NO781598L - BAKEMASSE. - Google Patents

Description

Baking mass

The present invention relates to a raw, baking and filling mass for foodstuffs and pleasure products based on sugar, fat flavoring substances, etc., whose fat proportion consists exclusively of vegetable seed kernels and which is, for example, produced as marzipan or persipan raw masses as a uniform, homogeneous product.

Raw, baking and filling masses of this type have already been around for a long time

known and has, with the so-called marzipan and persi<p>an raw materials, a significant share in the supply of the commercial household with means of enjoyment and food.

Both the marzipan and persipan raw materials nevertheless show many shortcomings with regard to a constant quality, which is particularly due to almonds, peach kernels or apricot kernels as "oil suppliers".

Thus, it is an old problem that marzipan raw mass, but

also other pulps based on almond, peach or apricot kernels when stored incorrectly, especially after adding dry sugar for further processing into finished products, quickly become hard or brittle and thereby lose their usefulness.

With so-called agents such as starch syrup. sorbitol, invertase preparations, etc. hardening can in many cases be prevented, but the mass is changed in an undesirable way in its composition by the introduction of such foreign substances.

Especially with marspian raw materials, the quality of the almonds used and their pre-treatment are of decisive importance:.:Thus, especially in the last year, e.g. showed an increase in the proportion of bitter almonds in the top quality of sweet almonds. This uncontrolled bitter almond proportion leads to considerable problems in the production process of the pulp, as the generally usual addition of small amounts of bitter almonds is suddenly disrupted by the presence of a larger amount of bitter almonds in the "sweet fruit", so that today practically any delivered batch of sweet almonds must be examined for the content of bitter almonds.

The almonds' oil content also varies depending on the conditions during the growing period between approx. 50 to 60%.

If lower-oil almonds are used, the finished raw mass becomes incoherent after a short time and acquires a dry, woody taste.

Also during the technical processing of almonds into raw marzipan masses in manufacturing - regardless of the quality of the almonds - significant disturbances often occur.

The greatest danger of a real reduction in the quality of the raw mass therefore occurs during the wet processing of the cores. The kernels must therefore only remain in boiling water for as long as is necessary to loosen them from the shell.

If the heat treatment lasts too long or the almonds are cooked, the flavor is leached out. By mixing in bitter almonds, such a loss of flavor can only be addressed insufficiently, especially when top quality sweet almonds are used, it is often impossible to repair a wrong "wet or heat treatment". The mass remains reduced.

Finally, it must be pointed out that the rising costs of first-class almonds - but also fully ripe and qualitatively impeccable peach and apricot kernels - and the delivery difficulties that are conditioned by reduced cultivation contribute significantly to the shortage and increase in the price of qualitatively high-quality marzipan and persipan - raw materials.

There has therefore been no lack of attempts to produce sugar- and fat-containing raw, baking and filling masses for food and pleasure products from other cheap and constant-quality seed kernels available as an oil source.

Thus, e.g. according to the German patent 862 544 cherry and plum stones as "substitutes" for man-

clay in marzipan raw materials and persipan raw materials. Thereby up-

reach products that are used as fillers for baking

and pastry purposes, but also as stretching and additive materials for chocolate etc.

In this way, it is true that critical points in the supply of raw materials can be overcome, but the quality of the obtained raw materials is not convincing, so that they can only be refined as replacement materials.

There has also been no lack of attempts to use soybean oil

as a fat source in marzipan-like raw and baking masses; In this context, reference is made, for example, to German patent 162 454 or German patent 285 332, which although expressly speak of soya kernels or soya oil, but also suggest the use of seed kernels in general, to which soya kernels and soya oil must of course be considered.

When using soya kernels instead of almond, peach, apricot or other kernels, would - and this lay i.a. as a basis for the objective of the present invention - all the superior qualities of soy over other kernels are fully utilized.

Soya's significant properties for human nutrition lie above all in its high egg white content (with an average of 40% it has the highest egg white content of all plants) and the extremely high proportion of water-soluble egg white, but also the economically significant proportion of 0, 2% phosphatides (crude lecithin), more than 3.7% mineral substances, more than 1.4% citric acid, a high content of vitamins, especially pantothenic acid, inositol, carotene, folic acid, vitamin E and finally a superbly complex mixture of unsaturated fatty acids that provide an optimum for human nutrition. The use of soybean kernels as an oil source for raw, baking

and fillers are thus a task that concerns the whole of humanity, and whose solution has long been attempted, but which constantly failed, partly due to the bitter taste of soybeans.

It is now surprisingly found that the soya kernels or soya pulps are perfectly suitable for the production of sugar and fat-containing raw, baking and finished pulps when they - as peeled and possibly pre-bittered pulp - are subjected to a treatment with hot water at a higher temperature and then together with sugar and soy egg white flour in very specific conditions are subjected to a further thermal treatment at temperatures around the boiling point of water in a closed system.

Thereby, a very watery mass of the soy kernel material, sugar and soy egg white flour is first obtained, possibly by simultaneous crushing of the soy kernels, by direct steam, from which the excess water that was introduced by steam condensation is separated by distillation.

The new mass thus obtained differs significantly in its composition from known marzipan, <p>ersipan or other raw, baking and filling masses based on seed kernels.

It contains a relatively high sugar content of over 50% by weight, but on the other hand only has a very low content of soy-egg white flour.

The average composition of the new mass is:

maximum 51% sugar by weight

about. 18 - 24% by weight water

about. 18 - 26 weight-% soy kernel pulp (calculated as

dry mass) and

about. 2 - 4% by weight soy-egg white flour.

The new mass has a marzipan-like consistency, which is good. malleable, can be used directly in baking materials and shows none of the shortcomings and difficulties typical of marzipan and persipan.

The pulp also contains all the valuable substances that are special to soya, high egg white content, high mineral substance content, significant proportion of vitamins.

According to the new method, it is easy to produce, regardless of delivery difficulties and durable for as long as desired, which i.a. is due to the soya's effect as an antioxidant and the high sugar content.

The new pulp can of course be refined in many ways. With aromas, flavourings, colourings, vitamins, pharmaceuticals, trace elements etc., refined pulps can be obtained which can be used in practically all areas of food production, particularly in the area of baked goods and recreational drugs.

The production of the new raw, baking and filling mass can - although here too variations are possible within the scope of the usual technique - according to the method described below. The manufacturing process is described in detail below

an example in connection with the form:

Untreated raw soy kernels (1) are dehulled and de-bitted, for example, according to the method in German patent 22 06 449 in a fluidized bed (2) by direct steam action.

210 kg of the thus prepared core mass, preferably formed as a halved core, is poured into one of the mixing containers (3) with three times hot, close to boiling water (4), stirred briefly and allowed to stand for approx. 10 minutes When using several mixing containers

(3) a continuously working system can be maintained.

The contents of the stirring pot (3) are then discharged into a filter (5), the acidic water is sucked off and the rest is washed with fresh, cold water

(4) until the wash water becomes clear and close to neutral. By

using standard pH and opacity templates with indicator (a)

the water outlet can be controlled. The wash water is thrown through

(6) . ,

In ongoing manufacturing, approx. 400 to 450 kg of moist core mass which has a water content of approx. 48 to 54% by weight.

With the help of a lift, shovel, conveyor belt (7) etc. or also manually, the moist soy kernel mass is transferred in the continuous or discontinuous working cutting, mixing or cooking plant (8).

After adding 470 kg of sugar (9) and 22 kg of soy-egg white flour, the plant is closed and heated for some time by direct low-pressure steam at approx. 3 atmospheres to 95 - 110°C, especially 105°C. In addition to direct steam action (13), a further jacket steam heating (11) may also be appropriate to shorten the treatment time.

After approx. 5-30 min. (function of the composition of the mass) the direct steam supply is interrupted and the excess water formed by the steam condensation in the boiler (8) is sucked away by switching on the vacuum (from pump 10). The water is collected in the condenser respectively provided (14) and led away.

During this evaporation of water in a vacuum, the mass in the boiler cools down slowly.

When a temperature of approx. 50 to 55°C is reached, ventilate the system. Additives such as flavoring substances, vitamins etc. can now be introduced. After further mixing 2-5 min. the contents of the cooker are released into vessels, moulds, boilers etc. (15) which are ready. About. 900

kg of finished mass is obtained which can be packaged directly.

It has the following composition (average values):

23.3% by weight soy kernel mass (dry substance)

23.3% by weight water

51.0% by weight sugar and | 2.4% by weight soy-egg white flour.

Claims (5)

1. Raw, baking and filling mass for foodstuffs and pleasure products, characterized by a content of max. 51% by weight sugar 18 - 24% by weight water 18 - 26 wt% soy kernel mass 3 - 4 wt% soy-egg white flour and any usual additives. 2. Raw, - baking and filling masses according to claim 1, characterized by a content of 51.0 wt% sugar 23.3% by weight water 23.3% by weight of soy pulp and 2.4% by weight soy-egg white flour. 3. Raw, baking and filling mass according to claims 1 and 2, characterized in that a small content of edible oil. 4.. Procedure for the production of raw, baking and filling mass according to claims 1-3, characterized in that dehulled and pitted soybean kernels are first treated with hot water, the acidic water phase is separated from the kernel mass, the kernel mass is washed with cold water, mixed while simultaneously crushing with sugar and soy-egg white flour, as well as possibly small portions of cooking oil while stirring, heated, excess water evaporates, and it to approx. Cooled to 50°C, the finished mass becomes solid. 5. Method according to claim 4, characterized in that the heating of the mixture of soy curry pulp, sugar, soy egg white flour and possibly edible oil and water takes place at temperatures between 95 - 110°C, especially at 105°C in a vacuum.