RU2743591C1 - Finishing semi-finished product for confectionery products (variants) - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to food industry. The finishing semi-finished product for confectionery products comprises a structuring agent, curd whey, fruit juice and a sweetener. As a structuring agent a combination of xanthane gum 0.6% and konjac gum 0.4% or xanthane gum 0.8% and konjac gum 0.2% is used and as a sweetener the sorbite or maltose syrup is used. The finishing semi-finished product has the following ratio of the initial components, %: curd whey 42.4 or 35.35, fruit juice 42.4 or 35.35, structuring agent 1.0, sorbite/maltose syrup 14.2 or 28.3. Proposed is also a finishing semi-finished product for confectionery products which includes a structuring agent, curd whey, fruit juice and a sweetener, with inulin being used as a structuring agent and sorbite or maltose syrup being used as a sweetener. The finishing semi-finished product has the following ratio of components, %: curd whey 27.9 or 20.85, fruit juice 27.9 or 20.85, inulin 30.0, sorbite/maltose syrup 14.2 or 28.3.EFFECT: proposed finishing semi-finished product has a reduced calorific value, is easily digestible, has high organoleptic properties which are inherent in fat-based finishing semi-finished products, contains biologically valuable components, which ensures its nutritional value and is suitable for use in specialised confectionery products for dietary food.2 cl, 3 tbl

Description

The invention relates to the food industry and can be used in the production of confectionery products, namely in the production of finishing semi-finished products on a hydrogel basis for confectionery products.

Confectionery is not a staple food, but it is an integral part of the daily diet of almost all age groups of the population, including children, the elderly and people with restrictions on sugar intake.

To give confectionery an attractive appearance, pleasant taste and increase nutritional value, various finishing semi-finished products, creams, fatty fillings, and jellies are used. One of the types of confectionery finishing is jelly in a gelatinous state, used in the form of bulky decorations or interlayers. Sucrose is often used as a sweetener in confectionery. Modification of the ingredient composition of semi-finished products for confectionery products will help to reduce the glycemic index and improve the functional and technological properties of finished products.

Modification of the recipe for finishing semi-finished products for confectionery products is possible by replacing sugar with low-calorie sweeteners, as well as by using structuring agents. At the same time, the used gelling agents should have improved technological characteristics, in contrast to traditional ones, namely, a reduction in the time of structure formation, an increase in the melting point of the jelly, good gelling properties, and the ability to form elastic elastic gels.

The selection of such ingredients is not an easy task and must meet the following requirements: ingredients in their physicochemical and technological properties must replace sugar; should not have a negative impact on the structural, mechanical and sensory properties of the product; not lead to a significant increase in the cost of production.

Known composition for the preparation of cream (patent RU 2703153, IPC A23G 3/34, publ. 15.10.2019, bull. No. 29), which includes butter, powdered sugar, condensed milk, vanilla powder, dessert wine and coloring structurant in the amount of 15 -15.5 kg / 100 kg of finished product. The coloring structurant contains a dye, as well as lecithin and carrageenan in the following ratio, wt%: dye - 91; lecithin - 7; carrageenan - 2.

The disadvantage of this product is its high calorie content due to the use of butter, condensed milk and powdered sugar and not high nutritional value.

Known confectionery with a low fat content, which is a water-in-oil emulsion (patent RU 2438340, IPC A23G 1/32, publ. 10.01.2012, bull. No. 1). This low fat confection has a strong structure and consists of a water-in-oil emulsion. The aqueous phase constitutes at least 60 wt% of the finished product. The fatty phase is 6-20 wt%. The water-in-oil emulsion also contains cocoa particles and at least one structuring agent. The structuring agent is selected from polysaccharides and / or proteins.

The disadvantage of this product is that the fat content in its composition can reach 20%, which entails a high calorie content of the product with a low nutritional value.

Also known is milk pudding (patent RU 2425580, IPC А23С 23/00, publ. 08/10/2011, bull. No. 22), containing milk, skimmed milk powder or dry cream, Jerusalem artichoke powder, oat flour, granulated sugar, Vitace1WF dietary fiber 200 or Vitace1WF 600, food additive and water. The pudding may additionally contain a flavoring agent, citric acid, and a stabilizer.

The disadvantage of this pudding is the low nutritional value and sugar content in the product.

The closest to the claimed technical solution is a protein-carbohydrate base with grain components for structured desserts (patent No. 2693748), including a structurant, foaming agent, milk, vanillin, flaxseed or amaranth flour and fructose as a sweetener. Also proposed is a protein-carbohydrate base with grain components for structured desserts, including a structurant, a frother, curd whey, fruit juice, buckwheat flakes, and fructose and / or stevioside as a sweetener.

The disadvantage of the prototype is the use of fructose and gvevioside.

In the diet of people with diabetes, the use of fructose must be reduced or eliminated, since fructose is broken down into glucose, which, in turn, requires insulin.

The use of stevioside is undesirable due to its bitter aftertaste, which reduces the organoleptic properties of the product.

The technical task is to develop a finishing semi-finished product for confectionery products with higher nutritional value, reduced calorie content, easy digestibility, increased biological value, as well as providing an expansion of the range of specialized food products for people with diabetes.

The problem is solved in a finishing semi-finished product for confectionery products, including a structurant, curd whey, fruit juice and a sweetener, characterized in that a combination of xanthan gum 0.6% and konjac gum 0.4% or xanthan gum 0.8% is used as a structurant and locust bean gum 0.2%, and sorbitol or maltose syrup is used as a sweetener, with the following ratio of starting components,%:

curd whey 45.4 or 35.35 fruit juice 45.4 or 35.35 structurant 1.0 sorbitol / maltose syrup 14.2 or 28.3

The difference from the prototype is that the finishing semi-finished product for confectionery products uses a combination of xanthan gum 0.6% and konjac gum 0.4% or xanthan gum 0.8% and locust bean gum 0.2% as a structurant, and as a sweetener use sorbitol or maltose syrup.

The problem is solved in a finishing semi-finished product for confectionery products, including a structurant, curd whey, fruit juice and a sweetener, characterized in that inulin is used as a structurant, and sorbitol or maltose syrup is used as a sweetener, with the following ratio of components,%:

curd whey 27.9 or 20.85 fruit juice 27.9 or 20.85 inulin 30.0 sorbitol / maltose syrup 14.2 or 28.3

The difference from the prototype of the present invention is that the finishing semi-finished product for confectionery contains inulin, curd whey, fruit juice as a structurant, and sorbitol or maltose syrup as a sweetener.

To prepare a hydrogel base for a finishing semi-finished product, it is preferable to use raw materials in the following ratio,% (table 1).

The hydrogel base contains the following non-starch polysaccharides:

Xanthan gum is a hydrocolloid of microbial origin, obtained as a result of fermentation of the culture of Xanthmonans campestris on a nutrient medium, which is a solution of nutritious carbohydrates. The physical and chemical properties of xanthan gum are determined by its structure: it has increased resistance to the effects of chemical and enzymatic compounds, dissolves in both hot and cold water. In aqueous solutions of sugar and in milk, xanthan gum, taken even in low concentrations, is capable of forming rather viscous systems. This hydrocolloid retains its properties at extreme temperatures (successfully tolerates freezing and thawing) and pH values of the medium from 3 to 5. Mechanical action on an aqueous solution of xanthan gum leads to its loss of its viscosity, which, however, is instantly restored upon removal of the effect. Xanthan gum combines with virtually all components of food systems to give them a texture similar to that of cream.

Locust bean gum is one of the cheapest plant-derived hydrocolloids obtained by extraction from the seeds of Ceratonia siliqua, respectively. This gum is highly soluble in water and is an effective structure-forming agent. Locust bean gum is characterized by a pronounced resistance to freezing and defrosting cycles; in aqueous solutions it forms a well-structured gel that exhibits pronounced synergistic properties when interacting with other hydrocolloids.

Konjak gum is a plant polysaccharide obtained from large three-year-old root tubers of the herb amorphophallus (Amorphophallus). It is a water-soluble heteropolysaccharide, a natural thickener that additionally acts as a stabilizer and gelling agent. It dissolves well in water with vigorous stirring. Possesses a high degree of thickening. A distinctive property of konjac gum is the ability to gel at low concentrations.

Inulin is a natural polysaccharide that has no artificial analogues, a natural prebiotic that stimulates the growth of beneficial intestinal microflora, and also improves the body's immunity. Thanks to inulin, the amount of butyric acid produced in the intestine increases. Its deficiency results in various diseases of the gastrointestinal tract. Butyric acid is also the main source of energy for intestinal epithelial cells. Despite the fact that it is one of the sugars, it has a positive effect on improving carbohydrate metabolism in the body. Due to its fiber properties, it slows down the absorption of sugar from food into the blood and lowers the glycemic index. For this reason, inulin is used successfully by diabetics.

The proposed protein-carbohydrate base with cereal components for structured desserts is prepared as follows:

Example 1

The structurant is mixed with a portion of the curd whey with constant stirring. The solution is left to swell, after which it must be dissolved. Fruit juice is combined with curd whey, sugar substitute maltose syrup or sorbitol is added, the mixture is heated to a temperature of 75 ± 2 ° C. Then the liquid parts are combined with continuous stirring, filtered and poured into molds. The product is cooled to a temperature of 10 - 14 ° C and sent for sale.

Table 2 shows the comparative data obtained by the calculation method, indicators of nutritional and energy value in the developed desserts (Chemical composition of Russian food products: Handbook / Edited by MAI Corresponding Member, Professor I.M.Skurikhin and Academician RAMS, Prof. V.A.Tutelyana. - M .: DeLi print, 2002. - 236 p.). As can be seen from Table 2, the developed desserts are characterized by improved indicators of nutritional value.

Table 3 shows the organoleptic characteristics of the developed desserts.

The technical result of using the proposed product is that the product can be successfully implemented in therapeutic diets for people with cardiovascular diseases and diabetes mellitus.

Table 1

Recipe 1 Recipe 2 Product name Concentration,% Product name Concentration,% Curd whey 42.4 / 35.35 Curd whey 27.9 / 20.85 Fruit juice 42.4 / 35.35 Fruit juice 27.9 / 20.85 Structurizer
(xanthan gum (0.6%) and konjac gum (0.4%)
and / or xanthan gum (0.8%) and locust bean gum (0.2%) 1.0 Structurizer
inulin 30.0 Sorbitol / Maltose syrup 14.2 / 28.3 Sorbitol / Maltose syrup 14.2 / 28.3 Exit one hundred Exit one hundred

table 2

Ingredients Weight, g Proteins, g Fat, g Carbohydrates, g Dietary fiber, g Calorie content, kcal Curd whey
Fruit juice (strawberry)
Structurizer
(xanthan gum (0.6%) and konjac gum (0.4%)
Sorbitol
Total 42.4
42.4
one
14.2
one hundred 0.34 0.08 20.4 0.39 82

Ingredients Weight, g Proteins, g Fat, g Carbohydrates, g Dietary fiber, g Calorie content, kcal Curd whey
Fruit juice (strawberry)
Structurizer
xanthan gum (0.6%) and konjac gum (0.4%
Maltose syrup
Total 35.35
35.35
one
28.3
one hundred 0.28 0.07 32.87 0.39 129

Ingredients Weight, g Proteins, g Fat, g Carbohydrates, g Dietary fiber, g Calorie content, kcal Curd whey
Fruit juice
Structurizer
(inulin)
Sorbitol
Total 27.9
27.9
thirty
14.2
one hundred 0.2 0.1 16.1 30.0 131

Ingredients Weight, g Proteins, g Fat, g Carbohydrates, g Dietary fiber, g Calorie content, kcal Curd whey
Fruit juice
Structurizer
(inulin)
Maltose syrup
Total 20.85
20.85
thirty
28.3
one hundred 0.2 0.1 28.6 30.0 178

Table 3

Indicator name Characteristic Recipe No. 1 Recipe No. 2 Taste and smell Taste and smell characteristic of fruit juice, with a characteristic taste and smell of curd whey. Taste and smell characteristic of fruit, with a characteristic taste and smell of curd whey. Consistency Homogeneous, structured. Homogeneous, structured. Product structure Elastic, plastic, jelly-like. Elastic, plastic, jelly-like. Color Suitable for fruit juice. Suitable for fruit juice.

Claims (4)

1. A finishing semi-finished product for confectionery products, including a structurant, curd whey, fruit juice and a sweetener, characterized in that a combination of xanthan gum 0.6% and konjac gum 0.4% or xanthan gum 0.8% and gum is used as a structurant carob 0.2%, and sorbitol or maltose syrup is used as a sweetener, with the following ratio of the starting components,%: curd whey 42.4 or 35.35 fruit juice 42.4 or 35.35 structurant 1.0 sorbitol / maltose syrup 14.2 or 28.3 2. A finishing semi-finished product for confectionery products, including a structurant, curd whey, fruit juice and a sweetener, characterized in that inulin is used as a structurant, and sorbitol or maltose syrup is used as a sweetener, with the following ratio of components,%: curd whey 27.9 or 20.85 fruit juice 27.9 or 20.85 inulin 30.0 sorbitol / maltose syrup 14.2 or 28.3