RU2687459C1 - Composition of ingredients for preparation of enriched confectionary goods of toffee with crystal structure - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Disclosed is a composition of ingredients for preparing an enriched confectionary product of toffee with crystal structure, including condensed milk, sugar sand, molasses, butter, and which contains powdered Viburnum berries, Schisandra chinensis berries powder, Amur grape berries powder, preserved deer antler powder and "Lavitol-M" antioxidant premix with following ratio of initial components, wt%: condensed milk 17.4–42.2; sugar sand 24.2–36.1; molasses 22.2–27.4; butter 3.8–7.4; powdered Viburnum berries 2.2–4.4; Schisandra chinensis berries powder 1.4–2.2; Amur grape berries powder 1.2–1.8; powder from preserved deer antler 1.8–2.6; antioxidant premix "Lavitol-M" 1.0–3.0.

EFFECT: invention enables to obtain a finished product which does not contain synthetic additives and preserves useful properties of biological additives.

1 cl, 1 tbl, 4 ex

Description

The present invention relates to the confectionery industry, namely the creation of a composition of ingredients for the preparation of an enriched confection of the type of toffee.

The composition of milk iris, containing condensed milk, molasses, butter, sugar and iris essence is known, in which a thick extract of licorice root or dry extract of licorice root or lyophilized powder of extract of licorice root with a content of glycyrrhizic acid of at least 18, 25, 27 is additionally introduced. , 5% and humidity 32-38%, not more than 5%, not more than 1% [1].

The disadvantages of this solution are that the use of iris essence containing alkaloids of nut powder "Cola" and the content of licorice root extract, is contraindicated during pregnancy, and glycyrrically acid in modern medicine is used as a hormonal drug, therefore the presented development of iris technology is intended solely for therapeutic and prophylactic, not everyday food.

Known composition of the toffee prepared in the cooking by mixing the mass of sugar, condensed milk, fatty component and salt. At the stage of mixing the components in the mass add edible acid. Then the mass is boiled for 40-50 minutes at a temperature of 123-130 ° C. Boiled mass is sent to the mixer with Z-shaped blades, having a thermostatic jacket. In the preparation of toffee with flavoring additives - poppy seeds, sesame seeds, nuts, additives are added at the stage of mixing the mass. Aromatic additives contribute 2-5 minutes before the end of the mass mixing process. The mass is cooled to 35-45 ° C, plasticized and molded by pressing through a calibrated matrix [2].

The disadvantages of this solution is the use of aromatic additives and high calorie products through the use of nuts and sesame seed.

The composition of the corpus of an iris is known, the recipe of which includes sugar, syrup, condensed milk, vegetable fat, invert syrup, emulsifier, gum arabic and salt. After boiling the recipe components, the filling is prepared by mixing molasses, condensed milk, invert syrup, dried milk fat, vegetable fat, lecithin, salt or sugar, molasses, condensed milk, vegetable fat, invert syrup, glycerin, dyes, strawberry juice base, lecithin [3].

The disadvantage of the technical solution is that synthetic dyes, flavors and stabilizers are introduced into the formulation of products together with gum arabic, consumption of which contradicts modern rational nutrition.

The closest to the claimed technical solution is the method of producing iris, including boiling milk sugar syrup to a dry matter content of 78-80%, adding fatty components, further boiling, flavoring and / or flavoring, replication and molding, characterized in that at the stage of introduction of fatty components injected soy protein (isolate) in an amount of 3-8% and ginseng or rye, or rice, or buckwheat, or oatmeal in an amount of 2-3.5% of the total weight of the components, while soy lute is pre-soaked in water at a ratio of soy isolate: water of 1: (3-4) for 20-40 minutes, after which it is mixed with flour and incubated for another 10-15 minutes, and continue boiling until the dry matter content is 90-91 % [four].

The disadvantage of this technical solution is that the introduction of synthetically created flavors and / or flavors, aggressive temperature regime of the introduction of rye, rice, buckwheat or oatmeal reduces the total content of biologically active substances in the finished product.

The task for which the claimed invention is directed is the expansion of the range of enriched products of high biological value with the complete absence of synthetic additives in the prescription composition.

This problem is solved by the introduction of antoxidant premix “Lavitol-M”, powder of viburnum berries, powder of berries of magnolia vine, powder of Amur grapes and powder of canned reindeer antlers containing a unique complex of vitamins and minerals.

The composition of the premix "Lavitol M" [5] includes soy lecithin (liquid) medium chain triglycerides (MCT oil), triglycerides of caprylic / capric fatty acids Lavitol (dihydroquercetin) from the butt timber Larix dahurica (Gmelin larch), ascorbyl palmitate. "Lavitol-M" has an antioxidant, tonic, anticarcinogenic effect and can be used in therapeutic and prophylactic nutrition, as well as in the production of biologically active food additives. In addition, the use of the premix "Lavitol-M" in the food industry is due to its ability to inhibit lipid peroxidation, while maintaining the original organoleptic characteristics for a longer time.

The composition of ingredients for the preparation of an enriched confection of the type of toffee replicated includes condensed milk, granulated sugar, molasses, butter, powder of berries of viburnum, powder of berries of lemongrass, powder of berries of Amursky grapes obtained by drying at a temperature of 30-40 ° C, powder of canned antlers reindeer and antoxidant premix “Lavitol-M”, which includes soybean lecithin (liquid), medium chain triglycerides (MCT oil), caprylic / capric fatty acids triglycerides, Lavitol (dihydr nakvercetin), ascorbyl palmitate, in the following ratio, wt. %: condensed milk 17.4-42.2, granulated sugar 24.2-36.1, syrup 22.2-27.4, butter 3.8-7.4, powder of viburnum berries 2.2-4 , 4, lemongrass powder 1.4-2.2, powder of grapes Amursky 1.2-1.8, powder from canned reindeer antlers 1.8-2.6, antoxidant premix Lavitol-M 1.0- 3.0.

Powders of berries of viburnum, lemongrass and grapes of Amur obtained by drying the original plant materials at a temperature of 30-40 ° C, followed by grinding.

After boiling condensed milk with sugar to a dry matter content of 74-76%, syrup is introduced into syrup, butter, and the syrup is continued to boil at a temperature of 125-135 ° C to a dry matter content of about 78% with occasional stirring. Further, boiling is carried out to a solids content of 92% at a temperature of 120-125 ° C. At the same stage, heat-resistant premix “Lavitol-M” is brought in and continues to boil, at which the viscosity of the mass and the content of reducing substances significantly increase. The use of the premix "Lavitol-M" in the food industry is due to its ability to inhibit lipid peroxidation, while maintaining the original organoleptic characteristics for a longer time. The finished mass with a dry matter content of 98% comes to cool to a temperature of 40-45 ° C, then powders of viburnum, lemongrass, Amur grapes and canned reindeer antler powder are introduced, then the mass is mixed and molded according to the method [6, p. 39 ].

The invention is illustrated by the following examples.

Example 1 (on the closest analogue)

The ratio of ingredients for the preparation of enriched confection of the type of toffee, mass, %:

condensed milk 15-37 granulated sugar 30-40 syrup 21-25 butter or margarine 5-8 iris essence 0.05-0.09 soy protein (isolate) 3-8 ginseng or rice, or rye, or oatmeal or buckwheat flour 2-3.

Example 2

Condensed milk is boiled with sugar to a dry matter content of 74-76%, inject molasses, butter and continue boiling the syrup at a temperature of 125-135 ° C to a dry matter content of about 78% with occasional stirring. Next, make heat-resistant premix "Lavitol-M" and boiling lead to a solids content of 98% at a temperature of 120-125 ° C.

The finished mass is supplied for cooling to a temperature of 40-45 ° C, powders of viburnum berries, lemongrass, Amur grapes and canned reindeer antlers are introduced into it, then the mass is mixed and molded according to the method [6, p. 39].

Powders of berries of viburnum, lemongrass and grapes of Amur obtained by drying the original plant materials at a temperature of 30-40 ° C, followed by grinding.

The ratio of the following components, wt. %:

condensed milk 18.7 granulated sugar 36.1 syrup 27.4 butter 3.8 powder viburnum berries 4.4 lemongrass powder 2.2 Amursky grape powder 1.8 canned powder reindeer antlers 2.6 antoxidant premix "Lavitol-M" 3.0.

Example 3

Analogously to example 2, but with a ratio of components, wt. %:

condensed milk 42.2 granulated sugar 24.2 syrup 22.2 butter 3.8 powder viburnum berries 2.2 lemongrass powder 1.4 Amursky grape powder 1.2 canned powder reindeer antlers 1.8 antoxidant premix "Lavitol-M" 1.0

Example 4

Analogously to example 2, but with a ratio of components, wt. %:

condensed milk 17.4 granulated sugar 36.1 syrup 25.1 butter 7.4 powder viburnum berries 4.4 lemongrass powder 2.2 Amursky grape powder 1.8 canned powder reindeer antlers 2.6 antoxidant premix "Lavitol-M" 3.0.

The resulting toffee has a moderately harmonious sweet-sour taste, fine-crystalline structure and high biological value and can be used as an enriched product due to the introduction of powders from berries and antlers with a unique chemical composition. Organodeptic and physico-chemical indicators of enriched confection of the type of toffee produced according to the requirements of GOST 6478-89 “Iris. General technical conditions are presented in the table.

From the data in the table it can be seen that the regulated indicators of caramel enriched confection of the type of toffee are within the limits of the current regulatory and technical documentation, therefore, this development can be recommended for production. At the same time, the composition of ingredients for the preparation of an enriched confection of the type of toffee does not contain synthetic additives, and the finished product retains the beneficial properties of biological additives.

BIBLIOGRAPHY

1. Patent 2111674 RU, IPC A23G 3/00. Iris milk licorice / MG Sobko, O.A. Ivanov, I.N. Yezhov (RU); publ. 05/27/1998.

2. Patent 2131675 RU, IPC A23G 3/00. Production method and composition of replicated toffee / А.S. Avanesov (RU); publ. 06/20/1999.

3. Patent 2381691 RU, IPC A23G 3/34. Method for the production of toffee with a filling / A.N. Merkushkin, A.S. Ants, A.P. Gruzintsev, S.P. Pyatkova (RU); publ. 02.20.2010.

4. Patent 96112293 RU, IPC A23G 3/00. Method for the production of confection of the type of toffee iris / TV Parfenova, S.A. Klenin, A.A. Kudryasheva, N.V. Kudryasheva, G.M. Frolova (RU); publ. 09/20/1998.

5. Premixes: “Lavitol-M” [Electronic resource] // URL: https://www.ametis.ru/production/premixes (appeal date: 19.09.2018).

6. V.M. Kudinov. Confectionery technology / V.M. Kudinova, G.I. Nazimova, T.V. Renzyaeva - Kemerovo: KemTIPP, 2006. - 140 p.

Claims (2)

The composition of ingredients for the preparation of an enriched confection of the type of toffee replicated, including condensed milk, granulated sugar, molasses, butter, characterized in that it contains powder of berries of viburnum, powder of berries of lemongrass, powder of berries of Amur grapes, powder of canned reindeer antlers and antioxidant premix "Lavitol-M" in the following ratio of initial components, wt.%: condensed milk 17.4-42.2 granulated sugar 24.2-36.1 syrup 22.2-27.4 butter 3.8-7.4 powder viburnum berries 2.2-4.4 lemongrass powder 1.4-2.2 powder of Amur grape berries 1.2-1.8 powder from canned reindeer antlers 1.8-2.6 antioxidant premix "Lavitol-M" 1.0-3.0