RU2743968C1 - Confectionery product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to confectionery. The proposed confectionery product comprises condensed milk, a filler and sugar. As a filler the invention comprises roasted pine nut kernels, a cannabis protein and honey. Also included are citric acid, baking soda and water. The original ingredients are taken in wt.%: sugar 36.0-40.0; honey 6.5-10.0; condensed milk 15.0-20.0; cannabis protein 5.0-6.5; roasted pine nut kernels 3.0-15.0; citric acid 0.08; baking soda 0.04; water up to 100.

EFFECT: invention aims at producing a confectionary article with increased biological value and assimilability demonstrating good shape retention of the product.

1 cl, 2 ex

Description

The invention relates to the field of food industry, in particular to the confectionery industry and can be used in the production technology of sugary confectionery products.

Sugar confectionery products are known, mainly oriental sweets of the sherbet type, the preparation of confectionery products is as follows: sugar fondant is prepared by kneading in a mix machine, it is cooled to 45-55 ° C, a mixture of nuts is prepared separately in an amount of 0.8-1, 2% by weight of sugar fondant, water-retaining additive (or swelling starch, or soy protein isolator, or soy protein concentrate, or products from extruded cereals or fruit or vegetable powders) in a ratio from 31: 1 to 46: 1 and grind the resulting mixture to crumbs, which is then mixed with chilled lipstick, after which the resulting mass is formed by pressing, cooled, cut and packaged (copyright certificate SU 1414381, 1988).

Known sherbet obtained as follows: dissolve granulated sugar in water when heated, introduce molasses, boil sugar syrup, introduce whole condensed milk with sugar and butter, followed by boiling to a dry matter content of 82%, cooling to 45-65 ° C, churning to obtain a fondant mass, tempering at 65-70 ° C, mixing with roasted crushed peanut kernels, natural honey and vanillin to obtain a candy mass with a moisture content of 6-10%, a temperature of 60-72 ° C, the formation of a candy layer is carried out by roller forming mechanisms with subsequent cooling of the formation to a temperature of 32-40 ° C in a cooling chamber, cutting the formation into rectangular bars weighing no more than 0.4 kg, holding and cooling for 24-25 minutes, the temperature of the body after holding and cooling is 24-26 °. The body of the sorbet can be additionally coated with chocolate glaze (patent RU 2537904, _2015).

The closest analogue of the invention, taken as a prototype is sherbet, which includes the following components, wt. %: granulated sugar 43.38-39.88, fried chickpea bean flour 1.00-4.50, molasses 7.69, whole condensed milk with sugar 15.15, margarine 3.84, roasted crushed peanut kernel 28 , 64, iris essence 0.30 (Patent RU No. 2457683, 2012). The process of preparing sorbet includes dissolving granulated sugar in water when heated, introducing molasses, boiling sugar syrup, introducing condensed whole milk with sugar and margarine, followed by boiling, cooling to 45-65 ° C, churning to obtain a fondant mass, tempering at 65- 70 ° С, mixing with roasted crushed peanuts and toffee essence to obtain a candy mass, additionally, it is provided for the introduction of whole-ground pre-fried to a moisture content of 5% chickpea flour with a particle size of no more than 160 microns simultaneously with granulated sugar. The syrup is boiled down to a dry matter content of 82%, followed by a candy mass with a moisture content of 9-12%.

From the analysis of known similar technical solutions, it was revealed that a technical problem in this area is the need to expand the arsenal of confectionery products with increased biological value.

EFFECT: creation of a functional high-protein confection with increased biological value.

To solve this problem and achieve the claimed technical result, a functional high-protein confectionery product, including invert syrup, condensed milk with sugar, a filler and a sweetener, contains a roasted pine nut kernel as a filler, additionally hemp protein and honey with the following content of the starting ingredients wt. %:

Sugar 36.0-40.0 Honey 6.5-10.0 condensed milk with sugar 15.0-20.0 hemp protein 5.0-6.5 pine nut kernel 13.0-15.0 lemon acid 0.08 baking soda 0.04 water up to 100

It was found that the introduction of the initial components in the declared amount increases the digestibility of nutrients, improves the organoleptic characteristics of the product by obtaining the original taste, aroma and aftertaste of natural hemp protein, increases the strength and shelf life of the confectionery.

Nutritional and medicinal value of pine nuts: in the kernel - 64% fats, 15% carbohydrates, 19% nitrogenous substances, 2% mineral elements. Nuts are rich in vitamins that keep a person's high performance, are rich in monounsaturated fats, which help to lower blood cholesterol levels. They prevent tuberculosis, improve blood composition, normalize the nervous system, have a beneficial effect on skin tissue, and relieve anemia.

Protein (protein) from hemp seeds contains a high amount of protein necessary for the rapid recovery of muscle tissue in athletes during intense exercise. Hemp protein is obtained from the seeds of industrial hemp varieties Surskaya, Glyana, Vera, Nadezhda, which are pressed at low temperatures, followed by the removal of hemp oil and grinding.

The composition of hemp protein contains many useful ingredients: polyunsaturated acids Omega-3 and Omega-6 in the optimal ratio for humans 3: 1; 21 amino acids, including 9 varieties (essential amino acids), which the human body needs, but is unable to produce on its own; vitamin E, which is an antioxidant that protects cells from aging processes; vitamin B1 (thiamine), vitamin B2 (riboflavin); trace elements: Fe, Mg, Mn, Zn, Cl, S, Ca, K, Cu, P; fiber, which has a beneficial effect on digestion processes.

The protein of the hemp seed product is well absorbed in the body due to its high fiber content.

Hemp protein has a tangible advantage - it can be used even in cases where a person is intolerant to lactose, gluten, egg and milk proteins.

Examples of specific implementation of the invention on the boundary values of the claimed ingredients.

Example 1

The confectionery product was prepared as follows. Granulated sugar in an amount of 200 grams and honey in an amount of 50 grams were dissolved in 63 grams of water when heated, then invert syrup was introduced in an amount of 150 grams, obtained by the inversion method by boiling sugar syrup obtained by dissolving 350 grams of sugar in 155 grams of water with the addition of food citric acid in the amount of 2 grams and subsequent neutralization with baking soda (drinking) soda, taken in the amount of 1 gram. Then milk, condensed whole with sugar in the amount of 157 grams and hemp protein in the amount of 38 grams, were introduced, boiled to a dry matter content of 82%, cooled to 65-70 ° C, then knocked down to obtain a fondant mass when mixed with fried pine nut kernels in the amount of 100 grams. The resulting candy mass was tempered to a temperature of 60 ° C, molded into molds (metal or silicone) weighing 0.2 kg, and stood for 35-45 minutes to a temperature of the final product of 23-25 ° C.

Example 2

The confectionery product is prepared as follows. Granulated sugar in the amount of 175 grams and honey in the amount of 75 grams were dissolved in 60 grams of water when heated, then invert syrup was introduced in the amount of 150 grams, obtained by the inversion method by boiling sugar syrup obtained by dissolving 350 grams of sugar in 155 grams of water with the addition of food citric acid in the amount of 2 grams and subsequent neutralization with baking soda (drinking) soda, taken in the amount of 1 gram. Then milk, condensed whole with sugar in an amount of 120 grams and hemp protein in an amount of 50 grams, was introduced, boiled to a dry matter content of 82%, cooled to 65-70 ° C and churned to obtain a fondant mass when mixed with a roasted pine nut kernel in the amount of 120 grams. The resulting candy mass was tempered to a temperature of 60 ° C, molded into molds (metal or silicone) weighing 0.2 kg, and stood for 35-45 minutes to a temperature of the final product of 23-25 ° C.

The interval of the declared values of the components of the confectionery product is sufficient to achieve the technical result. With a decrease in the amount of hemp protein below 5%, pine nuts below 13%, and with an increase in the amount of hemp protein by more than 6.5%, pine nuts by more than 15%, the organoleptic properties of the product and the parameters of maintaining the shape of the product change.

The confectionery product obtained according to the above examples is a product of increased biological value, with improved organoleptic characteristics and assimilation of useful substances, has a pleasant taste, aroma and sweet taste of chocolate. It does not contain margarine or other animal or vegetable oils. The structure of the product is plastic, even, the product is easy to cut, bite, and chew. The form is strong. The recipe is easily reproducible in a food-processing plant.

Claims (8)

A confectionery product including condensed milk with sugar, a filler and sugar, characterized in that it contains a roasted pine nut kernel, hemp protein and honey as a filler and additionally contains citric acid, baking soda and water, with the following content of the starting ingredients, wt. %: sugar 36.0-40.0 honey 6.5-10.0 condensed milk with sugar 5.0-20.0 hemp protein 5.0-6.5 roasted pine nut kernel 13.0-15.0 lemon acid 0.08 baking soda 0.04 water up to 100