RU2485787C2 - Method for production of creamy-whipped confectionary mass and creamy-whipped confectionary mass produced by said method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry, in particular, to production of confectionary mass used for manufacture of sugary products such as creamy sweets as well as for preparation of a creamy mass used for flour confectionery products finishing. The method is as follows: at first one dissolves sugar sand in an amount of 20-30% in the whole quantity of water heated up to 55 -60°C and adds modified starch in an amount of 1.5-2.5% for starch swelling. Then one adds into the mass a mixture of arabinogalactan - 0.5-1.0%, xanthum gum - 0.2-1.0%, dried cream - 0.5-1.0%, egg powder - 0.2-0.5% and potassium sorbate - 0.1-0.15%, intensively stirs the components and whips during 1-1.5 minutes. Then one introduces vegetable oil in an amount of 20-25% into the produced emulsion-stabilising composition, whips the produced mass during 0.4-3.0 minutes, cools to 3-8°C and repeatedly whips till 2-3 times volume increase. The creamy-whipped confectionary mass contains initial components at the following ratio, %: vegetable oil - 20-25, sugar sand - 20-30, xanthum gum - 0.2-1.0, arabinogalactan - 0.5-1.0, egg powder - 0.2-0.5, dried cream - 0.5-1.0, modified starch - 1.5-2.5, potassium sorbate - 0.1-0.15 and water -balance.

EFFECT: invention is aimed at the production method simplification, reduction of time and material costs of the creamy-whipped confectionary mass production.

2 cl, 3 tbl

Description

The invention relates to the confectionery industry, and in particular to a method for the production of confectionery mass used for the manufacture of both sugar products, such as truffle cream candies, and for the preparation of a cream mass used to decorate flour confectionery products, and to the composition of this mass obtained way.

A known method for the production of cream-whipped mass (patent No. 2127533, MPK ⁶ A23G 3/00, A21D 13/08, authors Loss A.I., Politova A.V., Skobelskaya Z.G., Drachilov A.I., Kondakova I.A., Leont'ev M.A., Mindlina A.L.).

The prototype is a method of manufacturing a confectionery cream-whipped mass and confectionery mass obtained by this method (patent No. 2294111, IPC ⁷ A23G 3/52, A21D 13/08, author Gurov A.V.). In a known method: In water taken in an amount of 55-60% of its total mass, which is 35-50% of the total cream-whipped mass at a temperature of 23-28 ° C, granulated sugar is dissolved and sorbitol taken in the ratio (8- 12) :( 0.5-1.0). Pectin, sodium alginate, potassium sorbate are taken into the mixture, taken in the ratio (0.8-1.3) :( 1.3-1.7) :( 0.1-0.15). Heat the resulting mass to a temperature of 95-100 ° C to obtain a homogeneous consistency. Cool the resulting mass to a temperature of 65-75 ° C. Sodium casinate and carboxymethyl cellulose are added in the ratio (2.0-3.5) :( 0.2-1.0) and a buffer solution in the form of a mixture of sodium citrate and citric acid in an amount providing a pH of 6.2-6.8 . The resulting mass is brought down within 1-1.5 minutes. In parallel, prepare a fatty semi-finished product. Vegetable oil fractions with a crystallization temperature of 18-25 ° C are mixed with diacetyl tartaric acid mono- and diglycerides ether, which are taken in the ratio (23-25) :( 0.1-0.5). The remaining part of water and the resulting fatty semi-finished product are added to the emulsion-stabilizing composition. The mass is homogenized. Cool to a temperature of 3-8 ° C. Knock down to increase the volume of 2-3 times.

Known confectionery cream-whipped mass (patent No. 2294111, IPC ⁷ A23G 3/52, A21D 13/08, author Gurov A.V.), which is selected as a prototype. The composition of the confectionery cream-whipped mass of the prototype is as follows, wt.%: Vegetable oil 25-35%; granulated sugar 8-12%; sorbitol 0.5-1.0%; pectin 0.8-1.3%; sodium alginate 1.3-1.7%; sodium casinate 2.0-3.5%; carboxymethyl cellulose 0.2-1.0%; ester of mono- and diglycerides of diacetyl tartaric acid 0.1-0.5%; potassium sorbate 0.1-0.15%; buffer solution 0.03-0.04%; flavoring, dye 0.05-0.1%; water the rest.

The disadvantage of this method and composition of the confectionery cream-whipped mass is the cost of the technology, high material costs and a lot of time for the production of the confectionery cream-whipped mass.

The objective of the invention is to simplify the production method, reducing time and material costs for the production of confectionery cream-whipped mass.

The problem is achieved in that in the method for the production of a cream-whipped cream confectionery, in which sugar is dissolved in water at the beginning and the ingredients of the cream-whipped cream confectionery are introduced, knocked down for 1.0-1.5 minutes, in an emulsion-stabilizing the composition is added with a fatty semi-finished product, cooled to 3-8 ° C, knocked down to increase the volume by 2–3 times, according to the invention, granulated sugar is dissolved in 20-30% of the total amount of water necessary to obtain a cream-whipped cream confectionery heated to 55-60 ° C, make starch modifi 1.5-2.5% for swelling, where ingredients such as arabinogalactan mixture 0.5-1.0%, xanthan gum 0.2-1.0%, dry cream 0.5-1, 0%, egg powder 0.2-0.5%, 20-25% vegetable oil is added to the emulsion stabilization composition instead of the semi-finished fat product and the resulting mass is knocked down for 0.4-3.0 minutes. The task is also achieved by the fact that the confectionery cream-whipped mass contains vegetable oil, granulated sugar, potassium sorbate 0.1-0.15%, the rest is water, according to the invention, xanthan gum 0.2-1.0 is additionally added to the composition of the mass %, arabinogalactan 0.5-1.0%, egg powder 0.2-0.5%, dried cream 0.5-1.0%, modified starch 1.5-2.5%, and the rest of the ingredients are taken in the following ratio,%: vegetable oil 20-25, granulated sugar 20-30.

An example implementation of the method:

250 g of granulated sugar are dissolved in 400 ml of water heated to 65 ° C and 20 g of starch is added. A mixture of 5.0 g of arabinogalactan, 7.0 g of xanthan gum, 8.0 g of cream and small portions of 4.0 g of egg powder is added to the mass with starch and sugar syrup, stirring the mass intensively. The resulting mass is brought down for 1-1.5 minutes, then 250 g of vegetable oil is added. The mass is knocked down, then cooled to 3-8 ° C and knocked down again to increase the mass volume of the cream-whipped mass by 2-3 times.

Organoleptic evaluation of cream-whipped mass is rated in points:

7 - The emulsion mass is thick, resistant, sweet, cream-colored;

6 - The emulsion mass is thick, cream-colored, slightly sweet;

5 - The emulsion mass is similar to jelly, thick, cream-colored, slightly sweet;

4 - Homogeneous liquid mass, light cream color;

3 - Inhomogeneous liquid mass, sweet, cream-colored;

2 - Liquid, heterogeneous mass, small drops of fat are formed on the surface;

1 - Jelly mass, lumps are formed.

The inventive method was implemented in the manufacture of a confectionery cream-whipped mass. The test results of the cream-whipped mass are presented in table 1.

Table 1 Egg-whipped cream samples Sample Arabinogalactan Xanthan gum Dry cream Starch Egg powder Scoring % g % g % g % g % g one 0.7 0.28 0.5 0.24 0.80 0.32 2.0 0.80 0.40 0.16 7 2 0.7 0.28 0.5 0.20 1.20 0.48 2.0 0.80 0.60 0.24 7 3 0.7 0.28 0.5 0.20 0.30 0.12 1.8 0.72 1.20 0.48 7 four 0.7 0.28 0.5 0.20 0.80 0.32 2.0 0.80 1.20 0.48 7 5 0.3 0.12 0.5 0.20 0.30 0.12 1.8 0.72 1.20 0.48 7

According to the data in table 1, all samples turned out to be thick, uniform, sweet. A positive test result is characterized by the fact that the addition of egg powder to the emulsion system with dry cream and starch contributes to a better emulsification of the system and a more uniform product consistency. Of all the resulting samples, the first and fifth samples were selected.

table 2 Comparison of cream-whipped mass recipes The name of the components of the formulation of the prototype Content% The name of the components according to the invention Content% Vegetable oil 30,0 Vegetable oil 25 Granulated sugar 12.0 Granulated sugar 25 Sorbitol 0.5 Xanthan Copper 0.5 Pectin 1,0 Arabinogalactan 0.7 Sodium Alginate 1.3 Egg powder 0.4 Sodium caseinate 2.0 Dry cream 0.8 Carboxymethyl cellulose 0.8 Modified starch 2.0 The diacetyl tartaric acid mono- and diglycerides ester 0.3 - - Potassium sorbate 0.1 Potassium sorbate 0.1 Buffer solution 0.05 - - Flavoring, Dye 0,03 - - Water 51.92 Water 45.5

Replacement in the formulation of the prototype emulsifier and stabilizer of the emulsion - pectin and sodium alginate with xanthan gum and arabinogalactan, as well as the introduction of dry cream and egg powder with emulsifying and stabilizing properties in the proposed formulation allows to obtain a stable emulsion. This allows us to exclude the stage of preparation of vegetable oil for its introduction into the emulsion and to exclude the use of diacetyl tartaric acid mono- and diglycerides in the formulation. The introduction of arabinogalactan into the formulation according to the invention increases the antioxidant activity of the cream-whipped mass, since arabinogalactan exhibits an antioxidant activity of 1.8 ± 0.1 kCl / 100 g (Sr = 0.060).

From an economic point of view, the fifth sample is more profitable for industrial production, since the concentration of components in this sample is lower than in the rest. Although the first sample has lower concentrations of egg powder and cream powder. Their cost exceeds the cost of arabinogalactan in the fifth sample. Based on this, the first sample was isolated from all the others for the economic calculation of the developed cream-whipped mass.

Table 3 Comparison of the economic calculation of cream-whipped mass Name of components Content Price for 1 kg, rub. % g / kg product According to the prototype one Vegetable oil 30.00 300,0 10.80 2 Granulated sugar 12.00 120.0 2.10 3 Sorbitol 0.50 5.00 1.80 four Pectin 1.00 10.0 1.20 5 Sodium Alginate 1.30 13.0 1.05 6 Sodium caseinate 2.00 20,0 4,50 7 Carboxymethyl cellulose 0.80 8.00 0.56 8 The diacetyl tartaric acid mono- and diglycerides ester 0.30 3.00 - 9 Potassium sorbate 0.10 1.00 0.09 10 Buffer solution 0.05 0.50 0.06 eleven Flavoring, Dye 0,03 0.30 - 12 Water 51.92 519.20 - Total 100.00 1000,00 22.16 According to the invention one Vegetable oil 25.00 250.00 9.00 2 Granulated sugar 25.00 250.00 4.18 3 Xanthan Copper 0.50 5.00 0.80 four Arabinogalactan 0.70 7.00 0.84 5 Egg powder 0.40 4.00 2.40 6 Modified starch 2.00 20.00 0.94 7 Dry cream 0.80 8.00 0.80 8 Potassium sorbate 0.10 1.00 0.09 9 Drinking water 45.50 455.00 - Total: 100.00 1000,00 18.45

A cream-whipped mass sample was developed using arabinogalactan, and arabinogalactan and xanthan gum concentrations were selected (0.7%: 0.5%, respectively). The economic calculation of the developed cream-whipped mass is shown in table 3, which shows that its cost is 3.71 rubles / kg cheaper than the cost of the cream-whipped mass produced by the prototype, which is economically advantageous.

In addition, the above replacement of the components of the cream-whipped mass increases the biological significance of this product. In the original formulation, the protein is represented by sodium caseinate, which is a refined, purified product. Proteins of dried cream and egg powder are introduced into the formulation of the invention, having greater nutritional value compared to sodium caseinate. In the formulation of the invention, the spectrum of substances related to dietary fiber (arabinogalactan, xanthan gum, modified starch, and more richly represented lipids of animal origin (dried cream and egg powder), including phospholipids contained in egg powder, is more richly replaced.

The use of the invention eliminates the following disadvantages:

1. simplification of the method of production of cream-whipped mass

- due to a change in the composition of the emulsion composition, the replacement of pectin and sodium alginate with arabinogalactan, xanthan gum, modified starch, as well as dried cream and egg powder,

a) the number of process steps is reduced

- instead of preparing a separately fatty semi-finished product and an emulsion-stabilizing composition, the production of cream-whipped mass is carried out in one stage, in addition, the homogenization stage is excluded. There is a reduction in the technological process in two stages;

b) the amount of equipment used in the technology is reduced

- since the prototype for the preparation of a semi-finished fat product and an emulsion-stabilizing composition requires two mixing apparatus for their preparation and a homogenizer is required, and the entire process of preparing a cream-whipped mass can be carried out in one mixing apparatus, the amount of equipment used according to the invention is two units less;

c) the number of components of cream-whipped mass is reduced

- the number of components included in the formulation of the prototype is 11 ingredients, and according to the invention there are 8;

2. reduces the time required for the production of cream-whipped mass

- by reducing the number of operations in the production of cream-whipped mass reduces the time spent on its preparation;

3. reduced material costs for the production of cream-whipped mass due to:

a) reduction of depreciation costs for the use of less equipment in cream-whipped mass production technology;

b) shortening the production cycle;

C) reduce the cost of the ingredients of cream-whipped mass, according to the data given in table 3, their cost is cheaper by 3.71 rubles / kg according to the invention compared to the prototype.

By introducing the invention, the disadvantages were eliminated:

The simplification of the technology leads to a reduction in equipment (material consumption) due to the fact that according to the invention, the manufacture of a confectionery cream-whipped mass is not carried out in two steps (In water, taken in an amount of 55-60% of its total mass, an emulsion-stabilizing composition is prepared, introduced the rest of the water and the resulting semi-finished fat product. The mass is homogenized. Cool to a temperature of 3-8 ° C. Knock down to increase the volume by 2-3 times), and in one go (do it all at once, in one water, the ingredients in the mass are reduced, some (sodium caseinate) deputy exchanged for natural (dried cream and egg powder)) - as a result, they reduced the process by the time of manufacture, at the same time reduced the calorie content of the product from 324.82 kcal / 100 g to 286.33 kcal / 100 g, increased the shelf life (due to the introduction into the recipe arabinogalactan, which has antioxidant properties) with an increase in the quality indicators of the confectionery cream-whipped mass, also reduced the monetary costs of both the production of the confectionery cream-whipped mass and the composition of this mass.

Claims (2)

1. A method of manufacturing a confectionery cream-whipped mass, characterized in that at the beginning they dissolve granulated sugar 20-30% in the entire amount of water heated to 55-60 ° C, and add modified starch 1.5-2.5% for its swelling, then a mixture of arabinogalactan 0.5-1.0%, xanthan gum 0.2-1.0%, dry cream 0.5-1.0%, egg powder 0.2-0.5 % and potassium sorbate 0.1-0.15%, intensively mixed and knocked down for 1-1.5 minutes, then vegetable oil 20-25% is added to the obtained emulsion-stabilizing composition, and the resulting mass is knocked down for e 0.4-3.0 min, cooled to 3-8 ° C and churning up again increased by 2-3 times. 2. Confectionery cream-whipped mass obtained by the method according to claim 1, characterized in that the starting components are used in the following ratio,%:
vegetable oil 20-25 granulated sugar 20-30 xanthan gum 0.2-1.0 arabinogalactan 0.5-1.0 egg powder 0.2-0.5 dry cream 0.5-1.0 modified starch 1.5-2.5 potassium sorbate 0.1-0.15 water rest