RU2758493C1 - Method for producing sugar-free fudge sweets based on erythritol - Google Patents

Abstract

FIELD: confectionery.

SUBSTANCE: method for producing fudge sweets includes preparing raw materials, preparing a syrup, boiling, cooling and churning said syrup, tempering the fudge mass with introduction of flavouring substances, forming, glazing and cooling the shells, wrapping and packaging. The syrup is prepared by melting erythritol, adding starch syrup heated to a temperature of 60 to 65°C thereto, and boiling the mixture to a syrup with a dry matter content of 85±0.5%, cooling the syrup while simultaneously whipping in a fudge-whipping machine to a temperature of 70±5°C, tempering the fudge mass with introduction of food flavouring and a flavour ingredient – citric acid, forming the fudge mass into rigid molds followed by cooling and glazing the shells. The components of the formula are taken in a certain mass ratio.

EFFECT: invention is aimed at producing fudge sweets with improved quality, reduced glycemic index and energy content, the quality of the sweets is improved by producing fudge shells with a finely-crystalline structure and a cooling effect.

1 cl, 1 tbl, 6 ex

Description

The invention relates to the food industry, in particular to the production of sweets with fondant bodies of low calorie content and low glycemic index.

There is a known method of making fondant sweets, providing for the preparation of milk fondant by boiling a mixture of sugar, molasses, condensed milk, sorbitol and water, followed by fondant formation by cooling the boiled mass in a film layer on the surface of the heat exchanger to a temperature of 55-70 ° C, with mixing the fondant mass in a tempering machine until a homogeneous consistency, allowing it to stand. Mixing milk fondant with constant stirring with flavoring and aromatic additives until a candy mass with a plastic consistency is obtained, and the nut component is used as flavoring additives, taken in an amount selected from the conditions for preserving the plasticity of the candy mass [RF Patent No. 2361412 dated 20.07.2009. ].

The disadvantage of this method is the high sugar content, which contributes to an increase in the calorie content and sugar content of sweets, the production of fondant mass with varying degrees of dispersion of sucrose crystals, which affects the quality and structure of the finished sweets, which directly depend on the conditions, chemical composition of raw materials and technological factors.

The closest to the claimed invention in terms of the technical component and the achieved effect is a method for the production of fondant sweets [RF Patent No. 2017127977 dated 04.08.2017], including the preparation of raw materials, preparation of syrup, boiling, cooling, churning the syrup, tempering the fondant mass, adding citric acid and flavoring substances, body molding, glossing and packaging, characterized in that a solution of fruit and berry puree with isomalt polyol is prepared with constant stirring, heating and boiling in a digester and when a temperature of 105-110 ° C is reached, molasses, preheated to a temperature of 60-65 ° C, while boiling is carried out to a dry matter content of 87-87.5%, followed by cooling to a temperature 1.5-2 times lower than the boiling temperature and adding crystalline isomalt or crystalline sorbitol in an amount of 3.7- 3.74% and 5.1-5.8%, respectively, followed by churning, while the ingredients are taken in the sl a suitable amount, wt. %:

Molasses - 14.7-15.0

Fruit and berry puree - 5.0-6.09

Isomalt - 74.0-74.8

Sorbitol - 5.1-5.8

Citric acid - 0.08

Flavor - 0.03

Water is the rest.

The disadvantage of this method is the production of fondant sweets of increased sweetness, reduced nutritional value due to the use of two different sweeteners and sugar-containing raw materials (isomalt, sorbitol and molasses), and the sweeteners isomalt or sorbitol must be additionally introduced in crystalline form at the stage of tempering the fondant mass, which increases the labor intensity and the duration of the technological process.

The technical objective of the claimed invention is to obtain fondant sweets of improved quality, with a reduced glycemic index and calorie content, increased nutritional value due to the use of fortifiers - milk powder and cocoa powder, simplification of the method for obtaining fondant sweets due to the introduction of a "new generation" sweetener - erythritol with zero glycemic index and zero calorie content in one step, improving the quality of sweets by obtaining fondant bodies with a fine-crystalline structure and a cooling effect.

To solve the technical problem of the invention, a method for the production of fondant sweets is proposed, including the preparation of raw materials, preparation of syrup, its boiling, cooling and churning, tempering the fondant mass with the introduction of flavoring substances, molding, glazing and cooling of the bodies, wrapping and packaging, characterized in that the syrup prepared by melting erythritol, introducing starch molasses into it, heated to a temperature of 60-65 ° C, and boiling the mixture to a syrup with a dry matter content of 85 ± 0.5%, cooling the syrup while churning in a fondant machine to a temperature of 70 ± 5 ° C, tempering the fondant mass with the introduction of a food flavoring and flavoring ingredient - citric acid, molding the fondant mass by casting into rigid molds, followed by cooling and enrobing the bodies, with the following ratio of recipe components in the fondant mass in wt. %:

Erythritol - 48.8-51.0

Starch syrup - 51.0-48.8

Food flavoring - 0.03

Citric acid - 0.17.

Erythritol (erythritol) is a highly promising natural, safe "new generation" sweetener used in the production of low-calorie and low-glycemic confectionery products. By its chemical structure, it is a sugar alcohol with four carbon atoms. Compared to other sweeteners, it has zero calories - 0-0.2 kcal / g, zero glycemic index, almost zero insulin index - about 2, therefore it is not absorbed by the body, does not affect blood glucose levels. Erythritol has a small sweetness coefficient - 0.7, a gentle cooling effect, it is used in the diet of diabetic patients, diet therapy aimed at reducing human body weight, it has protective properties against caries, does not affect the functioning of the gastrointestinal tract. Erythritol is readily soluble in water, characterized by high thermal stability when heated above 180 ° C, which favors its use in the production of confectionery. The advantage is also the low hygroscopicity of the sweetener, which makes it easier to create conditions for its long-term storage and products based on it. The level of erythritol consumption per day is no more than 45 g.

Starch syrup is used in the production of sweets as an anti-crystallizer. In terms of chemical composition, it consists of 78-80% dry matter, of which 38-42% are reducing sugars. 100 g of caramel syrup contains: 78.3 g of carbohydrates, 0.3 g of fat and minerals (iron - 0.0012 mg, phosphorus - 0.048 g, potassium - 0.029 g, sodium - 0.08 g, magnesium - 0.013 g ).

The method for preparing fondant sweets is as follows.

First, erythritol is melted at a temperature of 60 ± 5 ° C, then molasses heated to a temperature of 60-65 ° C is added, and if the recipe provides for dry milk, pre-mixed with water in a ratio of 1: 0.25, the mixture is boiled down to a mass fraction of dry substances 85 ± 0.5%, the resulting syrup is cooled while churning in a lipstick machine to a temperature of 70 ± 5 ° C. Tempering of the fondant mass is carried out in a tempering machine with the addition of a food flavoring and a flavoring ingredient - citric acid, the fondant mass is molded into rigid molds followed by cooling and glazing of the bodies, with the following ratio of prescription components in the fondant mass, kg / 100 kg:

Erythritol - 48.8-51.0

Starch syrup - 51.0-48.8

Food flavoring - 0.03

Citric acid - 0.17.

The method is illustrated by the following examples.

Example 1 (prototype).

To prepare the syrup, 71.2 kg of isomalt and 5.8 kg of sorbitol are dissolved in 6.09 kg of fruit and berry puree with constant stirring, the resulting mixture is boiled in a cooking kettle and when the temperature reaches 105 ° C, 14.7 kg of molasses are introduced into the solution, preheated to a temperature of 60 ° C, while boiling is carried out to a dry matter content of 87%. The syrup is cooled to a temperature of 70 ° C and 2.76 kg of crystalline isomalt are introduced, followed by whipping the mixture. Next, the resulting mass is tempered with the addition of 0.08 kg of citric acid and 0.03 kg of flavoring substance. The finished mass is sent for molding at a temperature of 65 ° C, then cooled and packaged. The ingredients are taken in the following amount, wt. %:

Treacle - 14.7

Fruit and berry puree - 6.09

Isomalt - 74.0

Sorbitol - 5.8

Citric acid - 0.08

Flavoring substance - 0.03

Water is the rest.

Quality indicators, nutritional and energy value of sweets are presented in the table.

Example 2

To prepare the syrup, 48.8 kg of erythritol is melted at a temperature of 60 ° C, 51 kg of molasses, preheated to a temperature of 55 ° C, are added. The resulting mixture is boiled down to a mass fraction of dry substances of 85.5%, then the syrup is cooled while churning in a fondant machine to a temperature of 70 ° C. Tempering of the fondant mass is carried out in a tempering machine with the introduction of 0.03 kg of food flavoring and 0.17 kg of citric acid, the fondant mass is molded into rigid molds followed by cooling and glazing of the bodies, with the following ratio of prescription components in the fondant mass, wt. %:

Erythritol - 48.8

Starch syrup - 51.0

Food flavoring - 0.03

Citric acid - 0.17.

Quality indicators, nutritional and energy value of sweets are presented in the table.

Example 3

To prepare the syrup, 37.5 kg of erythritol is melted at a temperature of 60 ° C, 38.5 kg of molasses, preheated to a temperature of 55 ° C, and 12.5 kg of powdered milk, pre-mixed with water in an amount of 3.13 kg, are added. The resulting mixture is boiled down to a mass fraction of dry substances of 85.0%, then the syrup is cooled while churning in a fondant machine to a temperature of 70 ° C. Tempering of the fondant mass is carried out in a tempering machine with the introduction of 0.03 kg of food flavoring, the fondant mass is molded into rigid molds followed by cooling and glazing of the bodies, with the following ratio of prescription components in the fondant mass, wt. %:

Erythritol - 37.5

Starch syrup - 38.5

Powdered milk - 12.5

Food flavoring - 0.03

Water is the rest.

Quality indicators, nutritional and energy value of sweets are presented in the table.

Example 4

To prepare the syrup, 37.5 kg of erythritol is melted at a temperature of 60 ° C, 38.5 kg of molasses, preheated to a temperature of 55 ° C, and 6.25 kg of powdered milk, pre-mixed with water in an amount of 1.56 kg, are added. The resulting mixture is boiled down to a mass fraction of dry substances of 84.5%, then the syrup is cooled while churning in a fondant machine to a temperature of 70 ° C. Tempering of the fondant mass is carried out in a tempering machine with the introduction of 0.03 kg of food flavoring and 6.25 kg of cocoa powder, the fondant mass is molded into rigid molds followed by cooling and glazing of the bodies, with the following ratio of prescription components in the fondant mass, wt. %:

Erythritol - 37.5

Starch syrup - 38.5

Powdered milk - 6.25

Cocoa powder - 6.25

Food flavoring - 0.03

Water is the rest.

Quality indicators, nutritional and energy value of sweets are presented in the table.

Example 5

To prepare the syrup, 38.0 kg of erythritol is melted at a temperature of 60 ° C, 38.0 kg of molasses, preheated to a temperature of 55 ° C, and 12.5 kg of powdered milk, pre-mixed with water in an amount of 3.13 kg, are added. The resulting mixture is boiled down to a mass fraction of dry substances of 85.0%, then the syrup is cooled while churning in a fondant machine to a temperature of 70 ° C. Tempering of the fondant mass is carried out in a tempering machine with the introduction of 0.03 kg of food flavoring, the fondant mass is molded into rigid molds followed by cooling and glazing of the bodies, with the following ratio of prescription components in the fondant mass, wt. %:

Erythritol - 38.0

Caramel treacle - 38.0

Whole milk powder - 12.5

Food flavoring - 0.03

Water is the rest.

Quality indicators, nutritional and energy value of sweets are presented in the table.

Example 6

To prepare the syrup, 38.0 kg of erythritol is melted at a temperature of 60 ° C, 38.0 kg of molasses, preheated to a temperature of 55 ° C, and 6.25 kg of powdered milk, pre-mixed with water in an amount of 1.56 kg, are added. The resulting mixture is boiled down to a mass fraction of dry substances of 84.5%, then the syrup is cooled while churning in a fondant machine to a temperature of 70 ° C. Tempering of the fondant mass is carried out in a tempering machine with the introduction of 0.03 kg of food flavoring and 6.25 kg of cocoa powder, then the fondant mass is molded into rigid molds followed by cooling and glazing of the bodies, with the following ratio of prescription components in the fondant mass, wt. %:

Erythritol - 38.0

Starch syrup - 38.0

Powdered milk - 6.25

Cocoa powder - 6.25

Food flavoring - 0.03

Water is the rest.

Quality indicators, nutritional and energy value of sweets are presented in the table.

table

Quality indicators, nutritional and energy value

fondant sweets

Quality indicators Example 1
(prototype) Example 2 Example 3 Example 4 Organoleptic indicators: Taste and smell Sweet, with a pronounced berry-fruit flavor. Free of foreign tastes and odors. Soft consistency when biting through. Sweet, with a pronounced cooling effect. Free of foreign tastes and odors. Soft consistency when biting through. Sweet, with a pronounced cooling effect, there is a milky taste. Free of foreign tastes and odors. Soft consistency when biting through. Sweet, with a pronounced cooling effect, there is a cocoa flavor. Free of foreign tastes and odors. Soft consistency when biting through. Colour Corresponds to the color of the puree used White Light yellow Brown The form No deformation Appearance They do not have enlarged crystals and damage on the surface. The candy has a dry, non-sticky surface Physical and chemical indicators: Moisture content, % 13.0 16.5 16.2 16.0 Mass fraction of reducing substances,% 31.2 22.4 25.9 25.7 Nutritional and energy value of fondant sweets: Proteins, g 1.9 1,2 3.3 3.7 Fat, g - - 1.5 1.7 Carbohydrates, g 47.7 42.1 44.7 41.1 Caloric content, kcal (kJ) 211
(882.8) 173
(723.8) 205
(857.7) 195
(815.9) Glycemic index (calculated) - 30.5 31.67 30.60

As can be seen from the table, the obtained samples of fondant sweets have an attractive appearance, a soft delicate texture with a fine-crystalline structure, have a moderately sweet taste with an original cooling effect, the smell of sweets is characteristic of the food flavoring and flavoring ingredient introduced. The developed samples, in comparison with the prototype, contain in their composition a smaller amount of carbohydrates, including reducing sugars, a greater amount of proteins, they have a lower calorie content and a low glycemic index.

The presented ratio of recipe components was selected by the authors experimentally and going beyond their range will entail changes in organoleptic and physicochemical indicators.

Thus, the proposed method for the production of sugar-free fondant sweets on erythritol allows:

- to expand the assortment of fondant sweets without the use of sugar, low sugar content, sweetness and calorie content with an original cooling effect;

- improve the quality of fondant sweets by obtaining a delicate fondant mass with a fine-crystalline structure;

- to simplify and shorten the technological process of the production of sweets by using one type of sweetener - erythritol instead of two - isomalt and sorbitol and eliminating the additional stage of introducing sweeteners in crystalline form when tempering the fondant mass;

- to increase the nutritional value of fondant sweets by introducing powdered milk and cocoa powder into the recipe, which contain essential nutrients.

Claims (2)

A method for the production of fondant sweets, including the preparation of raw materials, preparation of syrup, boiling it, cooling and churning, tempering the fondant mass with the introduction of flavoring substances, molding, glazing and cooling of the bodies, wrapping and packaging, characterized in that the syrup is prepared by melting erythritol, adding to him starch molasses, heated to a temperature of 60-65 ° C, and boiling the mixture to a syrup with a dry matter content of 85 ± 0.5%, cooling the syrup while churning in a fondant machine to a temperature of 70 ± 5 ° C, tempering the fondant mass with the introduction food flavoring and flavoring ingredient - citric acid, molding the fondant mass by casting into rigid molds followed by cooling and glazing of the bodies, with the following ratio of prescription components in the fondant mass, wt. %: Erythritol 48.8-51.0 Starch syrup 51.0-48.8 Food flavoring 0.03 Citric acid 0.17