RU2679714C1 - Composition for chocolate producing - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to confectionery industry and can be used in production of functional chocolate with ginseng. List of ingredients for the production of chocolate contains cocoa product, sweetener, skimmed powder milk, a biologically active supplement from Far Eastern ginseng Panax Ginseng C.A. Meyer and nuts. Moreover, cocoa nibs are used as a cocoa product, sand sugar is used as a sweetener. COextract of ginseng Panax Ginseng C.A root is used as an biologically active supplement. Meyer, and pine nuts are used as nuts. Components are taken in the following ratio in kg per 1,000 kg of the finished product: cocoa nib – 690.0–705.0; sand sugar – 210.0–215.0; skimmed powder milk – 65.0–78.0; COextract of ginseng Panax Ginseng C.A. root. Meyer – 2.0–3.0; pine nuts – 15.0–24.0.EFFECT: invention allows to obtain chocolate with a high biological value of the finished product due to the technology of supercritical extraction of ginseng, reduce the complexity of cooking, to ensure high organoleptic characteristics and structural and mechanical indicators of chocolate quality.1 cl, 4 tbl, 4 ex

Description

The invention relates to the confectionery industry and can be used in the production of functional chocolate with ginseng.

Known chocolate containing cocoa nibs in an amount of 721.6 kg / 1 ton of finished product, granulated sugar in an amount of 215.6 kg / 1 ton of finished product and a dietary supplement in the form of parsnip powder (see RF patent No. 2633555, IPC A23G 1/32, A23G 1/48, publication date 10/13/2017).

This technical solution does not disclose the content of substances that give the product functional properties, in particular vitamins C and B5, minerals (K, Mg), as well as fiber.

As the closest analogue, a composition for the production of chocolate containing a cocoa product, a sweetener, skimmed milk powder, a biologically active additive in the form of an aqueous-alcoholic extract of biomass of Far Eastern ginseng Panax Ginseng C.A. Meyer BIO-2 strain and nuts (see RF patent No. 2061311, IPC A23G1 / 00, publication date 05/27/1996).

The disadvantage of the closest analogue is the high complexity and cost of cooking due to the following factors:

- the use of a strain that is most likely not in the public domain and is not produced on an industrial scale;

- supply of biologically active additives in aerosol form.

In addition, the use of water-alcohol infusion significantly impairs organoleptic characteristics, such as taste and aroma.

The task to which the invention is directed is the development of a functional chocolate with ginseng formulation.

The technical result that is manifested in solving the problem is expressed in the following:

- increasing the biological value of the finished product due to the technology of supercritical extraction of ginseng;

- reducing the complexity of cooking;

- ensuring high organoleptic characteristics and structural-mechanical indicators of the quality of chocolate;

- completely natural composition of chocolate;

- use of available components.

The problem is solved in that in the composition for the production of chocolate containing a cocoa product, sweetener, skim milk, dry, biologically active additive from Far Eastern ginseng Panax Ginseng C.A. Meyer and nuts, cocoa nibs are used as a cocoa product, granulated sugar is used as a sweetener, and CO2-extract of Panax Ginseng C.A. root ginseng root is used as a biologically active additive. Meyer, and pine nuts are used as nuts, in addition, the ratio of components is, kg per 1000 kg of the finished product:

cocoa nibs 690.0-705.0; granulated sugar 210.0-215.0; skimmed milk powder 65.0-78.0; Far Eastern Ginseng Root CO2 Extract Panax Ginseng C.A. Meyer 2.0-3.0; pine nuts 15.0-24.0.

A comparative analysis of the set of essential features of the proposed technical solution and the set of essential features of the prototype and analogues indicates its compliance with the criterion of "novelty".

In this case, the distinguishing features of the claims solve the following functional tasks.

The sign “cocoa nibs is used as a cocoa product” ensures the manufacturability of the production, since this cocoa product does not require preliminary grinding and is convenient for storage, transportation and dosing.

Sign “as an additive from ginseng use CO2-extract of the root of the Far Eastern ginseng Panax Ginseng C.A. Meyer "provides the high biological value of the finished product.

Far Eastern Ginseng Panax ginseng C.A. Meyer is a perennial plant used for millennia in traditional oriental medicine.

The following properties of ginseng are confirmed: tonic, adaptogenic and aphrodisiac. The most fully investigated active components of ginseng, known as ginsenosides, are a homologous series of triterpenoid saponins with different glycolization profiles.

Ginsenosides are known to have a diverse positive drug effect: antitumor, chemoprophylactic, immunomodulating and antidiabetic effects.

However, due to the thermal instability of some ginsenosides, the production and quality of extracts from Far Eastern ginseng depends on the extraction method.

As a process, supercritical extraction has potential advantages over conventional extraction processes (Soxhlet extraction, water-alcohol extraction, evaporation), for example: shorter extraction time, smaller volume of organic solvent, the possibility of more selective extraction, low thermal destruction and food safety and biologically active substances.

It is theoretically justified that the extraction of valuable components occurs at the nanoscale. This theory is based on a scientific concept explaining the possibility of forming ligandless carbon dioxide bioclusters during gas aggregation. From the high pressure zone, the CO2 miscella, through an opening with a diameter of 0.1-1.0 mm, leaves the low pressure zone, its temperature drops sharply, which leads to the formation of bioclusters from individual molecules.

The signs “use granulated sugar as a sweetener”, “pine nuts are used as nuts” and “the ratio of components is, kg per 1000 kg of the finished product:

cocoa nibs 690.0-705.0; granulated sugar 210.0-215.0; skimmed milk powder 65.0-78.0; Far Eastern Ginseng Root CO2 Extract Panax Ginseng C.A. Meyer 2.0-3.0; pine nuts 15.0-24.0 "

determine the optimal content of components, which provides high organoleptic characteristics and structural-mechanical and physico-chemical indicators of the quality of chocolate.

The inventive chocolate is prepared according to standard technology on standard equipment.

Farax ginseng Panax Ginseng C.A. Meyer.

The roots of a 3-4-year-old Far Eastern ginseng Panax Ginseng C.A. Meyer is washed with running water, dried at a temperature of 20-25 ° C for 30 minutes and crushed to a particle size of 4x4 mm.

The crushed roots are loaded into a container of a Thar SFC, S.N. supercritical extraction apparatus. 3526551, USA, already heated with a hot casing, the temperature is controlled by a thermostat (± 1 ° C). Carbon dioxide (CO2) was compressed using a compressor, the pressure was controlled by a metering valve.

Next, supercritical fluid CO2 is extracted with a mass fraction of ethanol of 1.7-3.4% at a liquid flow rate of 250 g / min for 120 minutes, at a pressure of 20-40 MPa and a temperature of 31-70 ° C.

Liquid CO2-extract, which is a product of supercritical extraction of the root of the Far Eastern ginseng Panax Ginseng C.A. Meyer, collected in a separator attached to the metering valve, and kept in a circulation bath at a temperature of 10-15 ° C.

The content of total ginsenosides in the CO2 extract of Panax Ginseng C.A. Meyer is shown in table 1.

Table 1

The content of total ginsenosides in the CO2 extract of Panax Ginseng C.A. Meyer

Prepared cocoa nibs heated to a temperature of 50 ° C and skimmed milk powder are loaded into a melanger, where cocoa nibs are ground and mixed with skimmed milk powder for 2 hours, then granulated sugar heated to a temperature of 50 ° C is poured and the chocolate is kneaded mass for 72 hours, at the end of kneading, pour in CO2-extract of the root of the Far Eastern ginseng Panax Ginseng CA Meyer and fall asleep the peeled pine nuts kernels.

Next, the chocolate mass is discharged into a container, from which approximately 25% by weight of the total mass is taken and poured onto a granite surface to cool to a temperature of 27 ° C, then the cooled chocolate mass is poured back into a container with approximately 75% of the chocolate mass at a temperature of 40-42 ° C and mix until the temperature reaches a mass of 31 ° C, then the chocolate mixture is fed into the molds, cooled at a temperature of 12-15 ° C, after which the finished chocolate is removed from the molds.

The temperature during production does not exceed 50 ° C, as a result of which heat-labile ginsenosides are retained in the finished product.

And since supercritical fluid CO2 with a minimum mass fraction of ethanol is used as an extractant for the preparation of a biologically active additive, the prepared chocolate does not acquire an unpleasant alcoholic taste and aroma.

Examples of chocolate formulations are shown in table 2.

table 2

Chocolate Recipes

Component Name The content of components, kg per 1 ton of the finished product Example 1 Example 2 Example 3 Example 4 cocoa nibs 698 705 690 694 granulated sugar 210 213 215 211 skimmed milk powder 65 65 78 69 Farax ginseng root CO2 extract Panax Ginseng C.A. Meyer 3 2 2 2 nuts 24 fifteen fifteen 24 The yield of finished product, kg 1000 1000 1000 1000

Examined samples of the obtained chocolate.

Table 3

Organoleptic characteristics of chocolate

Name of indicator Example 1 Example 2 Example 3 Example 4 Appearance Rough matte finish. Consistency Solid for chocolate coating Color Light brown Dark brown Brown Brown Taste and smell The taste and aroma are pleasant, characteristic of this confectionery product and the food ingredients that make up the confectionery mass, without extraneous taste and smell.

Physico-chemical characteristics of chocolate are shown in table 4.

Table 4

Physico-chemical characteristics of chocolate

Name of indicator Example 1 Example 2 Example 3 Example 4 Mass fraction of total cocoa solids,% 39 40 35 37 Mass fraction of cocoa butter,% 19 twenty eighteen 19 Mass dry skimmed milk residue or cocoa dairy products,% 12 12 12 12 Mass fraction of milk fat,% 2,5 2,5 2,5 2,5 Mass fraction of pine nuts kernels,% 3 2 2 3 The degree of grinding,%, not less 92.0 92.0 92.0 92.0 Mass fraction of ash insoluble in hydrochloric acid with a mass fraction of 10%, not more than 0.1 0.1 0.1 0.1

Structural and mechanical indicators of chocolate are given in the table.

The finished product meets all safety requirements, has biological value, has high organoleptic characteristics, structural-mechanical and physico-chemical indicators of chocolate quality meet the requirements of regulatory documents.

Claims (2)

Composition for the production of chocolate, containing cocoa product, sweetener, skimmed milk powder, biologically active additive from Far Eastern Panax Ginseng CA Meyer ginseng and nuts, characterized in that cocoa nibs are used as cocoa product, granulated sugar is used Panax Ginseng CA Meyer, a CO ₂ extract of Far Eastern ginseng root, is used as a biologically active additive, and pine nuts are used as nuts, in addition, the ratio of components is, kg per 1000 kg of the finished product : cocoa nibs 690.0-705.0 granulated sugar 210.0-215.0 skimmed milk powder 65.0-78.0 Farax Ginseng Panax Ginseng CA Meyer CO ₂ Extract 2.0-3.0 pine nuts 15.0-24.0