight in the end product is necessary to attain the firmness, elasticity, the requirements of flavour and nourishment value etc.,.

This is only possible with the well adjusted proportions of the individual components in accordance with the above numerical data. Of course, however, the sugar content is fixed at a maximum of 35% by weight.

Due to the incorporation of soya kernel substances, the new raw composition not only forms a considerable contribution towards global food supplies, it is also substantially free from all problems and difficulties - as derived above - inherent to the marzipan and raw persipan materials.

The new composition is more economical, it is stable and does not change during storage, does not lead to fat blooms and has no bitter flavour whatsoever.

Moreover, soya beans - provided they are of the same origin - are supplied at constant quality.

With an average protein/albumen content of 40%, the soya bean is at the peak of all protein-containing plants. Moreover, it contains up to 0.2%phosphatide (raw lecitin); it has a mineral content far in excess of that of almonds, fruit and nut kernels and is a good source for vitamin B, vitamin E, carotene, folic acid etc.

All these properties which are of decisive importance to feeding humanity are fully utilised by using soya beans as kernel component of the new raw material. At the same time, the technical disadvantages of almond substances or peach and apricot substances are substantially eliminated.

The new raw material is obtained as a semi-solid readily processable (deformable) stable substance which does not become hard and crumbly. In appearance it is very similar to marzipan or raw persipan compositions.

It has already been proposed to improve the quality and durability of marzipan substances by substituting a proportion of the almonds used by vegetable oils. Mentioned in this connection are almond and nut oil.

It is also already known to use for certain pastries or marzipan-like compositions other oil kernels than almonds. Thus, it has been envisaged to use ground nuts or the like oil seeds which also include the soya bean. This composition, however, is obtained exclusively by the addition of starch flour, so that a pastry-like, flour containing product is created.

Also the use of soya beans as a substitute for apricot, plum, peach, sesame and other kernels and seeds has already been attempted, whereby persipan-like products are obtained.

Such use involves the working in of raw, possibly peeled, soya beans together with flour, starches etc. into sugar compositions without hereby a useful marketable food having been provided.

Therefore these products have hitherto not been successful.

The filler composition of the present invention may be produced by first treating skinned or peeled soya bean kernels deprived of bitterness with hot water, the resulting acid aqueous phase being separated from the kernal composition, the latter being washed with cold water, comminuted and mixed by stirring, with sugar and edible oil, thereafter heating and evaporating excess water, cooling the completed composition to about 50"C and allowing same to solidify.

Particularly suitable for this purpose is the vortex chamber in accordance with German Patent Specification No. 2007588, or 2206 449, which was developed specifically for such purposes and supplies pre-treated, halved soya kernels which may be directly introduced into the first stage of the actual method of producing the new raw composition.

In this first stage, for example, the half soya kernels prepared in accordance with German Patent Specification 2206449 are subjected in an excess of boiling water and in the presence of possible additives such as citric acid etc. to a short soak lasting about 10 mins., which is expediently assisted by occasional stirring. This soaking may be effected continuously or discontinuously. The ratio of soya kernels to water is thus about 1 : 3 parts.

On expiration of the given time, the acid aqueous phase is separated and the remaining kernels washed in cold water until the discharge is clear and as neutral as possible.

This state is attained during normal operation with constant production after about from 5 10 mins.

After this treatment the water content of the kernels is at approximately 50% (mean value).

Subsequently in the second stage of the method, the soya kernels so prepared are processed in a cutting (comminuting) mixing and boiling plant together with the required quantity of sugar and edible oil with direct steam action (deodourizing), whereby in the region of from 95 - llO"C, especially at 1050C and subject to vacuum, as much water is evaporated as is required to attain a homogenous composition with a final moisture content of from 16-22%, especially 18%.

Now cooling to about 55"C is effected, the vacuum released and the plant ventilated.

With continued mixing other additives such as aromatics, vitamins, colourings, pharmaceutically acting substances, trace elements, etc. can be charged and mixed with the composition.

Of particular significance in this connection is the fact that the addition of anti-oxidants may be dispensed with, since soya proteins themselves are excellent anti-oxidants.

It has been found particularly favourable for the edible oil raffinate, which forms from 18 21% by weight of the composition, to be charged wholly or partly in the form of soya oil. It is, of course, also possible to use other vegetable oils either on their own or mixed together or even with soya oil.

The production of the new composition is described below in relation to the diagram, without this embodiment limiting the scope of the invention.

100 kg halved kernels of soya beans from tank 1 were cleaned, peeled and deprived of bitterness in a vortex chamber 2 and then covered by pouring 300 litres of boiling water from pipe 4 thereover in an agitating vessel 3. In addition, the mixture is mixed with approximately 3 parts crystalline citric acid. After brief stirring the mixture is left alone for the duration of 10 mins. i.e. is inactive.

Subsequently the acidic water is drained e.g. by means of a flat filter 5 and discarded via pipe 6.

The residue on the filter is washed with cold water from pipe 4' until the discharge is clear and possibly neutral. For this purpose a pH delivery meter is used which is coupled to a turbidity meter a.

The period of washing the kernels on the filter amounts to about 5 - 10 mins., but by using a pressure filter may be considerably reduced.

By means of a conveyor belt 7 or a trolley, and possibly also manually, the kernels (about 202 kg) pre-treated in such a manner are charged into the cutting, mixing and boiling plant 8, 120 kg sugar are introduced through pipe 9 and 82 1 (spec.weight = 0.95) edible oil are introduced through pipe 12 and the plant is then sealed.

Evacuation occurs via the pump 10, first weakly and later more strongly and at the same time - with constant stirring (i.e. also constant comminution of the kerncls) - heat applied both indirectly via the jacket 11 and directly with low-pressure steam (3 atms).

With increasing vacuum, water in excess is evaporated and condensed in the separator 14.

As soon as the final water content is attained - which may be rccognized be the evaporated water supply - the steam supply is cut and with further constant stirring and maintaining the vacuum, the plant is slowly cooled to about 55"C. On attaining this temperature ventilation is effected.

Then - as stated above - further additives may be charged and mixed with the basic composition.

The composition is expediently cooled to and not below 50"C before being drained into prepared troughs, moulds or bucket conveyors 15 etc.

From 100 kg halved, peeled soya bean kernels also deprived of bitterness and 120 kg sugar and 82 1 soya oil (spec.weight 0.95) finally 355 kg of the raw composition in accordance with the invention was obtained.

The above is composed as follows: sugar 35% by weight; water 18% by weight; soya kernal composition 28% by weight; and edible oil 19% by weight Once more it is to be mentioned that also the embodiment is variable in many aspects.

Thus, the production may also be continuous, for which conventional apparatus and techniques are required.

Thus, already pre-comminuted soya kernels as directly accruing, for example, in accordance with the method of German Patent Specification 20 07 588 or obtained in accordance with any other method, may be subjected to water treatment in the first stage of the method.

Also whole beans in so far as they do not contain substances affecting the flabour (peels, bitter substances etc.) may be utilised, especially when the treatment with sugar and edible oil in a vacuum is connected with a cutting or comminuting operation. A vacuum may be dispensed with, whereby expediently the operation is carried out under an air seal or in the presence of an inert gas. This, of course, entails considerable loss of time and may lead to a quite possible reduction of the quality of the end product.

The raw composition of the invention may be applied in the production of chocolate fillings, chocolate confectionery, pralines, macron compositions and other pastry compositions.

The new raw composition may also be processed directly into figures etc., and hence constitutes a true equivalent to known marzipan and persipan compositions, to which in many aspects it is superior.

WHAT WE CLAIM IS: 1. A filler composition for foods comprising a maximum of 35% by weight sugar, 16 to 22%by weight water, 25 to 30% by weight peeled soya bean kernel composition containing soya oil and deprived of bitterness, and 18 to 21 %byweight edible oil or edible oilraffinate.

2. A composition as claimed in claim 1, comprising approximately 35% by weight sugar, 18% by weight water, 28% by weight peeled soya bean kernel composition deprived of bitterness and 18 to 21% by weight edible oil or edible oil raffinate.

3. A composition as claimed in claim 1 or 2 also including conventional additives.

4. A composition as claimed in any preceding claim, in which the edible oil is comprised of a mixture of oils.

5. A composition as claimed in any one of claims 1, 2 and 3 in which the edible oil is comprised wholly or partly of soya oil.

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

7. A method of producing the composition as claimed in any preceding claim, in which peeled soya bean kernels deprived of bitterness are first treated with hot water, the resulting acid aqueous phase separated from the kernal composition, the latter washed with cold water,

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

Claims (9)

**WARNING** start of CLMS field may overlap end of DESC **. pipe 6. The residue on the filter is washed with cold water from pipe 4' until the discharge is clear and possibly neutral. For this purpose a pH delivery meter is used which is coupled to a turbidity meter a. The period of washing the kernels on the filter amounts to about 5 - 10 mins., but by using a pressure filter may be considerably reduced. By means of a conveyor belt 7 or a trolley, and possibly also manually, the kernels (about 202 kg) pre-treated in such a manner are charged into the cutting, mixing and boiling plant 8, 120 kg sugar are introduced through pipe 9 and 82 1 (spec.weight = 0.95) edible oil are introduced through pipe 12 and the plant is then sealed. Evacuation occurs via the pump 10, first weakly and later more strongly and at the same time - with constant stirring (i.e. also constant comminution of the kerncls) - heat applied both indirectly via the jacket 11 and directly with low-pressure steam (3 atms). With increasing vacuum, water in excess is evaporated and condensed in the separator 14. As soon as the final water content is attained - which may be rccognized be the evaporated water supply - the steam supply is cut and with further constant stirring and maintaining the vacuum, the plant is slowly cooled to about 55"C. On attaining this temperature ventilation is effected. Then - as stated above - further additives may be charged and mixed with the basic composition. The composition is expediently cooled to and not below 50"C before being drained into prepared troughs, moulds or bucket conveyors 15 etc. From 100 kg halved, peeled soya bean kernels also deprived of bitterness and 120 kg sugar and 82 1 soya oil (spec.weight 0.95) finally 355 kg of the raw composition in accordance with the invention was obtained. The above is composed as follows: sugar 35% by weight; water 18% by weight; soya kernal composition 28% by weight; and edible oil 19% by weight Once more it is to be mentioned that also the embodiment is variable in many aspects. Thus, the production may also be continuous, for which conventional apparatus and techniques are required. Thus, already pre-comminuted soya kernels as directly accruing, for example, in accordance with the method of German Patent Specification 20 07 588 or obtained in accordance with any other method, may be subjected to water treatment in the first stage of the method. Also whole beans in so far as they do not contain substances affecting the flabour (peels, bitter substances etc.) may be utilised, especially when the treatment with sugar and edible oil in a vacuum is connected with a cutting or comminuting operation. A vacuum may be dispensed with, whereby expediently the operation is carried out under an air seal or in the presence of an inert gas. This, of course, entails considerable loss of time and may lead to a quite possible reduction of the quality of the end product. The raw composition of the invention may be applied in the production of chocolate fillings, chocolate confectionery, pralines, macron compositions and other pastry compositions. The new raw composition may also be processed directly into figures etc., and hence constitutes a true equivalent to known marzipan and persipan compositions, to which in many aspects it is superior. WHAT WE CLAIM IS:

1. A filler composition for foods comprising a maximum of 35% by weight sugar, 16 to 22%by weight water, 25 to 30% by weight peeled soya bean kernel composition containing soya oil and deprived of bitterness, and 18 to 21 %byweight edible oil or edible oilraffinate.

2. A composition as claimed in claim 1, comprising approximately 35% by weight sugar, 18% by weight water, 28% by weight peeled soya bean kernel composition deprived of bitterness and 18 to 21% by weight edible oil or edible oil raffinate.

3. A composition as claimed in claim 1 or 2 also including conventional additives.

4. A composition as claimed in any preceding claim, in which the edible oil is comprised of a mixture of oils.

5. A composition as claimed in any one of claims 1, 2 and 3 in which the edible oil is comprised wholly or partly of soya oil.

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

7. A method of producing the composition as claimed in any preceding claim, in which peeled soya bean kernels deprived of bitterness are first treated with hot water, the resulting acid aqueous phase separated from the kernal composition, the latter washed with cold water,

comminuted and mixed by stirring, with sugar and edible oil, heated, and the excess water evaporated and the completed composition cooled to about 50"C and allowed to solidify.

8. A method as claimed in claim 6, in which heating of the mixture of soya kernel composition, sugar, edible oil and water is effected at temperatures between 95 - 110 C, especially at 1050C, in a vacuum.

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