RU2470520C1 - "tangerine" nougat production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to its confectionary branch. The method envisages preparation of a mixture of sodium alginate, pectin, carrageenan and water. The mixture is left for polysaccharides swelling. Sorbitol and egg protein are introduced into the swollen polysaccharides mixture; the mass is beaten during 10-20 minutes. At the same time isomalt, xylitol and maltitol are mixed with water; the produced mixture is boiled out till 112-118°C syrup production. Then the syrup in an amount of 25-30 % of the total syrup weight is cooled to 85-98°C and introduced into the protein mass being beaten. The remaining syrup undergoes further boiling out till the temperature is equal to 126-130°C, then the syrup is cooled to a temperature equal to 85-98°C and introduced into the mass being beaten. The mass further beating is performed during 10-15 minutes till fluffy foam formation. Then hard-baked almond nut kernels, tangerine oil, dried apricots or raisins are introduced into the fluffy mass and mixed. The produced mass is moulded and portioned. The mass components are chosen at the specified ratio.

EFFECT: invention allows to manufacture a product with dietary properties, low caloric content, reduced density and extended storage life; due to sugar substitutes and polysaccharides usage in the product recipe the foam structure strength is enhanced which allows to evenly distribute and retain coarse additives within the whole bulk of the product.

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Description

The invention relates to the confectionery industry, namely to the production of confectionery products based on whipped masses such as nougat.

Closest to the technical nature of the present invention is a method of manufacturing products such as nut nougat, including boiling sugar syrup, churning protein, adding syrup to churned protein, churning the resulting mass, introducing into the mass of flavoring and aromatic substances and large additives. In this case, sugar syrup is introduced in two doses, namely: without stopping churning, 25-33% of the syrup provided for in the formula, boiled to a temperature of 114-124 ° C and cooled to a temperature of 100 ° C, is added to the protein, after 3-5 minutes the rest of the syrup boiled to a temperature of 122-130 ° C. The whipping process is carried out until a lush foam is formed, after which, depending on the formulation, the foam is mixed with various additives (almonds, raisins) ["Technological instructions for the production of oriental sweets". - M .: VNIIKP, 1992, p.63].

However, this method has several disadvantages. The resulting product has a high sugar content, high energy value, unstable quality. The production of nougat using this traditional technology involves the formation of a large number of defects in the production process and a short shelf life of the resulting product.

Thus, there is a need to develop a confectionery formulation based on whipped masses such as nougat, which has a low sugar content, low energy value and an extended shelf life.

Examples of such developments are known in the art.

A known method for the production of sweets based on whipped masses such as nougat, including the preparation of sugar syrup, boiling it, preparing a whipping agent, including egg white and water, preparing a connecting mixture by whipping sugar syrup with a whipping agent, preparing a candy mass by mixing the resulting connecting mixture with flavoring additives, cooling and molding of sweets. In this case, in the preparation of sugar syrup, sorbitol and food salt are additionally added to it, and in the preparation of candy mass, coconut chips presoaked in sorbitol are used as a flavoring additive [RU 2336715 C2, publ. 10.27.2008].

The disadvantage of this method is that replacing a certain amount of granulated sugar with sorbitol in sugar syrup only slightly reduces the sugar content and energy value of the product. The increase in shelf life is mainly due to the subsequent glazing of candy bodies.

The aim of the present invention is to develop the recipe and technology of oriental sweets "Nougat" based on polysaccharides and sweeteners.

The objective of the invention is the selection and selection of quantitative ratios of polysaccharides and sweeteners to obtain a nougat foam porous structure, providing improved organoleptic and physico-chemical quality indicators of the finished product, allowing to obtain a low-calorie, diabetic product with an extended shelf life.

In the production of nougat, the main process is the formation of foam from egg white. Mixing egg white with swollen polysaccharides (pectin + carrageenan + sodium alginate) in a certain amount and ratio leads to an increase in the foaming ability of egg white. The obtained foam from egg protein with polysaccharides is characterized by a more effective stabilizing effect at the air-water interface. At the same time, the microstructure of the foam improves, the sizes of air bubbles are equalized, their distribution in the liquid phase and interfacial interactions are strengthened.

The introduction of a sugar substitute - sorbitol in a protein-polysaccharide mixture increases the viscosity of the liquid phase and has an additional stabilizing effect on the structure and stability of the foam. In addition, the addition of sorbitol to the protein-polysaccharide mixture also enhances the foaming ability of egg white. At the same time, the surface tension at the air - water interface decreases even more and the foam's heat resistance increases significantly, which is important when it is subsequently mixed with hot syrup.

Replacing granulated sugar and molasses with a mixture of sweeteners (isomalt, maltitol, sorbitol, xylitol) can reduce the calorie content of nougat (the energy value of sweeteners is 2.4 kcal / g). The use of a mixture of sugar substitutes and polysaccharides in the production of nougat results in a finished product with a lower density, with a higher content of bound moisture and a sweet taste equivalent to sucrose.

Isomalt is a food supplement that is completely safe for the human body and is intended for the production of dietetic and diabetic products. In addition, it stimulates the active work of the intestines. Polysaccharides are practically not absorbed in the intestine and play the role of natural sorbents, binding many toxic substances, including cholesterol, and are also prebiotic nutrients to normalize the intestinal microflora.

This object is achieved in that a method for the production of a confectionery product based on whipped masses of nougat type involves preparing a mixture of sodium alginate, pectin, carrageenan and water and subsequent swelling of the mixture, adding sorbitol and egg white to the mixture, knocking down the mass for 10-20 minutes, mixing isomaltite, xylitol and maltitol with water, boiling the mixture to obtain a syrup with a temperature of 112-118 ° C, cooling part of the syrup in an amount of 25-30 wt.% of the total weight of the syrup to a temperature of 85-98 ° C and introducing this part of the syrup into Sat Squeezable mass, subsequent boiling of the rest of the syrup to a temperature of 126-130 ° C, cooling of the syrup to a temperature of 85-98 ° C and introducing the remaining boiled syrup into the mass being knocked off, further knocking down the mass for 10-15 minutes until lush foam is formed, making a crushed lush mass of dried almond kernels, tangerine oil, dried apricots or raisins and subsequent mixing of the mass with additives, molding the mass and dividing into portions, the next time the ratio between the components is selected (mass. parts):

isomaltitis 183.69-421.83 xylitol 98.33-196.65 maltitol 216.38-216.61 syrup water 270.00-290.00 sorbitol 29.50-182.70 egg white 36.84-36.87 sodium alginate 0.01-0.06 pectin 0.01-0.12 carrageenan 0.01-0.06 water for the preparation of foam mass 0.72-1.26 dried apricots or raisins 68.66-68.73 dried almond kernel 91.45-91.54 tangerine oil 0.39

The technical result consists in improving the quality of nougat, namely: in reducing the density of the product from 956 to 754 kg / m ³ , increasing the content of bound moisture by 1-2% in the product and increasing the shelf life. Reducing the density of the product makes it easier to mold the product and to avoid a large number of defects in the manufacturing process. Due to the use of sugar substitutes and polysaccharides in the product formulation, the strength of the foam structure increases, which allows you to evenly distribute and hold large additives throughout the entire volume of the product.

A quantitative selection of the components included in the nougat formulation provides a product enriched with dietary fiber, with low calorie content, improved quality indicators and a long shelf life. The use of sweeteners and polysaccharides allows us to recommend the resulting product in the nutrition of diabetics and athletes.

The invention is illustrated by the following description of the method. First, a mixture of sodium alginate, pectin, carrageenan and water is prepared and the mixture left to swell polysaccharides. Sorbitol and egg white are added to the swollen mixture of polysaccharides, the mass is knocked down for 10-20 minutes. In parallel, a syrup is prepared as follows: isomalt, xylitol and maltitol are mixed with water and the resulting mixture is boiled until a syrup is obtained with a temperature of 112-118 ° С. Then 25-30% of the syrup of the total mass of the syrup is cooled to a temperature of 85-98 ° C and introduced into the whipped protein mass. The rest of the syrup is continued to boil to a temperature of 126-130 ° C, then the syrup is cooled to a temperature of 85-98 ° C and introduced into the whipped mass. Further mass churning is carried out for 10-15 minutes until the formation of lush foam. Then, large additives and aromatic substances are introduced into the downed mass, such as dried almond kernels, tangerine oil, dried apricots or raisins and mixed. The resulting mass is molded and divided into portions. The surface intended for molding the product is pre-sprinkled with flour. Sliced products are cooled to a temperature of 20-28 ° C and sent to the packaging. The choice of the ratio between the components (mass. Parts) is made as follows:

isomaltitis 183.69-421.83 xylitol 98.33-196.65 maltitol 216.38-216.61 syrup water 270.00-290.00 sorbitol 29.50-182.70 egg white 36.84-36.87 sodium alginate 0.01-0.06 pectin 0.01-0.12 carrageenan 0.01-0.06 water for the preparation of foam mass 0.72-1.26 dried apricots or raisins 68.66-68.73 dried almond kernel 91.45-91.54 tangerine oil 0.39

Specific examples of the implementation of this method are illustrated in table 1.

Obtained according to the present invention, the nougat can be stored for 8 months, has a delicate texture, taste and aroma typical of mandarin. Large additives are evenly distributed throughout the product. The density of the nougat of the present invention is 754 kg / m ³ , while the density of the product obtained by traditional technology is usually 956 kg / m ³ . The amount of marriage in the production of nougat is less than 3%.

Claims (1)

A method of manufacturing a confectionery product based on whipped masses of nougat type, which involves preparing a mixture of sodium alginate, pectin, carrageenan and water and subsequent swelling of the mixture, adding sorbitol and egg white to the mixture, knocking down the mass for 10-20 minutes, mixing isomalt, xylitol and maltitol with water, boiling the mixture to obtain a syrup with a temperature of 112-118 ° C, cooling part of the syrup in an amount of 25-30 wt.% of the total weight of the syrup to a temperature of 85-98 ° C and introducing this part of the syrup into a knocked down mass, subsequent boiling ost the rest of the syrup to a temperature of 126-130 ° С, cooling the syrup to a temperature of 85-98 ° С and introducing the remaining boiled syrup into the mass being knocked down, further knocking the mass down for 10-15 minutes until a lush foam is formed, introducing walnut kernels into the knocked down mass dried almonds, tangerine oil, dried apricots or raisins and then mixing the mass with additives, molding the mass and dividing into portions, the next time the ratio between the components is selected, parts by weight:
isomaltitis 183.69-421.83 xylitol 98.33-196.65 maltitol 216.38-216.61 syrup water 270.00-290.00 sorbitol 29.50-182.70 egg white 36.84-36.87 sodium alginate 0.01-0.06 pectin 0.01-0.12 carrageenan 0.01-0.06 water for the preparation of foam mass 0.72-1.26 dried apricots or raisins 68.66-68.73 dried almond kernel 91.45-91.54 tangerine oil 0.39