RU2487548C1 - Fat filling preparation formula - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for preparation of fat filling for flour and sugar confectionary products. The fat filling preparation formula includes a fat composition, a dry mixture and a taste filling. The fat composition is represented by coffee liquor and confectionary fat at a ratio of 2:3. The dry mixture is prepared from "Camecel" wheat fibres and a dry protein product at a ratio of 1:1. The taste filling is represented by stevioside and HERBACEL food fibres dissolved in water at a ratio of 1:145. The components for the filling preparation are taken at the specified ratio. Preferably, the coffee liquor is produced by way of dried coffee refuses mechanochemical activation in the rotor and roller disintegrator with simultaneous milling and extraction with palm kernel oil in a thin 0.05-0.1 mm thick film rotating spiral-wise with pressure gradient equal to 10-15 MPa, at a temperature of ^:35-45°C and at a ratio of coffee refuse to palm kernel oil equal to 1:4.

EFFECT: invention allows to produce a fat filling with high consumer properties, decreased energy value and fat capacity and increased storage life.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry and can be used for the preparation of fatty fillings intended for the production of flour and sugar confectionery.

A known composition for the preparation of fatty fillings for wafers, including icing sugar, confectionery fat, cocoa powder, cinnamon, cognac, vanilla essence, waffle chips of the same wafers, protein fortifier, which is used as a dried cream cheese obtained by spray drying (RU patent No. 2271110).

The disadvantages of the known composition is the high calorie content, multi-stage preparation of the filling, which increases the overall duration of the process and leads to higher prices for products, as well as a significant amount of aromatic substances.

A known composition for the preparation of fatty fillings for confectionery sugar or flour products, including a fatty product with a sweetener, a dry milk product and a powdered vegetable product (patent RU 2293467).

A disadvantage of the known composition is the increased fat consumption, the dependence of the quality indicators of the filling on the quality indicators of raw materials, in particular the fat base.

The problem solved by the invention is the development of formulations of fatty fillings of low calorie content and fat consumption, as well as expanding the range of flour confectionery products for functional purposes and reducing the cost of finished products.

The technical result of the invention is to improve the quality of finished products, prevent syneresis, increase shelf life, increase nutritional value, reduce energy value and fat consumption.

The technical result is achieved in that the composition for preparing a fat filling, including a fat composition, a dry mixture and a flavoring filler, contains coffee paste and confectionery fat in a 2: 3 ratio as a fat composition, contains Kametsel and dry wheat fibers as a dry mixture protein product, taken in a ratio of 1: 1, and as a flavoring filler contains a mixture consisting of stevioside and HERBACEL dietary fiber dissolved in water in a ratio of 1: 145.

The components for the preparation of the filling are taken in the following ratio, wt.%:

Fat composition 45.25-52.55 Dry mix 38.55-45.75 Taste filler 6.35-9.45

Coffee paste is obtained by mechanochemical activation in a rotor-roll disintegrator from dried coffee extracts, while they are grinded and extracted with confectionery fat in a thin spiral film 0.05-0.1 mm thick with a pressure gradient of 10-15 MPa, temperature 35-45 ° C and the ratio of squeezing coffee - palm kernel oil 1: 4.

In this case, HERBACEL dietary fiber is pre-filled with water heated to a temperature of 50 ° C in a steam boiler for 2-3 minutes, the ratio of water to fiber is 6: 1.

HERBACEL dietary fiber is made from dietary fiber-rich fruit parts. Fiber-free substances, such as vegetable sugars, are carefully removed as a result of several stages of purification, as a result of which the structure of the cell wall is practically not disturbed. A product with a neutral taste and texture with high nutritional value is obtained. These swellable fruit fibers can reduce fat consumption and reduce the fat consumption of the product, as well as have an effective effect, reducing hunger and improving bowel movement and activity. High stable water-binding ability reduces the risk of syneresis and increases shelf life.

Dietary fiber "Kametsel" have a number of functional properties:

- high water-binding and fat-binding ability, strong retention and distribution of moisture and fat throughout the volume in the structure of the filling;

- good emulsifying ability;

- extension of the freshness and microbiological stability of the filling by reducing the rate of water activity;

- the formation of a good structure and increase the dimensional stability of confectionery;

- enrichment of food products with ballast substances, reducing the calorie content of finished products.

The use of coffee marc, which is a secondary product of the production of instant coffee, makes it possible to enrich the product with physiologically valuable components.

The presence of various acids in coffee extracts has a positive effect on the activity of the stomach and improves digestion, and the complex organic substances that are part of them, tannins, which add bitterness to the product, bind when interacting with stevioside and lose their bitterness.

The use of coffee paste allows you to not use flavoring substances in the recipe.

The use of mechanochemical activation in the rotor-roll disintegrator and the optimally selected ratio of prescription components allows us to convert physiologically functional ingredients contained in coffee into a bioavailable form, which improves their digestibility in the human body. And the use for knocking and grinding the mixture for the fatty filling of the turbomixer, in which these processes are carried out using compressed air under a pressure of 5 atm., Reduces the duration of knocking down to 5 minutes and obtain a mixture with a high degree of dispersion and low density.

The technological process for preparing a fat filling includes the following operations.

The filling is prepared in a turbomixer. In the beginning, the confectionery fat is melted, then the coffee paste obtained by mechanochemical activation in a rotor-roll disintegrator from dried coffee extracts is loaded, while they are grinded and extracted with palm kernel oil in a thin spiral film with a thickness of 0.05-0.1 mm with a pressure gradient 10-15 MPa, temperature 35-45 ° C and the ratio of squeezing coffee - palm kernel oil 1: 4. Then a flavoring filler consisting of stevioside and HERBACEL dietary fiber dissolved in water is loaded in a ratio of 1: 145 and a dry mixture consisting of Kametsel wheat fibers and a dry protein product in a ratio of 1: 1. The resulting recipe mixture is kneaded in a turbomixer at a blade speed of 120-180 rpm. to a homogeneous consistency for 5-7 minutes and then let compressed air under a pressure of 3 atm., saturating the mass with air to the density provided for a particular product.

Examples of specific performance.

Example 1

Preparation of fatty fillings according to the above technology in the following ratio of the components of the filling, wt.%:

Fat composition 45.85 Dry mix 45.10 Taste filler 9.05

Example 2

Preparation of fatty fillings according to the above technology in the following ratio of the components of the filling, wt.%:

Fat composition 49.25 Dry mix 42.30 Taste filler 8.45

Example 3

Preparation of fatty fillings according to the above technology in the following ratio of the components of the filling, wt.%:

Fat composition 52.55 Dry mix 39.9 Taste filler 7.55

In parallel receive fat filling of known composition.

Organoleptic and physico-chemical indicators, as well as indicators of nutritional value are given in the table.

Table - The effect of compositions of ingredients on the quality of fatty filling Indicators Known method The inventive method Example 1 Example 2 Example 3 Organoleptic indicators: color homogeneous, white homogeneous, cream with a coffee tint taste the taste is sweet, crispy, without extraneous taste sweet, coffee, leaves a long finish smell characteristic of this type of product, creamy. characteristic of this type of product, coffee, odorless consistency filling of homogeneous consistency, without grains and lumps, oily. filling of homogeneous consistency, without grains and lumps

Physical and chemical indicators: humidity% 1.76 2,52 2.24 1.98 mass fraction of fat in terms of SV,% 32,4 18.1 18.9 19,4 mass fraction of total sucrose sugar in terms of CB,% 59 lack of lack of lack of mass fraction of dietary fiber, mg / 100 g fifty 3710 3640 3580 energy value, kcal 420 350 340 330 Microbiological indicators: KMAFANM, CFU / g 2.4 × 10 ³ 1.8 × 10 ³ 1.8 × 10 ³ 1.8 × 10 ³ BGKP not highlighted not highlighted not highlighted not highlighted Pathogenic, including salmonella 25.0 g not isolated 25.0 g not isolated 25.0 g not isolated 25.0 g not isolated Yeast, CFU / g, not more than eighteen 13 12 10 Mold, CFU / g, not more than 38 26 24 22 shelf life without changing the appearance and taste, months 2 3 3 3

As can be seen from the table, the claimed composition for the preparation of fatty fillings allows you to get fatty fillings with high consumer properties and nutritional value, as well as with reduced energy value and fat consumption.

In addition, fatty filling prepared according to the claimed composition is stored for 1 month longer than fatty filling prepared in a known manner.

Claims (2)

1. The composition for the preparation of fatty fillings, including a fatty composition, a dry mixture and a flavoring filler, and as a fatty composition contains coffee paste and confectionery fat in a ratio of 2: 3, as a dry mixture contains Kametsel wheat fiber and a dry protein product, taken in a ratio of 1: 1, and as a flavoring filler contains a mixture consisting of stevioside and HERBACEL dietary fiber dissolved in water in a ratio of 1: 145, in the following ratio of components in the mixture, wt.%:
Fat composition 45.25-52.55 Dry mix 38.55-45.75 Taste filler 6.35-9.45 2. The composition according to claim 1, characterized in that the fat composition contains a coffee paste obtained by mechanochemical activation in a rotor roll disintegrator from dried coffee extracts while grinding and extracting them with palm kernel oil in a thin spiral film with a thickness of 0.05-0 , 1 mm, with a pressure gradient of 10-15 MPa, a temperature of 35-45 ° C and a ratio of squeezing coffee - palm kernel oil 1: 4.