RU2761090C1 - Method for the production of caramel "without added sugar" with reduced calorie content and glycemicity - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry and can be used in the production of sugary confectionery products, in particular candy caramel "without added sugar" of low-calorie content and glycemicity using a natural sweetener - erythritol. The method for the production of lollipop caramel includes the preparation of molasses, the preparation of the caramel mass, its cooling and mixing with the recipe components, the molding of the caramel, its cooling and packaging. When receiving a caramel mass, heated syrup is mixed with erythritol and a fatty product. The resulting mixture is boiled to a temperature of 142-144°C, cooled to a temperature of 95-100°C and mixed either with natural essential oil from eucalyptus or lemon, or fennel, or turmeric and citric acid, or with a powdered semi-finished product from apple pomace or cocoa shell, or whey protein concentrate. The resulting caramel mass is then molded either by casting into rigid molds, or subjected to processing on rolling and stretching machines, followed by molding on rotary stamping machines, the caramel is cooled to a temperature of 30-35°C and packaged. Caramel is prepared at a certain ratio of recipe components.

EFFECT: invention is aimed at improving the quality of caramel, reducing its sweetness, sugar content, calorie content and glycemicity by reducing the amount of molasses in the recipe and introducing a natural sweetener - erythritol, increasing the nutritional and biological value of caramel by introducing natural essential oils or powdered semi-finished products from apple pomace into the recipe or cocoa shell, or whey protein concentrate.

1 cl, 1 tbl, 5 ex

Description

The invention relates to the confectionery industry and can be used in the production of sugary confectionery, in particular candy caramel "without added sugar" of low calorie content and glycemicity using a natural sweetener - erythritol.

The closest in technical essence and the achieved effect is a method for the production of caramel "without added sugar" based on starch syrup, characterized by the fact that the syrup prepared for production is heated to a temperature of 55 ° C, sent for boiling into a vacuum cooker to obtain a caramel mass with with a dry matter content of not more than 98%, the resulting caramel mass with a temperature of not more than 140 ° C is sent for cooling to a temperature of not more than 90 ° C, prescription food ingredients are added, such as powdered milk, cocoa liquor, roasted crushed or grated nut kernels or dried or raw sesame seeds, food concentrates of chicory, flavoring additives - flavors or essential oils, citric acid, the mixture is stirred until homogeneous, processed, molded, cooled and packaged [RU patent No. 2651282 C1, published 04/19/2018 .].

The disadvantage of this method is the high calorie content of caramel (441-505 kcal / 100 g), sugar content (75-97 g / 100 g) and glycemicity (72-86 / 100 g) due to the use of starch syrup, which is quite high in calories (316 kcal / 100 d), sugar capacity (78.3 g / 100 g) and glycemicity (70/100 g), the use of chemical aromas.

The technical objective of the present invention is to improve the quality of caramel, reduce its sweetness, sugar content, calorie content and glycemicity by reducing the amount of molasses in the recipe and introducing a natural sweetener - erythritol, increasing the nutritional and biological value of caramel by introducing natural essential oils with therapeutic and prophylactic properties, powdered semi-finished products from apple pomace or cocoa shell, or whey protein concentrate.

To solve the technical problem of the invention, a method is proposed for the production of lollipop caramel, including the preparation of molasses, the preparation of the caramel mass, its cooling and mixing with the recipe components, the molding of the caramel, its cooling and packaging, characterized in that when receiving the caramel mass, heated syrup is mixed with erythritol and fatty product, the resulting mixture is boiled down to a temperature of 142-144 ° C, cooled to a temperature of 95-100 ° C and mixed either with natural essential oil (from eucalyptus or lemon, or fennel, or turmeric), citric acid, or with a powdery semi-finished product ( from apple pomace or cocoa shell, or whey protein concentrate), the resulting caramel mass is then molded either by casting into rigid molds, or subjected to processing followed by molding on rotary stamping machines, the caramel is cooled to a temperature of 30-35 ° C and packaged. Caramel is prepared with the following ratio of recipe components, wt. %:

Caramel with natural essential oil:

Starch syrup 60.0-70.0 Erythritol 30.0-40.0 Fat product 5.0 Natural essential oil
(from eucalyptus or lemon or fennel or turmeric) 0.6 Citric acid 1.1

Caramel with powdered semi-finished product:

Starch syrup 60.0-70.0 Erythritol 30.0-40.0 Fat product 5.0 Powdered semi-finished product (from apple pomace or cocoa shell, or whey protein concentrate) 5.0

The technical result consists in expanding the range of "no added sugar" lollipop caramel of low sweetness, sugar content, calorie content and glycemicity due to a significant reduction in starch syrup in the formulation and the introduction of a natural sweetener - erythritol with zero calorie content and glycemicity; increasing the nutritional and biological value due to the exclusion of chemical aromas from the formulation and the use of natural essential oils (from eucalyptus or lemon, or fennel, or turmeric) with therapeutic and prophylactic properties, powdered semi-finished products (from apple pomace or cocoa shell, or whey protein concentrate) with a high content of valuable biologically active substances (vitamins, minerals, dietary fiber, pectin, fiber, proteins, essential amino acids, etc.).

Erythritol (erythritol) is a natural "new generation" sweetener used for making confectionery "without added sugar". It corresponds to the maximum extent to the concepts of a 100% natural natural component. The sweetness of erythritol is 0.6-0.7 (in relation to sucrose), its glycemic response is 0, the insulin response is 2. Due to the absence of functional groups with high reactivity in the erythritol molecule, it has significant thermal stability when heated to temperatures above 180 ° C, which favors its use in the production of caramel. Erythritol is distinguished by high chemical resistance in a wide pH range (from 2 to 12), as well as biochemical resistance against the action of many types of microorganisms and fungi, due to which erythritol does not contribute to the destruction of tooth enamel (saliva pH is in the range of 6.8-7, 5) and the formation of dental caries.

Compared to sucrose and a number of other polyols, erythritol has a very low hygroscopicity, which favorably affects the quality of caramel during its storage, it does not get wet and does not stick. An important issue is the metabolism of erythritol in the human body, which, in particular, determines its energy value. As a result of numerous experimental studies, it was found that erythritol is practically not absorbed in the body, and therefore, the caloric content of erythritol is very low and ranges from 0-0.2 kcal / g (depending on the nutritional background) compared to 4 kcal / g for sucrose. Physiological studies and clinical trials of erythritol have led to the important conclusion that its consumption does not lead to a shift in blood plasma glucose and insulin levels. This opens up the possibility of including erythritol as an effective sugar substitute in the diet of patients with diabetes mellitus.

Apple pomace powder serves as a rich source of biologically active substances, it contains at least 25% of total sugar in the form of fructose and glucose, 7-15% pectin, up to 14% fiber, up to 7% vegetable fat, no more than 0.1% ash insoluble in 19% HCl solution, up to 7% protein and up to 59% nitrogen-free extractive substances, 1.5-3% minerals, from 1 to 40 mg% B vitamins (B ₁ , B ₂ , B ₉ ) , A, C, P, E, K, β-carotene; 2.5-3.5% triterpene compounds with a pronounced anti-sclerotic and anti-allergic effect, amino acids, natural organic acids and other valuable substances.

Cocoaella has a pleasant aroma and taste of chocolate; this product is used to enrich various confectionery products, including dietary ones. Cocoaella contains a significant amount of fiber - about 17%, vegetable fat - 4%, minerals (phosphorus, iron, potassium, magnesium), vitamins PP, B ₁ , B ₂ , organic acids.

Whey protein concentrate KSB-80 (WPC-80) is a highly promising secondary product of dairy production, produced by ultrafiltration, which is a highly dispersed cream-colored powder with a smell and taste characteristic of dry milk product. It has a fairly high solubility - 98.2%, a low glycemic index, an average calorie content of 400 kcal and a long shelf life. It contains 96.4% of dry substances, of which total protein - 80.1%, fat - 6.3%, ash - 2.2%, lactose - 5.7%, acids - 0.15%, vitamins : B ₁ , B ₂ , B ₅ , B ₆ , C and PP. KSB proteins are quickly and almost completely absorbed by the body by 100%, are high-quality and complete, in their biological value they surpass all other proteins of animal and plant origin, have a high biological value index, and contain a large percentage of essential BCAA amino acids.

Essential natural eucalyptus oil has antiseptic, antibacterial, immunomodulatory, regenerating, anti-inflammatory properties, promotes carbohydrate metabolism, refreshes the oral cavity, stimulates the brain.

Essential natural lemon oil is a strong antiseptic, has antibacterial, antiviral, immunostimulating properties, has a whitening and analgesic effect. Lemon essential oil is used to treat diseases of the oral cavity with stomatitis, periodontal disease, it strengthens and whitens the enamel of the teeth and prevents caries, reduces bleeding of the gums.

Essential natural fennel oil helps to relieve various muscle pains, as well as bleeding gums, periodontal disease, gingivitis. It is perfectly preserved without changing its healing properties for several years.

Turmeric essential oil is a powerful plant antioxidant with high potential for scavenging free radicals and preventing lipid peroxidation. It has anti-inflammatory and analgesic effects, reduces acid production by Streptococcus mutans bacteria, which are essential constituents of plaque and promote caries, inhibits bacterial growth, and prevents the formation of streptococcal biofilms.

The method for the production of caramel is carried out as follows. First, starch syrup is prepared, for this it is heated to a temperature of 55-60 ° C, mixed with erythritol and a fatty product. The resulting homogeneous mixture is sent for boiling at a temperature of 142-144 ° C until a caramel mass with a mass fraction of dry substances of 98-99% is obtained, which is cooled to 95-100 ° C and mixed either with natural essential oil (from eucalyptus or lemon, or fennel , or turmeric), citric acid, or with a powdery semi-finished product (from apple pomace or cocoa shell, or whey protein concentrate). The resulting candy caramel mass is molded into rigid molds, or subjected to processing followed by molding on rotary stamping machines, then cooled to a temperature of 30-35 ° C and packed. Caramel is prepared with the following ratio of recipe components, wt. %:

Caramel with natural essential oil:

Starch syrup 60.0-70.0 Erythritol 30.0-40.0 Fat product 5.0 Natural essential oil
(from eucalyptus or lemon or fennel or turmeric) 0.6 Citric acid 1.1

Caramel with powdered semi-finished product:

Starch syrup 60.0-70.0 Erythritol 30.0-40.0 Fat product 5.0 Powdered semi-finished product
(from apple pomace or cocoa shell or whey protein concentrate) 5.0

The method is illustrated by the following examples.

Example 1 (prototype)

Prepare lollipop caramel, for this starch syrup in the amount of 117.20 kg is filtered, heated to a temperature of 55 ° C and sent for boiling in a vacuum cooker to a dry matter content of 97%, the resulting caramel mass is cooled to a temperature of 90 ° C, into it a flavoring agent is introduced in the amount of 0.37 kg and citric acid - 1.18 kg, molded and cooled again to t = 35 ° C. The output of finished products is 99%.

Flavored caramel:

Starch syrup 117.20 Flavoring 0.37 Lemon acid 1.18

Organoleptic and physical and chemical quality indicators, chemical composition and energy value of candy caramel are presented in the table.

Example 2

The method for the production of caramel is carried out as follows. First, starch syrup is prepared in the amount of 60 kg, for this it is heated to a temperature of 60 ° C, mixed with erythritol in the amount of 40 kg and a fatty product in the amount of 5 kg. The resulting homogeneous mixture is sent for boiling at a temperature of 142 ° C until a caramel mass with a mass fraction of dry substances of 98% is obtained, which is cooled to 95 ° C, mixed with natural essential oil from eucalyptus in the amount of 0.6 kg and citric acid in the amount of 1, 1 kg. The resulting candy caramel mass is molded into rigid molds, then cooled to a temperature of 30 ° C, removed from the molds and packed. Caramel is prepared with the following ratio of recipe components, wt. %:

Caramel with natural eucalyptus essential oil:

Starch syrup 60.0 Erythritol 40.0 Fat product 5.0 Natural essential oil from eucalyptus 0.6 Citric acid 1.1

Organoleptic and physical and chemical quality indicators, chemical composition and energy value of candy caramel are presented in the table.

Example 3

The method for the production of caramel is carried out analogously to example 2, while starch syrup is used in an amount of 65 kg, heated to a temperature of 55 ° C, mixed with erythritol in an amount of 35 kg and a fatty product in an amount of 5 kg. The mixture is boiled at a temperature of 143 ° C to a caramel mass with a mass fraction of dry substances of 98.5%, which is cooled to 100 ° C, mixed with a powdered semi-finished product of apple pomace in an amount of 5 kg and subjected to processing, followed by molding on rotary stamping machines, the caramel is cooled to 35 ° C and packaged. Caramel is prepared with the following ratio of recipe components, wt. %:

Caramel with powdered semi-finished apple pomace:

Starch syrup 65.0 Erythritol 35.0 Fat product 5.0 Powdered semi-finished product from apple pomace 5.0

Organoleptic and physical and chemical quality indicators, chemical composition and energy value of candy caramel are presented in the table.

Example 4

The method for the production of caramel is carried out analogously to example 2, while starch syrup is used in an amount of 70 kg, it is heated to a temperature of 60 ° C, mixed with erythritol in an amount of 30 kg and a fatty product in an amount of 5 kg. The mixture is boiled at a temperature of 142 ° C to a caramel mass with a mass fraction of dry substances of 98%, which is cooled to 95 ° C, mixed with a powdery semi-finished product from cocoa shells in an amount of 5 kg, cast into rigid molds, cooled to a temperature of 35 ° C and packed. Caramel is prepared with the following ratio of recipe components, wt. %:

Caramel with powdered cocoa shell semi-finished product:

Starch syrup 70.0 Erythritol 30.0 Fat product 5.0 Powdered semi-finished product
from cocoa 5.0

Organoleptic and physical and chemical quality indicators, chemical composition and energy value of candy caramel are presented in the table.

Example 5

The method for the production of caramel is carried out analogously to example 2, while starch syrup is used in an amount of 60 kg, it is heated to a temperature of 55 ° C, mixed with erythritol in an amount of 40 kg and a fatty product in an amount of 5 kg. The mixture is boiled at a temperature of 143 ° C to a caramel mass with a mass fraction of dry substances of 99%, which is cooled to 100 ° C, mixed with a powdery semi-finished product from a whey protein concentrate in an amount of 5 kg, cast into rigid molds, cooled to a temperature of 30 ° C, taken out of the mold and packaged. Caramel is prepared with the following ratio of recipe components, wt. %:

Caramel with powdered whey protein concentrate semi-finished product:

Starch syrup 60.0 Erythritol 40.0 Fat product 5.0 Whey Protein Concentrate Powder 5.0

Organoleptic and physical and chemical quality indicators, chemical composition and energy value of candy caramel are presented in the table.

Table - Organoleptic, physical and chemical indicators and nutritional value of candy caramel

Indicators Analysis data by example 1 (prototype) 2 3 4 5 Organoleptic indicators Taste and aroma typical for this type of product, taking into account flavoring additives, without foreign taste and smell Color golden light golden Brown dark brown lactic Surface smooth, even, shiny smooth, even, shiny smooth, even, shiny smooth, even, shiny, with small inclusions of cocoa shell smooth, even, shiny physical and chemical indicators Moisture content, % 2.9 2.1 1.3 1.3 1.7 Mass fraction of reducing substances,% 50.0 29.0 32.8 20.7 21.5 Acidity, hail 4.8 4.2 5.4 4.6 3.6 pH 3.9 4.5 3.1 5.2 5.7 Nutritional value of the product per 100 g of product Proteins, g - - 1.13 0.76 4.04 Fat, g 0.43 5.20 5.21 5.43 5.46 Carbohydrates, g 97.23 53.47 56.45 54.03 53.67 Calorie content, kcal 460.85 260.55 272.21 267.92 279.78 Glycemicity 86.32 50.71 53.07 51.55 53.83

As can be seen from the table, the nutritional and biological value of lollipop caramel "without added sugar" in comparison with the prototype increases, and the sweetness, sugar content, calorie content and glycemicity are reduced by replacing starch syrup with erythritol and adding natural fortifiers rich in proteins, essential amino acids, minerals , dietary fiber, vitamins, organic acids. In addition, the obtained lollipop caramel with natural essential oils from eucalyptus, lemon, fennel, turmeric has therapeutic and prophylactic, antiseptic, antibacterial, regenerating and deodorizing properties, which contributes to the treatment of diseases of the oral cavity with stomatitis, periodontal disease, strengthening the enamel of teeth, and preventing caries reduce bleeding of the gums. The resulting caramel has an attractive appearance for the consumer, has a taste and aroma characteristic of the added additives, without foreign tastes and odors.

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

The use of starch syrup in the amount of 65 kg is rational, since when using more of it, sugar content, calorie content, glycemicity increases, the nutritional value of caramel decreases, and when a smaller amount is introduced, the caramel crystallizes, a whitish bloom appears on its surface due to the formation of small crystals of erythritol , which impairs the organoleptic characteristics of the quality of the caramel.

If you take more than 35 kg of erythritol, this leads to a strong "cooling" effect and burning in the mouth, as well as crystallization of caramel, if less than 35 kg, then to an increase in the caloric content and glycemicity of the caramel, a decrease in fragility and an increase in its strength.

The proposed method for the production of lollipop caramel allows:

- to reduce the sweetness, sugar content, calorie content and glycemicity of lollipop caramel;

- to increase the nutritional and biological value of caramel by introducing powdered semi-finished products from apple pomace, cocoa shell, whey protein concentrate;

- to give caramel therapeutic and prophylactic properties that help prevent the appearance of dental caries, treat diseases of the oral cavity with stomatitis, periodontal disease, strengthen the enamel of the teeth by introducing natural essential oils;

- to expand the assortment of lollipop caramel on the market for sugar-free confectionery products;

- exclude from the composition of the caramel a flavoring agent of chemical origin by using natural essential oils from eucalyptus, lemon, fennel, turmeric and adding natural powdered semi-finished products from apple pomace, cocoa shell, whey protein concentrate.

Claims (6)

A method for the production of lollipop caramel, including the preparation of molasses, preparation of the caramel mass, its cooling and mixing with recipe components, the molding of the caramel, its cooling and packaging, characterized in that when receiving the caramel mass, heated syrup is mixed with erythritol and a fatty product, the resulting mixture is boiled to temperatures of 142-144 ° C, cooled to a temperature of 95-100 ° C and mixed either with natural essential oil from eucalyptus or lemon, or fennel, or turmeric and citric acid, or with a powdered semi-finished product from apple pomace or cocoa shell, or whey protein concentrate , the resulting caramel mass is then molded either by casting into rigid molds, or subjected to processing on rolling and stretching machines, followed by molding on rotary stamping machines, the caramel is cooled to a temperature of 30-35 ° C and packaged, caramel is prepared with the following ratio of recipe components, wt. %: caramel with natural essential oil: Starch syrup 60.0-63.3 Erythritol 30.0-33.3 Fat product 5.0 Natural essential oil
from eucalyptus or lemon or fennel or turmeric 0.6 Citric acid 1.1 or caramel with powdery semi-finished product: Starch syrup 60.0 Erythritol 30.0 Fat product 5.0 Powdered semi-finished product
from apple pomace or cocoa shell or whey protein concentrate 5.0