RU2712531C1 - Method for preparing cumquat in chocolate - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionery industry. Method of preparing cumquat in chocolate involves washing cumquat and drying. Then, cumquat fruit stems are cut at angle of 30°, two cumquats are connected by sections and fixed with a skew to form a heart shape. Fructose-glucose syrup of sweet potato is heated to temperature of 50–60 °C, cumquat hearts are dipped in heated to temperature of 50–60 °C fructose-and-glucose syrup out of sweet potato and held for 10 minutes, removed and cooled. Chocolate fructose melt at temperature of 40–55 °C for 15–20 minutes, during melting is introduced cinnamon ground. In melted chocolate with cinnamon dipped obtained kumquat hearts in syrup and maintained until complete glazing. After glazing and cooling glazed kumquat hearts are sprinkled with flour of sweet potato tubers. Product is prepared at a certain consumption of components in g.

EFFECT: invention is aimed at expansion of the range of confectionary products and production of a functional-purpose confectionary product.

1 cl

Description

The invention relates to the food industry and catering can be used in the preparation of kumquat in chocolate.

A known method for the production of fruits in chocolate No. 222748 of 10/15/1969, the Method for the production of fruits in chocolate by treating them with alcohol, followed by glazing with chocolate icing, characterized in that in order to increase the nutritional value of the product and the possibility of using fresh fruits and berries, the latter after alcohol the treatments are dried. Cover with a layer of cocoa butter and cool. The disadvantage is the lack of a functional ingredient in the component composition.

There is also a method for the production of chocolates from pre-alcoholized fruits and berries No. 2158516 dated 10.11.2000, which includes separating fruits and berries from an alcohol solution, forming a case from a confectionery mass with simultaneous laying of fruits and berries and subsequent structuring of the case, glazing it with chocolate glaze and cooling , characterized in that when forming the body from the confectionery mass, fruits or berries are laid simultaneously in its center with a ratio of jelly mass and berries or fruits 9: 1-4: 1, respectively, and the glaze with chocolate glaze is produced at a ratio of glaze to the body of the jelly mass 16-35 wt.

The disadvantage of this method is the lack of a functional ingredient.

The closest analogues are the “Alcoholized Chocolate Cherry” sweets of a domed shape, in which the alcoholized cherries are first glazed (either by dipping or by casting) with fondant mass and then with chocolate icing (Recipe “Alcoholized Cherry in Chocolate”, approved by the Head of the Department of Industry of the Main Office of the food industry of the Gosagroprom of the RSFSR 01.25.88)

The disadvantage of this method is the absence in the component composition of a product containing a functional ingredient.

The task of the invention is to expand the range of products and ensure the presence in the target product of a functional ingredient.

The task is carried out as follows: the kumquat is washed, dried, on the side of the kumquat stalk, a slice is made at an angle of 30 °, two kumquats are connected by slices and fixed with a skewer, forming a heart shape, fructose-glucose syrup from sweet potato is heated to a temperature of 50 ° -60 ° C. Kumquat hearts are dipped in fructose-glucose syrup from sweet potato heated to a temperature of 50 ° -60 ° C and kept for 10 minutes, removed and cooled. Fructose chocolate is melted at a temperature of 40-55 C for 15-20 minutes. During melting, ground cinnamon is added. Kumquat is dipped into molten chocolate with cinnamon and allowed to glaze. After glazing and cooling, kumquats are sprinkled with flour from sweet potato tubers.

Kumquat in chocolate is prepared at the next expenditure of components (gr.),

Kumquat 67 Kumquat cut fifty Fructoglucose syrup from sweet potato 10 Fructose Chocolate fifteen Cinnamon 0.5 Sweet Potato Tuber Flour 2 Weight of the finished product (5 hearts of 15 g.) 75

The method is as follows:

The kumquat is washed and dried, then a cut is made from the side of the stalk at an angle of 30 °. Two kumquats are connected by slices and fastened with a skewer, forming a heart shape. Fructose-glucose syrup from sweet potato is heated to a temperature of 50 ° -60 ° C. Kumquat hearts are dipped in fructose-glucose syrup from sweet potato heated to a temperature of 50-60 ° C and kept for 10 minutes, removed and cooled. Fructose chocolate is melted at a temperature of 40-55 C for 15-20 minutes. During melting, ground cinnamon is added. Kumquat is dipped into molten chocolate with cinnamon and allowed to glaze. After glazing and cooling, kumquats are sprinkled with flour from sweet potato tubers. The component composition uses products that contain a functional ingredient such as chocolate on fructose related to diabetic products. It, unlike plain chocolate, is intended specifically for people who have high sugar levels and consume a safer sugar substitute - fructose. The glycemic index of such chocolate is lower, and the composition is sparing.

Sweet potato fructoglucose syrup is enriched not only with fructose, but also with inulin, which has a positive effect on the human body.

Sweet potato fructoglucose syrup contains, by weight. %:

solids - 60 - 65 including (to solids):

monosaccharides (fructose, glucose) - more than 70

including fructose - not less than 50-60

pectin substances - 1-2

inulin - 1-10

proteins - 3-5

fats - 0.1-0.3

ash - 1.5-4.0.

Inulin helps to remove heavy metal salts from the body and assimilate calcium and iron, and also activates the pancreas and affects carbohydrate metabolism in the liver. Inulin does not increase the level of glucose in the blood, since its glycemic index is practically zero.

The target product has vibrant consumer performance and high palatability. In addition, the resulting product is useful because Kumquat contains a functional ingredient - dietary fiber, as well as pectin and natural enzymes, which improves digestion. Fructose-glucose syrup is an inulin-containing product that stabilizes human blood sugar. Fructose chocolate has a low glycemic index and contains a safer sugar substitute - fructose.

Fructose chocolate is a diabetic product. It, unlike plain chocolate, is intended specifically for people who have high sugar levels and consume a safer sugar substitute - fructose. The glycemic index of such chocolate is lower, and the composition is sparing.

Cinnamon is used as a spice in cooking, as an additive to drinks. Cinnamon has anti-inflammatory, antimicrobial, antioxidant effects, and also positively affects the work of the cardiovascular system.

Scientists have shown that cinnamon can act as a stimulator of insulin production, can potentiate insulin activity or stimulate glucose cellular metabolism. In addition, studies have demonstrated strong hypoglycemic (lowering blood sugar) properties. The use of cinnamon as a supplement to the treatment of type 2 diabetes is the most promising area. Sweet potato can be included in the diet of people with a diagnosis of diabetes, since its glycemic index is low and its blood sugar level will not change, despite the sweetness of the fetus.

100 g of product contains: water - 80.5 g, protein - 2.0 g, carbohydrates - 13.8 g, mono- and disaccharides - 6.0 g, starch - 7.3 g, dietary fiber - 1.3 g, organic acids - 0.1 g, ash - 1.2 g, vitamin A - 0.3 mg., B ₁ - 0.2 mg, B ₂ - 0.05 mg., C - 23.0 mg., PP - 0.6 mg., Iron - 1.0 mg., Potassium - 397.0 mg., Calcium - 34.0 mg., Magnesium - 28.0 mg., Phosphorus - 49.0 mg. Calorie content: 59.8 kcal.

Kumquat, Japanese and golden orange, fortunella, fairy tangerine, golden bean, kinkan, Japanese quince - all these names are given to the same fruit. Kumquat contains a considerable amount of nutrients, including vitamins A, groups B, C, E, P, as well as pectin and minerals: calcium, copper, zinc, potassium, iron, sodium, phosphorus. In addition, kumquat is rich in essential oils that give a healing effect. First of all, the fetus helps restore the body's immune system and protect against colds and viral respiratory diseases. Kumquat is very effective in fighting various infections. Also, this fetus is not appreciated in the normalization of the gastrointestinal tract, because contains dietary fiber, pectin and natural enzymes. It also restores metabolism. In addition, kumquat prevents the development of arthritis and arthrosis, cancerous tumors, stabilizes blood pressure and heart rate, strengthens muscles and ligaments, accelerates tissue regeneration and reduces the risk of diabetes. It is very useful in the fight against depression, perfectly protects against chronic stress, relieves tension and nervousness. To all other advantages of kumquat, its ability to effectively and deeply cleanse the body of toxins and toxins should be added. This fruit helps stimulate mental activity. That is why kumquat is called the "fruit of wisdom."

Claims (2)

A method of preparing kumquat in chocolate, characterized in that the kumquat is washed, dried, on the side of the kumquat stalk, cut at an angle of 30 °, two kumquats are connected by slices and fixed with a skewer, forming a heart shape, fructose-glucose syrup from sweet potato is heated to a temperature of 50-60 ° C , kumquat hearts are dipped in fructose-glucose syrup from sweet potato heated to a temperature of 50-60 ° C and kept for 10 minutes, removed and cooled; fructose chocolate is melted at a temperature of 40-55 ° C for 15-20 minutes, ground cinnamon is added during melting, dipped obtained kumquat hearts in syrup in molten chocolate and cinnamon are kept until glazed, after glazing and cooling, glazed kumquat hearts are sprinkled with flour from sweet potato tubers, the product is prepared at the following consumption of components in g per 75 g of the finished product to obtain 5 hearts of 15 g: Kumquat cut fifty Sweet potato fructoglucose syrup 10 Fructose Chocolate fifteen Cinnamon 0.5 Sweet Potato Tuber Flour 2