RU2518637C1 - Composition for production of praline sweets with functional fat component - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: praline sweets production composition includes fried grated nut kernels, a sugar-containing raw material, dry milk, a taste filler, a fat component. The sugar-containing raw material is represented by palatinose. By way of fat component, the composition contains palm oil (preliminarily heated up to 40-45°C) and a mixture of vegetable oils (deodorised refined high-linoleic sunflower oil and deodorised refined high-oleic sunflower oil at a ratio of 56:44) taken at ratio of 7:1. By way of taste filler, the composition contains coffee CO₂ extraction cake that is preliminarily milled in a dismembrator into particles sized 50-200 mcm. The initial components are used at the following ratio, wt %: sugar-containing raw material 40.55-52.15, dry milk 17.35-24.73, fried grated nut kernels 9.12-14.45, fat component 16.78-24.55, taste filler 0.35-1.82.

EFFECT: invention ensures development of a formula of praline sweets with improved rheological indices, reduced caloric content and fat capacity, extension of the range of confectionary products of a functional purpose.

1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the production of praline sweets intended for preventive nutrition.

A known composition for the production of Kara-Kum praline sweets containing chocolate icing, granulated sugar, powdered sugar, cocoa butter, grated cocoa, butter, roasted almond kernel, food phosphatide concentrate, wafers, vanilla (Recipes for candies and iris. M., 1986, p. 261).

The disadvantages of this composition is the presence of expensive and high-calorie foods.

Closest to the claimed is a composition for the production of praline sweets containing roasted grated kernels of nuts, sugar-containing raw materials, milk powder, oatmeal, fat component (patent RU No. 2021733).

The disadvantage of this composition is the increased fat consumption, the dependence of the quality indicators of praline mass from the quality indicators of raw materials, in particular the fat component.

The problem solved by the invention is the development of recipes for praline sweets with improved rheological characteristics, low calorie content and fat consumption, as well as expanding the range of confectionery for functional purposes.

The technical result of the invention is to improve the quality of finished products, increase nutritional value, as well as improve organoleptic properties by giving sweets a new taste.

The technical result is achieved in that the composition for the production of praline sweets, including roasted grated nut kernels, sugar-containing raw materials, milk powder, flavoring, fat component, characterized in that it contains palatinose as a sugar-containing raw material, contains 7 taken as a fat component : 1 palm oil preheated to a temperature of 40-45 ° C and a mixture of vegetable oils - sunflower deodorized refined high linoleic and sunflower deodorized of refined high oleic in a ratio of 56:44, as a flavoring filler contains CO ₂ -coffee coffee, pre-ground in a descrambler to a particle size of 50-200 microns.

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

sugar-containing raw materials 40.55-52.15 powdered milk 17.35-24.73 roasted grated kernels 9.12-14.45 fat component 16.78-24.55 flavor filler 0.35-1.82

The mixture of vegetable oils used contains 50% oleic acid, the presence of which gives the product immunocorrective properties and enhances resistance to oxidative processes due to monounsaturation.

It has been established that palm oil has the highest vitamin activity, since its tocopherols are represented by α-tocopherol; in addition, palm oil contains, in addition to α-tocopherol, another more active variety of vitamin E: γ-tocotrienol. At the same time, the use of palm oil and a mixture of vegetable oils as a fat component in a ratio of 7: 1 will allow achieving optimal organoleptic and rheological quality indicators.

After selecting the optimal ratio of fats, a series of experiments was carried out to study their effect on the physicochemical and organoleptic characteristics of praline mass, the basis of which was palatinose, milk powder, roasted grated kernels, palm oil, sunflower deodorized refined high linoleic, sunflower deodorized refined high oleic oil and CO ₂ coffee cake.

Mixtures of palm oil with vegetable oils were investigated. For the analyzed systems, the following parameters were determined: the temperature of complete melting, pour point and ultimate shear stress - “hardness”. Curves of changes in these properties were obtained depending on the composition of the systems.

It has been established that for the studied fat systems, the temperatures of complete melting of each component separately are different and sharply decrease with increasing content of vegetable oil in the mixture. Fat systems containing vegetable oils have a full melting point below the human body temperature, which guarantees the absence of a greasy taste in the mouth.

A study of the change in pour point depending on the composition of fats showed that with an increase in the proportion of vegetable fat, this parameter of the systems decreases sharply. It is close enough to the melting temperature, which will contribute to the rapid solidification of praline masses containing such systems of fats, with the formation of a crystalline structure without increased costs of cold in production.

The analysis of the whole complex of the obtained data showed that with a solid fat content of 87.5%, the solid fat - vegetable fat systems have good technological characteristics that allow to obtain high quality products. In this case, the temperature of the complete melting of the mixture is lower than the temperature of the human body; initial and final melting points are close; a slight gap was noted between the melting and solidification temperatures of the mixtures; the masses have a solid, but rather plastic consistency at room temperature.

Comparative studies of the structure formation of praline masses prepared with the addition of a mixture of sunflower deodorized refined high linoleic and sunflower deodorized refined high oleic oils to palm oil were performed. Praline masses prepared using palm oil and a mixture of vegetable oils are structured more slowly compared to cases prepared without their use. During the passage through the cooling cabinet, candy tows prepared from masses that do not include vegetable oils reach a strength of 3.5 kPa in 16 minutes, while candy tows prepared using palm oil and a mixture of vegetable oils during this time acquire a strength of 0.5 kPa.

Preheating palm oil to a temperature of 40-45 ° C allows you to achieve the necessary viscosity of the candy mass to ensure the technological process.

Palatinose is a functional carbohydrate produced from sugar beets. As a natural component, it is present in honey and sugarcane. Having the same energy value as sucrose, palatinose, however, does not cause dental caries and breaks down much more slowly. In this regard, the glycemic and insulinemic reaction to palatinosis is less pronounced, and the effect of the energy intake in the form of glucose lasts longer. Thus, palatinosis refers to slowly released carbohydrates that provide consumers with “better quality energy” in food products.

CO ₂ coffee cake - the residual product of the production of instant coffee after extraction, containing valuable food substances, is preliminarily crushed in a descender to a particle size of 50-200 μm, which allows it to be converted into a bioavailable form, which improves the digestibility of meal in the human body. The presence of various acids in the CO ₂ coffee cake has a positive effect on the activity of the stomach and improves digestion, and the complex organic substances, tannins, which are part of them, interact with vegetable oils and give the product a new original taste. The introduction of CO ₂ -cake of coffee allows you not to use flavoring substances in the recipe.

The technological process for the preparation of praline sweets includes the following operations.

Palatinose, powdered milk and nut kernels roasted grated 0.55-0.60 parts of its total amount of fat component containing palm oil preheated in a tempering machine to a temperature of 40-45 ° C, and a mixture of vegetable oils are loaded into a heated mixer optimized for oleic acid in a ratio of 7: 1. The mixture of vegetable oils contains sunflower deodorized refined high linoleic and sunflower deodorized refined high oleic oil in a ratio of 56:44.

The components are mixed until a homogeneous (homogeneous) state of the mass, the temperature of the mass with stirring 35-50 ° C. Next, the mass is sent to a receiving tank with kneading screws for rolling to achieve a degree of grinding of 93% according to Reutov. When grinding the mass, the size of the particles of the solid phase as a result of crushing decreases, therefore, the total surface of the solid particles increases. The amount of fat composition introduced before rolling is not enough to bind the particles into a homogeneous mass. The crushed prefabricated praline mass after grinding acquires a powdery consistency.

The ground mass, preheated by tempering to 29-36 ° C, is loaded into a mixing machine and mixed with the remaining amount of the fat component and CO ₂ -cake of coffee, pre-ground in a descaler to a particle size of 50 - 200 microns. This operation is called a warm-up, after which a mass with a temperature of 32-35 ° C is sent to a homogenizer to homogenize under a pressure of 50 bar until a 98% Reutov grinding degree is achieved. This allows you to achieve a uniform distribution of the added additives in the fat phase throughout the volume of the praline mass by increasing the degree of dispersion of the solid particles of the mass, which allows to increase the degree of bioavailability of the functional ingredients.

The finished praline mass is fed for additional cooling (tempering in a thin layer) to a three-roll mill, into the rolls of which water is supplied (t = 9 ... 18 ° C). In order for the praline mass to be well formed, it must be cooled in a thin layer to 26-28 ° C.

The forming mechanism of the machine is equipped with two gear rolls and a water jacket for heating. In the lower part of the chamber of the forming mechanism, four types of matrices with holes of rectangular or circular cross-section of various sizes are inserted into the grooves, as well as for forming the formation. The mass is pressed onto the conveyor belt.

The tows are cooled on a conveyor with oilcloth tape lying on a rubberized conveyor belt.

After cooling for 7 ... 8 min, the bundles with a temperature of 26 ... 28 ° C are sent for cutting the candy layer into individual cases measuring 38 × 40 × 19 mm. Candy formation is cut with a guillotine knife.

Further, the praline bodies are fed for cooling to a cooling cabinet. During movement, the enclosures are blown with air at a temperature of 18 ... 25 ° C. After cooling, the case with a temperature of 24 ... 26 ° C is sent for wrapping and packaging in a corrugated box.

Case Studies

Example 1

Preparation of praline sweets according to the above technology with

the following ratio of components, wt.%:

Palatinose 42.84 Powdered milk 23,99 Roasted grated kernels 14.01 Fat component 18.31 Taste filler 0.85

Qualitative and quantitative indicators of the obtained praline sweets are shown in Table 1.

Example 2

The preparation of praline sweets according to the above technology in the following ratio of components, wt.%:

Palatinose 47.25 Powdered milk 19.75 Roasted grated kernels 11.67 Fat component` 20.33 Taste filler 1.00

Qualitative and quantitative indicators of the obtained praline sweets are shown in Table 1.

Example 3

The preparation of praline sweets according to the above technology in the following ratio of components, wt.%:

Palatinose 48.15 Powdered milk 17.66 Roasted grated kernels 11.12 Fat component 21.55 Taste filler 1,52

Qualitative and quantitative indicators of the obtained praline sweets are shown in Table 1.

From the data of table 1 it can be seen that the experimental samples of praline mass prepared with the addition of a mixture of sunflower deodorized refined high linoleic and sunflower deodorized refined high oleic oils differ in main indicators from the control sample, they completely lack sucrose and their fat content is lower by 9.51 - 19.33%.

Organoleptic quality indicators are the most important indicators characterizing the attractiveness of developed products for consumers. The data show that the developed praline variety is characterized by high organoleptic characteristics, while it has a delicate melting texture and a new pleasant coffee taste without the use of artificial flavors.

Table 1 The effect of compositions of ingredients on the quality of praline sweets Indicators Known method The inventive method example 1 example 2 example 3 Organoleptic indicators: Taste, smell Specific to this product name Peculiar to this product name with a pronounced coffee taste Consistency solid softer, more tender Physical and chemical indicators: moisture content, % 2.60 2.75 2.80 2.85 mass fraction of fat in terms of SV,% 16.30 13.15 14.25 14.75 mass fraction of total sucrose sugar in terms of CB,% 53.02 lack of lack of lack of Proteins, g 5,4 8.8 8.0 7.5 Fats, g 47.1 25.1 30.6 30.5 Carbohydrates, g 50.8 54.8 54.8 55.0 Energy value, kcal 563 517 518 520

Claims (1)

Composition for the production of praline sweets, including roasted grated nut kernels, sugar-containing raw materials, milk powder, flavoring agent, fat component, characterized in that it contains palatinose as a sugar-containing raw material; 40-45 ° C palm oil and a mixture of vegetable oils - sunflower deodorized refined high linoleic and sunflower deodorized refined high oleic in co ratio 56:44, as a flavoring filler contains CO ₂ -coffee coffee, previously crushed in a dismembrator to a particle size of 50-200 microns, in the following ratio of components of the mixture, wt.%:
sugar-containing raw materials 40.55-52.15 powdered milk 17.35-24.73 roasted grated kernels 9.12-14.45 fat component 16.78-24.55 flavor filler 0.35-1.82