MD771Z - Thermostable filling for bakery and confectionery - Google Patents
Thermostable filling for bakery and confectionery Download PDFInfo
- Publication number
- MD771Z MD771Z MDS20130172A MDS20130172A MD771Z MD 771 Z MD771 Z MD 771Z MD S20130172 A MDS20130172 A MD S20130172A MD S20130172 A MDS20130172 A MD S20130172A MD 771 Z MD771 Z MD 771Z
- Authority
- MD
- Moldova
- Prior art keywords
- thermostable
- inulin
- finished product
- pectin
- filling
- Prior art date
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 229920001202 Inulin Polymers 0.000 claims abstract description 21
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 21
- 229940029339 inulin Drugs 0.000 claims abstract description 21
- 239000001814 pectin Substances 0.000 claims abstract description 18
- 235000010987 pectin Nutrition 0.000 claims abstract description 18
- 229920001277 pectin Polymers 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 235000013311 vegetables Nutrition 0.000 claims abstract description 15
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000021028 berry Nutrition 0.000 claims abstract description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 description 11
- 239000000126 substance Substances 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 8
- 235000013406 prebiotics Nutrition 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 238000010521 absorption reaction Methods 0.000 description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 4
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000000832 Ayote Nutrition 0.000 description 2
- 241000167854 Bourreria succulenta Species 0.000 description 2
- 240000004244 Cucurbita moschata Species 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000019693 cherries Nutrition 0.000 description 2
- 210000001072 colon Anatomy 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 229960000292 pectin Drugs 0.000 description 2
- 235000015136 pumpkin Nutrition 0.000 description 2
- 229940032147 starch Drugs 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
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- 240000009226 Corylus americana Species 0.000 description 1
- 235000001543 Corylus americana Nutrition 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 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
- 239000005715 Fructose Substances 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 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 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- -1 acidulant Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000037180 bone health Effects 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019895 oat fiber Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Изобретение относится к пищевой промышленности, а именно к термостабильной начинке для хлебобулочных и кондитерских изделий.Начинка, согласно изобретению, получена из растительного сырья, сахара, инулина, пектина, лимонной кислоты и воды, при этом компоненты взяты в следующем соотношении, в кг для 100 кг готового продукта: растительное сырье из фруктов, ягод или овощей 50,0…90,0, сахар 17,0…60,0, инулин 3,5…5,0, пектин 0,7…1,1, лимонная кислота 0,1…0,3, вода 5,0…40,0.The invention relates to the food industry, in particular to a thermostable filling for bakery and confectionery products. The filling according to the invention is obtained from plant materials, sugar, inulin, pectin, citric acid and water, the components are taken in the following ratio, in kg for 100 kg of finished product: vegetable raw materials from fruits, berries or vegetables 50.0 ... 90.0, sugar 17.0 ... 60.0, inulin 3.5 ... 5.0, pectin 0.7 ... 1.1, citric acid 0 , 1 ... 0.3, water 5.0 ... 40.0.
Description
Invenţia se referă la industria alimentară, şi anume la o umplutură termostabilă pentru produsele de panificaţie şi cofetărie. The invention relates to the food industry, namely to a thermostable filling for bakery and confectionery products.
Sunt cunoscute umpluturile cu gust dulce de fructe, ciocolată, vanilină, lapte, caramelă, cafea, funduc, mentă sau cu gust sărat, spre exemplu de caşcaval, carne, peşte, condimente, legume [1]. Umplutura este compusă din dextroză, fructoză, ulei de rapiţă, amidon, glicerină, lapte praf, lapte integral, apă. Conţinutul de amidon variază de la 4 până la 26%. Neajunsul acestei umpluturi constă în utilizarea unei cantităţi mari de amidon, precum şi utilizarea uleiurilor, glicerinei, laptelui, ceea ce nu conferă efect prebiotic produsului finit. There are known fillings with sweet taste of fruit, chocolate, vanillin, milk, caramel, coffee, hazelnut, mint or with salty taste, for example of cheese, meat, fish, spices, vegetables [1]. The filling is composed of dextrose, fructose, rapeseed oil, starch, glycerin, milk powder, whole milk, water. The starch content varies from 4 to 26%. The disadvantage of this filling is the use of a large amount of starch, as well as the use of oils, glycerin, milk, which does not give a prebiotic effect to the finished product.
Este cunoscută, de asemenea, umplutura termostabilă pe bază de fructe compusă din carboximetilceluloză în cantitate de 0,05…1,5%, în combinaţie cu pectină, caragenan, amidon, alginat, xantan, gumă de carruba, gumă de guar sau proteine alimentare [2]. Neajunsul acestei umpluturi este faptul că unele persoane au reacţii alergice la carboximetilceluloză. Also known is the thermostable fruit-based filling composed of carboxymethylcellulose in an amount of 0.05…1.5%, in combination with pectin, carrageenan, starch, alginate, xanthan, locust bean gum, guar gum or food proteins [2]. The disadvantage of this filling is that some people have allergic reactions to carboxymethylcellulose.
Conform cercetărilor efectuate în Japonia în a. 2004, persoanele cu sensibilitate mărită la carboximetilceluloză pot fi atribuite la grupa de risc major cu predispoziţie de evoluare a reacţiei anafilactice a organismului. Pe lângă aceasta, conform cercetărilor recente, utilizarea carboximetilcelulozei concomitent cu alţi hidrocoloizi (gumă de xantan, gumă de guar, pectină, amidon ş.a.) în calitate de stabilizator înrăutăţesc considerabil textura produsului finit. According to research conducted in Japan in 2004, people with increased sensitivity to carboxymethylcellulose can be attributed to the high-risk group with a predisposition to the development of an anaphylactic reaction of the body. In addition, according to recent research, the use of carboxymethylcellulose together with other hydrocolloids (xanthan gum, guar gum, pectin, starch, etc.) as a stabilizer significantly worsens the texture of the finished product.
Mai este cunoscută umplutura termostabilă cremoasă pentru produse alimentare crocante [3]. Aceasta se obţine prin amestecarea uleiului de soia şi a fibrelor alimentare - fibre de ovăz. Neajunsul acestei umpluturi este prezenţa componentelor de grăsimi şi imposibilitatea utilizării lor pentru fabricarea umpluturilor dulci de fructe. Also known is the creamy thermostable filling for crispy food products [3]. It is obtained by mixing soybean oil and dietary fiber - oat fiber. The disadvantage of this filling is the presence of fat components and the impossibility of using them for the manufacture of sweet fruit fillings.
La fel este cunoscută umplutura termostabilă cu ingrediente obţinute la prelucrarea cerealelor, care include faza de lipide şi faza solidă, inclusiv componentele provenite de la prelucrarea cerealelor [4]. Neajunsul acestei umpluturi, ca şi în cazul precedent, este prezenţa componentelor de grăsimi şi imposibilitatea utilizării lor pentru fabricarea umpluturilor dulci de fructe. Also known is the thermostable filling with ingredients obtained from cereal processing, which includes the lipid phase and the solid phase, including components derived from cereal processing [4]. The drawback of this filling, as in the previous case, is the presence of fat components and the impossibility of using them for the manufacture of sweet fruit fillings.
Este cunoscută umplutura termostabilă pe bază de fructe cu fracţia masică de substanţe uscate de 60...65%, obţinută la rece, prin amestecarea produsului de fructe pregătit cu două tipuri de amidon [5]. O astfel de pastă poate fi utilizată numai pentru ornarea produselor deja coapte şi răcite, care nu necesită prelucrare termică ulterioară. A thermostable fruit-based filling with a dry matter mass fraction of 60...65% is known, obtained cold by mixing the prepared fruit product with two types of starch [5]. Such a paste can only be used for decorating already baked and cooled products, which do not require further heat treatment.
Este cunoscută compoziţia gata pentru întrebuinţare, care conţine fructe, apă, acidulator, amestec pentru îngroşare, amidon şi fibre insolubile [6]. Neajunsul acestei invenţii este faptul că reţeta produsului conţine o cantitate însemnată de fibre alimentare, minimum 20%, ceea ce micşorează considerabil partea de fructe şi, respectiv, valoarea biologică a produsului alimentar. Compoziţia aceasta nu posedă caracteristicile termostabile declarate. A ready-to-use composition is known, which contains fruit, water, acidulant, thickening agent, starch and insoluble fiber [6]. The disadvantage of this invention is that the product recipe contains a significant amount of dietary fiber, at least 20%, which considerably reduces the fruit portion and, respectively, the biological value of the food product. This composition does not possess the declared thermostable characteristics.
Este cunoscută, de asemenea, umplutura termostabilă care conţine materie primă vegetală, zahăr, amidon, gumă gellan, acid citric şi apă [7]. Neajunsul acestei invenţii este faptul că fibrele alimentare prezente, ce asigură caracteristicile termostabile ale umpluturii, nu creează efect prebiotic în produsul finit. Also known is the thermostable filling containing vegetable raw material, sugar, starch, gellan gum, citric acid and water [7]. The shortcoming of this invention is that the dietary fibers present, which ensure the thermostable characteristics of the filling, do not create a prebiotic effect in the finished product.
Sarcina invenţiei date este lărgirea sortimentului de umpluturi termostabile de fructe şi legume cu efect prebiotic, fabricate din materie primă tradiţională şi accesibilă. The task of the present invention is to expand the assortment of thermostable fruit and vegetable fillings with prebiotic effect, made from traditional and accessible raw materials.
Problema se rezolvă prin aceea că umplutura termostabilă pentru produse de panificaţie şi cofetărie este obţinută din materie primă vegetală, zahăr, inulină, pectină, acid citric şi apă, componentele fiind luate în următorul raport, în kg pentru 100 kg de produs finit: The problem is solved by the fact that the thermostable filling for bakery and confectionery products is obtained from vegetable raw materials, sugar, inulin, pectin, citric acid and water, the components being taken in the following ratio, in kg per 100 kg of finished product:
materie primă vegetală din fructe, pomuşoare sau legume 50,0…90,0 zahăr 17,0…60,0 inulină 3,5…5,0 pectină 0,7…1,1 acid citric 0,1…0,3 apă 5,0…40,0.vegetable raw material from fruits, berries or vegetables 50.0…90.0 sugar 17.0…60.0 inulin 3.5…5.0 pectin 0.7…1.1 citric acid 0.1…0.3 water 5.0…40.0.
În această umplutură se utilizează fructe, pomuşoare sau legume întregi sau sub formă de pulpă sau piure de unul sau mai multe feluri de fructe, pomuşoare sau legume, conţinutul de substanţe uscate în produsul finit constituie 30…70,5% mas. şi poate conţine suplimentar 0,05 kg acid ascorbic la 100 kg de produs finit. This filling uses whole fruits, berries or vegetables or in the form of pulp or puree of one or more types of fruits, berries or vegetables, the dry matter content in the finished product is 30…70.5% by weight and may additionally contain 0.05 kg of ascorbic acid per 100 kg of finished product.
Totodată umplutura este obţinută cu sterilizare opţională a produsului finit. At the same time, the filling is obtained with optional sterilization of the finished product.
Rezultatul invenţiei constă în lărgirea sortimentului de umpluturi termostabile de fructe şi legume cu efect prebiotic, fabricate din materie primă tradiţională şi accesibilă. The result of the invention consists in expanding the assortment of thermostable fruit and vegetable fillings with prebiotic effect, made from traditional and accessible raw materials.
Inventatorii au stabilit posibilitatea creării produsului cu proprietăţi termostabile declarate pe baza introducerii în compoziţie a unui complex de fibre alimentare solubile. Produsul propus, în calitate de îngroşător, agent de gelificare şi stabilizator, conţine pectină E440 şi inulină, admise pentru utilizare în practica internaţională şi în Republica Moldova la fabricarea produselor alimentare, înclusiv gemurilor, umpluturilor. The inventors have established the possibility of creating a product with declared thermostable properties based on the introduction of a complex of soluble dietary fibers into the composition. The proposed product, as a thickener, gelling agent and stabilizer, contains pectin E440 and inulin, admitted for use in international practice and in the Republic of Moldova in the manufacture of food products, including jams, fillings.
Utilizarea pectinei şi a inulinei conferă umpluturilor proprietăţi termostabile şi creează un produs funcţional cu proprietăţi prebiotice. The use of pectin and inulin gives the fillings thermostable properties and creates a functional product with prebiotic properties.
În 100 g de umplutură se conţin 4,2…6,1 g de fibre alimentare, ceea ce asigură 21…30,5% din necesitatea diurnă pentru persoanele mature. Consumul zilnic de alimente bogate în fibre alimentare reprezintă cea mai eficientă metodă de prevenire a bolilor cardiovasculare, diabetului sau obezităţii. 100 g of filling contains 4.2…6.1 g of dietary fiber, which provides 21…30.5% of the daily requirement for adults. Daily consumption of foods rich in dietary fiber is the most effective method of preventing cardiovascular diseases, diabetes or obesity.
Fibrele alimentare solubile, ca pectina şi inulina, previn cancerul de colon, deoarece accelerează tranzitul intestinal, elimină substanţele toxice care stagnează în colon, acţionează asupra sistemului circulator, reducând nivelul colesterolului în sânge şi normalizând în acest fel tensiunea arterială. Soluble dietary fibers, such as pectin and inulin, prevent colon cancer because they accelerate intestinal transit, eliminate toxic substances that stagnate in the colon, and act on the circulatory system, reducing blood cholesterol levels and thus normalizing blood pressure.
Pectina contribuie la eliminarea toxinelor şi a metalelor grele din organism, previne constipaţia şi elimină grăsimile din sânge, controlează producţia de colesterol şi trigliceride, susţine echilibrul energetic al organismului prin întârzierea absorbţiei zahărului în intestine şi ajută la echilibrarea glicemiei. Pectin helps eliminate toxins and heavy metals from the body, prevents constipation and removes fats from the blood, controls the production of cholesterol and triglycerides, supports the body's energy balance by delaying the absorption of sugar in the intestines and helps balance blood sugar.
Inulina ca fibră solubilă alimentară posedă o serie de beneficii pentru organismul uman. În primul rând, aceasta poate contribui la absorbţia calciului, deci ajută la menţinerea sănătăţii oaselor. Pentru menţinerea integrităţii oaselor şi pentru prevenirea osteoporozei, se recomandă un aport zilnic de inulină, alături de lactate, pentru că fibrele din inulină potenţează absorbţia calciului. Un aport de 8 g de inulină pe zi creşte densitatea minerală osoasă şi absorbţia calciului la adolescenţi cu 20%. În afară de aceasta, inulina reduce absorbţia de zahăr din sânge. Hiperglicemia care apare după luarea mesei poate fi prevenită prin consumul de fibre alimentare solubile existente în inulină. Astfel, inulina poate încetini absorbţia de zahăr din alimente şi poate ajuta la prevenirea sindromului metabolic şi a diabetului zaharat. Inulina ajută la repopularea colonului cu bacteriile necesare unui intestin sănătos. De aceea, această fibră alimentară este considerată un prebiotic. Inulin as a soluble dietary fiber has a number of benefits for the human body. First of all, it can contribute to the absorption of calcium, so it helps maintain bone health. To maintain bone integrity and prevent osteoporosis, a daily intake of inulin is recommended, along with dairy products, because the fibers in inulin enhance calcium absorption. An intake of 8 g of inulin per day increases bone mineral density and calcium absorption in adolescents by 20%. In addition, inulin reduces the absorption of sugar from the blood. Hyperglycemia that occurs after eating can be prevented by consuming soluble dietary fibers found in inulin. Thus, inulin can slow down the absorption of sugar from food and can help prevent metabolic syndrome and diabetes. Inulin helps repopulate the colon with the bacteria necessary for a healthy intestine. Therefore, this dietary fiber is considered a prebiotic.
Utilizarea pectinei în combinaţie cu inulina contribuie la îmbunătăţirea caracteristicilor gelurilor (transparenţa, stabilitatea, intensificarea aromei) fabricate cu utilizarea substanţelor sus-numite. The use of pectin in combination with inulin contributes to improving the characteristics of gels (transparency, stability, flavor enhancement) manufactured using the above-mentioned substances.
Dozele de pectină utilizate de 0,7…1,1 kg/100 kg produs finit permit de a obţine valori medii ale termostabilităţii - mai mici de 85 unităţi. Introducerea concomitentă a acestor două componente este însoţită de un efect sinergic - potenţierea caracteristicilor tehnologice dorite, ceea ce a permis de a micşora doza stabilizatorilor introduşi şi de a crea un produs cu termostabilitatea de la 90 până la 100 unităţi. The used pectin doses of 0.7…1.1 kg/100 kg of finished product allow to obtain average values of thermostability - less than 85 units. The simultaneous introduction of these two components is accompanied by a synergistic effect - the enhancement of the desired technological characteristics, which allowed to reduce the dose of introduced stabilizers and to create a product with thermostability from 90 to 100 units.
Umplutura termostabilă propusă are fracţia masică de substanţe uscate solubile de la 30 până la 70,5%. The proposed thermostable filling has a mass fraction of soluble dry substances from 30 to 70.5%.
În calitate de bază poate fi utilizată materia primă de fructe, pomuşoare şi legume autohtonă, care este tradiţională şi accesibilă. As a base, local fruit, berry and vegetable raw materials can be used, which are traditional and accessible.
Datorită combinării componentelor constituante ale produsului propus, introduse în cantităţile declarate, se asigură înaltele calităţi organoleptice şi proprietăţile termostabile şi prebiotice menţionate. Due to the combination of the constituent components of the proposed product, introduced in the declared quantities, the high organoleptic qualities and the mentioned thermostable and prebiotic properties are ensured.
Umplutura este un produs funcţional întrucât include ingrediente fiziologic funcţionale (fibre alimentare care îndeplinesc funcţia de prebiotice), posedă proprietăţi termostabile, gust armonios, aromă plăcută. The filling is a functional product because it includes physiologically functional ingredients (dietary fibers that act as prebiotics), possesses thermostable properties, harmonious taste, and pleasant aroma.
Obţinerea umpluturilor termostabile cu proprietăţi funcţionale permite de a spori calitatea produselor de patiserie, de a lărgi sortimentul produselor noi cu caracteristicile declarate, necesare pe piaţa internă şi externă, care corespund cerinţelor contemporane pentru menţinerea şi îmbunătăţirea sănătăţii. Obtaining thermostable fillings with functional properties allows to increase the quality of pastry products, to expand the assortment of new products with the declared characteristics, necessary on the domestic and foreign markets, which meet contemporary requirements for maintaining and improving health.
Exemplul 1 Example 1
Masa de caise mărunţite cu fracţia masică de substanţe uscate solubile de 14% în cantitate de 55 kg se amestecă cu 17 kg de zahăr şi cu 20 litri de apă, se încălzeşte la amestecare continuă până la 95ºC, se aduce până la fierbere şi se fierbe până la fracţia masică de substanţe uscate solubile de 25%, apoi se adaugă soluţia cu consistenţă omogenă preventiv pregătită din 5,0 kg inulină, 0,7 kg pectină şi 20 litri de apă, se concentrează până la 30% substanţe uscate. Încălzirea se întrerupe, se adaugă 300 ml de soluţie de acid citric de 50% (0,15 kg/100 kg) şi se aduce din nou până la fierbere. Produsul finit în cantitate de 100 kg cu conţinutul de substanţe uscate solubile de 30,5% se răceşte până la temperatura de 80ºC şi se transmite la ambalare şi sterilizare. The mass of chopped apricots with a mass fraction of soluble dry substances of 14% in the amount of 55 kg is mixed with 17 kg of sugar and 20 liters of water, heated with continuous stirring to 95ºC, brought to a boil and boiled to a mass fraction of soluble dry substances of 25%, then a solution of homogeneous consistency prepared in advance from 5.0 kg of inulin, 0.7 kg of pectin and 20 liters of water is added, concentrated to 30% dry substances. The heating is stopped, 300 ml of a 50% citric acid solution (0.15 kg/100 kg) are added and brought to a boil again. The finished product in the amount of 100 kg with a soluble dry substances content of 30.5% is cooled to a temperature of 80ºC and sent for packaging and sterilization.
Exemplul 2 Example 2
Vişinele se curăţă de sâmburi, se mărunţesc până la masă omogenă cu fracţia masică de substanţe uscate solubile de 12%. 50 kg masă de vişine se amestecă cu 40 kg zahăr, se încălzeşte la amestecare continuă până la temperatura de 95ºC, apoi se adaugă soluţia cu consistenţă omogenă preventiv pregătită din 3,5 kg inulină, 1,1 kg pectină şi 5 litri de apă, se concentrează până la obţinerea fracţiei masice de substanţe uscate solubile de 50,5%. Încălzirea se întrerupe, se adaugă 200 ml de soluţie de acid citric de 50% (0,1 kg/100 kg) şi se aduce din nou până la fierbere. Produsul finit în cantitate de 100 kg cu conţinutul de substanţe uscate solubile de 50,5% se răceşte până la temperatura de 80ºC şi se transmite la ambalare şi sterilizare. The cherries are pitted, chopped until a homogeneous mass with a soluble dry matter content of 12%. 50 kg of cherry mass is mixed with 40 kg of sugar, heated with continuous stirring to a temperature of 95ºC, then the solution with a homogeneous consistency prepared in advance from 3.5 kg of inulin, 1.1 kg of pectin and 5 liters of water is added, concentrated until a soluble dry matter content of 50.5% is obtained. The heating is stopped, 200 ml of a 50% citric acid solution (0.1 kg/100 kg) is added and brought to a boil again. The finished product in the amount of 100 kg with a soluble dry matter content of 50.5% is cooled to a temperature of 80ºC and sent for packaging and sterilization.
Exemplul 3 Example 3
Dovleacul se curăţă de coajă şi de seminţe, se taie în bucăţi. Masa de dovleac cu fracţia masică de substanţe uscate solubile de 6,0% în cantitate de 90 kg se introduce în sirop de zahăr (60 kg zahăr şi 30 litri apă), se încălzeşte la amestecare continuă până la fierbere şi se fierbe până la fracţia masică de substanţe uscate solubile de 60%. Apoi se adaugă soluţia cu consistenţă omogenă preventiv pregătită din 5 kg inulină, 0,7 kg pectină şi 7 kg apă, se concentrează până la 70% substanţe uscate. Încălzirea se întrerupe, se adaugă 600 ml soluţie de acid citric de 50% (0,3 kg/100 kg) şi se aduce din nou până la fierbere. Produsul finit în cantitate de 100 kg cu fracţia masică de substanţe uscate solubile de 70,5% se răceşte până la temperatura de 80ºC şi se transmite la ambalare. The pumpkin is peeled and seeded, cut into pieces. The pumpkin mass with a mass fraction of soluble dry substances of 6.0% in the amount of 90 kg is placed in sugar syrup (60 kg of sugar and 30 liters of water), heated with continuous stirring to boiling and boiled to a mass fraction of soluble dry substances of 60%. Then the solution with a homogeneous consistency prepared in advance from 5 kg of inulin, 0.7 kg of pectin and 7 kg of water is added, concentrated to 70% dry substances. The heating is stopped, 600 ml of a 50% citric acid solution (0.3 kg/100 kg) are added and brought to a boil again. The finished product in the amount of 100 kg with a mass fraction of soluble dry substances of 70.5% is cooled to a temperature of 80ºC and sent for packaging.
1. RU 2448469 C2 2012.04.27 1. RU 2448469 C2 2012.04.27
2. RU 2005120746 A2 2006.01.20 2. RU 2005120746 A2 2006.01.20
3. WO 2010080872 A1 2010.07.15 3. WO 2010080872 A1 2010.07.15
4. WO 2012054452 A1 2012.04.26 4. WO 2012054452 A1 2012.04.26
5. CA 2241592 A1 1999.01.09 5. CA 2241592 A1 1999.01.09
6. RU 2007127689 A 2009.01.27 6. RU 2007127689 A 2009.01.27
7. MD 607 Y 2013.03.31 7. MD 607 Y 2013.03.31
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| MDS20130172A MD771Z (en) | 2013-10-18 | 2013-10-18 | Thermostable filling for bakery and confectionery |
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| MD771Z true MD771Z (en) | 2014-12-31 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| MD992Z (en) * | 2015-04-08 | 2016-08-31 | Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" | Process for preparing the stuffing for bakery and confectionery products with preset thermal stability |
| MD1117Z (en) * | 2016-05-30 | 2017-09-30 | Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" | Process for producing functional bread enriched with dietary fibers |
| RU2655817C2 (en) * | 2016-09-23 | 2018-05-29 | федеральное государственное бюджетное образовательное учреждение высшего образования "Мичуринский государственный аграрный университет" | Method for production of apple heat-stable filling from pomace of directly squeezed juice production |
| RU2727410C2 (en) * | 2018-03-30 | 2020-07-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский экономический университет имени Г.В. Плеханова" (ФГБОУ ВО "РЭУ им. Г.В. Плеханова") | Thermostable filling with whole berries for bakery and confectionary products |
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|---|---|---|---|---|
| MD607F1 (en) * | 1995-05-05 | 1996-11-29 | Vladimir Bicicov | Writing apparatus |
| CA2241592A1 (en) * | 1997-07-09 | 1999-01-09 | The J. M. Smucker Company | Cold process, oven stable fruit paste and method of making such paste |
| RU2005120746A (en) * | 2002-12-04 | 2006-01-20 | Акцо Нобель Н.В. (NL) | APPLICATION OF CARBOXYMETHYL CELLULOSE (CMC) IN FRUIT-BASED PRODUCTS |
| RU2007127689A (en) * | 2004-12-20 | 2009-01-27 | Юнилевер Н.В. (Nl) | READY TO USE AND STABLE UNDER ENVIRONMENTAL FRUIT COMPOSITION, INCLUDING STARCH |
| WO2010080872A1 (en) * | 2009-01-09 | 2010-07-15 | Kellogg Company | Bake-stable food filling and methods related thereto |
| EA014269B1 (en) * | 2004-08-12 | 2010-10-29 | Свитвэлл Н.В. | Functional sugar replacement, process for producing thereof and use thereof for manufacture of food products |
| WO2012054452A1 (en) * | 2010-10-19 | 2012-04-26 | Kraft Foods Global Brands Llc | Heat-stable filling with cereal-derived ingredients |
| RU2448469C2 (en) * | 2006-09-11 | 2012-04-27 | КРАФТ ФУДЗ ГЛОБАЛ БРЭНДС ЭлЭлСи | Fillers |
-
2013
- 2013-10-18 MD MDS20130172A patent/MD771Z/en not_active IP Right Cessation
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD607F1 (en) * | 1995-05-05 | 1996-11-29 | Vladimir Bicicov | Writing apparatus |
| CA2241592A1 (en) * | 1997-07-09 | 1999-01-09 | The J. M. Smucker Company | Cold process, oven stable fruit paste and method of making such paste |
| RU2005120746A (en) * | 2002-12-04 | 2006-01-20 | Акцо Нобель Н.В. (NL) | APPLICATION OF CARBOXYMETHYL CELLULOSE (CMC) IN FRUIT-BASED PRODUCTS |
| EA014269B1 (en) * | 2004-08-12 | 2010-10-29 | Свитвэлл Н.В. | Functional sugar replacement, process for producing thereof and use thereof for manufacture of food products |
| RU2007127689A (en) * | 2004-12-20 | 2009-01-27 | Юнилевер Н.В. (Nl) | READY TO USE AND STABLE UNDER ENVIRONMENTAL FRUIT COMPOSITION, INCLUDING STARCH |
| RU2448469C2 (en) * | 2006-09-11 | 2012-04-27 | КРАФТ ФУДЗ ГЛОБАЛ БРЭНДС ЭлЭлСи | Fillers |
| WO2010080872A1 (en) * | 2009-01-09 | 2010-07-15 | Kellogg Company | Bake-stable food filling and methods related thereto |
| WO2012054452A1 (en) * | 2010-10-19 | 2012-04-26 | Kraft Foods Global Brands Llc | Heat-stable filling with cereal-derived ingredients |
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| MD771Y (en) | 2014-05-31 |
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