HU192110B - Method for producing pastry-making stuffing mass from leguminous seeds of low fat content - Google Patents

Abstract

The invention relates to a process for the production of fat masses from fat-containing leguminose samsung for use in the sweetening and baking industry. THE OBJECTIVE OF THE INVENTION IS THE MANUFACTURE OF FUELMASSEN BASED ON FATTY LEGUMINOSENSAMEN WITH AN ACCORDING TO THOSE STARTING OEKONOMIC PROCEDURE. THE INVENTION IS CHARACTERIZED IN THE FACT THAT INSTALLED FAT-CONTAINING NUCLEAR GOODS. FATTY SUBSTITUTES, FATTY LEGUMINO SENSAMES WITHOUT THE IMMUNIZATION OF OTHER RECEPTOR COMPONENTS SUBJECT TO ESSENTIAL PROCESS STEPS, SUCH AS THE HEAT TREATMENT. ACCORDING TO THE INVENTION, THE FATTY LEGUMINOSES OF A COLD AND MULTIPLE HOT OR BIN. WARM EXTRACTION LEVELS, WHICH REACHES A NEUTRALIZATION OF THE TYPICAL LEGUMINOSIS TASTE. THE LEGUMINOSES TREATED IN THIS MANNER ARE DRIED, MIXED AND THEN MIXED WITH THE OTHER RECEPTOR COMPONENTS. THE PREPARED FUEL MASS CONSISTS OF THE PRE-TREATED AND GROUNDED FATTY LEGUMINO SENSE, SACCHAROSE, FUEL, SOFT FAT, EMULSIFIER, SWOEI TASTE AND PRESERVATIVES.

Description

The present invention relates to a process for the preparation of a confectionery filling mass from fat-poor legume seeds,

Field of the Invention

The process of the present invention provides a pastry-filling paste, in particular yellow pea, which is low in fat and which is used in the confectionery and baking industry. The dough mass produced according to the invention can be used as a filling for cakes, a semi-liquid filling for sweets, creams and the like.

Description of known technical solutions

The filling masses used in the confectionery and baking industry are traditionally made from oil-containing seeds, such as almonds, apricots or apricot kernels, ie seeds that are not or only negligible in central Europe. The volume on the world market is not sufficient to meet the needs of the food industry, and attempts have been made to find suitable substitutes. For the baking industry and for filling masses, relatively high fat legume seeds, such as soybeans (U.S. Patent Nos. 27,20,691 and 27,20,692) and soybean meal (U.S. Patent No. 29,48,161), have been suggested. These masses are very high in calories due to the fat content of the raw material.

In the case of fatty leguminous seeds, the unpleasant taste is due to the fat-specific compounds and this effect can be eliminated (US Patent Publication No. 23 03 387, but in the case of low-fat leguminous seeds the procedure fails). it contains only 1.4% fat, while yellow peas only 1.4%, dry beans 1.6% and lentils 0.9-1.2%, so the fat content of the latter is not significant.

In order to replace traditional fruit tree seeds with leguminous seeds, it is necessary to remove the taste characteristic of legumes. Methods for dehydrating seeds are already known in the aqueous phase, which are treated with chemicals such as acids and bases, optionally water-miscible solvents and hydrogen peroxide (German Patent Nos. 805,489, U.S. Patent Nos. 1,935,400 and 1,269,465). document).

A disadvantage of the known processes is that the chemicals used have to be very pure to comply with the food law and on the other hand the chemicals have to be removed from the product. Purchasing chemicals, protecting the health of the treatment, as well as the machinery needed to remove the chemicals all cause costs.

Non-chemical methods are also known for removing the taste of legumes. They either work by direct injection of water vapor or under conditions in which the water is in a state of vapor (German Patent Publication Nos. 20 07 588, Publication Nos. 23 39 908 and 23 03 387).

Even with direct exposure to steam, there are problems with the fact that the steam taken from the mains still contains chemicals used to soften the water as well as materials taken from the piping. Establishing a boiler room that is independent of the existing plant network to develop steam that can be used without hesitation in terms of food law is a very expensive solution.

In the known processes, steam has two functions: the decomposition of certain active substances and the removal of volatile substances. Extracted flavors are not extracted.

Soybeans so treated are already used to make fillers. However, yellow peas treated in the same way may be used only as flour and in the form of flakes for food; it cannot be processed into a filling mass.

The technology of making filler masses made from excipients corresponds to that of traditional raw materials, such as marzipan and persipan: the ingredients of the recipe are separately chopped, mixed and thus only subjected to a heat treatment, toasting and then cooling . The heat treatment can take place either in open or closed equipment; various methods are known (German Patent Publication Nos. 1,932,838 and 2,552,045; German Patent Publication No. 23,24,554).

In the prior art processes for processing seeds or pre-treated additives, the starting materials are mixed at the beginning of the process with other components, in particular sucrose. The mass to be worked on is thus relatively large, which results in significant disadvantages in the development of process technology, such as high volume, high performance machines, high transport volumes, etc., which requires high investment costs. A further disadvantage is that the thermal treatment of the mass, including the necessary cooling, is carried out with all the components of the recipe and therefore the treatment is energy intensive. The energy balance resulting from heating and cooling components that do not require thermal treatment is unnecessary and detrimental to the energy balance. Due to the predominance of sugar in the additives, deposits are easily formed on the walls of the equipment and on the sensors. Pretreated fat-containing seeds, individually or in combination with sugar, are facilitated by the relatively high fat content of the seeds in known equipment, such as roller mills or mills such as granite rollers, corundum mills, differential mills. it is only conditionally or not at all suitable for shredding. not to mention their energy consumption and investment costs.

To date, there is no known method of crushing fat-rich, high-water food raw materials into known particle sizes for crude and filler masses using cost-effective known digesters.

The object of the invention is:

It is an object of the present invention to provide a process for the preparation of a filling mass from fat-poor pods, especially yellow peas, for the confectionery and baking industry. A further object of the invention is the aforementioned

192,110 elimination of disadvantages. For this purpose, the processing properties of fat-poor pods, which are very different from those of conventional maea (almonds, apricot kernels) and soybeans, should be taken into account. The process to be developed should be low-cost, suitable for the processing of domestic raw materials, consuming less energy compared to known processes and utilizing the available typified machinery. The product of the process should have a new value for use resulting from the reduction of the nutritional-physiological burn (calorie). Summary of the Invention

It is a technical object of the present invention to provide a process for processing seeds of low-fat legumes such as pea (Pisum sativum), white bean (Phaseolus vulgaris) and lentil (Lens culinaris) into filling and baking paste. This task requires the complete abandonment of the traditional technology of raw fillers. The new product must be produced by a new process, by re-engineering each process step. The present invention relates to a novel process for the preparation of dressings from legume seeds and common additives. The procedure consists of the following steps:

- extraction of the undesirable flavors of the legumes in non-chemical cold, warm or hot potable water at atmospheric pressure of 80 to 95 ° C;

- pre-treated with indirect steam heating with a maximum steam pressure of 0.1 MPa for 75-90 minutes. The water content of the legumes at the end of drying is 45-55%

- comminuting the water-containing leguminous seeds, which have been pre-treated as described, to a size smaller than 2.5 mm (in a hammer mill of a known construction not yet used for this operation);

- mixing the other known components of the formulation in mixing and kneading equipment. The moisture content is set to 16-20%.

According to the invention, the undesirable flavor of the pods is removed by extraction with drinking water at temperatures below 95 ° C and atmospheric pressure. In the first extraction step, the seeds are extracted with double the amount of water, based on their weight, for 8-20 hours, preferably 12 hours at room temperature. After the water has been changed, the material is extracted 1 to 10 times, preferably 3 times, with the same amount of water at 80-95 ° C for 10-60, preferably 30 minutes.

The pre-treated seeds are then dried without crushing to a moisture content which, after mixing the other components, provides the desired moisture content of the filling mass. This eliminates the energy-intensive toasting of all the ingredients in the recipe. Preferably, drying is carried out in a manner known per se in a conventional vacuum rotary drum dryer. However, in contrast to the known methods, the uncomminuted seeds are dried without the other additives. In this step, the otherwise well-known advantage is obtained that, under favorable heat-transfer conditions, moisture diffuses out of the material shortly. A further advantage is that the volume to be won is smaller because no heat-treating components are present at this stage, thus saving energy and machine capacity. In addition, in the case of sugar-containing masses, deposits in the machines cannot be formed. Unloaded, additive-free material relieves the on-site handling of material.

Seeds containing 45-55% moisture according to the 16-20% moisture content of the final product are comminuted without the addition of the other components to the required amount of filling mass. · Surprisingly, it has not yet been possible to finely grind pulses containing a lot of water. but we can use a beater mill with a known structure,

The resulting meal is then processed into a filling mass using known mixing and kneading equipment. The basic formula for the new filling mass is as follows:

30-35% by weight of ground meal of legumes

55-60% by weight of sugar, by weight of a filler such as starch and / or soy flour.

In addition to the above, the paste also contains aroma concentrates, preservatives and emulsifier. The new filling mass is advantageous in terms of its semi-finished product and its manufacturing cost. The paste can be used in a variety of confectionery and bakery products. Due to its largely neutral taste, the mass can be flavored in various ways, for example by adding bitter almonds, rum, nuts, nougat, fruit flavors. The new filling mass has a broader application range because it can be adapted to a variety of sweets and skis by varying the size of sz, em.c $ on the one hand and after-seasoning on the other. In addition, it is preferred that the product of the process of the invention has a reduced calorie content compared to known filler masses.

The following examples illustrate the novel process and the developed formulation.

Example 1

Soak 450 kg peeled half peas in 900 liters of water at room temperature for 12 hours. The water not taken up by the peas was drained, 900 liters of cold water was added and the contents were heated to 90 ° C. Total heating and holding time is 30 minutes. The heat is supplied indirectly. The hot water extraction is repeated twice more. After using the heat of the water containing the extracted substances, allow it to drain.

The pea (approximately 900 kg), which is free of undesirable flavors and containing about 62% water, is transported in a vacuum rotary dryer. Indirect heating to dry the material to a vacuum of about 7 kPa. The resulting 720 kg pea had a water content of 53%. The material is transported to a silk-fed hammer mill and ground. Simultaneously, we grind the sugar in a juicer mill. The separately comminuted two components, namely peas and sugar, are delivered to a mixing-kneading assembly where soybean meal, soft fat, flavors and preservatives are added and mixed. After about 20 minutes of kneading, the filling mass is compacted, molded and packaged. The composition of the finished mass is as follows:

parts by weight of treated yellow pea parts by weight of sugar parts by weight of vegetable fat

192,110 parts by weight of soybean meal, plus 03 parts by weight of lecithin, 0.2 parts by weight of scrobic acid, 0.15 parts by weight of invertase enzyme and bitter almond aroma concentrate. 5

Example 2

450 kg of white dry beans (whole grains) are extracted with water as described in Example 1. The product was dried in a vacuum rotary drum dryer to a water content of 50% under a vacuum of 12 kPa. After grinding, the remaining ingredients of the recipe were mixed with the powder. The composition of the 10 masses is as follows:

parts bean meal precipitate white sugar tömegrészr parts of starch ₁ part by weight of soft fat _ Furthermore, 0.4 parts lecithin, 0.2 parts by weight sorbic ¹⁰ acid, 0.5 parts by weight of the enzyme invertase and rum aromakoncentrátum.

It can be used as a filler for the preparation of the present invention, for making candies, for making confectionery masses, slices of various flavors, sweets in individual pieces and for making human or animal blueberries, and in the baking industry for making creams, stuffed cakes and cupcakes.

The filling masses have an attractive appearance, their aroma and taste are aromatic, pure. The shelf life of the masses is the same as that of the previously known filling mass.

Claims (2)

Claims A process for the preparation of a confectionery filling mass from legume seeds and common additives, characterized in that fat-poor legume seeds, in particular yellow peas, dried beans or lentils, are extracted with chemical-free water at 85-95 ° C, then dried for 75 to 90 minutes at 11 ΟΙ 20 ° C and 7 kPa to 0.1 MPa without addition Grind to a particle size of less than 2.5 mm and mix with other ingredients of the formulation, such as powdered sugar, soft fat fillers, emulsifiers, preservatives and flavoring agents, in known manner. 2. The method of claim 1, wherein the pod seeds are halved, peeled yellow peas.