RU2559943C1 - "charlotte"-type cream manufacture method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages mixing of protein-polysaccharide mixture and water with subsequent heating of the mixture to 60-70°C and swelling during 40-50 minutes. The protein-polysaccharide mixture consists of sodium caseinate, sodium alginate, xanthum gum and pectin. Then one performs introduction of sorbitol, erythrite and isomalt into the swollen protein-and-polysaccharide mixture and mixing. The produced syrup is boiled out to 102-104°C. Parallel, one prepares an emulsion of textured flour, lecithin and water. Then the boiled out syrup is introduced into the produced emulsion; the mixture is boiled out at a temperature of 107-108°C during 5 minutes, filtered and cooled. One performs butter whipping till homogeneous mass obtainment, gradual pouring of the cooled emulsion and syrup mixture into the butter and proceeds with repeated whipping. Then taste and aroma components are added. The protein-and-polysaccharide mixture is introduced in an amount of 2-5 wt % of the ready cream weight, textured flour - in an amount of 0.4-0.5 wt % and lecithin - in an amount of 0.5-0.65 wt % of the ready cream weight.

EFFECT: invention allows to improve cream quality, reduce its density and prolong storage life.

1 dwg, 1 tbl, 3 ex

Description

The invention relates to the confectionery industry, and in particular to the production of Charlotte cream semi-finished products for flour confectionery products and can be used for interlaying baked semi-finished products and filling tubes and baskets.

The closest analogue to the claimed invention is the traditional technology for the preparation of cream "Charlotte" in two stages. Milk is poured into an open digester and heated to a temperature of 80-90 ° C. Then granulated sugar is added and the milk-sugar syrup is boiled for 25-30 minutes. At the same time, eggs are beaten in a whipping machine. Strained hot milk-sugar syrup is added to whipped eggs with continuous stirring. The resulting sugar-milk-egg syrup is boiled to a temperature of 103-104 ° C for 10 minutes. Then, the syrup is cooled to a temperature of 25 ° C. At the same time, the butter is plasticized and whipped until a lush white mass is obtained, into which chilled sugar-milk-egg syrup is added in small portions (12-15 times) with continuous whipping. The total duration of whipping is 25-30 minutes. At the end of whipping, flavoring and alcohol-containing substances are introduced. Other additives are also added, such as nuts, cocoa powder, etc. [Kuznetsova LS, Sidanova M.Yu. "Technology for the preparation of flour confectionery: Textbook. for stud. institutions environments. prof. education ”- M .: Mastery, 2002. - S. 192-193].

However, the traditional method has several disadvantages. The main components of the Charlotte cream recipe are an egg, milk, sugar, butter. The presence of a large number of egg and dairy products in the cream determines its high bacterial contamination, which are not amenable to heat treatment. Sugar-milk-egg syrup is boiled at a temperature not exceeding 104 ° C, because egg proteins undergo denaturation, which affects the quality of the cream. This creates the conditions for the life of microorganisms, which does not ensure the stability of the cream during storage.

Thus, there is a need to develop a Charlotte cream formulation with an increased shelf life, storage stability and reduced sugar intensity.

Examples of such developments are known in the art.

From patent RU 2334402 C1, publ. 09/27/2008, Bull. No. 27, 4 p. Charlotte cream is known, in which part of the granulated sugar is replaced with inulin, and large burdock extract is added to the cream, which allows to reduce the energy value of the cream and increase the shelf life. However, the introduction of a plant extract negatively affects the taste of the cream, and the problem of the presence of egg and dairy products in the cream is not removed.

From patent RU 2165150 C1, publ. 04/20/2001, 4 p. A method of producing a cream is known, comprising mixing invert syrup, or monosaccharides, or polyols, or combinations thereof as a sweetener and other prescription components, the mixing being carried out until the osmotic pressure in the cream is equal to or greater than the pressure that inhibits the activity of microorganisms in the cream. However, the conduct of the process under such conditions is undesirable affects the stability of the cream.

The aim of the present invention is to develop the formulation and technology of Charlotte cream based on sodium caseinate, polysaccharides, lecithin and textured flour.

The objective of the invention is the selection and selection of a mixture of sodium caseinate and polysaccharides, providing improved quality cream "Charlotte", the exclusion from the recipe of egg and milk protein.

In order to improve the quality of the cream, a protein-polysaccharide mixture consisting of sodium caseinate, polysaccharides (Na alginate, xanthan gum and pectin) is introduced into the formulation instead of egg and dairy products. Polysaccharides can increase the foaming ability of sodium caseinate, significantly increase the heat resistance of the syrup and stabilize the emulsion-foam structure of the cream when mixing it with whipped oil.

Isomalt, erythritol and sorbitol are low-calorie sweeteners (energy value - 0.2-2.4 kcal / g). At the same time, the sweetness of the mixture of sweeteners is close to the sweetness of 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. Sorbitol also favorably affects the activity of the gastrointestinal tract, has choleretic activity and reduces the body's need for B vitamins. High sorbitol hygroscopicity, its ability to retain water ensures the freshness of the cream. Erythritol is a natural sweetener with a glycemic index of zero and a calorie content of 0.2 cal / g, which is about 5% of the caloric content of sucrose. It is one of the best sweeteners used in diet therapy aimed at reducing body weight. Like other polyols, isomalt, erythritol, and sorbitol do not participate in Maillard reactions, do not cause caries, and do not affect the rise of glucose and insulin in the blood. Cream with polyols instead of granulated sugar are characterized by high microbiological resistance.

To increase the elasticity and stability of the cream, textured flour and lecithin are also added to the recipe.

Textured flour enhances the moisture-holding properties of the cream. Textured flour is a product of the processing of flour (wheat grades 1 and B, rye, corn, oat, barley, millet), which is obtained as a result of wetting of the flour, its extrusion processing, followed by grinding and sifting. During hot extrusion (high temperatures, pressure and mechanical loads), profound changes occur in the chemical composition of flour. The starch content is reduced by 2 times, while dextrins and sugars are formed in the flour. In addition, the formation of starch-lipid and protein-carbohydrate complexes. The content of water-soluble substances increases 5-8 times compared to the feedstock, which characterizes the appearance of a sweet taste, nutty flavor, increased digestibility and nutritional value of flour extrudates. During the extrusion process, lipase is inactivated and lipoxygenase activity decreases, which contributes to a longer storage of the product. In addition, as a result of exposure to high temperatures (100-150 ° C), flour is almost completely sterilized. So, the coefficient of swelling of textured flour rises to 5-6 cm ³ / g. The chemical composition of textured flour depends on the type of grain raw materials. The moisture content of the textured flour is 4-6%, the protein content is up to 11.9-16.3%; starch - up to 32-36%, sugars - up to 2.4-4.5%, fat 1.8-5.7%).

Lecithin is a natural emulsifier that allows you to get a stable emulsion-foamy cream structure. Lecithin is a building material for the renewal of damaged cells in the body, and also acts as a vehicle for the delivery of nutrients, vitamins and drugs. Lecithin is a powerful antioxidant that prevents the formation of highly toxic free radicals in the body. A lack of lecithin can lead to poor health, cause dementia, Parkinson's disease, multiple sclerosis and other nervous diseases.

Using a protein-polysaccharide mixture allows you to replace egg white and milk in the cream formulation, increase the proportion of bound water in the product and increase its shelf life. The components included in the cream formulation and their quantitative ratio provide improved organoleptic properties and lower calorie content of the product compared to a traditional product.

This object is achieved in that the Charlotte type cream manufacturing method involves mixing a protein-polysaccharide mixture consisting of sodium caseinate, sodium alginate, xanthan gum and pectin, and water, followed by heating the mixture to a temperature of 60-70 ° C and swelling for 40-50 minutes, then sorbitol, erythritol and isomalt are introduced into the swollen protein-polysaccharide mixture and mixed, the resulting syrup is boiled to a temperature of 102-104 ° C; in parallel, an emulsion is prepared from textured flour, lecithin and water, boiled syrup is introduced into the emulsion and then the resulting mixture is boiled for 5 minutes at a temperature of 107-108 ° C, filtered and cooled; beat the butter until a homogeneous mass is obtained, gradually pour the cooled mixture of emulsion and syrup into it and whip it, add flavoring and aromatic components, moreover, the polysaccharide protein mixture is added in an amount of 2-5 wt.% to the weight of the cream, textured flour in an amount of 0 , 4-0.5 wt.% And lecithin in an amount of 0.5-0.65 wt.% To the weight of the finished cream.

The technical result is to improve the quality of the cream, to reduce the density of the cream (from 930 to 750 kg / m) and increase its shelf life, due to better moisture retention due to the combined use of sodium caseinate and a mixture of polysaccharides (Na alginate, xanthan gum and pectin). The introduction of isomalt, erythritol and sorbitol into the protein-polysaccharide mixture has an additional stabilizing effect on the structure of the foam and increases the microbiological stability of the cream.

A quantitative selection of the components included in the cream formulation provides a cream with a low energy value and good dimensional stability. Cream made by the proposed technology, according to organoleptic characteristics, corresponds to the traditional. The enrichment of the product with milk protein, textured flour and dietary fiber reduces the cost of the product. The use of sweeteners, dietary fiber and lecithin allows you to recommend the cream in the diet of diabetics and athletes.

In the course of the research, the optimal working formulation of the cream according to the invention was developed, which does not limit the scope of the claims of the applicant, but only illustrates the possibility of using the claimed invention in production.

Preferably, the prescription components are taken in the following weight ratio (data are given in mass parts):

Isomalt 258.50-362.74 Erythritol 3.62-55.40 Sorbitol 3.62-55.40 Butter 412.57-412.83 Sodium caseinate 21.88-32.05 Sodium Alginate 0.26-3.08 Xanthan gum 0.04-1.15 Pectin 0.43-11.85 BPS water 249.75-250.15 Texture. Flour 4.45-5.43 Lecithin 5.97-6.95 Emulsion water 11.23-11.24 Citric Acid 5.38-7.32 Vanilla powder 4.00-4.40 Cognac 1.60-1.80

Table 1 below shows examples of obtaining Charlotte cream using the proposed technology.

Figure 1 presents the technological scheme of production of the claimed cream "Charlotte".

Claims (1)

A method of manufacturing a Charlotte cream comprising mixing a protein-polysaccharide mixture consisting of sodium caseinate, sodium alginate, xanthan gum and pectin, and water, followed by heating the mixture to a temperature of 60-70 ° C and swelling for 40-50 minutes, then sorbitol, erythritol and isomalt are added to the swollen protein-polysaccharide mixture and mixed, the resulting syrup is boiled to a temperature of 102-104 ° C, an emulsion of textured flour, lecithin and water is prepared in parallel, boiled syrup is introduced into the emulsion and then obtained this mixture is boiled for 5 minutes at a temperature of 107-108 ° C, filtered and cooled, beat butter until a homogeneous mass is obtained, gradually pour the cooled mixture of emulsion and syrup into it and beat, add flavoring and aromatic components, moreover, the protein-polysaccharide mixture contribute in an amount of 2-5 wt.% by weight of the finished cream, textured flour in an amount of 0.4-0.5 wt.% and lecithin in an amount of 0.5-0.65 wt.% by weight of the finished cream.