NO156314B - PROCEDURE FOR MANUFACTURING AN AIRED CRAFTS PRODUCT - Google Patents
PROCEDURE FOR MANUFACTURING AN AIRED CRAFTS PRODUCT Download PDFInfo
- Publication number
- NO156314B NO156314B NO820748A NO820748A NO156314B NO 156314 B NO156314 B NO 156314B NO 820748 A NO820748 A NO 820748A NO 820748 A NO820748 A NO 820748A NO 156314 B NO156314 B NO 156314B
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- Norway
- Prior art keywords
- hydrogenated
- weight
- mixture
- confectionery product
- sorbitol
- Prior art date
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- 238000000034 method Methods 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 239000000203 mixture Substances 0.000 claims description 33
- 235000009508 confectionery Nutrition 0.000 claims description 27
- 229920002472 Starch Polymers 0.000 claims description 16
- 239000000600 sorbitol Substances 0.000 claims description 16
- 235000019698 starch Nutrition 0.000 claims description 16
- 239000008107 starch Substances 0.000 claims description 16
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 13
- 235000015145 nougat Nutrition 0.000 claims description 12
- 150000001720 carbohydrates Chemical class 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000126 substance Substances 0.000 claims description 8
- 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 claims description 7
- 150000002016 disaccharides Chemical class 0.000 claims description 7
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- 239000008122 artificial sweetener Substances 0.000 claims description 4
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- 239000000845 maltitol Substances 0.000 claims description 4
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- 238000006116 polymerization reaction Methods 0.000 claims description 2
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Landscapes
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Polyoxymethylene Polymers And Polymers With Carbon-To-Carbon Bonds (AREA)
Description
Den foreliggende oppfinnelse angår en fremgangsmåte The present invention relates to a method
for fremstilling av et luftet konfektprodukt, såsom "marshmallow" eller nougat, fortrinnsvis av sukkerfri type, som lar seg avsette eller ekstrudere og som er overraskende stabilt og inneholder et hydrogenert stivelsehydrolysat og et hydrogenert sukker, såsom isomaltitol. for the production of an aerated confectionery product, such as "marshmallow" or nougat, preferably of the sugar-free type, which can be deposited or extruded and which is surprisingly stable and contains a hydrogenated starch hydrolyzate and a hydrogenated sugar, such as isomaltitol.
Tradisjonelt er et av de vanskeligste konfektprodukter å fremstille et luftet konfektprodukt, såsom "marshmallow" eller nougat. Produktet krever en vel avpasset blanding av krystalliserte og oppløste carbohydrater sammen med et vispemiddel, såsom eggehvite, gelatin eller vegetabilsk protein. Traditionally, one of the most difficult confectionery products to produce is an aerated confectionery product, such as "marshmallow" or nougat. The product requires a well-matched mixture of crystallized and dissolved carbohydrates together with a whisking agent, such as egg white, gelatin or vegetable protein.
Luftede konfektprodukter er enda vanskeligere å fremstille i "sukkerfri" form, på grunn av hygroskopisiteten og oppløseligheten av de flerverdige alkoholer, såsom sorbitol, som vanligvis anvendes som søtningsmidler og fyllstoff. Aerated confectionery products are even more difficult to produce in "sugar-free" form, due to the hygroscopicity and solubility of the polyhydric alcohols, such as sorbitol, which are commonly used as sweeteners and fillers.
Ved hjelp av oppfinnelsen tilveiebringes der nå By means of the invention there is now provided
en fremgangsmåte for fremstilling av et luftet konfektprodukt, som f.eks. "marshmallow" eller nougat, som omfatter hydrogenert stivelsehydrolysat og et vispemiddel, ider nougatkon-fektproduktet inneholder fra 2 til 20 vekt% av et fettstoff, og som har god stabilitet, hvilken fremgangsmåte går ut på at man (a) blander 20 til 90 vekt%, basert på den totale vekt av konfektproduktet, av et hydrogenert sukker bestående av isomaltitol eller en blanding av isomaltitol og a-D-glucopyranosyl-1,6-mannitol, og 5 til 60 vekt%, basert på den totale vekt av konfektproduktet, av et hydrogenert stivelsehydrolysat bestående av fra 72 til 80% faste stoffer, derav fra 4 til 20% sorbitol, fra 5 til 65% hydrogenerte disaccharider, fra 15 til 75% hydrogenerte trisaccharider til hydrogenerte heptasaccharider, og fra 10 til 65% hydrogenerte saccharider høyere enn heptasaccharidene, ved en temperatur fra 110° til 140°C, (b) avkjøler blandingen til en temperatur på høyst a method for producing an aerated confectionery product, such as e.g. "marshmallow" or nougat, which comprises hydrogenated starch hydrolyzate and a whisking agent, where the nougat confectionery product contains from 2 to 20% by weight of a fatty substance, and which has good stability, which method involves (a) mixing 20 to 90 weight %, based on the total weight of the confectionery product, of a hydrogenated sugar consisting of isomaltitol or a mixture of isomaltitol and α-D-glucopyranosyl-1,6-mannitol, and 5 to 60% by weight, based on the total weight of the confectionery product, of a hydrogenated starch hydrolyzate consisting of from 72 to 80% solids, of which from 4 to 20% sorbitol, from 5 to 65% hydrogenated disaccharides, from 15 to 75% hydrogenated trisaccharides to hydrogenated heptasaccharides, and from 10 to 65% hydrogenated saccharides higher than the heptasaccharides , at a temperature of from 110° to 140°C, (b) cools the mixture to a temperature of no more than
65,6°C, 65.6°C,
(c) tilsetter 0,5 til 5 vekt%, basert på den totale vekten av konfektproduktet, av gelatin eller egg- (c) adds 0.5 to 5% by weight, based on the total weight of the confectionery product, of gelatin or egg-
albumin, som er dispergert i vann og som foreligger i hydratisert form, til blandingen, albumin, which is dispersed in water and which is in hydrated form, to the mixture,
(d) lar blandingen avkjøles til høyst 48,9°C, (d) allow the mixture to cool to no more than 48.9°C;
(e) visper blandingen til en tetthet i området fra 247 (e) whip the mixture to a density in the range of 247
til 360 g/liter, og to 360 g/litre, and
(f) former blandingen til den passende form, fortrinnsvis ved ekstrudering eller avsetning i former, (f) forming the mixture into the appropriate shape, preferably by extrusion or deposition in molds;
idet man under trinn (a) og/eller trinn (c) eventuelt tilsetter totalt opp til 30 vekt% vann, opp til 0,5 vekt% kunstig søtningsmiddel, opp til 5 vekt% annet fyllstoff/søtningsmiddel og/eller opp til 5 vekt% smaksstoff, basert på den totale vekt av konfektproduktet, og når det gjelder et nougatprodukt, tilsetter fettet under trinn (a) og/eller trinn (c). whereby during step (a) and/or step (c) you optionally add a total of up to 30% by weight of water, up to 0.5% by weight of artificial sweetener, up to 5% by weight of other filler/sweetener and/or up to 5% by weight % flavouring, based on the total weight of the confectionery product, and in the case of a nougat product, add the fat during step (a) and/or step (c).
Avhengig av typen av produkt som ønskes, inneholder det luftede konfektprodukt fremstilt ifølge oppfinnelsen fra 20 til 90 vekt%, fortrinnsvis fra 30 til 75 vekt%, hydrogenert sukker og fra 5 til 60 vekt%, fortrinnsvis fra 20 til 50 vekt%, hydrogenert stivelsehydrolysat. Depending on the type of product desired, the aerated confectionery product produced according to the invention contains from 20 to 90% by weight, preferably from 30 to 75% by weight, of hydrogenated sugar and from 5 to 60% by weight, preferably from 20 to 50% by weight, of hydrogenated starch hydrolyzate .
Det er foretrukket at det hydrogenerte sukker benyttes It is preferred that the hydrogenated sugar is used
i en mengde som gir et vektforhold mellom det hydrogenerte sukker og det hydrogenerte stivelsehydrolysat i området fra 1:1 til 5:1, fortrinnsvis i området fra 2:1 til 3:1, avhengig av konfektproduktet som ønskes fremstilt. in an amount which gives a weight ratio between the hydrogenated sugar and the hydrogenated starch hydrolyzate in the range from 1:1 to 5:1, preferably in the range from 2:1 to 3:1, depending on the confectionery product that is desired to be produced.
Det luftede konfektprodukt inneholder også fra 0,5 til The aerated confectionery product also contains from 0.5 to
5 vekt%, fortrinnsvis fra 1 til 3 vekt%, av et vispemiddel, samt, ved fremstilling av en nougatkonfekt, fra 2 til 20 vekt%, fortrinnsvis fra 5 til 10 vekt%, av et fettstoff. Det luftede konfektprodukt kan også eventuelt inneholde fra. 0 til 5 vekt% av annet fyllstoff/søtningsmiddel, såsom sorbitol, xylitol og lignende, og likeledes fra 0 til 0,5 vekt% kunstig søtnings-middel og eventuelt fra 0 til 5 vekt% smaksstoff. Dertil kan produktet inneholde opp til 30 vekt%, fortrinnsvis fra 15 til 25 vekt%, fritt vann. 5% by weight, preferably from 1 to 3% by weight, of a whisking agent, and, in the production of a nougat confection, from 2 to 20% by weight, preferably from 5 to 10% by weight, of a fatty substance. The aerated confectionery product may also possibly contain from. 0 to 5% by weight of other filler/sweetener, such as sorbitol, xylitol and the like, and likewise from 0 to 0.5% by weight artificial sweetener and optionally from 0 to 5% by weight flavoring. In addition, the product may contain up to 30% by weight, preferably from 15 to 25% by weight, of free water.
Det hydrogenerte sukker som anvendes i det luftede konfektprodukt fremstilt ifølge oppfinnelsen, er isomaltitol, The hydrogenated sugar used in the aerated confectionery product produced according to the invention is isomaltitol,
som er beskrevet i US patentskrift nr. 3 865 957, eller en blanding, fortrinnsvis ekvimolar, av a-D-glucopyranosyl-1,6-sorbitol (isomaltitol) og a-D-glucopyranosyl-1,6-mannitol, which is described in US Patent No. 3,865,957, or a mixture, preferably equimolar, of α-D-glucopyranosyl-1,6-sorbitol (isomaltitol) and α-D-glucopyranosyl-1,6-mannitol,
som er beskrevet i US patentskrift nr. 4 117 173. Den ovenfor beskrevne ekvimolare blanding er også kjent under betegnelsen Palatinit<®>, som er et varemerke fra South German Sugar Company, Mannheim, Forbundsrepublikken Tyskland. which is described in US Patent No. 4,117,173. The equimolar mixture described above is also known under the name Palatinit<®>, which is a trademark of the South German Sugar Company, Mannheim, Federal Republic of Germany.
Den hydrogenerte stivelsessirup som anvendes ved fremstillingen av konfektproduktet, og som refereres til som hydrogenert stivelsehydrolysat, kan innbefatte den som be-skrives i US Reissue patentskrift nr. 25 959 eller US patentskrift nr. 3 556 811 og likeledes forskjellige hydrogenerte glucosesiruper og/eller -pulvere som inneholder sorbitol, hydrogenerte disaccharider, hydrogenerte tri- til hexasaccha-rider og hydrogenerte høyere polysaccharider eller blandinger av to eller flere av ovennevnte stoffer. The hydrogenated starch syrup that is used in the manufacture of the confectionery product, and which is referred to as hydrogenated starch hydrolyzate, may include that described in US Reissue patent document no. 25,959 or US patent document no. 3,556,811 and likewise various hydrogenated glucose syrups and/or - powders containing sorbitol, hydrogenated disaccharides, hydrogenated tri- to hexasaccharides and hydrogenated higher polysaccharides or mixtures of two or more of the above substances.
De hydrogenerte glucosesiruper og/eller -pulvere The hydrogenated glucose syrups and/or powders
kan fremstilles ved katalytisk hydrogenering av standard glucosesiruper (syre- og/eller enzymomdannet) til det punkt hvor samtlige av saccharidenes glucoseendegrupper er redusert til alkoholer, dvs. dextroseendegrupper til sorbitolende-grupper. Når man har med hydrogenerte glucosesiruper å can be produced by catalytic hydrogenation of standard glucose syrups (acid and/or enzyme converted) to the point where all of the saccharides' glucose end groups are reduced to alcohols, i.e. dextrose end groups to sorbitol end groups. When you have hydrogenated glucose syrups to
gjøre, utgjøres det totale faststoffinnhold av fra 4 til 30 % sorbitol, fra 5 til 65 % hydrogenerte disaccharider (dvs. maltitol), fra 15 til 75 % hydrogenerte tri- til heptasaccharider og fra 10 til 65 % hydrogenerte saccharider høyere enn heptasaccharidene. do, the total solids content consists of from 4 to 30% sorbitol, from 5 to 65% hydrogenated disaccharides (ie maltitol), from 15 to 75% hydrogenated tri- to heptasaccharides and from 10 to 65% hydrogenated saccharides higher than the heptasaccharides.
Eksempler på særlig egnede hydrogenerte stivelses-hydrolysater er slike som inneholder fra 6 til 10 % sorbitol, fra 25 til 55 % hydrogenerte disaccharider, fra 20 til 40 % hydrogenerte tri- til heptasaccharider og fra 15 til 30 % hydrogenerte saccharider høyere enn heptasaccharidene. Examples of particularly suitable hydrogenated starch hydrolysates are those which contain from 6 to 10% sorbitol, from 25 to 55% hydrogenated disaccharides, from 20 to 40% hydrogenated tri- to heptasaccharides and from 15 to 30% hydrogenated saccharides higher than the heptasaccharides.
Andre eksempler på egnede hydrogenerte stivelses-hydrolysater er slike som inneholder fra 8 til 20 % sorbitol, fra 5 til 15 % hydrogenerte disaccharider og fra 2 til 75 % hydrogenerte tri- til pentasaccharider. Other examples of suitable hydrogenated starch hydrolysates are those containing from 8 to 20% sorbitol, from 5 to 15% hydrogenated disaccharides and from 2 to 75% hydrogenated tri- to pentasaccharides.
Det foretrekkes å anvende hydrogenerte stivelses-hydrolysater, hvor faststoffandelen omfatter fra It is preferred to use hydrogenated starch hydrolysates, where the solids portion comprises from
4 til 14% sorbitol, fra 45 til 60% hydrogenerte disaccharider (maltitol), fra 15 til 75% hydrogenerte tri- til heptasaccharider og fra 10 til 65% hydrogenerte saccharider høyere enn heptasaccharidene (markedsføres under handelsbetegnelsen Lycasin<®> 80/55 - Roquette Freres). 4 to 14% sorbitol, from 45 to 60% hydrogenated disaccharides (maltitol), from 15 to 75% hydrogenated tri- to heptasaccharides and from 10 to 65% hydrogenated saccharides higher than the heptasaccharides (marketed under the trade name Lycasin<®> 80/55 - Roquette Freres).
Særlig foretrukne er hydrogenerte stivelsehydrolysa-ter av de følgende sammensetninger: Particularly preferred are hydrogenated starch hydrolysates of the following compositions:
Ved en særlig foretrukket utførelsesform av fremgangs-måten ifølge oppfinnelsen anvendes det et hydrogenert sukker som er en ekvimolar blanding av en a-D-glucopyranosyl-1,6-sorbitol og a-D-glucopyranosyl-1,6-mannitol, og et hydrogenert stivelsehydrolysat som inneholder 3 - 51% polyoler med en polymerisasjonsgrad som er høyere enn 20, fra 45 til 60% maltitol, og fra 4 til 14% sorbitol. In a particularly preferred embodiment of the method according to the invention, a hydrogenated sugar is used which is an equimolar mixture of an α-D-glucopyranosyl-1,6-sorbitol and α-D-glucopyranosyl-1,6-mannitol, and a hydrogenated starch hydrolyzate containing 3 - 51% polyols with a degree of polymerization higher than 20, from 45 to 60% maltitol, and from 4 to 14% sorbitol.
Ved en annen særlig foretrukket utførelsesform av frem-gangsmåten ifølge oppfinnelsen anvendes det et hydrogenert stivelsehydrolysat hvor delen med de faste stoffene inneholder fra 6 til 10% sorbitol, fra 25 til 55% hydrogenerte trisaccharider til hydrogenerte heptasaccharider, og fra 15 til 30% hydrogenerte saccharider høyere enn heptasaccharidene. In another particularly preferred embodiment of the method according to the invention, a hydrogenated starch hydrolyzate is used where the part with the solids contains from 6 to 10% sorbitol, from 25 to 55% hydrogenated trisaccharides to hydrogenated heptasaccharides, and from 15 to 30% hydrogenated saccharides higher than the heptasaccharides.
Vispemidlet som anvendes i det luftede konfektprodukt fremstilt ifølge oppfinnelsen, er som nevnt eggalbumin eller gelatin. The whisking agent used in the aerated confectionery product produced according to the invention is, as mentioned, egg albumin or gelatin.
Smaksstoffer som kan tilsettes ved fremstillingen av det luftede produkt ifølge oppfinnelsen, omfatter smaks-oljer, inklusive syrer, såsom adipinsyre, ravsyre, maleinsyre og fumarsyre, citrusoljer, såsom sitronolje, appelsinolje, limettsitronolje, grapefruktolje, fruktessenser, såsom eple-essens, pæreessens, ferskenessens, jordbæressens, aprikos-essens, bringebæressens, kirsebæressens, plommeessens og ananasessens, samt de følgende etheriske oljer: Peppermynteolje, grønnmynteolje, blandinger av peppermynteolje og grønn-mynteolje, kryddernellikolje, laurbærolje, anisolje, euca-lyptusolje, thimianolje, sederbladolje, kanelolje, muskat-olje, salvieolje, olje av bitre mandler, kasjeolje og methyl-salicylat (olje av vintergrønn). Forskjellige syntetiske smaksstoffer såsom stoffer med smak av blandede frukter, kan også innlemmes i det luftede konfektprodukt. Flavoring substances that can be added in the production of the aerated product according to the invention include flavoring oils, including acids such as adipic acid, succinic acid, maleic acid and fumaric acid, citrus oils such as lemon oil, orange oil, lime lemon oil, grapefruit oil, fruit essences such as apple essence, pear essence, peach essence, strawberry essence, apricot essence, raspberry essence, cherry essence, plum essence and pineapple essence, as well as the following essential oils: Peppermint oil, spearmint oil, mixtures of peppermint oil and spearmint oil, clove oil, laurel oil, anise oil, euca-lyptus oil, thyme oil, cedar leaf oil, cinnamon oil, nutmeg oil, sage oil, oil of bitter almonds, cashew oil and methyl salicylate (oil of wintergreen). Various synthetic flavoring substances, such as substances with the flavor of mixed fruits, can also be incorporated into the aerated confectionery product.
I tillegg kan som ovenfor nevnt konfektproduktet fremstilt ifølge oppfinnelsen inneholde kunstige søtningsmidler, såsom natrium-, kalsium- eller ammoniumsaccharinsalter, dihydro- In addition, as mentioned above, the confectionery product produced according to the invention may contain artificial sweeteners, such as sodium, calcium or ammonium saccharin salts, dihydro-
chalconer, glycyrrhizin, dikaliumglycyrrhizin, glycyrrhizin-syre-ammoniumsalt og L-aspartyl-L-fenylalanin-methylester, chalcones, glycyrrhizin, dipotassium glycyrrhizin, glycyrrhizin acid ammonium salt and L-aspartyl-L-phenylalanine methyl ester,
og likeledes Stevia rebaudiana ("Stevioside") Richardella dulcifica ("Miracle Berry"), Dioscoreophyllum cumminsii ("Serendipidity Berry"), cyclamatsalter og lignende eller blandinger av hvilke som helst to eller flere av de ovennevnte stoffer. and likewise Stevia rebaudiana ("Stevioside") Richardella dulcifica ("Miracle Berry"), Dioscoreophyllum cumminsii ("Serendipidity Berry"), cyclamate salts and the like or mixtures of any two or more of the above substances.
Når det luftede produkt omfatter et nougatmateria-le, er eksempler på fettstoffer som kan anvendes i produktet, kokosnøttplje, palmekjerneolje, bomullsfrøolje og smør. When the aerated product comprises a nougat material, examples of fats that can be used in the product are coconut oil, palm kernel oil, cottonseed oil and butter.
De følgende eksempler illustrerer et par foretrukne utførelsesformer av oppfinnelsen. The following examples illustrate a couple of preferred embodiments of the invention.
Eksempel 1 Example 1
Et "marshmallow"-produkt med den følgende sammen-setning fremstilles som nedenfor beskrevet. A "marshmallow" product with the following composition is prepared as described below.
Det hydrogenerte sukker, det hydrogenerte stivelseshydrolysat, natriumsaccharinet og vannet slås sammen og kokes ved atmosfæretrykk ved 115,6° C. Blandingen tillates å av-kjøles til 60° C. The hydrogenated sugar, the hydrogenated starch hydrolyzate, the sodium saccharin and the water are combined and boiled at atmospheric pressure at 115.6° C. The mixture is allowed to cool to 60° C.
Gelatinet dispergeres i vannet og tillates å hydra-tisere fullstendig. Ved 60° C tilsettes gelatinet til den kokte sirup, og blandingen tillates å avkjøles til 37,8° C. The gelatin is dispersed in the water and allowed to hydrate completely. At 60°C, the gelatin is added to the boiled syrup and the mixture is allowed to cool to 37.8°C.
Ved 37,8° C vispes porsjonen med en vertikal visp til en tetthet i området fra 247 til 360 g/l. Denne luftede blanding blir så formet og tillatt å stivne. Det erholdte produkt er et sukkerfritt, lagringsstabilt luftet konfektprodukt med en behagelig smak. At 37.8° C, the portion is whisked with a vertical whisk to a density in the range from 247 to 360 g/l. This aerated mixture is then shaped and allowed to solidify. The resulting product is a sugar-free, shelf-stable aerated confectionery product with a pleasant taste.
Eksempel 2 Example 2
Et kornet nougatprodukt med den følgende sammenset-ning fremstilles som nedenfor beskrevet. A granular nougat product with the following composition is prepared as described below.
113,4 g eggalbumin, 340,2 g vann og 396,9 g hydrogenert sukker veies opp i en bolle utstyrt med en vertikal visp. Den kalde blanding håndblandes og blandes så med lav hastighet med en bladrører påmontert den vertikale visp inntil blandingen er blitt glatt og kremaktig. 113.4 g of egg albumin, 340.2 g of water and 396.9 g of hydrogenated sugar are weighed into a bowl equipped with a vertical whisk. The cold mixture is hand mixed and then mixed at low speed with a paddle mixer fitted with the vertical beater until the mixture is smooth and creamy.
En blanding av 30 34 g hydrogenert sukker, 3856 g hydrogenert stivelseshydrolysat, 90 7 g vann og 9,1 g natrium-saccharin tilsettes et kokekar og kokes opp til 126,7° C. A mixture of 30 34 g of hydrogenated sugar, 3856 g of hydrogenated starch hydrolyzate, 90 7 g of water and 9.1 g of sodium saccharin is added to a cooking vessel and boiled to 126.7°C.
Mens porsjonen koker, vispes den kalde blanding While the portion is boiling, whisk in the cold mixture
med vispen innstilt på høy hastighet i 6. minutter eller inntil maksimalt volum og stivhet er blitt utviklet. Samtidig smel-tes fettet, og temperaturen innstilles på ca. 60° C. with the whisk set on high speed for 6 minutes or until maximum volume and stiffness have been developed. At the same time, the fat is melted, and the temperature is set to approx. 60°C.
425,2 g hydrogenert sukker veies ut og holdes klart for tilsetning til porsjonen. 425.2 g of hydrogenated sugar is weighed out and kept ready for addition to the portion.
Når den kokte porsjon har fått den ønskede temperatur, og den kalde blanding er vispet ferdig, nedsettes blande-hastigheten til middels hastighet, og den kokte porsjon tilsettes langsomt. Etter 1 minutt blanding ved middels hastighet skrus blanderen ned til den laveste hastighet, og det hydrogenerte sukker, fettet, saltet og smaksstoffet tilsettes. Blandingen blandes ved lav hastighet, inntil porsjonen flyter sammen, hvilket indikerer at fettet er blitt godt innblandet. Blandingen helles så over i former og tillates å avkjøles. Det erholdte produkt er et lagringsstabilt, sukkerfritt, luftet, kornet nougatprodukt med en behagelig smak. When the cooked portion has reached the desired temperature, and the cold mixture has finished whisking, the mixing speed is reduced to medium speed, and the cooked portion is added slowly. After 1 minute of mixing at medium speed, turn the mixer down to the lowest speed and add the hydrogenated sugar, fat, salt and flavoring. The mixture is mixed at low speed, until the portion flows together, which indicates that the fat has been well mixed. The mixture is then poured into molds and allowed to cool. The product obtained is a storage-stable, sugar-free, aerated, grainy nougat product with a pleasant taste.
Claims (4)
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