MD1774Z - Composition for producing toffee for diabetics - Google Patents
Composition for producing toffee for diabetics Download PDFInfo
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- MD1774Z MD1774Z MDS20230097A MDS20230097A MD1774Z MD 1774 Z MD1774 Z MD 1774Z MD S20230097 A MDS20230097 A MD S20230097A MD S20230097 A MDS20230097 A MD S20230097A MD 1774 Z MD1774 Z MD 1774Z
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- 239000000203 mixture Substances 0.000 title claims abstract description 16
- 235000015149 toffees Nutrition 0.000 title abstract description 4
- 235000010439 isomalt Nutrition 0.000 claims abstract description 11
- 239000000905 isomalt Substances 0.000 claims abstract description 11
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 10
- 235000020234 walnut Nutrition 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 9
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004376 Sucralose Substances 0.000 claims abstract description 7
- 235000013736 caramel Nutrition 0.000 claims abstract description 7
- 238000004040 coloring Methods 0.000 claims abstract description 7
- 235000019408 sucralose Nutrition 0.000 claims abstract description 7
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 5
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims abstract description 4
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract 2
- 241000758789 Juglans Species 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 239000006071 cream Substances 0.000 claims description 7
- 239000001049 brown dye Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 5
- 235000020186 condensed milk Nutrition 0.000 claims description 4
- 235000019441 ethanol Nutrition 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 2
- 239000006286 aqueous extract Substances 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 239000012047 saturated solution Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000009210 therapy by ultrasound Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000013336 milk Nutrition 0.000 abstract description 6
- 239000008267 milk Substances 0.000 abstract description 6
- 210000004080 milk Anatomy 0.000 abstract description 6
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 12
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013379 molasses Nutrition 0.000 description 5
- 230000009467 reduction Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 241000544066 Stevia Species 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000020374 simple syrup Nutrition 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000002864 food coloring agent Nutrition 0.000 description 2
- 239000000832 lactitol Substances 0.000 description 2
- 235000010448 lactitol Nutrition 0.000 description 2
- 229960003451 lactitol Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 239000013566 allergen Substances 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000002772 monosaccharides Chemical group 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 125000000185 sucrose group Chemical class 0.000 description 1
- 235000012094 sugar confectionery Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Изобретение относится к пищевой промышленности, а именно к композиции для получения ириса для диабетиков.Композиция, согласно изобретению, содержит, в масс. %: молоко концентрированное 40-55, изомальт 30-40, сукралозу или стевию 3-15, сливочное масло 2-4, ароматизатор натуральный карамельный 0,2-0,4, краситель натуральный коричневый из ядра грецкого ореха 0,15-0,35 и воду, остальное.The invention relates to the food industry, namely to a composition for producing toffee for diabetics. The composition, according to the invention, contains, in mass %: concentrated milk 40-55, isomalt 30-40, sucralose or stevia 3-15, butter 2-4, natural caramel flavoring 0.2-0.4, natural brown coloring from walnut kernel 0.15-0.35 and water, the rest.
Description
Invenţia se referă la industria alimentară, şi anume la o compoziţie de obţinere a irisului pentru diabetici. The invention relates to the food industry, namely to a composition for obtaining iris for diabetics.
Irisul este un produs nutritiv, cu un conţinut ridicat de carbohidraţi, proteine, grăsimi şi minerale valoroase. Bomboanele de tip iris preparate după metoda clasică includ în reţeta de fabricaţie: lapte concentrat, zahăr tos, sirop de glucoză, unt de frişcă şi esenţă. Iris is a nutritious product, with a high content of carbohydrates, proteins, fats and valuable minerals. Iris candies prepared according to the classic method include in the manufacturing recipe: concentrated milk, granulated sugar, glucose syrup, cream butter and essence.
Tehnologia de fabricare a irisului are un şir de particularităţi. Însă independent de tipul acestuia etapele de bază includ: pregătirea materiei prime şi auxiliare, pregătirea amestecului de reţetă, pregătirea masei de iris, modelarea şi ambalarea. [Дагилев А.И. Производство конфет и ириса. Учебное пособие. Москва, «Московские учебники», 2003, р. 103] The technology of making iris has a number of peculiarities. However, regardless of its type, the basic stages include: preparation of raw and auxiliary materials, preparation of the recipe mixture, preparation of iris mass, molding and packaging. [Дагилев А.И. Производство конфет и ириса. Учебное пособие. Москва, «Московские учебники», 2003, p. 103]
Ca urmare a tratamentului termic în timpul fierberii maselor, apar modificări profunde în compoziţia chimică a carbohidraţilor, proteinelor şi grăsimilor: inversia zaharozei, descompunerea monozaharidelor, reacţii secvenţiale etc. Acest lucru se datorează în principal reacţiei de formare a melanoidinei, care asigură gustul şi mirosul caracteristic irisului. Există o creştere a substanţelor reducătoare, modificarea acidităţii, culorii, gustului şi aromei. Agitarea constantă a amestecului de reţetă asigură o distribuţie uniformă a grăsimii în întreaga masă, previne coagularea proteinelor şi arderea acestora. [Смирнова М. К., Иванушко Л. С. Рецептуры на конфеты и ирис. Москва, Пищевая промышленность, 1971, р. 824] As a result of heat treatment during boiling of the masses, profound changes occur in the chemical composition of carbohydrates, proteins and fats: inversion of sucrose, decomposition of monosaccharides, sequential reactions, etc. This is mainly due to the reaction of formation of melanoidin, which provides the characteristic taste and smell of the iris. There is an increase in reducing substances, a change in acidity, color, taste and aroma. Constant stirring of the recipe mixture ensures a uniform distribution of fat throughout the mass, prevents coagulation of proteins and their burning. [Смирнова М. К., Иванушко Л. С. Рецептуры на конфеты и ирис. Москва, Пищевая промышленность, 1971, p. 824]
În tehnologiile de fabricare a produselor de cofetărie zaharoase se cunosc exemple de substituire a zaharozei cu edulcoranţi de diferită natură. Dar alegerea edulcorantului optimal pentru iris nu a fost realizată. In the manufacturing technologies of sugar confectionery products, examples of substitution of sucrose with sweeteners of different nature are known. However, the choice of the optimal sweetener for iris has not been carried out.
Este cunoscut un procedeu de fabricare a irisului, care include pregătirea amestecului din sirop de zahăr, lapte concentrat, melasă şi grăsimi. A process for manufacturing iris is known, which includes preparing a mixture of sugar syrup, concentrated milk, molasses and fats.
La etapa de preparare a masei de iris, siropul de zahăr se fierbe la temperatura de 107-109°С, apoi se adaugă lapte concentrat, melasă şi unt de frişcă cu temperatura de 40-50°C. În continuare masa se fierbe sub presiune până la temperatura de 120-124°С şi conţinutul de substanţe uscate de minimum 92% [1] At the stage of preparing the iris mass, the sugar syrup is boiled at a temperature of 107-109°С, then condensed milk, molasses and cream butter with a temperature of 40-50°C are added. Next, the mass is boiled under pressure to a temperature of 120-124°С and a dry matter content of at least 92% [1]
Dezavantajele produsului obţinut sunt: conţinutul ridicat de zahăr (conţinut de carbohidraţi ~ 83%), valoarea energetică ridicată ~ 400 kcal, precum şi prezenţa cristalelor mari de zaharoză, care înrăutăţesc proprietăţile gustative ale produsului. The disadvantages of the obtained product are: high sugar content (carbohydrate content ~ 83%), high energy value ~ 400 kcal, as well as the presence of large sucrose crystals, which worsen the taste properties of the product.
Este cunoscut procedeul de obţinere a irisului, care presupune prepararea siropului de zahăr şi melasă, fierberea până la un conţinut de substanţe uscate de 78-80%, introducerea laptelui condensat, untului topit şi cacao-praf. Apoi masa se fierbe la o temperatură de 120°C, se răceşte la temperatura de 110°C, se adaugă făină de fructe în cantitate de 8-10% din masa totală de zahăr, aditivi de aromă şi de gust. Masa de caramel se răceşte şi se modelează prin laminare şi tăiere [2]. The process of obtaining toffee is known, which involves preparing sugar syrup and molasses, boiling it to a dry matter content of 78-80%, adding condensed milk, melted butter and cocoa powder. Then the mass is boiled at a temperature of 120°C, cooled to a temperature of 110°C, fruit flour is added in an amount of 8-10% of the total mass of sugar, flavoring and taste additives. The caramel mass is cooled and shaped by rolling and cutting [2].
Dezavantajele acestui iris sunt conţinutul ridicat de zaharoză, utilizarea melasei de amidon, ce prezintă un alergen, precum şi utilizarea aditivilor de aromă şi de gust sintetici, care pot avea un impact negativ asupra sănătăţii umane. The disadvantages of this iris are the high sucrose content, the use of starch molasses, which is an allergen, as well as the use of synthetic flavor and taste additives, which can have a negative impact on human health.
Reducerea zahărului în alimentele procesate este o problemă complexă, deoarece zaharurile contribuie la proprietăţile senzoriale şi fizice ale alimentelor. În literatura de specialitate sunt lucrări referitoare la reducerea zahărului cu îndepărtarea a 20-50% din acesta, fără a sacrifica acceptarea senzorială, adesea zahărul este înlocuit cu mai multe ingrediente [McKENZIE E., LEE S. Y. Sugar reduction methods and their application in confections: a review. Food Science and Biotechnology, 2022; MAYHEW E. J., SCHMIDT S. J., LEE S. Y. Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System. Journal of food science, 2017, 82(8), р. 1935-1946]. Sugar reduction in processed foods is a complex issue, as sugars contribute to the sensory and physical properties of foods. In the literature, there are works on sugar reduction with the removal of 20-50% of it, without sacrificing sensory acceptance, often sugar is replaced with several ingredients [McKENZIE E., LEE S. Y. Sugar reduction methods and their application in confections: a review. Food Science and Biotechnology, 2022; MAYHEW E. J., SCHMIDT S. J., LEE S. Y. Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System. Journal of food science, 2017, 82(8), p. 1935-1946].
Sunt cunoscute procedee de fabricare a irisului cu substituirea parţială sau completă a zahărului cu fructoză [3], izomalt sau lactitol [4]. Processes for manufacturing iris with partial or complete substitution of sugar with fructose [3], isomalt or lactitol [4] are known.
Pe de o parte, aceste invenţii asigură o diversificare a sortimentelor de iris cu proprietăţi dietetice prin reducerea conţinutului de carbohidraţi, pe de altă parte, nu permit obţinerea unui produs finit care să îndeplinească standardele pentru indicatorii organoleptici şi anume, produsul nu poate fi obţinut la scara industrială cu caracteristicile senzoriale solicitate. On the one hand, these inventions ensure a diversification of iris varieties with dietary properties by reducing the carbohydrate content, on the other hand, they do not allow obtaining a finished product that meets the standards for organoleptic indicators, namely, the product cannot be obtained on an industrial scale with the required sensory characteristics.
În calitate de cea mai apropiată soluţie poate servi procedeul de fabricare a irisului care include amestecarea unei părţi de izomalt sau lactitol, în cantitate de 85,7-83,4% din masa totală prevăzută în reţetă, cu lapte praf, dizolvarea amestecului obţinut în apă, în cantitate de 35-40% faţă de masa componentelor uscate din reţetă, încălzirea treptată a masei obţinute până la temperatura de 110-115°C cu agitare constantă, adăugarea melasei, temperată în prealabil până la temperatura de 60-65°C, a grăsimii topite şi a emulgatorului, fierberea masei obţinute la temperatura de 121-122°С până la un conţinut de 90-92% substanţe uscate în masa de iris, răcirea masei cu 10-15°С şi adăugarea celorlalte componente conform reţetei, răcirea masei la 40-45°С, modelarea şi ambalarea irisului [5] The closest solution may be the iris manufacturing process that includes mixing a portion of isomalt or lactitol, in an amount of 85.7-83.4% of the total mass provided for in the recipe, with powdered milk, dissolving the mixture obtained in water, in an amount of 35-40% of the mass of dry components in the recipe, gradually heating the obtained mass to a temperature of 110-115°C with constant stirring, adding molasses, previously tempered to a temperature of 60-65°C, melted fat and emulsifier, boiling the obtained mass at a temperature of 121-122°С to a content of 90-92% dry substances in the iris mass, cooling the mass by 10-15°С and adding the other components according to the recipe, cooling the mass to 40-45°С, shaping and packaging the iris [5]
Dezavantajul acestui produs este obţinerea culorii necaracteristice irisului clasic, ca rezultat al excluderii zaharozei. The disadvantage of this product is that it produces a color that is not typical of classic iris, as a result of the exclusion of sucrose.
Problema rezolvată de prezenta invenţie este crearea unui produs de cofetărie cu o valoare biologică ridicată, gust, culoare şi alţi indicatori organoleptici superiori, fără aditivi sintetici, adecvat pentru utilizare de către diabetici, dar şi populaţia generală, precum şi extinderea gamei de produse de cofetărie. The problem solved by the present invention is the creation of a confectionery product with a high biological value, superior taste, color and other organoleptic indicators, without synthetic additives, suitable for use by diabetics, but also the general population, as well as expanding the range of confectionery products.
Invenţia soluţionează problema prin aceea că se propune o compoziţie de obţinere a irisului pentru diabetici care conţine, în % mas.: The invention solves the problem by proposing a composition for obtaining iris for diabetics which contains, in % mass:
lapte concentrat 40-55 izomalt 30-40 sucraloză sau stevia 3-15 unt de frişcă 2-4 aromă naturală de caramel 0,2-0,4 colorant natural brun din miez de nuci 0,15-0,35 apă restul.condensed milk 40-55 isomalt 30-40 sucralose or stevia 3-15 cream butter 2-4 natural caramel flavor 0.2-0.4 natural brown coloring from walnut kernels 0.15-0.35 water the rest.
Totodată colorantul natural brun din miez de nuci, obţinut la extracţia miezului de nuci cu o soluţie ce conţine 25-30% alcool etilic şi 1% carbonat de sodiu anhidru, miezul şi soluţia fiind luate într-un raport respectiv de 1:(2-3). Extracţia se efectuează timp de 10-15 min, la o temperatură de 40-45°C şi tratare cu ultrasunet cu frecvenţa de 37 MHz, după care din extractul obţinut se distilează alcoolul etilic la o temperatură de 60-65°C şi presiune de 0,09-0,11 atm, iar extractul concentrat apos rezultat se tratează cu soluţie saturată de clorură de calciu, ulterior se separă colorantul brun în stare solidă şi se usucă la o temperatură de 60-65°C şi presiune de 0,09-0,11 atm până la umiditatea de cel mult 5%. At the same time, the natural brown dye from walnut kernels, obtained by extracting walnut kernels with a solution containing 25-30% ethyl alcohol and 1% anhydrous sodium carbonate, the kernel and the solution being taken in a respective ratio of 1:(2-3). The extraction is carried out for 10-15 min, at a temperature of 40-45°C and ultrasound treatment with a frequency of 37 MHz, after which the ethyl alcohol is distilled from the obtained extract at a temperature of 60-65°C and a pressure of 0.09-0.11 atm, and the resulting concentrated aqueous extract is treated with a saturated solution of calcium chloride, subsequently the brown dye is separated in a solid state and dried at a temperature of 60-65°C and a pressure of 0.09-0.11 atm to a humidity of no more than 5%.
Procesul tehnologic cuprinde următoarele operaţii: The technological process includes the following operations:
• pregătirea materiei prime şi auxiliare; • preparation of raw and auxiliary materials;
• temperarea: laptelui concentrat la tempetarura de 30°C, untului de frişcă la temperatura de 33-36°C; • tempering: concentrated milk at a temperature of 30°C, cream butter at a temperature of 33-36°C;
• dozarea şi amestecarea componentelor; • dosing and mixing of components;
• încălzirea amestecului până la un conţinut de substanţe uscate de 84,0±1% cu agitare constantă; • heating the mixture to a dry matter content of 84.0±1% with constant stirring;
• fierberea masei până la temperatura de 120±2°C şi conţinutul de substanţe uscate de 91,0±1% cu agitare constantă; • boiling the mass to a temperature of 120±2°C and a dry matter content of 91.0±1% with constant stirring;
• răcirea rapidă până la temperatura de 60±2°C; • rapid cooling to a temperature of 60±2°C;
• introducerea substanţelor colorante şi aromate; • introduction of coloring and flavoring substances;
• omogenizarea masei de iris; • homogenization of the iris mass;
• modelarea prin turnare; • molding by casting;
• răcirea până la temperatura de 20±2°C; • cooling to a temperature of 20±2°C;
• ambalarea şi depozitarea la temperatura de 18±3°C şi umiditatea relativă a aerului de 75±1%. • packaging and storage at a temperature of 18±3°C and a relative air humidity of 75±1%.
Pentru a înlocui zahărul în masele de iris au fost aleşi doi îndulcitori utilizaţi în mod obişnuit, sucraloza/stevia şi izomaltul, cu proprietăţi termice diferite şi valori relative de dulceaţă. Cantitatea de îndulcitor, sucraloză şi izomalt, a fost calculată în raport cu indicele de dulce al zaharozei: zaharoză - 100 u.c., sucraloză - 600 u.c. izomalt - 50 u.c. Siropul de glucoză din reţetă a fost substituit cu o cantitate de izomalt, reieşind din gradul de dulce al siropului de glucoză - 75 u.c. [McKENZIE E., LEE S. Y. Sugar reduction methods and their application in confections: a review. Food Science and Biotechnology, 2022]. To replace sugar in the toffee masses, two commonly used sweeteners were chosen, sucralose/stevia and isomalt, with different thermal properties and relative sweetness values. The amount of sweetener, sucralose and isomalt, was calculated in relation to the sweetness index of sucrose: sucrose - 100 u.c., sucralose - 600 u.c. isomalt - 50 u.c. The glucose syrup in the recipe was substituted with an amount of isomalt, resulting from the sweetness degree of glucose syrup - 75 u.c. [McKENZIE E., LEE S. Y. Sugar reduction methods and their application in confections: a review. Food Science and Biotechnology, 2022].
Irisul obţinut conform invenţei propuse poate servi o alternativă bună produselor de cofetărie ce conţin cantităţi mari de zahăr şi coloranţi artificiali. The iris obtained according to the proposed invention can serve as a good alternative to confectionery products containing large amounts of sugar and artificial colorings.
Compoziţia pentru fabricarea irisului prezintă un şir de avantaje: The composition for making iris has a number of advantages:
• utilizarea colorantului natural poate servi drept o alternativă a înlocuirii unor coloranţi artificiali; • the use of natural coloring can serve as an alternative to replacing artificial colorings;
• datorită adaosului colorantului natural brun, care prezintă un extract uscat al miezului de nuci, are loc îmbunătăţirea proprietăţilor senzoriale ale produsului; • due to the addition of natural brown dye, which is a dry extract of walnut kernels, the sensory properties of the product are improved;
• utilizarea colorantului menţionat conduce la sporirea valorii biologice a produsului finit datorită conţinutului substanţelor organice, taninurilor, nucitaninei, acizilor organici (citric, malic) şi zaharuri, calciu fosfat etc. [Химический состав плодов грецкого ореха. Зооинженерный факультет РГАУ-МСХА. [on-line] Găsit Internet: https://www.activestudy.info/ximicheskij-sostav-plodov-greckogo-rexa/?fbclid=IwAR1tlc3-DhViWnZma6pkPmcyqO0dEbggWoG8k6WVJwHWg9sDZ5laiu1M6Re]; • the use of the mentioned dye leads to an increase in the biological value of the finished product due to the content of organic substances, tannins, nucitin, organic acids (citric, malic) and sugars, calcium phosphate, etc. [Химический состав плодов грецкого ореха. Зооинженерный факултет РГАУ-МСХА. [on-line] Found Internet: https://www.activestudy.info/ximicheskij-sostav-plodov-greckogo-rexa/?fbclid=IwAR1tlc3-DhViWnZma6pkPmcyqO0dEbggWoG8k6WVJwHWg9sDZ5laiu1M6Re];
• utilizarea colorantului natural brun inhiba peroxidarea lipidelor, menţinând un timp mai îndelungat caracteristicile organoleptice iniţiale ale irisului; • the use of natural brown dye inhibits lipid peroxidation, maintaining the initial organoleptic characteristics of the iris for a longer time;
• înlocuirea zahărului reduce valoarea energetică a produsului finit, garantând că acesta este produs în scopuri dietetice. • sugar replacement reduces the energy value of the finished product, guaranteeing that it is produced for dietary purposes.
Irisul obţinut conform invenţiei are caracteristici organoleptice, fizico-chimice şi microbiologice înalte, în conformitate cu documentele normativ-tehnice în vigoare şi corespunde cerinţelor de inofensivitate. Termenul de păstrare a irisului este de 90 zile la temperatura de 18±3°C şi umiditatea relativă a aerului de 75%. The iris obtained according to the invention has high organoleptic, physico-chemical and microbiological characteristics, in accordance with the normative-technical documents in force and meets the requirements of harmlessness. The storage period of the iris is 90 days at a temperature of 18±3°C and a relative air humidity of 75%.
Exemple de realizare a invenţiei. Examples of embodiments of the invention.
Exemplul 1 Example 1
Irisul a fost obţinut conform compoziţei revendicate care conţine, în %mas.: The iris was obtained according to the claimed composition which contains, in wt.%:
lapte concentrat 51 sucraloză 3 izomalt 39 unt de frişcă 4 esenţă naturală de caramel 0,25 colorant natural brun din miez de nuci 0,2 apă restul.concentrated milk 51 sucralose 3 isomalt 39 cream butter 4 natural caramel essence 0.25 natural brown coloring from walnut kernels 0.2 water the rest.
Exemplul 2 Example 2
Irisul a fost obţinut conform compoziţei revendicate care conţine, în %mas.: The iris was obtained according to the claimed composition which contains, in wt.%:
lapte concentrat 55 stevia 10 izomalt 30 unt de frişcă 3,5 esenţă naturală de caramel 0,2 colorant natural brun din miez de nuci 0,25 apa restul.concentrated milk 55 stevia 10 isomalt 30 cream butter 3.5 natural caramel essence 0.2 natural brown coloring from walnut kernels 0.25 water the rest.
1. Павлова Н. С. Сборник основных рецептур сахаристых кондитерских изделий. Издательство ГИОРД, 2000, р. 128-138 [on-line] Găsit Internet: https://www.scribd.com/document/648586494/Павлова-Н-С-Сборник-Основных-Рецептур-Сахаристых-Кондитерских-Изделий-2000 1. Pavlova N. С. Collection of basic recipes of sugary confectionery products. Издательство ГИОРД, 2000, р. 128-138 [on-line] Found Internet: https://www.scribd.com/document/648586494/Павлова-Н-С-Сборник-Основных-Рецептур-Сахаристых-Кондитерских-Изделий-2000
2. RU 2495584 C1 2013.10.20 2. RU 2495584 C1 2013.10.20
3. RU 2446700 C2 2012.04.10 3. RU 2446700 C2 2012.04.10
4. RU 2414825 C1 2011.03.27 4. RU 2414825 C1 2011.03.27
5. RU 2530156 C1 2014.10.10 5. RU 2530156 C1 2014.10.10
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