RU2163449C1 - Sweets - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: sweets contain the following ingredients: sugar syrup, dry fat-free milk, coconut chips, salt, water, biologically active additive and sugar power. The additive is a dry concentrate of milk serum proteins (protevit) introduced in fondant mass in the amount of 0.1-35 mas. %. Serum contains no less 55% of protein from total mass. Proteins has full-value amino acid composition and high immune properties. Using of the proposed sweets allows to balance alimentation when suffering from protein deficiency. All ingredients are taken in the corresponding quantity. EFFECT: increased qualitative index and biological value of product; reduced sugar content. 6 cl, 6 ex

Description

 The invention relates to the field of food industry, namely to its confectionery industry, and relates to a technology for the production of sugar confectionery.

 A known composition of fondant sweets containing granulated sugar, apple puree, condensed milk whey with sugar, as well as alcohol, vanilla essence and yellow dye (1).

The composition of these sweets has significant disadvantages:
low biological value due to the low content of easily digestible proteins, essential amino acids, essential vitamins (C, B ₂ , P), a number of trace elements;
weakly expressed organoleptic properties (taste, aroma);
increased sugar content of products.

 At the same time, whey contains more than 70 wt.% Lactose (in terms of dry matter) - milk sugar, which is present in unfermented milk proteins, which limits the consumption of these sweets for human organisms suffering from lactose intolerance.

 The closest set of features to the invention is the composition of sweets containing powdered sugar, molasses, skimmed milk powder and water (2).

 Products obtained on the basis of a known composition also have a mild aroma, do not contain components with biological value, are depleted in the group of basic trace elements and vitamins.

 The technical result achieved by the composition proposed in the present invention is to increase the quality indicators of the finished products, their biological value due to the high activity of the immune system, as well as reducing the sugar content of the products.

To achieve this result, sweets made from a composition containing powdered sugar, molasses, skimmed milk powder and water, according to the invention additionally contain coconut flakes, salt and a powdered dietary supplement, including a dry concentrate of whey protein (milk), while the concentrate contains protein in an amount of at least 55% of the total weight of the additive, in the following ratio of components (wt.%):
Molasses - 16.5 - 21.4
Skimmed milk powder - 2.2 - 4.5
Salt - 1.5 - 2.6
Coconut shavings - 8.6 - 14.1
Water - 3.0 - 4.0
Powdered dietary supplement - 0.1 - 35.0
Powdered Sugar - The rest is up to 100%
In an embodiment of the invention, ascorbic acid in an amount of 0.08-0.8% of the total weight of the components can be added to the fondant mass.

In addition, in an embodiment of the invention, the composition of sweets may additionally contain vitamins from the following groups: I - A (retinol, beta-carotene), D and D ₂ (ergocalciferol, colecalciferol), E (tocopherol), in an amount up to 14000 ME per 100 g of product; II - B ₁ (thiamine), B ₂ (riboflavin), B ₅ (calcium pantothenate, dexpanthenol), B ₆ (pyridoxine), C (ascorbic acid), PP (nicotinic acid, nicotinamide) - in an amount of 1 to 400 mg per 100 g of product; III - B ₉ (biotin), B ₁₂ (cyanocobalamin), K (menadione, phytomenadione), folic acid in an amount of 1 to 800 μg per 100 g of product, and pantathionic acid in an amount of up to 40 mg per 100 g of product. In addition to these vitamins, L-carnitine in an amount of 0.04 to 12 g per 100 g of product can be included in the composition of sweets.

 In another embodiment of the invention, the possibility of introducing, in various combinations within the specified limits, additional mineral substances from the following groups into the finished fondant mass is provided: I — from the macroelement group — K, Ca, Mg, Na, P in the following amounts, mg / 100 g product: K - up to 300, Ca - up to 500, Mg - up to 100, Na - up to 800, P - up to 400; II - from the group of trace elements - Fe, Zn, Cu in the following amounts, mg / 100 g of product: Fe - up to 20, Zn - up to 20, Cu - up to 2, and Cr - up to 60 μg / 100 g of product and / or Se - up to 200 μg / 100 g of product.

 In an embodiment of the invention, optionally, crushed peanut kernels or peanut kernels (sweet almonds, hazelnuts), or dried fruits (raisins, dried apricots and others), or candied fruits in an amount of 0.2-12% of the total mass components.

 Cases of sweets after molding and cooling can be glazed with confectionery glazes - either white, or dark (chocolate), or colored aromatic glazes; while in the composition of the finished sweets contains glaze from 15.5 to 16.7 kg per 100 kg of semi-finished product in dry substances.

 The use of glazes prepared on the equivalents and substitutes for cocoa butter is allowed.

 Milk whey protein (protevitis) is a food product with high biological value, the composition of which is specially designed to increase the biological value of nutrition in general and increase its protein component, in particular.

 A dietary supplement, being a product of high nutritional biological value, contains at least 55% protein and, in accordance with modern ideas about ideal protein, meets the highest standard in terms of the amino acid index of the effectiveness of proteinbiological value.

 The dietary supplement is a dry concentrate of milk whey protein (protevitis), while the concentrate contains protein in an amount of at least 55% of the total weight of the additive, lactose monohydrate in the amount of 1-33% of the total weight of the additive, milk fat in the amount of 0.1 -11% of the total weight of the additive and ash 0.1-5% of the total weight of the additive.

 In addition, studies of whey protein have shown that it significantly increases the activity of the body's immune system, which is especially important with intense power loads, as well as with the use of individual tissue doping (anabolic steroids), which reduce immunity.

 Lactic acid present in sweets inhibits the development of pathogenic microorganisms and thereby normalizes the composition of the microflora of the gastrointestinal tract.

The composition of whey protein is as close as possible to the composition of proteins in human muscle tissues, and the speed and completeness of assimilation allows you to recommend it with:
- children and adolescents during the period of intensive growth of the body;
- exhaustion of the body and high fatigue, sick people;
- overweight;
- dysbiosis and other diseases of the gastrointestinal tract;
- Intensive sports training, as well as recommend to people exposed to adverse environmental factors;
- during fasting and in weight loss programs;
- people of all ages for preventive purposes.

 The use of sweets is possible at any age, because no side or allergic effects were found, as well as the body’s addiction to this product. At the same time, the systematic use of sweets of this composition improves the general condition, appetite and physical performance of a person. At the same time, the combination of this additive in the composition with other components that make up the composition provides increased quality indicators in terms of taste, color and consistency of the mass, creating the necessary aroma and unrivaled piquant taste for the products.

 The invention is illustrated by the following description of the method of making sweets with the proposed composition.

 At the beginning of the process, powdered sugar and water are mixed with molasses, then skimmed milk powder, coconut powder, salt and a powdered dietary supplement are added.

The resulting mass is thoroughly kneaded until it is homogeneous, ductile, with good molding properties. The mass is then molded either by casting into starch forms, or molded through matrices, followed by cutting. The components for the preparation of the mass are taken in the following ratio (wt.%):
Molasses - 16.5 - 21.4
Skimmed milk powder - 2.2 - 4.5
Salt - 1.5 - 2.6
Coconut shavings - 8.6 - 14.1
Water - 3.0 - 4.0
Powdered dietary supplement - 0.1 - 35.0
Powdered Sugar - The rest is up to 100%
The selection of just such an interval of the ratio between the components provides enhanced properties of the finished sweets. At the same time, the choice of the amount of powdered biologically active additives in the indicated interval ensures a balanced diet with protein deficiency (for example, with muscular dystrophy, diseases accompanied by protein loss, poor nutrition in general).

 If you use a larger amount of this additive, then its excess will lead to unfavorable quality indicators of the finished candies, i.e. the mass will acquire unsatisfactory technological properties, the candies will not form well, etc.

 When mixing the components, it is possible to introduce ascorbic acid in the amount of 0.08-0.8% of the total weight of the components, which ensures an increase in the shelf life of these candies, and the use of finely ground coconut flakes with a fat content of at least 55-65% helps to obtain a mass with plastic properties, which is aimed at obtaining sweets with a more delicate taste; while each of these components complement one another and their joint introduction, in addition to the above properties, determines the receipt of products with an unusual taste.

 Expanding the assortment of sweets can be achieved by adding crushed peanuts, kernels of hazelnuts (hazelnuts, sweet almonds), dried fruits (raisins, dried apricots) and other fruits, various candied fruits to the finished candy mass.

 The introduction to the mass for the preparation of candy shells within the declared limits of crushed or kernel nut, or peanuts, or dried fruits, or candied fruits and coconut flakes, depending on the assortment, together with macro- and microelements and vitamins, makes it possible to enrich candies and valuable biologically active substances, in including proteins and essential amino acids, to give sweets a whole original flavoring bouquet, to get a new type of candy like “coconut bar” and to expand the assortment of this group of products.

 In addition, expanding the assortment of sweets can be achieved by introducing fillings into the candy body prior to the glazing process, which may include various jams, caramel, nut mass, soufflé and other food stuffs.

 Example 1

 To obtain the claimed composition of sweets, three compositions were prepared in wt.% (See the end of the text).

 Example 2

 Similar to example 1 for the recipe of sweets, only vitamins in various combinations within the specified limits were additionally added to their composition before the cutting and glazing stage to achieve the specified therapeutic and prophylactic properties of the product.

Vitamins were selected from the following groups: I - A (retinol, beta-carotene), D and D ₂ (ergocalciferol, colecalciferol), E (tocopherol), in an amount up to 14000 ME per 100 g of product; II - B ₁ (thiamine), B ₂ (riboflavin), B ₅ (calcium pantothenate, dexpanthenol), B ₆ (pyridoxine), C (ascorbic acid), PP (nicotinic acid, nicotinamide) - in an amount of 1 to 400 mg per 100 g of product; III - B ₉ (biotin), B ₁₂ (cyanocobalamin), K (menadione, phytomenadione), folic acid in an amount of 1 to 800 μg per 100 g of product, and pantathionic acid in an amount of up to 40 mg per 100 g of product. In addition to these vitamins, L-carnitine in an amount of 0.04 to 12 g per 100 g of product can be included in the composition of sweets.

 Example 3

 Carried out analogously to examples 1 and 2, observing the same techniques and choosing the number of components, only when mixing the components of the mass while adding coconut chips to the mass add ascorbic acid in an amount of 0.08-0.8% of the total weight of the components.

 Example 4

 Carried out similarly to examples 1-3, observing the same technological methods and the choice of the number of components, only crushed peanut kernels, or walnut kernels (sweet almonds, hazelnuts), or dried fruits (raisins, dried apricots) are added to the finished mass before molding and others), or candied fruit in an amount of 0.2-12% of the total weight of the components.

 Example 5

 Carried out analogously to examples 1-4, following the described technology and fondant formulations, introducing into the last mineral substances from the following groups: I - from the macroelement group - K, Ca, Mg, Na, P in the following quantities, mg / 100 g of product: K - up to 300, Ca - up to 500, Mg - up to 100, Na - up to 800, P - up to 400; II - from the group of trace elements - Fe, Zn, Cu in the following amounts, mg / 100 g of product: Fe - up to 20, Zn - up to 20, Cu - up to 2, and Cr - up to 60 μg / 100 g of product and / or Se - up to 200 μg / 100 g of product.

 Example 6

 Carried out analogously to example 1-5. Only after molding the mass in the form of bars are they glazed with confectionery glazes - either white, or dark (chocolate), or colored aromatic glazes.

 Ready-made sweets have a pleasant delicate, spicy taste and aroma similar to coconut, has the shape of bars with a semicircular or rectangular profile. Candies are individually sealed in a polypropylene film. The mass of sweets is from 25 to 55 g. Humidity is 8.5 + 1.5%.

 Thus, these sweets can be intended for prophylactic or therapeutic use for both children and adults. For preventive purposes and to eliminate protein deficiency in the body during the day, you should use sweets in the amount of one or two pieces.

Sources of information:
1. Istomina M. M. et al. "Candy", M. ed. "Food Industry", 1979, p. 196 - 200.

 2. Recipes for sweets and toffee, Volume 1, Gosagroprom of the USSR, M. VNIIKPI, 1986, p. 33.

Claims (5)

1. Sweets made from a composition containing powdered sugar, molasses, skimmed milk powder and water, characterized in that the composition additionally contains coconut flakes, salt and a powdered dietary supplement, including a dry concentrate of whey protein (milk), wherein the concentrate contains protein in an amount of not less than 55% of the total weight of the additive, in the following ratio of components, wt.%:
Molasses - 16.5 - 21.4
Skimmed milk powder - 2.2 - 4.5
Salt - 1.5 - 2.6
Coconut shavings - 8.6 - 14.1
Water - 3.0 - 4.0
Powdered dietary supplement - 0.1 - 35.0
Powdered Sugar - The rest is up to 100%
2. Sweets according to claim 1, characterized in that ascorbic acid is additionally added to their composition in an amount of 0.08 - 0.8% of the total weight of the components. 3. Sweets according to claim 1 or 2, characterized in that vitamins from the following groups are additionally added to their composition in various combinations within the indicated limits: I - A (retinol, beta-carotene), D and D ₂ (ergocalciferol, colecalciferol) , E (tocopherol) - in an amount up to 14000 ME per 100 g of product; II - B ₁ (thiamine), B ₂ (riboflavin), B ₅ (calcium pantothenate, dexpanthenol), B ₆ (pyridoxine), C (ascorbic acid), PP (nicotinic acid, nicotinamide) - in an amount of 1 to 400 mg per 100 g of product; III - B ₉ (biotin), B ₁₂ (cyanocobalamin), K (menadione, phytomenadione), folic acid in an amount of from 1 to 800 μg per 100 g of product, and pantathionic acid in an amount of up to 40 mg per 100 g of product; IV - L-carnitine in an amount of from 0.04 to 12 g per 100 g of product.  4. Sweets according to any one of claims 1 to 3, characterized in that their composition additionally includes, in various combinations within the specified limits, mineral substances from the following groups: I - from the group of trace elements - K, Ca, Mg, Na, P in the following amounts, mg / 100 g of product: K - up to 300, Ca - up to 500, Mg - up to 100, Na - up to 800, P - up to 400; II - from the group of trace elements - Fe, Zn, Cu in the following amounts, mg / 100 g of product: Fe - up to 20, Zn - up to 20, Cu - up to 2, and Cr - up to 60 μg / 100 g of product and / or Se - up to 200 μg / 100 g of product.  5. Sweets according to any one of claims 1 to 4, characterized in that the composition further comprises optionally crushed, or peanut kernels, or nut kernels (sweet almonds, hazelnuts), or dried fruits (raisins, dried apricots and others), or candied fruit in an amount of 0.2 - 12% of the total weight of the components.  6. Sweets according to any one of claims 1 to 5, characterized in that their composition further includes confectionery glaze - either white, or dark (chocolate), or colored aromatic glaze in an amount of from 15.5 to 16.7 kg per 100 kg of semi-finished product in solids.

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