RU2623246C1 - Method for producing chewing caramel - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing chewing caramel involves preparing sugar-treacle syrup, into which, after boiling out, the swollen mixture of apple puree, gelatin and powder from trepang muscle tissue at the ratio of 1.0:0.12:0.8 is introduced. In the resulting mass after mixing, coconut oil and phosphatides are added, the mass is mixed again and cooled to 80-85°C, with adding ascorbic acid and powdered sugar, stirred and cooled to 35-40°C. Ready caramel mass is subjected to maintaining, with subsequent moulding in a candy.

EFFECT: obtaining a chewing caramel having reduced sugar content and increased biological activity due to the use of powder from trepang muscle tissue with adaptogenic properties, containing triterpene glycosides replacing part of the carbohydrate component and collagen.

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Description

The invention relates to the confectionery industry, namely to the preparation of caramel with "chewing" properties.

The production and expansion of the range of functional products is one of the urgent tasks for the food industry, and the consumer interest in new types of caramel, which has “chewing” properties, as well as the growing demand for products with low sugar content, increased biological and nutritional value, prompt us to update the range and increase production volumes such products.

In modern science and industry, methods are known for producing “chewing” consistency caramel containing a chewing base, fruit or milk raw materials, cocoa products, fatty components, oil-containing kernels, emulsifiers, and the like. On the basis of well-known technologies, products of reduced sugar and fat consumption, of high biological and nutritional value can be created.

A known method for the production of functional caramel, involving boiling sugar syrup, obtaining caramel mass, adding flavoring substances, for which fresh, ripe berries of viburnum and lemongrass and antlers of reindeer are taken in the form of an aqueous-alcoholic solution and pulp of the same raw material remaining after extraction. The method allows to obtain candy caramel with adaptogenic, immunostimulating and anti-stress effect [patent No. 2428043].

The disadvantage of this method is the length of the method of preparation of preparations of biologically active substances, the use of ethyl alcohol, mixing components (berries of viburnum and lemongrass) having the opposite biological effect.

A known composition and method for the production of caramel mass "soft caramel" [patent No. 2325070], consisting of maltose syrup, water, vegetable fat, sorbitol, acid, maltodextrins, flavorings, lecithin, dyes, powdered sugar and granulated sugar. The method of manufacturing the product involves preparing a mixture comprising granulated sugar, water, molasses, an emulsion from a mixture of swollen gelatin and a fat plant product, phosphatides, mixing, boiling the mixture to a caramel mass, adding powdered sugar along with flavoring and aromatic substances, drawing the caramel mass, cooling and shaping caramel mass. In this case, sorbitol and maltodextrins are additionally added to the prepared mixture. The proposed group of inventions allows to obtain a product with high plastic strength and energy value.

The disadvantage of this method is the low biological value, high sugar and fat confectionery. Also, increased plastic strength impairs chewing properties.

A known composition of chewing candy [patent No. 2202218], which contains sugar, molasses, gelling agent, citric acid and dietary supplements. As a biologically active additive, the drug olifene is used. The ratio of the components in the following, wt. %: molasses - 35-45; gelling agent (gelatins of various grades or pectin) - 17-21; citric acid - 0.9-1.2; drying oil - 0.45-0.55; sugar is the rest. As a biologically active additive, the composition additionally contains the drug "Actoflor" (low molecular weight exometabolites of Escherichia coli M-17) - 0.45-0.55 wt. % and ascorbic acid - 0.08-0.11 wt. % Sweets made from this composition have high biological value.

A disadvantage of the known composition is that it contains components used for the preparation of dosage forms that have contraindications for use, can cause side effects in the form of allergic reactions.

The closest in technical essence and the achieved effect to the proposed invention is a method for the production of caramel with "chewing properties" [patent No. 2260293], which provides for the preliminary preparation of syrup from granulated sugar, water and molasses, into which components are then added in the form of an emulsion from swollen gelatin and fat product. Gelatin swelling is carried out in applesauce, taken in a ratio of 1: 8. Coconut oil with a melting point of 22-29 ° C is used as the fat product. Then the mixture with a solids content of 80-81% is mixed until homogeneous, phosphatides are added to it and boiled until caramel mass. The caramel mass is cooled to a temperature of 80-85 ° C, flavor and aromatic substances and icing sugar are added to it in an amount of 2.57-3.64% of the caramel mass. The resulting caramel mass is pulled or mixed for 4-5 minutes and molded in the form of products.

The disadvantages of the present invention are the lack of a food component that provides biological activity, the disadvantages of organoleptic properties, expressed in the form of an excessively sweet taste, weak elasticity and chewing.

The objective of the invention is to create a new method for the production of chewing caramel with low sugar content and high biological value, as well as expanding the range of caramel sweets with a functional orientation, which can be achieved by enriching the product with biologically active substances that replace part of the carbohydrate component, which will further improve organoleptic and rheological properties of the finished product.

To solve the problem, a method for the production of chewing caramel, which provides for the preparation of caramel mass from components taken in appropriate proportions, including the preparation of sugar syrup and syrup, boiling it to a caramel mass with a solids content of 80-82%, adding to the syrup a mixture of applesauce with gelatin after its swelling, stirring, adding coconut oil with a melting point of 22-29 ° C and phosphatides, followed by stirring and cooling to 80-85 ° C, then adding to the obtained the mass of the acidity regulator and powdered sugar, stirring, continued cooling to 35-40 ° C, aging the resulting caramel mass, followed by molding into a candy, according to the invention, powder from muscle tissue of trepang is added to the swollen mixture of applesauce and gelatin in the next mass the ratio of the components of applesauce: gelatin: powder from muscle tissue of trepang as 1.0: 0.12: 0.8, and ascorbic acid in the amount of 0.1-0.2 wt. %, while the composition of the starting components in% of dry weight is as follows: granulated sugar 46-48, molasses 38-40, gelatin 0.3-0.4, muscle powder from trepang 2.0-4.0, applesauce 2.5-3.4, coconut oil 2.9- 3.0, lecithin 0.2-0.3, icing sugar 3.0-3.6, ascorbic acid 0.1-0.2. To obtain trepang powder, its muscle tissue is crushed in a colloid mill to obtain particles no larger than 1 micron in size and freeze-dried.

According to the invention, the composition of the prescription components for chewing sweets includes substances that have adaptogenic, antioxidant properties and increase physical performance.

As a substance with antioxidant activity in the caramel formulation include ascorbic acid.

Powder from muscle tissue of the Far Eastern trepang Apostichopus japonicus is used as a source of biologically active substances.

Marine organisms belonging to the class of holothurians — sea cucumbers and cucumaria — are known to be sources of biologically active substances with numerous beneficial effects (Bordbar S., Anwar F., Saari N. High-value components and bioactives from sea cucumbers for functional foods. Mar . Drugs 2011, V. 9, p. 1761-1805). O.A. is reporting on the adaptogenic effect of biologically active substances of holothuria under experimental stress. Solodkova et al. (Solodkova O.A., Zenkina V.G., Karedina B.C. Influence of Japanese cucumaria extract on the structure of adrenal glands of white rats under cold stress // Fundamental Research, 2012. No. 8. P. 419-423). Triglycerides that are part of holothuria lipids have a selective effect on the cardiovascular system, are able to relax the muscles of the walls of blood vessels and lower blood pressure, increase heart contraction and extend the resting period of the heart muscle. These factors provide increased physical performance. The chemical composition of the powder is presented in table 1.

The main biologically active substances that determine the functional activity of trepang powder are triterpene glycosides, the molecule of which consists of sugar (glycon) and non-sugar (aglycon) parts. The content of triterpene glycosides in the dry muscle tissue of trepang, determined by high performance liquid chromatography, is 578 ± 39 μg / g.

From the published research results of several authors, it follows that the permissible daily dose of triterpene glycosides of trepang for the human body leaves from 700 to 69209 μg (V.N. Akulin, K.G. Pavel, T.N. Slutskaya, Efficiency of biologically active additives from holothuria and improving the technology of their production / Izvestiya TINRO, 2012, v. 170, p. 291-298).

This means that the dosages of the active ingredients recommended according to the invention are significantly lower than the upper recommended level and at the same time provide the necessary effectiveness.

Dry powder of trepang contains a large amount of protein, the main share of which is collagen (gelatin precursor), which, in addition to enriching the product with proteins, allows performing such a technological task as improving the organoleptic qualities of chewing sweets, which acquire additional (compared to the prototype product softness and elasticity), caramel of amorphous-crystalline, capillary-porous structure with original taste.

As a result of experimental use of the proposed method for the production of chewing caramel, candies were obtained that are characterized by the following organoleptic (table. 2) and rheological (table. 3) indicators.

Rheological indicators — density and adhesive stress — were determined by known methods (OA Kuznetsova, EV Voloshina, RF Sagitova. Rheology of food masses, Orenburg, 2005, 116 pp.).

Density was determined by the volumetric method, adhesive stress was determined by the separation force in the experimental setup.

From the data presented in the tables it follows that

- the organoleptic properties of the test samples compared to the control showed the following changes: a more elastic structure and easier chewing, easy softening of the taste due to the weakening of sweetness. In this case, extraneous flavors and odors are not observed in all samples. With 1% addition, the experimental samples practically do not differ from the control. With a 6% addition, the structure of sweets acquires light porosity, which is not characteristic of this type of product;

- the rheological properties of chewing sweets with the addition of the drug trepang powder, in General, did not change significantly compared with the prototype; a slight decrease in density and adhesion (adhesion) was noted, which favorably affects the taste sensations.

The results obtained allow us to recommend these formulations for the production of a new type of confectionery.

The method is as follows.

First, preliminary preparation of the starting components for production is carried out.

A mixture with biologically active properties is prepared 1.5-2 hours before production begins. Gelatin and powder from the muscle tissue of trepang are added to the applesauce for swelling with a ratio of components - applesauce: gelatin: powder of trepang, 1.0: 0.12: 0.8 and mix thoroughly. Due to the presence in the mixture of powder from muscle tissue of trepang, the mixture acquires biologically active properties.

Sugar syrup is prepared. Take granulated sugar at a rate of 46-48 wt. % and dissolved in water in a ratio of 1.0: 0.25, add 38-40 wt. % warmed molasses and mix. The resulting mixture is boiled to a solids content of 80-82%.

The prepared syrup is filtered through a filter with a mesh diameter of not more than 1.5 mm and loaded into a heated mixer (temperature 75-80 ° C) and boiled to a mass with a solids content of 93-94%. At the same time, 5-7 minutes before the end of boiling, add the obtained mixture with biologically active properties from applesauce, gelatin and trepang powder, mix by adding coconut oil heated to 60-70 ° C and lecithin (phosphatides). The finished caramel mass is cooled to a temperature of 80-85 ° C. Powdered sugar is added to the cooled caramel mass in an amount of 3.0-3.6 wt. % and ascorbic acid in an amount of 0.1-0.2 wt. % The caramel mass is mixed until smooth and laid out on a cooling table for aging to a temperature of 35-40 ° C; during aging, the process of structure formation occurs. After that, the mass is molded in the form of individual candies.

Example 1

The composition of the components for the preparation of 100 kg of chewing caramel, kg:

1.5 hours before starting work, add 3.25 kg of gelatin and 2.0 kg of trepang powder to 3.2 kg of applesauce, mix and leave to swell.

To prepare caramel syrup, 47.7 kg of granulated sugar is dissolved in 12 liters of water and 39.8 kg of heated molasses are added, the mixture is stirred and boiled to a solids content of 80-82%.

The finished syrup is filtered through a filter with a mesh diameter of not more than 1.5 mm and loaded into a heated mixer (temperature 75-80 ° C), after which boiling is performed to a dry matter content of 93-94% humidity. 5-7 minutes before the end of boiling, add a mixture of applesauce with gelatin and trepang powder. After boiling, add 3 kg of coconut oil, heated to 60 ° C and 0.25 kg of lecithin. The caramel mass is cooled to a temperature of 80-85 ° C. To this mass add 3.5 powdered sugar and 0.2 kg of ascorbic acid. The caramel mass is mixed until smooth and served on a cooling table for aging. After cooling to 35-40 ° C, the mass is formed into separate candies.

The resulting caramel is characterized by the following indicators. Water content - 7.4%, collagen content - 1.3%, triterpene glycosides - 0.002% or 100 μg per g of finished product, which allows recommending to consume from 70 to 500 g of caramel per day without exceeding the upper limit of the daily allowance, t. e. in safe quantities.

The resulting caramel has a milky color with a light shade of coffee color, a pleasant sour-sweet taste and a fruity (apple) aroma, semi-solid, slightly brittle when chewing, elastic-elastic consistency, capillary-porous structure, and increased biological value. From the prototype, the resulting product is more flexible and chewable. It has no off-flavors and odors. The density is 1.35 kg / m ³ , the adhesive strength is 5.11 kPa.

Example 2

Technological operations are carried out, as in example 1.

The composition of the components for the preparation of 100 kg of chewing caramel, kg:

The resulting caramel is characterized by the following indicators. Water content - 7.1%, collagen content - 1.8%, triterpene glycosides - 0.003% or 150 μg per g of finished product, which allows you to recommend consuming from 50 to 450 g of caramel per day without exceeding the upper limit of the daily allowance.

The resulting caramel has a milky color with a coffee hue, a pleasant fruity (apple) taste and aroma, semi-hard brittle when chewing, elastic-elastic consistency, capillary-porous structure, increased biological value. From the prototype, the resulting product is more flexible and chewable. From the prototype and the product from example 1, the resulting caramel is characterized by greater elasticity and chewing. It has no off-flavors and odors. The density is 1.32 kg / m ³ , the adhesive strength is 5.10 kPa.

Example 3

Technological operations are carried out, as in example 1.

The composition of the components for the preparation of 100 kg of chewing caramel, kg:

The resulting caramel is characterized by the following indicators. The water content is 7.2%, the collagen content is 2.2%, the triterpene glycosides are 0.004% or 200 μg per g of the finished product, which allows us to recommend 35 to 350 g of caramel per day.

The resulting caramel has a milky color with a coffee hue, a pleasant fruity (apple) taste and aroma, semi-hard brittle when chewing, elastic-elastic consistency, capillary-porous structure, increased biological value. From the prototype, the resulting product is more flexible and chewable. From the prototype and the product from example 1, the resulting caramel is characterized by greater elasticity and chewing. It has no off-flavors and odors. The density is 1.31 kg / m ³ , the adhesive strength is 5.11 kPa.

The technical result of the invention lies in the fact that a new method for the production of chewing caramel has been created, which is characterized by reduced sugar intensity and increased biological activity due to the use of powder from muscle tissue of trepang containing triterpene glycosides that replace part of the carbohydrate component and collagen, as well as ascorbic acid - vitamin C , which allowed to improve the organoleptic and rheological properties of the finished product. The invention allows to expand the range of caramel sweets with a functional orientation.

Claims (7)

A method for the production of chewing caramel, which involves preparing a caramel mass from components taken in the appropriate proportions, including preparing a sugar syrup, boiling it to a caramel mass with a solids content of 80-82%, adding a mixture of applesauce and gelatin to the syrup after swelling, mixing, adding coconut oil with a melting point of 22-29 ° C and phosphatides, followed by stirring and cooling to 80-85 ° C, then adding an acidity regulator to the resulting mass and icing sugar, stirring, continued cooling to 35-40 ° C, curing the resulting caramel mass, followed by molding into a candy, characterized in that powder from muscle tissue of trepang is added to the swollen mixture of apple puree and gelatin in the following mass ratio of apple components puree: gelatin: powder from muscle tissue of trepang as 1.0: 0.12: 0.8, and ascorbic acid in the amount of 0.1-0.2 wt. %, while the composition of the starting components in% to dry weight is as follows: Sugar - Sand 46 - 48 Syrup 38 - 40 Gelatin 0.3 - 0.4 Muscle tissue powder 2.0 - 4.0 Applesauce 2.5 - 3.4 Coconut oil 2.9 - 3.0 Lecithin 0.2 - 0.3 Powdered sugar 3.0 - 3.6 Vitamin C 0.1 - 0.2