RU2497367C1 - Method for production of functional purpose sweets with aerated bodies - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to the confectionary branch. The method involves preparation of agar-sugar-molasses syrup, its whipping with preliminarily prepared protein, the produced mass mixing with fat-containing raw materials and other recipe components, the sweet mass moulding, structurisation and glazing. The method envisages introduction of vegetable powder combined with fat-containing raw materials and condensed milk. One introduces the vegetable powder, produced by way of combined convective - vacuum-impulse drying, in an amount of 10% of the total sweet weight simultaneously decreasing the sugar quantity equivalent in terms of dry substance.

EFFECT: production of a functional purpose product with quality characteristics stable during the whole storage life.

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Description

The invention relates to the food industry, to its confectionery industry, and can be used in the manufacture of sweets with whipped bodies.

Known methods for the production of whipped sweets, including dissolving agar in water when heated, introducing granulated sugar, molasses, boiling agar-sugar syrup to a solids content of 75-83%, cooling and kneading with previously knocked down protein, or simultaneous whipping of protein with syrup, mixing the resulting whipped mass with flavoring and aromatic additives, molding the candy mass by spreading and cutting, and structuring the bodies [“Confectionery Technology” edited by prof. Marshalkina G.A. M .: Food industry, 1978, S. 131-133].

The disadvantages of this method are: the short shelf life of the finished product due to the rapid loss of moisture and sugaring of the candy body, the duration of the process of structure formation of the mass for 24 hours.

A known method for the production of whipped mass, which involves the preparation in the first case of fructose, in the second case, sugar-syrup syrup, boiling the resulting syrup to a mass fraction of solids of 82-85%, mixing it with a swollen apple-pumpkin-gelatin mixture (previously gelatin is mixed with apple and pumpkin puree and incubated for 1 h), the introduction of citric acid and flavoring, knocking the resulting mixture to obtain a lush mass. The resulting whipped mass is formed by depositing onto a finished cookie diabetic or sugar, stand and glaze with chocolate icing on fructose or chocolate icing, cooled and sent to the packaging [RF Patent 2370090, A23G 3/50, 09.07.2008].

The disadvantages of this method include the use of gelatin - as a product of animal origin of high energy value. The gelling capacity of gelatin to a large extent depends on the process conditions, and products obtained on the basis of gelatin have increased requirements for storage conditions.

Closest to the claimed method is a method for the production of cream-whipped sweets, including the preparation of agar-sugar-syrup and syrup, using highly sugared molasses, which add wheat fiber mixed with sugar, and the content of dietary fiber is 1.5 wt.% of the total candy mass. Next, the syrup is brought down without cooling with previously knocked down protein. The resulting mass is mixed with a fat-containing raw material, whole milk condensed with sugar and other prescription components and the resulting candy mass is molded by casting in starch forms. Then there is a structure formation of candy bodies. Then they are glazed and packaged [RF Patent 2392822, A23G 3/00, 10/13/2008].

The disadvantages of this method are the high sugar content and low biological value of the finished products, as well as the use of artificial flavorings.

The technical task of the invention is to obtain a functional product, reducing energy value, increasing shelf life and expanding the range of sugar confectionery products of healthy nutrition.

To solve the technical problem, a method for the production of cream-whipped sweets has been proposed, involving the addition of vegetable powder in an amount of 10% of the total candy mass, while reducing the amount of sugar equivalent in dry matter. Moreover, the introduced vegetable powders are obtained by the method of combined convective-vacuum-pulse drying, and their introduction into the recipe mixture is carried out in a mixture with fat-containing raw materials and condensed milk.

The technical result of the invention is to obtain a functional product with improved quality characteristics and an extended shelf life. Vegetable powders were obtained by the method of combined convective-vacuum-pulse drying, which allows to preserve as much as possible all the valuable biologically active substances that make up the raw materials [Yu.V. Rodionov / Comparative analysis of the effectiveness of freeze-drying and two-stage convective vacuum-pulse drying // International scientific and technical seminar "Actual problems of drying and heat-moisture processing of materials": materials of the seminar; Fed. Education Agency, GOU VPO “VLGTA”. - Voronezh, 2010. - 579 p.]. The qualitative composition of the powders is characterized by a high content of carotenoids, pectin substances, vitamins A, C and E, bioflavonoids, macro- and microelements, which justifies their use for obtaining a functional product.

Vegetable powders are added to the recipe mixture in combination with fat-containing raw materials and condensed milk. Condensed milk contains a swelling of pectin and polysaccharides present in a large amount, which makes it possible to intensify the process of structure formation and to obtain products with stable structural and mechanical characteristics.

The fat component in whipped masses acts as a hydrophobic solvent for fat-soluble vitamins, since such vitamins are absorbed from plant foods to a small extent due to the strong connection with biopolymers. When the fat phase is added, the fat-soluble vitamins are extracted, transferred to an oil solution and are well absorbed in this form. The temperature conditions of the cooking stage of the whipped candy mass allow the vitamin and mineral composition of the raw materials used to be completely preserved.

Finished products are characterized by a high content of vitamins, macro- and microelements (Table 1). By consuming the recommended amount of sweets, the daily physiological demand for vitamins P and A is 30% satisfied, for vitamin C - for 20%, for pectin substances - for 42%, in Ca - for 15%, in K - for 10%.

Table 1 Energy, biological and nutritional value of whipped sweets Indicators Units measuring With the addition of 10% pumpkin powder With the addition of 10% carrot powder Basic recipe The energy value kcal 395 407 438.07 Squirrels g 2,55 2,55 2.44 Fats g 21 22.79 22.78 Carbohydrates g 45.1 47.91 55.71 Pectin substances g 8.12 - - Alimentary fiber g - 5 - Vitamins Vitamin C (Ascorbic) mg 48.45 3 0.47 Carotenoids mg 15.37 7 0.02 Vitamin P (Bioflavonoids) mg 974.2 - - Vitamin B2 (Riboflavin) mg 0.23 0.235 0.2 Vitamin A (RE) mcg 125 1200 0,03 Vitamin B1 (Thiamine) mg 0,025 0,03 0.06 Vitamin PP (Niacin Equivalent) mg 0.55 0.75 0.2 Vitamin E (TE) mg 0.2 0.2 - Vitamin B9 (Folic) mcg 7 5 - Vitamin B6 (Pyridoxine) mg 0.05 0.05 - Vitamin B5 (Pantothenic) mg 0.2 0.15 - Vitamin H (Biotin) mcg - 0,03 - Vitamin K (phylloquinone) mcg - 6.1 - Macronutrients Calcium mg 312.5 313.5 301 Magnesium mg 41 53 34 Sodium mg 108 117 106 Potassium mg 482 480 380 Phosphorus mg 222 246 219 Chlorine mg 9.5 31 - Sulfur mg 9 3 - Trace elements Iron mg 0.4 0.55 0.2 Zinc mg 0.12 0.2 - Iodine mcg 0.5 205 - Copper mcg 90 40 - Manganese mg 34.02 34.1 34 Fluorine mcg 43 27 - Cobalt mcg 0.5 one - Selenium mcg - 0.05 - Chromium mcg - 1,5 Molybdenum mcg - 10 - Boron mcg - one hundred - Vanadium mcg - 49 - Lithium mcg - 3 - Aluminum mcg - 160 - Nickel mcg - 3 -

Due to the high hygroscopicity, vegetable powders bind the water available in a freshly prepared product, thereby preventing its migration, slowing down evaporation and reducing the activity of water from 0.76 to 0.70. As a result, the freshness and consistency of the product is preserved, and the shelf life is extended. At the same time, the resulting candy mass has good adhesion to the chocolate coating, which positively affects the stability of the structure during storage. It was found that when vegetable powder was added to the whipped mass, the loss of the mass fraction of moisture by the body compared to the control was 3 times less, during four months of storage the mass fraction of moisture in the samples with the addition of vegetable powders decreased by 1.0%, in the control samples - by 3.0%, which confirms the advisability of using the powder as a water-retaining additive. The essence of the method is illustrated in the following examples.

Example 1. The preparation of sweets with whipped bodies begins with the preparation of a whipped mass by knocking boiled agar-sugar-syrup syrup at a temperature of 105-110 ° C with a foaming agent. After that, a prescription amount of additives is added to the whipped mass: the fat-containing raw materials are added to the whipped mass before plasticization and mixed in a whipping machine with whole condensed milk with sugar, vegetable pumpkin powder and mixed thoroughly for 2-3 minutes until a homogeneous mass is formed. The mixture of the mass with the recipe ingredients occurs at a temperature of 60-70 ° C. Then, the finished candy mass is fed for molding by spreading, followed by cutting or casting into cells stamped in starch, the temperature of the mass during molding should be at least 50-60 ° C. Ready-made candy cases are served in a cooling cabinet, where they stand for 1-2 hours until complete structure formation at a temperature of 12-14 ° C. The temperature of the finished candy bodies is 18-25 ° C. Then the body enters the enrobing machine, where it is covered with glaze. Glazed sweets pass through a cooling cabinet for at least 7 minutes, where the temperature is maintained at 6-10 ° C, then they are served for wrapping and packaging. The shelf life of finished products is increased by 3-4 times compared with established for this type of candy (30 days) without compromising their quality. Finished products are characterized by a high content of vitamins, macro- and microelements.

Example 2. A method for the production of whipped sweets is similar to that in Example 1, characterized in that carrot powder is introduced into the mixture of fat-containing raw materials and condensed milk with sugar instead of pumpkin powder.

Example 3. A method for the production of whipped sweets is analogous to example 1, characterized in that a mixture of pumpkin and carrot powders in a ratio of 1: 1 is added to the mixture of fat-containing raw materials and condensed milk with sugar.

Claims (1)

A method for the production of functional sweets with whipped bodies, including the preparation of agar-sugar-syrup syrup, its kneading with a pre-prepared protein, mixing the resulting mass with fat-containing raw materials and other recipe components, forming a candy mass, structure formation and glazing, characterized in that it provides the application of vegetable powder in combination with fat-containing raw materials and condensed milk, while making vegetable powder obtained by the method of combined convective-vacuum impulse drying, at 10% of the total candy mass while reducing equivalent amount of the dry substance of the sugar.