RU2128453C1 - Nut mass - Google Patents

Abstract

FIELD: food industry; may be used for production of nut oil, confectionery mass, sandwich pastes. SUBSTANCE: nut mass contains cyclodextrins and/or their inclusive complexes in the amount of 0.001-10.0 mas.%. Interaction between nut mass components is changed under the action of cyclodextrins. Spread and form-keeping abilities of nut masses with great content of fat are improved and increased. Cyclodextrins prevent disintegration of labile components at production and storage of nut mass. Biologically active, flavoring and taste substances in the form of cyclodextrin complexes are introduced in nut mass. EFFECT: increased food value. 1 tbl, 2 ex

Description

 The invention relates to the field of food industry and can be used in the production of peanut butter, candy masses, sandwich pastes.

 Known candy nut masses containing crushed kernels of nuts or oily seeds, plasticizer fats, flavorings [1]. Candy masses prepared on the basis of crushed nut kernels are divided into praline and marzipan. Praline masses are prepared on the basis of roasted kernels of nuts, marzipan based on raw kernels of nuts. Sugar, flavors, crushed nut kernels, wafer crumbs, hard fats and other additives are added to give the masses the desired taste and texture. The total fat content in praline and marzipan masses is 25-30 wt.%. The disadvantage of candy nut masses is that their quality depends largely on the degree of chopping of the nut kernels and the properties of the added fats. Masses of the best quality should contain at least 80% of particles no larger than 30 microns in size, which is ensured only through the use of a complex multi-stage grinding process in roller mills and melangers. To obtain high-quality candy masses of nuts, a prerequisite is the addition of expensive cocoa butter. In addition, candy nut masses, especially marzipan, have a limited shelf life due to the high fat content.

 Closest to the proposed invention is a nut mass containing crushed kernels of nuts, solid fats, crushed kernels of nuts, salt, sugar [2]. A homogeneous mixture of crushed walnut kernels and fats forms a pasty phase in which pieces of crushed nuts and solid particles of other additives are distributed. The proportion of the pasty phase is 75 - 85 wt. %, the proportion of crushed nuts 15 - 25 wt.%. The total fat content in the pasty phase is 53 - 56 wt.%. The mass has good spreading ability, does not delaminate at room temperature, therefore it is used as a sandwich paste and is called "peanut butter". The specific properties of peanut butter are due to the introduction of solid fatty plasticizers, which are partially hydrogenated vegetable oils. The addition of 1.1 to 1.7 wt.%, Salt and 2 to 4 wt.% Sugars gives the original taste to the well-known nut butter. A significant disadvantage of peanut butter is that its rheological properties and storage stability depend on strict adherence to a certain ratio and composition of fats in the pasty phase. In addition, the polyunsaturated fatty acids that make up walnut fat are responsible for the intense oxidation processes that lead to poor taste and oil spoilage during storage.

 The proposed nut mass from the crushed kernels of nuts or oily seeds, additives and fat in the pasty phase contains cyclodextrins and / or their inclusion complexes in an amount of 0.001-10.0 wt.%, And fat in an amount providing a total fat content of 25 - 56 wt.%.

 Unlike the prototype, the proposed nut mass additionally contains cyclodextrins and / or their inclusion complexes, and the total fat content in the mass is 25 - 56 wt.%.

 The use of cyclodextrins in industry is based on their ability to form inclusion complexes with organic and inorganic substances. It is known to use cyclodextrins and their complexes in the production of shortenings [3], "powdered nuts" [4], and chocolate masses [5].

 Cyclodextrins, which are part of shortening, increase the quality and prevent damage to bakery products [3].

 “Powdered nuts” are a free-flowing product obtained by grinding the kernels of nuts or oil-containing seeds together with cyclodextrins and subsequent spray drying. Cyclodextrins prevent the oxidation of fats during storage of the finished product [4].

 Improving the organoleptic properties of the chocolate mass occurs due to the formation of complexes of cyclodextrins with organic acids and polyphenolic compounds. The introduction of inclusion complexes of cyclodextrins with cocoa butter allows you to abandon the use of synthetic surfactants, to reduce the duration of the technological process for the production of chocolate mass [5].

 Walnut masses in their composition and properties differ significantly from these fat-containing products. The main component of the nut mass is the crushed kernels of nuts or oily seeds. The predominant part of nut kernel fat is unsaturated triglycerides. At room temperature, pulverized nut masses are in a semi-liquid state. Therefore, to increase ductility, solid fats are added to nut masses. The rheological properties of nut masses, the melting and pour points, and the crystallization rate depend on the composition and ratio of fats. Solid fats are the main builder of nut masses.

According to their physicochemical properties, nut masses are highly concentrated dispersion systems. The dispersion medium is a mixture of solid and liquid fats, and the dispersed phase is finely divided particles of the cellular tissue of nut kernels and solid particles of additives. At a temperature above the melting point of fats, the nut mass has a coagulation structure; at a temperature below the pour point of fats, it has a crystallization structure
Coagulation structures are formed as a result of adhesion of particles of the dispersed phase through a layer of fat or water. Two types of coagulation structures are known in nut masses / 1 /:
- from microparticles of the cell walls of nut kernels interacting through the fat layer;
- from microcrystalline sugar interacting through films of water.

 The higher the binding energy between the particles, the higher the viscosity of the mass and the greater the energy consumption during its processing and molding.

 The introduction of cyclodextrins into the nut mass changes the nature of the interaction between the particles of the dispersed phase and the dispersion medium. Cyclodextrins reduce the difference in polarity between the phases of the dispersed system. A new type of coagulation structure is formed in which the molecules of cyclodextrins or their complexes interact through fatty and aqueous layers with each other and other components of the nut mass. Therefore, when cyclodextrins are added, the viscosity decreases and at the same time the ultimate shear stress of the nut masses increases (see table).

 The indicated changes in the rheological properties of nut masses affect the physicochemical and organoleptic quality indicators. The spreading ability of nut masses containing a relatively greater amount of fat (for example, nut oil) is improved. The introduction of cyclodextrins into masses containing a relatively lower amount of fat (pralin and marzipan masses) leads to an increase in their shape-holding ability.

 In addition, cyclodextrins form inclusion complexes with free fatty acids, flavorings and other labile and volatile substances, preventing their resolution during the production and storage of nut masses. The introduction of biologically active substances in the form of inclusion complexes with cyclodextrins improves and stabilizes the nutritional value of nut masses (see example 1).

 Thus, the introduction of cyclodextrins or from inclusion complexes changes the nature of the interaction between the components of the nut mass, leads to the formation of a new type of coagulation structure, improves the rheological properties, stabilizes the quality and increases the nutritional value of the nut mass, which indicates that the inventive step meets the eligibility criteria.

 The main raw materials for obtaining the nut mass are the kernels of nuts (peanuts, almonds, cashews, hazelnuts) or oil-containing seeds (pumpkin, sesame). Cyclodextrins and from inclusion complexes, plasticizers, flavoring and aromatic components are used as additives. The proposed nut mass is prepared using cyclodextrins and their derivatives (single and polysubstituted, branched, etc.).

 Cyclodextrin complexes introduced into the nut mass contain fats, dyes, flavorings, antioxidants, biologically active and other labile and volatile compounds. Plasticizing additives include hydrogenated vegetable oils, confectionery fat, coconut oil and other solid fats and their substitutes. Distinctive taste and aroma is given to the nut mass by introducing crushed kernels of nuts, wafer crumbs, salt, sugars, aromatic essences, processed products of fruit and berry and spicy aromatic raw materials, etc.

 The best quality of nut mass is achieved by adding cyclodextrins and / or their inclusion complexes in an amount of 0.001 to 10.0 wt.% And a total fat content of 25 to 56%. The introduction of less than 0.001 wt.% Cyclodextrins or their complexes does not significantly affect the rheological properties and nutritional value of the nut mass. An increase in the dosage of cyclodextrins or their complexes is 10 wt.% And reduces the spreading ability of the masses, resulting in masses with a heterogeneous, crumbling structure. When the content in the pasty phase of the mass of fat is less than 25%, the lubricity is deteriorated. Exceeding the fat content of 56.0% destabilizes the properties of the mass, leads to its stratification and reduction of shelf life.

The proposed nut mass contains components in the following ratio, wt.%:
Pulverized kernels of nuts or oily seeds - 10.0 ... 80.0;
Additives - 90.0 ... 20.0;
including cyclodextrins and / or their inclusion complexes - 0.001 ... 10.0.

 The total fat content in the pasty phase of the mass is 25 to 56 wt. %

 Example 1. Walnut mass containing crushed and crushed kernels of nuts, hard fats, flavors (salt, sugar), peanut kernels, inclusion complex β-cyclodextrin with β-carotene. The ratio of components and physico-chemical indicators of the quality of the nut mass are shown in the table.

 The walnut mass according to examples 1 has, in comparison with the prototype, the best spreading ability, does not exfoliate and does not lose its taste when stored for 1 month at room temperature in an unpressurized package. The content of β-carotene (provitamin A) in the proposed mass is 3.5 times higher than in the prototype. The introduction of β-carotene in the cyclodextrin complex prevents its destruction under the influence of atmospheric oxygen and light during the production and storage of the mass.

 Example 2

 A nut mass containing crushed roasted kernels of nuts, flavoring and aromatic additives (powdered sugar, cocoa powder), solid fats, β-cyclodextrin. The ratio of components and physico-chemical indicators of the quality of the nut mass are shown in the table.

 The walnut mass of example 2 has a reduced fat content in comparison with the prototype. The use of β-cyclodextrin as an additive while reducing the fat content leads to an improvement in rheological properties and stabilization of the quality of the mass during storage. The introduction of β-cyclodextrin gives the mass properties that make it possible to obtain confectionery products with good shape holding ability from it. The interaction of β-cyclodextrin and fatty acids and other labile compounds of the nut mass prevents their destruction and stabilizes the taste of the mass during storage.

 Thus, the nut mass containing 0.001 - 10.0 wt.% Cyclodextrins and / or their inclusion and 25 - 56% fat, compared with the prototype, the best rheological properties, stable during storage and has high nutritional value.

Literature
1. Zubchenko A.V. The influence of physical and chemical processes on the quality of confectionery products. -M .: Agropromizdat, 1986, 296 p.

 2. US patent N 3950568, CL. A 23 L 1/38, 1976.

 3. Japan Patent N 62177642, cl. A 21 D 2/00, 1982.

 4. US patent N 4659583, CL. A 23 G 1/00, 1987.

 5. RF patent N 2039457, class. A 23 G 1/00, 1995.

Claims (1)

 A nut mass containing crushed kernels of nuts or oily seeds, an additive and fat in a pasty phase, characterized in that it additionally contains cyclodextrins and / or their inclusion complexes in an amount of 0.001-10.0 wt.%, And fat in an amount providing the total fat content in the mass in the range of 25 - 56 wt.%.

Images