RU2243676C2 - Praline mass - Google Patents

Abstract

FIELD: confectionery industry, in particular, preparing of confectionery products from praline mass.

SUBSTANCE: praline mass receipt includes following components used in the following ratio, wt%: cacao-oil 8.0-11.0; coconut oil 5.0-7.0; balsam 0.8-1.0; alcohol 2.3-2.5; almond aromatizer 0.05-0.07; cherry aromatizer 0.03-0.04; rubbed cocoa 7.0-8.0; dry cocoa 9.0-10.0; fried and rubbed nut core 17.0-18.0; cedar nut 4.0-5.0; food phosphatide concentrate 0.09-0.1; salt 0.08-0.1; milk-and-bird cherry syrup 13.5-14.5; sugar powder the balance. Milk-and-bird cherry syrup has moisture content of 19% and is prepared in cooking apparatus for 30-40 min at steam pressure of 0.3-0.4 MPa from condensed milk, powdered bird-cherry and sand sugar used the ratio of (3.0-4.0):(1.0-1.5):(5.0-6.0):(2.0-3.0). Praline mass produced on the basis of said components has soft main aroma of bird-cherry, combined sweet bird-cherry and soft nut taste and thin spicy bitter taste, and imparts prolonged bird-cherry aftertaste. Praline mass has homogeneous microporous structure with optimally correlated plasticity, hardness, formability and spreading capacity.

EFFECT: increased nutritive and biological value and wider range of confectionery products prepared with the use of praline mass.

Description

The invention relates to the confectionery industry and can be used in the manufacture of confectionery products from the mass of pralines.

The mass of pralines is known (see USSR author's certificate No. 1792623, IPC 7 A 23 G 3/00, 1989), including the kernel of grated roasted grated, cocoa mass, cocoa butter, structured soybean food concentrate, crushed roasted walnut kernel, sugar powder, while the components are taken in the following ratio, wt.%:

Grated walnut kernel -20-4-24;

Cocoa mass -8-10;

Cocoa Butter -10-12;

Concentrated soybean food structured -4-6;

Roasted walnut kernel, crushed -4-60;

Powdered sugar - the rest.

The disadvantage of this invention is that the specific taste of the soybean food concentrate affects the taste of the mass of pralines. (It should be noted that it was precisely this drawback that was also justly indicated in the description of the patent of the Russian Federation No. 2136170, IPC 7 A 23 G 3/00, 1998, p. 4 of the description, in which the USSR AS No. 1792623 The description of the RF patent No. 2136170 explicitly stated: “The introduction of a fat-retaining component — a structured soybean food concentrate — leads to a deterioration in taste due to the specific taste of soybean”).

The closest analogue of the invention is the mass of pralines (see patent of the Russian Federation for invention No. 2121798, IPC 7 A 23 G 3/00, 1994), including cocoa liquor, milk powder, coconut oil, cocoa butter, crushed wafers, salt , cinnamon, alcohol, icing sugar, while the components are taken in the following ratio, wt.%:

Cocoa mass -11-12;

Cocoa Butter -11-12;

Powdered milk -15-16;

Coconut Oil -10-11;

Crushed wafers -6-8;

Salt -0.15-0.2;

Cinnamon -0.09-0.1;

Alcohol -0.8-1.0;

Powdered sugar - the rest

In addition to a number of advantages, this praline mass formulation also has some disadvantages.

In the early 90s, when this invention was created and when a market economy was only emerging in Russia, the development of recipes for praline masses that did not include nut-containing raw materials was a necessary measure: in those years, nut-containing raw materials were relatively inaccessible and also very expensive. At the present time, when a market economy has fully developed in Russia, there is a wide selection of relatively affordable high-quality (including nut-containing) raw materials that can be used to prepare praline masses with a bright and pleasant taste, high nutritional and biological value , as well as optimal structural - rheological characteristics.

The chocolate-cinnamon flavor and aroma of the praline mass are pleasant and well recognizable, but at the same time alone (as such) does not differ in interesting and pronounced originality and novelty, while the latter is especially appreciated by customers.

The mass of pralines of the indicated formulation does not differ in high nutritional and biological value, because, for example, it does not contain additives from medicinal plants and herbs.

The mass of pralines created according to the proposed recipe is used, as it directly follows from the description of the patent, only for the preparation of sweets from the mass of pralines. At the same time, it is desirable that the mass of pralines allow a more universal application, i.e. could be used to produce praline sweets and sweets with fillings between the layers of waffles (i.e. with praline fillings), and waffles (as a filling), and waffle cakes, etc.

The problem that the claimed invention solves is to develop a new original formulation that would ensure that the praline mass has high organoleptic characteristics, optimal structural and rheological characteristics, increased nutritional and biological value, as well as the possibility of its use in various confectionery products.

The technical result achieved in the process of solving this problem is to provide the praline mass with a gentle leading aroma of bird cherry, a sweet melting taste with a bird cherry flavor on a soft nutty background, as well as a barely perceptible spicy bitterness in the taste and a pleasant long aftertaste of bird cherry. At the same time, a homogeneous microporous praline mass is obtained with optimally linked indicators of plasticity, hardness, formability and spreadability, as well as an increase in the nutritional and biological value of this praline mass. In addition, the proposed mass of pralines can significantly expand the range of confectionery products produced on its basis.

The above technical result is achieved by the fact that the known mass of pralines, including cocoa liquor, cocoa butter, coconut oil, alcohol, salt, powdered sugar, additionally contains Novonikolaevsky balm, almond flavor, cherry flavor, cocoa powder, grated roasted walnut kernel , pine nuts, food phosphatide concentrate, as well as milk and syrup bird cherry syrup having a moisture content of 19% and cooked in a digester for 30-40 minutes at a steam pressure of 0.3-0.4 MPa from condensed milk, molasses, and berry powderhemp and granulated sugar taken in the following proportion: (3.0 + 4.0) :( 1.0-1.5) :( 5.0-6.0) :( 2.0-3.0), while the prescription components of the praline mass are taken in the following ratio, wt.%:

Cocoa butter -8.0-11.0;

Coconut oil -5.0-7.0;

Balm "Novonikolaevsky" -0.8-1.0;

Alcohol -2.3-2.5;

Almond flavoring -0.05-0.07;

Cherry flavoring -0.03-0.04;

Cocoa mass - 7.0-8.0;

Cocoa powder -9.0-10.0;

Roasted walnut kernel

grated -17.0-18.0;

Pine nut -4.0-5.0;

Phosphatide concentrate

food -0.09-0.1;

Salt -0.08-0.1;

Milk

bird cherry syrup -13.5-14.5;

Powdered sugar - the rest

The applicant emphasizes the following:

An examination of the patentability of the claimed technical solution showed its compliance with the condition of industrial applicability, since: the proposed praline mass has a pleasant taste and delicate aroma, has an optimally plastic, well-molded and wafer-resistant consistency, and also has high nutritional and biological value. According to its recipe, praline mass is distinguished by its universality of application, i.e. expands the assortment of successful commercial products (which are popular with customers): praline sweets, sweets with filling between the layers of waffles (i.e. with praline filling), wafers, waffle cakes, etc.

Any confectionery company in Russia that officially acquires a license for this invention from OOO Confiter LLC will be able to legally establish the production of high-quality confectionery products based on the proposed mass of pralines (unauthorized use of a patented recipe entails consequences regulated by the current legislation of the Russian Federation )

The claimed invention in all its parameters meets the condition of novelty, because it represents an unknown technical solution, because the proposed mass of pralines is a brand new product. Its recipe, in the aggregate of its qualitative and quantitative characteristics, is not described in patent, bibliographic and other sources: such a set of interrelated, well compatible prescription components and such ranges of their values did not exist before. Special combinations of milk-syrup syrup from bird cherry, balsam, cocoa butter, food phosphatide concentrate, pine nuts, coconut oil and other components make it possible to obtain optimal structural and rheological characteristics from the praline mass, i.e. the most acceptable from a technological point of view, ductility, good formability and the ability to relatively easily spread on wafer sheets. The praline mass acquires a clean and fresh leading cherry blossom flavor, as well as a good taste with a pleasant aftertaste of bird cherry, and this is achieved only in the new recipe proposed by the applicant. Here synergism of action is achieved, because, for example, the cherry powder itself did not have such a fresh and bright cherry-cherry aroma, which has a lot of praline.

In addition, in the proposed recipe, for the first time, cherry flavoring and almond flavoring are used to enhance and emphasize the initially gentle pleasant aroma of bird cherry.

Of course, the applicant does not in any way claim the superiority in the use in the confectionery industry of such recipe components as: food phosphatide concentrate, pine nuts, grated roasted walnut kernels, etc. Of course, many recipes can be found in the confectionery industry, in which these components have been successfully applied. But, as mentioned above, in the new formulation of the praline mass proposed by the applicant, these components are linked in a special (and not previously known way!) Manner, which, on the whole, makes it possible to obtain previously unknown properties from the praline mass.

Due to its plastic and well-molded structure, the mass of pralines, having a high nutritional and biological value, acquires another important and valuable property - the possibility of universal use - in praline sweets, in sweets with filling between layers of waffles, waffles, wafer cakes, etc. that greatly expands the range of products based on pralines.

The use of C.-L. other ratios and combinations of prescription components as well as other prescription ranges in the proposed set of components will not allow to obtain similar high structural-rheological and organoleptic characteristics from the praline mass.

The claimed technical solution also meets the criterion of inventive step, as evidenced by a comparative analysis. Compared with the closest analogue, the new technical solution additionally contains such components in its recipe as: milk and syrup of bird cherry syrup, Novonikolaevsky balm, food phosphatide concentrate, cocoa powder, roasted walnut kernel, pine nut, cherry flavor, almond flavor . In this case, milk-syrup cherry cherry syrup is used, which is 19% humidity, which is prepared in a digester for 30-40 minutes at a steam pressure of 0.3-0.4 MPa from condensed milk, molasses, bird cherry powder and granulated sugar taken in the following proportion: (3.0-4.0) :( 1.0-1.5) :( 5.0-6.0) :( 2.0-3.0). In other words, the closest analogue did not contain such a new set of components interconnected over the recipe ranges.

The applicant considers it his duty to inform the state examination that he knows the caramel formulation, which includes an extract of herbs, in the preparation of which the flowers and fruits of bird cherry were used (see application EP 686351 A2, A 23 G 3/32 of 05.03. 98, published in the bulletin “Inventions of the World”, Issue 3, A 23, No. 5, 1998, pp. 94-10). But, as is quite obvious, in the extract prepared from several medicinal plants at once, the taste and aroma of bird cherry is lost (is not enhanced!) And is by no means prevailing, while this would be most desirable. But the milk-syrup bird cherry syrup offered by the applicant brings a fundamentally new (and desired!) Property to the product (praline mass): the taste and aroma of bird cherry (as such!) Is optimally emphasized and revealed, moreover, it is enhanced by using specially selected flavorings , i.e. what the applicant offers is fundamentally and essentially different from what is described in the aforementioned international application.

The invention is illustrated by the following description and examples of formulations with strictly specific numerical values of the recipe components.

The quantitative and qualitative composition of the proposed mass of pralines is given above and is fully consistent with that indicated in the claims.

Let us show in detail what role each prescription component included in the claims plays and what properties it brings to the proposed mass of pralines.

According to the applicant, nut-containing raw materials are an absolutely necessary component of high-quality nut pralines. In the proposed recipe, the nut roasted grated nut kernel is used as a nut-containing raw material (in the proposed recipe, any noble nuts can be used - hazelnuts, almonds, etc.). The taste of nuts is in good harmony with the taste of bird cherry: in this recipe, the kernel of grated roasted walnut and bird cherry complement and emphasize each other's virtues, and the nut softens, rounds and ennobles the taste of bird cherry, making it more delicate and refined. The bird cherry itself has some sharpness and rigidity in taste, and the kernel of the roasted grated nut provides a favorable softening background for it, creates a new, soft and clean taste in it. The use of the kernel of roasted grated nut (hazelnuts, almonds, etc.), containing B vitamins, high-value vegetable fats and various amino acids, increases the biological value of praline mass.

We emphasize once again that in this recipe the roasted grated walnut kernel is used. Grated nut is well and evenly distributed throughout the volume, throughout the structure of the mass of pralines, saturating it with the necessary amount of fat contained in it. Walnut fat makes praline mass more ductile.

Pine nut contained in the recipe of the proposed mass of pralines also has no less useful properties.

Through carefully set experiments and laboratory tests, its amount in the formulation was precisely and strictly selected (in the optimal range). In this recipe - in total with the proposed new set of prescription components - pine nuts are used for the first time (in this recipe - original and new in composition and quantitative content of the components!). Here, pine nuts are successfully combined with other prescription components in taste and aroma, and their initially high oxidative activity is reduced to an acceptable (from a technological point of view) minimum.

The delicate spicy taste of pine nuts not only feels good in the product, but also harmonizes with the pleasant spicy-tart taste of bird cherry. According to the applicant, such a qualitative and quantitative combination was not previously known in the confectionery industry, i.e. different originality and novelty, it is typical for exclusive pralines (mass pralines). In addition, the taste of pine nuts does not interrupt the taste of bird cherry, which dominates the product (is the leading one).

Pine nuts increase the nutritional and biological value of the product, as are a source of highly nutritious natural proteins, amino acids, vitamins and physiologically active mineral salts.

For example, in the book of V.L. Cherepnin “Food plants of Siberia”, Novosibirsk, ed. “Science”, Siberian Branch, 1987, p. 43 on this occasion noted that pine nuts contain “... a large amount of fatty drying oil (60 + 70%), proteins (up to 20%), starch in a cleaned kernel (12%), fiber (4%), pentosan (2%), vitamins B and D ... ”.

Interesting data are also given in the official prospectus “Pine nut kernel” (Manufacturer: Sibturn-V LLC, Elitnoye settlement, Novosibirsk Region, commissioned by Healing Gift LLC, Novosibirsk, tel: (3832) 18-25-53 ; fax 10-15-95) There, in particular, it is indicated that pine nuts “.... are recommended as a source of high-quality protein, essential amino acids, vitamins C; E; F; B1; B2; B3; B6, macro- and microelements: copper, zinc, manganese, iron, iodine, phosphorus ”(this source is attached by the applicant to the materials of the application for the invention).

In order for the consistency of the praline mass to be both plastic and solid, so that it can be well molded and able to spread on wafer sheets, such components as cocoa butter, on the other hand, coconut oil and food grade phosphatide concentrate are used. We illustrate this in more detail.

In the recipe, the amount of cocoa butter is strictly and precisely selected. It, hardening upon cooling, binds all fats (including nut oil), forcing them to harden, which gives the praline mass the necessary hardness (plastic strength) and makes its surface non-sticky to the touch. But at the same time, through the use of other components, which will be discussed below, the praline mass, along with hardness, acquires the necessary plasticity, i.e. the ability to relatively easily be molded and spread (if necessary) on wafer sheets.

Food phosphatide concentrate (lecithin) makes praline mass more technologically advanced, i.e. suitably ductile and easily moldable. Moreover, the amount of lecithin is selected in the formulation in such a way that the praline mass, reducing its viscosity to a strictly defined limit and acquiring the necessary plasticity, does not lose the necessary hardness at the same time. Those. thanks to the introduction of food phosphatide concentrate (lecithin), praline mass is more susceptible to spreading. Praline mass acquires the desired structural and rheological properties, i.e. It has a microporous, well-molded plastic and hard texture with a delicate and melting taste. As the studies of the applicant show, such a mass of pralines, possessing the necessary plasticity (elasticity), does not crumble, does not break (this reduces the amount of returnable waste), but has the ability to spread well.

Coconut oil, as well as phosphatide food concentrate, contributes to the appearance of the necessary plasticity in the praline mass. Its amount in the recipe, as well as the amount of food phosphatide concentrate, is selected from the condition of obtaining such plastic properties from the praline mass so that it (if necessary) can be easily spread on wafers.

It is not recommended to take a larger amount (compared with that indicated in the claims) of coconut oil and phosphatide food concentrate, because this can make the praline mass too plastic, i.e. lost its hardness, which is undesirable. It is not recommended to take a smaller amount of these components, as in this case, the mass of pralines will be excessively firm and unplastic, which will make it impossible to carry out the process of spreading it on wafers.

Note that the amount of coconut oil and phosphatide food concentrate is precisely correlated with the amount of cocoa butter, which allows us to obtain optimal structural rheological characteristics from the praline mass, i.e. desired plasticity and hardness: the mass of pralines becomes plastic, thick (not hard enough), pressed well into bundles, spreads relatively easily on wafers. If, for example, in this recipe we take only one cocoa butter, then the mass of pralines will be very hard (like a bar of chocolate, in which there are a lot of cocoa butter) and hard to taste, it will not be possible to spread on wafers. The use of coconut oil and phosphatide food concentrate makes, as mentioned above, the consistency of the mass of pralines more tender, at the same time plastic and solid.

The amount of cocoa powder and grated cocoa was selected so that a light, spicy and pleasant bitterness was added to the taste of the praline mass, and this was done so that the bitterness did not dominate the taste of the praline mass, and was (as well as nuts) a favorable background for fresh, clean taste and aroma of bird cherry. Relatively little cocoa liquor was added to the recipe, because it is quite expensive, more cocoa powder, because it is cheaper. But in the sum of these components in the recipe there is exactly as much as is needed in order to bring a piquant bitterness to the taste of the praline mass. It is interesting to note that the bird cherry is slightly bitter and its tender bitterness is successfully supplemented and enhanced by the light bitterness brought in by such components as cocoa powder and cocoa mass. It is not recommended to take more or less amount of cocoa powder and cocoa liquor (compared with that indicated in the recipe), because will not allow to achieve the desired taste perception.

The amount of icing sugar was selected in such a way that a light sweetness was felt in the taste of the praline mass, which would be a favorable background for the fresh and clean taste of bird cherry and light gourmet bitterness. Powdered sugar was introduced into the recipe as a flavoring and preservative (shelf life of the mass - praline - 4 months).

A number of important and useful properties are possessed by such a new and original component as milk-syrup from bird cherry. A specially selected advantageous combination of components in syrup (molasses, condensed milk, granulated sugar, powder from the fruits of bird cherry), as well as the selected technological mode of its preparation, bring new important properties to the product. The pectins contained in the bird cherry, possessing a gel-forming ability, improve and optimize the structural and rheological properties of the praline mass, increase its plasticity, facilitate molding, and, if necessary, spread on wafer sheets. This syrup makes the mass of pralines slightly lingering: when cracked (or when spreading on waffles) it does not crumble, and its consistency is somewhat reminiscent of iris.

When preparing syrup, cherry aroma opens well and begins to sound distinctively: the condensed milk and molasses with the above technological parameters for the preparation of syrup emphasize, enhance and tone up the natural - fresh and fragrant - cherry flavor, which is also transmitted to the mass of pralines. The cherry powder itself, being a semi-finished product, has an inadequately pronounced and good-sounding aroma. The applicant’s studies show that bird cherry is especially well combined in syrup with condensed milk: it is in condensed milk that softens during the preparation of syrup and at the same time its taste and aroma are enhanced. And if, for example, the powder from the fruits of the bird cherry is simply steamed in water, then you won’t be able to obtain such an effect: the bird cherry aroma will not appear so fully, it will not intensify, it will not acquire a bright and fresh, strong and pleasant shade.

Thus, used as one of the recipe components of bird cherry milk syrup brings new properties and gives the product plasticity and a pleasant aroma, which is further enhanced and emphasized through the use of special flavors (see below).

The use of powder from the fruits of bird cherry, and not k.-l. of another product (bird cherry fruit, bird cherry jam, bird cherry decoction, etc.), allows bird cherry to better, more fully and more distinctly display its technologically important qualities in milk and syrup (flavor, beneficial effect on the structure of praline mass).

Molasses plays an important role in syrup: it prevents the syrup from being sugared, providing it with the necessary flowing consistency.

Milk and syrup of bird cherry syrup is prepared in the following quite simple and affordable way: condensed milk, molasses, granulated sugar and powder of cherry berries are boiled for 30-40 minutes in a digester with a steam pressure of 0.3-0.4 MPa (or something the same is 3.0-4.0 atmospheres, since 1 atm, = 0.1 MPa, in this application the applicant uses to indicate the pressure of the units currently used in technology -). In this case, the syrup is boiled to a moisture content of 19%. The components of the syrup are taken in the proportion indicated in the claims.

It is recommended to use condensed milk in the proposed recipe. If you boil the syrup in plain milk, it will need to be boiled longer, which will require more steam and greater energy consumption. In addition, when cooking the bird cherry swells better in molasses and condensed milk.

The use of bird cherry brings high nutritional and biological value to the proposed product.

The fruits of bird cherry contain tannins, organic acids that are highly valuable for the human body: citric and malic, chlorogenic acid, which belongs to the group of phenolic acids, flavonoids, anthocyanins, pectins (see, for example, the book “Plants for Us”, edited by G.P. Yakovleva and K.F. Blinova, reference publication, M., publishing house “Educational book”, 1996, p.497, a photocopy of this source is attached to the materials of the application for the invention).

In addition, cherry contains sugar (usually glucose) and vitamin C (ascorbic acid), see the book by V.V. Telyatyev “Medicines in Your Garden (Food Plants, Insecticidal Plants and Weeds Treat)”, IRKUTS, publishing house Irkutsk Academy of Economics, 1996, p.139-140, a photocopy of this source is attached to the materials of the application for the invention.

Vitamin C is the “vitamin of life", the most important vitamin for the body. Providing optimal metabolism, protecting against infections and reducing the likelihood of atherosclerosis, it nourishes the body with vital energy, provides general tone and vitality, good performance.

Citric acid is involved in the most important biosynthetic processes that occur in the cells of the human body: by stimulating these processes, it plays an important role in energy metabolism, allows the body to store energy, nourishes brain tissue, and optimizes the respiratory cycle. In addition, citric acid prevents spoilage of fats contained in the praline mass and improves the taste of the finished product (the positive properties of citric acid are given in many sources, for example, in the Chemical Encyclopedia, M., 1998, v.2., P. 1180 ; v.4, p.1259; v.1, c.1142, etc.).

Malic acid, as well as citric acid, takes part in the metabolism taking place in the body. It has been established that malic acid is involved in the synthesis of so-called monosaccharides and primarily glucose, i.e. allows the liver and kidneys to synthesize carbohydrates from non-carbohydrate substances (the positive properties of malic acid are described in many sources, see, for example, Chemical Encyclopedia, M., 1998, v. 5, p. 1016, etc.).

Pectins, as mentioned above, due to pronounced gel-forming properties, have a positive effect on the plasticity indicators of praline mass (for the properties of pectins, see, for example, the journal Zdorove, M., 1968, No. 11, pp. 19-20, a photocopy of this the source is attached to the application materials; and also see “Chemical Encyclopedia”, M., 1998, v.3, p.896). In addition, pectins contribute to blood coagulation and remove toxins from the body.

The anthocyanins contained in the bird cherry bring an important and useful property to the praline mass - they have P-vitamin activity (see S. S. Tanchev’s book “Anthocyanins in fruits and vegetables”, M., “Food Industry, 1980, p. 67 , - a photocopy of this source is attached to the materials of the application for the invention).

Vitamin "P" has a valuable and rare property to enhance the beneficial effects of vitamin "C" on the body. In addition, vitamin “P” has a pronounced capillary-strengthening effect, and is also used in the prevention of hypertension (see, for example, the journal “Health”, M., 1968, No. 10, p. 28; book of Z.V. Korobkin “Vitamins and minerals of fruits and berries ”, M., publishing house“ Economics ”, 1969, pp. 8-10; and also see“ Great Soviet Encyclopedia ”, M., 3rd edition, 1972, vol. 3, p. 116.

Flavonoids also belong to the group of vitamin P and, in addition, they optimize blood circulation during edema and inflammation, have a beneficial effect on the functioning of the kidneys, and also exhibit choleretic properties.

Tannins, apparently, show their valuable property - additionally bind fat. In the proposed formulation, the mentioned property makes the praline mass more plastic and at the same time sufficiently solid, i.e. having the most desirable and acceptable consistency both in terms of technology and consumer properties.

Interesting information on tannins is given in the monograph by B.A. Falkovich, G.O. Magomedov, T.N. Miroshnikov, A.Ya. Oleinikov, V.G. Lobosov, L.E. Starcheva “Prefabricated medicinal herbs in the manufacture of confectionery products ”, Voronezh, publication of the Voronezh State Technological Academy, 2001

On page 14 of this source it is noted:

“Tannins or tannins are found in almost all plants in one quantity or another and are nitrogen-free aromatic compounds derived from polyhydric phenols. Especially a lot of them in the bark of oak, willow, in the rhizomes of the cinquefoil, blueberries and bird cherry.

Tannins are not toxic, have a characteristic astringent taste, and many of them have P-vitamin activity ... ”(a photocopy of this source is attached to the materials of the application for the invention).

It should be noted that the fruits of bird cherry (like the fruits of other wild-growing and cultivated shrubs) contain benzaldehyde - a fragrant component, the presence of which determines the specific aroma of bird cherry. Apparently, in milk syrup syrups the aromatic properties of benzaldehyde are further emphasized and enhanced, due to which milk syrup syrup prepared with the use of bird cherry powder has, as already mentioned above, a pleasant and pronounced fresh natural cherry flavor.

Some sources report that the presence of amygdalin (glycoside) was found in the fruits of bird cherry. Amygdalin has a pacemaking (cardiotonic) effect: it reduces the number of heart contractions, but increases their strength (see, for example, “Chemical Encyclopedia”, M., 1998, v.1., P. 130).

The fruits of bird cherry (as well as the powder from the fruits of bird cherry) are distinguished by their anti-inflammatory effect, as well as astringent properties, and they are used for therapeutic and preventive purposes for colitis, dysentery, dyspepsia, enteritis (see the book “Medicinal Plants of Siberia”, issue 1 , under the editorship of Professor A.V. Polozhiy and member - correspondent of AMI R.F. E.D. Goldberg, Tomsk, Publishing House of Tomsk State University, 1987, p. 38.

Interesting information about bird cherry is given in the monograph by B.A. Falkovich, G.O. Magomedov, T.N. Miroshnikov, A.Ya. Oleinikov, V.G. Lobosov, L.E. Starcheva “Semi-finished medicinal herbs” in the manufacture of confectionery ”, Voronezh, publication of the Voronezh State Technological Academy, 2001. On page 21 of this monograph, it is noted that plants such as“ ... bird cherry ... concentrate cobalt. The biological role of cobalt is quite large, it participates in the metabolism of fatty acids and folic acid, as well as in carbohydrate metabolism, but its main function is to participate in the composition of vitamin B ₁₂ in the process of hematopoiesis. Violations in the process of hematopoiesis are fraught with the most serious consequences, cobalt is the only element that can be stored in the human body for the next 7 years. ”

It should be noted that the bird cherry powder, which is part of the syrup, is an easily accessible and inexpensive component, because bird cherry is widespread and everywhere grows both in Western Siberia and in other regions of Russia.

It is especially important to emphasize that, unfortunately, such a biologically highly valuable component as bird cherry is relatively rarely used in the food industry (above, the applicant gave an example of the use of caramel extract from spicy plants, including bird cherry). And for the manufacture of high-quality praline mass, as already mentioned above, bird cherry in the composition of milk and syrup has never been used, as evidenced by a large-scale and deep information-patent-bibliographic search conducted by the applicant.

All of the above data clearly indicate that the milk-syrup bird cherry syrup used in the recipe proposed by the applicant brings a number of valuable and useful properties to the praline mass. With its help, due to the formation of spatial bonds and structures, the texture improves and the plasticization of the praline mass is optimally carried out: having the required hardness and the most suitable from a technological point of view, it is at the same time well formed and, if necessary, easily spread on wafer sheets.

In the process of research, it was found that the cherry powder used in the syrup has antioxidant activity and the ability to bind fats, which in a desirable way strengthens the mass structure of pralines, without losing the necessary plasticity.

Bird cherry brings to the mass of praline high biological value and a pleasant persistent aftertaste of bird cherry.

At the same time, according to the technologists of Konditer LLC, milk-syrup syrup should be prepared only with the use of bird cherry: bird cherry powder cannot be replaced, i.e. the use of powders of other fruits and berries in this case is not advisable.

The used bird cherry powder should have a moisture content of about 7% and be finely dispersed, i.e. well milled in a vortex mill: its particles should not be sensed organoleptically in the mass of pralines.

Through the use of almond flavoring and cherry flavoring, bird cherry develops and intensifies. This optimal combination is due to the fact that the bird cherry itself has an aroma reminiscent of the aroma of cherries and almonds (it smells like cherries and almonds).

Such a line of “bird cherry aroma + cherry aroma + almond aroma” is distinguished by originality and novelty, i.e. praline is used for the first time in the mass recipe Use C.-L. other flavorings are not recommended.

In the recipe proposed by the applicant, the alcohol content is also strictly selected, which is used here as a flavoring additive: alcohol makes the taste of the praline mass more emphasized, more refined, more acute.

An original and new component of the proposed formulation is Novonikolaevsky Balm. It also sets off, improves and ennobles the pronounced taste and aroma of bird cherry, as as one of the prescription components contains bird cherry. This balm in large quantities and at an affordable price produces VINAP, the largest industrial enterprise in Siberia, located in Novosibirsk. The composition of Novonikolaevsky balm includes the following components: bird cherry, chokeberry, apple juice, birch buds, valerian, St. John's wort, Rhodiola rosea and other medicinal herbs and fruits of Siberia, as well as rectified ethyl alcohol of the highest purity, water, honey, sugar, color .

According to the applicant, the balm “Novonikolaevsky” is most suitable for the proposed formulation of praline mass: the use of c. other balms in this case is not recommended, because will not give the same effect!

The Novonikolaevsky balm not only improves the taste and aroma of bird cherry and gives additional piquancy, but also increases the nutritional and biological value of the praline mass, since the healing fruits and plants that make up its composition include natural vitamins, macro- and microelements necessary for the human body, amino acids, etc.

Having considered the contribution of each prescription component to the proposed mass of pralines, we describe the technology for its preparation.

The production technology is as follows:

1. Prepare raw materials for production, with all components: cocoa liquor, cocoa butter, cocoa powder, coconut oil, Novonikolaevsky balm, alcohol, roasted grated nut kernel, pine nut, iodized salt, food phosphatide concentrate, flavor almonds, cherry flavoring, granulated sugar, condensed milk, molasses, bird cherry powder (the last four components are used to prepare milk and syrup bird cherry syrup) must meet the requirements of the current Russian standards for raw materials. In this case, the preparation of raw materials must comply with the requirements of the “Instructions for the prevention of the ingress of foreign objects into products”.

2. Separately, milk-syrup bird cherry syrup is prepared in a digester. It is boiled in a boiler for 30-40 minutes to a moisture content of 19% at a steam pressure of 0.3-0.4 MPa from condensed milk, molasses, bird cherry powder and granulated sugar, taken in the following proportion: (3.0, -4 , 0) :( 1.0-1.5) :( 5.0-6.0) :( 2.0-3.0).

3. In the recipe amount specified in the claims, the icing sugar is mixed with cocoa liquor, cocoa powder, roasted nut kernel, edible phosphatide concentrate, iodized salt, and also part of the coconut oil formulated according to the recipe.

The resulting mixture is rolled, cooled and a warm-up is performed.

4. 20-25 minutes before the end of the warm-up, milk-syrup bird cherry syrup is introduced into this mixture in the prescribed amount specified in the claims.

5. 5-10 minutes before the end of the warm-up, cedar nut kernel, alcohol, balm, almond flavor and cherry flavor are introduced in the indicated prescription quantity, and the remaining part of coconut oil is also added.

After warming up, the mass of pralines can be considered finished.

As emphasized above, this praline mass is distinguished by the versatility of its application. It can be used for making praline sweets, sweets with filling between the layers of waffles (the mass of pralines is used as the filling), wafers, waffle cakes. The technology used in this case is standard and generally accepted (well-known).

For example, sweets with a filling between wafer layers, i.e. glazed chocolate praline sweets with wafer layers, and, as mentioned above, the technology for their manufacture is well known and consists in the following:

1. The praline mass is tempered for 30-40 minutes at a temperature of 30-35 ° C for spreading on wafer sheets.

2. The finished tempered mass enters the funnel of the spreading machine, which spreads the praline mass on the wafer sheets.

3. The molded formations are installed in a cooling chamber at a temperature of 8-12 ° C.

4. After cooling, the wafer layers are cut on cutting machines and glazed.

5. After cooling the glazed sweets, they are wrapped and packaged.

In exactly the same way, the praline mass is smeared onto wafer sheets during the production of waffles and waffle cakes.

As for the technology for producing praline sweets, it is also very simple and well-known: a bundle of ready-made praline mass is cut into cases, which, either in this form or after glazing, are wrapped in wrappers and sent to the distribution network.

Here are specific examples of the proposed prescription compositions for the mass of pralines. Moreover, the values of all ingredients (prescription components) strictly lie in the ranges indicated by the applicant in the claims. Moreover, in each (!) Example, the total content of all ingredients (prescription components) is strictly equal to 100%.

Specific examples of the proposed prescription composition:

No. Prescription components that are part of the prescription composition for the mass of pralines The values of the recipe components in% Example No. 1 Example No. 2 Example No. 3 Example No. 4 1. Cocoa oil 8.0 10.5 10.8 11.0 2. Coconut oil 5,0 6.8 6.9 7.0 3. Balm "Novonikolaevsky" 0.8 0.9 0.95 1,0 4. Alcohol 2,3 2,4 2.45 2,5 5. Almond flavor 0.05 0.06 0,07 0,07 6. Cherry Flavor 0,03 0,035 0.04 0.04 7. Grated cocoa 7.0 7.8 7.9 8.0 8. Cocoa powder 9.0 9.5 9.8 10.0 9. Grated walnut kernel 17.0 17.5 17.8 18.0 10. Pine nut 4.0 4,5 4.8 5,0 eleven. Food phosphatide concentrate 0.09 0.1 0.1 0.1 12. Salt 0.08 0.1 0.1 0.1 thirteen. Milk and syrup bird cherry syrup 13.5 13.8 14.0 14.5 14. Powdered sugar 33.15 26,005 24.29 22.69

At the same time, milk and syrup of bird cherry syrup for the same examples has the following parameters (all unit values of the parameters indicated below strictly lie in the ranges given in the claims).

Parameters of milk and syrup of bird cherry syrup Example No. 1 Example No. 2 Example No. 3 Example No. 4 1. The components of the syrup are taken in the following proportion: condensed milk: molasses: bird cherry powder: granulated sugar 3.0: 1.0 :: 5.0: 2.0 3.3: 1.2: 5.2: 2.5 3.4: 1.3: 5.3: 2.6 4.0: 1.5: 6.0 :: 3.0 2. The humidity of the prepared syrup,% 19 19 19 19 3. The pressure at which the syrup is prepared in the boiler, MPa 0.3 0.35 0.4 0.4 4. The time during which the syrup was prepared, min. thirty 35 40 40

Note:

1. The mass of pralines, created according to the recipe of example No. 1, can be used to produce praline sweets (ie sweets without waffles).

2. The mass of pralines, created according to the recipe of example No. 2, can be used to make sweets with a filling between the layers of waffles, while the proposed mass of pralines is used as a filling.

3. The mass of pralines, created according to the recipe of example No. 3, can be used to produce waffles (as you can see, in it - for better spreading on wafer sheets - the fat content is slightly increased - cocoa butter and peanut butter).

4. The mass of pralines, created according to the recipe of example No. 4, can be used to produce waffle cakes: the fat content (cocoa butter and peanut butter) is also increased here.

Other examples of variation (in the proposed ranges) of the recipe components shown in the claims are possible (these examples are not given here).

The mass of pralines created according to the recipes of Example No. 1; Example No. 2 and Example No. 3 and Example No. 4, has an optimal consistency and is characterized by high flavor characteristics.

Thanks to the new recipe composition, the praline mass has a sweet melting taste with a bird cherry flavor on a soft nutty background, as well as a subtle spicy bitterness in the taste and a pleasant long aftertaste of bird cherry. The delicate, fresh and pure aroma of bird cherry is well emphasized and enhanced by cherry and almond flavors.

Due to the new combination of precisely selected numerical values and specific properties of various recipe components, the praline mass has the optimal structural and rheological characteristics: the most desirable plasticity from the technological point of view (while maintaining the necessary hardness), good formability and the ability to spread on wafer sheets (which is especially important in the manufacture of wafer sweets based on pralines, waffles, waffle cakes). This allows you to significantly expand the range of high-quality praline-based sugar products. In addition, due to the presence in the recipe of milk and syrup bird cherry syrup, balm “Novonikolaevsky” and other components, the mass of pralines has increased nutritional and biological value.

Thus, in all respects, the delivered technical result can be considered achieved.

Claims (1)

Praline mass, including cocoa mass, cocoa butter, coconut oil, alcohol, salt and powdered sugar, characterized in that it additionally contains Novonikolaevsky balm, almond flavor, cherry flavor, cocoa powder, roasted walnut kernel, grated pine nut , phosphatide food concentrate, as well as milk and syrup bird cherry syrup having a humidity of 19% and prepared in a digester for 30-40 minutes at a steam pressure of 0.3-0.4 MPa from condensed milk, molasses, bird cherry powder and sugar sand taken next th proportion: (3.0-4.0) :( 1.0-1.5) :( 5.0-6.0) :( 2.0-3.0), while the recipe components of the praline mass are taken in the following ratio, wt.%: Cocoa Butter 8.0-11.0 Coconut Oil 5.0-7.0 Balm "Novonikolaevsky" 0.8-1.0 Alcohol 2.3-2.5 Almond flavor 0.05-0.07 Cherry Flavor 0.03-0.04 Cocoa mass 7.0-8.0 Cocoa Powder 9.0-10.0 Roasted walnut kernel grated 17.0-18.0 Pine nut 4.0-5.0 Phosphatide concentrate food 0.09-0.1 Salt 0.08-0.1 Milk bird cherry syrup 13.5-14.5 Powdered sugar rest