RU2761380C1 - Composition for the preparation of chocolate mass - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery industry, and can be used in the production of chocolate. The proposed composition for the preparation of chocolate mass contains, wt. %: cocoa mass 30-35; cocoa butter 15.0-21.0; soy phosphatide concentrate (lecithin) 0.4-0.6; inulin 0.1-0.5; flavor 0.1-0.2; protein component 29-31, consisting of a mixture of high-protein sunflower flour and whey protein concentrate in the ratio (7.9-8.0):(2.5-2.6) or from a mixture of milk protein concentrate and high- protein sunflower flour in the ratio (8.61-8.65):(1.4-1.5); at the same time, the mass fraction of high-protein sunflower flour in the final chocolate mass should not be lower than 4.0%; stevia 0.1-0.2; powder from freeze-dried milk thistle seedlings 1.4-3.5; maltitol the rest.

EFFECT: invention is aimed at creating chocolate of increased nutritional value by introducing protein into the composition of the product to a level correlated with physiological norms of consumption in the form of simulated protein components with a full set of essential amino acids and the maximum possible amino acid ratio for each protein component of the limiting essential amino acid, and giving chocolate resistance to the process of “graying”.

1 cl, 1 dwg, 6 tbl, 8 ex

Description

FIELD OF TECHNOLOGY. WHICH THE INVENTION RELATES TO

The invention relates to the food industry, in particular, to the confectionery industry and can be used in the production of chocolate.

The invention is aimed at creating chocolate of increased nutritional value by introducing protein into the product composition to a level comparable to physiological consumption rates in the form of simulated protein components with a full set of essential amino acids and the maximum possible amino acid rate for each protein component in terms of the limiting essential amino acid, as well as a micronutrient with hepatoprotective properties and making chocolate resistant to the "graying" process.

The term chocolate is indicated in accordance with the definition according to GOST 31721-2012 Chocolate. General technical conditions. It provides for chocolate to contain not less than 35% of the total dry residue of cocoa products, including not less than 18% of cocoa butter and not less than 14% of non-fat dry solids of cocoa products.

Food products with increased nutritional and biological value are indicated in accordance with the guidelines: "Guidelines" Hygienic assessment of the diet of students (pupils) "(approved by the head of the Rospotrebnadzor Administration for the city of Moscow and the director of the Research Institute of Hygiene of Children and Adolescents SCCH RAMS February 25, 2008) ...

"Food products with increased nutritional and biological value - food products, food and (or) biological value of which is increased in comparison with the natural food and biological value of similar types of products due to the artificial addition of certain food substances, biologically active additives and (and) preservation of nutrients and biologically active components of raw materials used for the production of these products. In order to increase the nutritional and biological value of food products, they are enriched with micronutrients and other functional ingredients, that is, they are artificially introduced into food products during their production or when preparing dishes and culinary products from them, most often in the form of biologically active additives, including the number of vitamin or vitamin-mineral mixtures (premixes). As products of increased nutritional value, it is also possible to consider specialized food products, the nutritional value of which is balanced (optimized) by adjusting the recipes, special selection of the raw materials used and (or) choosing the most optimal technological processes. "

A distinctive feature of this group of products is the presence in their composition of individual nutrients (or their complexes) in an amount that makes up a significant proportion of the physiological daily requirement (or recommended daily intake) and provides nutritional enrichment of the diet.

LEVEL OF TECHNOLOGY

Traditional chocolate based on cocoa butter and sugar, contains a maximum of 9.2 g of protein, 50.4 g of carbohydrates and 34.7 g of fat / 100 g of product (see VA Tutelian Chemical composition and calorie content of Russian food products. Handbook. - M .: DeLi plus, 2012, 284 p.). As can be seen from the data presented, traditional chocolates contain a low percentage of protein, in addition, the content of essential amino acids is not regulated in them. The content of hepatoprotectors is regulated in accordance with MP 2.3.1.1915-04 Guidelines. Recommended levels of consumption of food and biologically active substances.

At the same time, various attempts were made to increase the nutritional value of chocolate masses: the inclusion of additional types of protein-containing raw materials and additives with a higher protein content in the formulation; the introduction of biologically active additives or components with a high content of trace elements.

From the prior art chocolate is known containing cocoa mass, cocoa butter, powdered milk, nut kernels, soy phosphatide concentrate (lecithin), vanillin, powdered sugar and Agidel balsam (RF Patent No. 2127982, A23G 1/00).

Known composition for the preparation of chocolate, which contains cocoa mass, cocoa butter, lecithin, powdered sugar, additionally introduce a vanilla cream flavor, chocolate flavor and dry kelp extract, with the following ratio of components, wt. %: cocoa mass 35.4-35.85; cocoa butter - 14.94-15.52; dry kelp extract - 0.95-1; lecithin - 0.38-0.41; vanilla cream flavor - 0.05-0.06; flavoring "Chocolate" - 0.02-0.03; powdered sugar - the rest (RF Patent No. 2465777, IPC: A23G 1/30 A23G 3/48).

The disadvantage of the above compositions is the insufficient nutritional value of the finished product, due to the low protein content with a high carbohydrate content, instability to the "graying" process.

Known composition for the preparation of chocolate "ginseng", containing cocoa mass, cocoa butter, roasted grated nut kernel, dairy product, soy phosphatide concentrate (lecithin), vanilla essence, powdered sugar and water-alcohol tincture of ginseng biomass (RF Patent No. 2061311, A23G 1/00).

The disadvantage of the known composition is insufficient nutritional value due to the low protein content in the chocolate mass, instability to the "graying" process.

Known is a low-calorie food bar containing a protein component, dietary fiber, a source of fat, a sweetener, binders, additional recipe components, a confectionery coating and fillers, characterized in that it contains milk protein as a protein component, and water-soluble citrus fibers as dietary fiber and polydextrose, contains vegetable fat as a source of fat, contains lecithin, caramel syrup, glucose-fructose syrup, glycerin as binders, contains powder maltitol as a sweetener, contains potassium sorbate preservative, natural antioxidant, coconut flavor as additional recipe components - cream, and contains maltodextrin and coconut as fillers with the following ratio of starting components in%:

(RF patent No. 2538114: IPC: A23G 3/00)

The disadvantage of this product is that its composition cannot be attributed to chocolate products and the imbalance of the protein component and the high content of carbohydrates in the product (caramel syrup, glucose-fructose syrup), respectively, low nutritional value.

Known composition for the preparation of chocolate, containing cocoa mass, cocoa butter, lecithin, sugar powder, vanilla-cream flavor, chocolate flavor, characterized in that it contains dry cottage cheese and dry rosehip meal in the following ratio of components, wt. %:

(Patent RF2548469, IPC A23G).

The disadvantage of the known composition is insufficient nutritional value associated with a low protein content, insufficient balance of the protein component of chocolate, not harmonious taste.

A common disadvantage of the known analogs is the insufficient nutritional value associated with a low protein content, insufficient balance of the amino acid composition of the introduced protein components, these chocolates are not resistant to the "graying" process, none of them has a hepatoprotective component that provides the appropriate properties.

DISCLOSURE OF THE INVENTION

The objective of the claimed invention is to develop a composition of chocolate mass for the production of chocolate with increased nutritional value due to the introduction of protein into the composition of the chocolate mass to a level comparable to physiological norms of consumption in the form of simulated protein components with a full set of essential amino acids and the maximum possible amino acid speed for each protein component on the limiting essential amino acid, as well as a micronutrient with hepatoprotective properties and imparting optimal technological and organoleptic properties to the chocolate mass, including resistance to the "graying" process, which is achieved by introducing high-protein sunflower flour into the protein component with a mass fraction in the final chocolate mass not less than 4.0%.

The technical result of the present invention is achieved by developing a composition for preparing a chocolate mass, which contains, by weight. %: cocoa mass 30-35; cocoa butter 15.0-21.0; soy phosphatide concentrate (lecithin) 0.4-0.6; inulin 0.1-0.5; flavoring 0.1-0.2; protein component 29-31, consisting of a mixture of high-protein sunflower flour and whey protein concentrate in the ratio (7.9-8.0) :( 2.5-2.6) or from a mixture of milk protein concentrate and high-protein sunflower flour in the ratio (8.61-8.65) :( 1.4-1.5) while the mass fraction of high-protein sunflower flour in the final chocolate mass should not be lower than 4.0%; stevia 0.1-0.2; powder from freeze-dried milk thistle seedlings 1.4-3.5; maltitol - the rest.

Chocolate is specified in accordance with the definition according to GOST 31721-2012 Chocolate. General technical conditions. It provides for chocolate to contain not less than 35% of the total dry residue of cocoa products, including not less than 18% of cocoa butter and not less than 14% of non-fat dry solids of cocoa products.

The invention is illustrated by drawings, where Fig. 1 shows the dependence of lightness L * on temperature fluctuations during storage of chocolate.

CARRYING OUT THE INVENTION

To obtain chocolate with increased nutritional value, the following composition of the chocolate mass is proposed, wt. %:

cocoa liquor 30.0-35.0; cocoa butter 15.0-21.0; soy phosphatide concentrate (lecithin) 0.4-0.6; inulin 0.1-0.5; flavoring 0.1-0.2; protein component 29.0-31.0, consisting of a mixture of high-protein sunflower flour and whey protein concentrate in the ratio (7.9-8.0) :( 2.5-2.6); stevia 0.1-0.2; powder from freeze-dried milk thistle seedlings 1.4-3.5; maltitol - the rest.

At the same time, high-protein sunflower flour in the final chocolate mass should not be lower than 4.0%.

These properties are provided by combining the components of the claimed composition.

The declared chocolate mass contains from 30 to 35% cocoa liquor and 15.0-21.0 cocoa butter, which provide the most harmonious organoleptic properties and optimal technological properties of the mass of the resulting product.

Reducing the amount of cocoa liquor below 30 wt. % and cocoa butter below 15 wt. % will lead to a deterioration in the technological and organoleptic properties of the product, expressed in the loss of shrinkage and characteristic gloss.

An increase in the amount of cocoa liquor above 35 wt. % and cocoa butter above 21 wt. % will lead to a deterioration in the technological properties of the resulting chocolate masses - low viscosity and high fluidity of the mass, an unjustified rise in the price of the product, a decrease in the possibility of introducing a protein component.

The content of soy phosphatide concentrate (lecithin) is 0.4-0.6 wt. % provides optimal viscosity and fluidity of the chocolate mass. Decrease in the amount of soy phosphatide concentrate (lecithin) below 0.4 wt. % will lead to an increase in the viscosity of the chocolate mass, and an increase in the amount of soy phosphatide concentrate (lecithin) above 0.6 wt. % will increase the flowability of the chocolate mass. Both changes will significantly complicate the management of the technological process.

The declared chocolate mass contains a protein component of 29.0-31.0 wt. %, consisting of a mixture of high-protein sunflower flour and whey protein concentrate in the ratio (7.9-8.0) :( 2.5-2.6). The fluctuation in the ratio of these protein products depends on the actual content of essential amino acids in the specific batches of raw materials used. From a wide range of protein products used, we have proposed a combination of whey protein concentrate and high-protein sunflower flour. Being a secondary product obtained in the process of processing sunflower seeds, high-protein sunflower flour is much cheaper than other protein ingredients and has the appropriateness of using it for making protein mixtures.

Protein is used most effectively when the content of all essential amino acids in the diet exactly meets the requirements of the requirement. In world science and practice, such a protein is called "ideal". Taking into account these norms of the need for individual amino acids, and using the method of computer modeling, a mixture was compiled, which is close in the content of essential amino acids to the "ideal" protein:

u _i is the mass of the j-th component of the mixture,

i is the number of the essential amino acid,

d _i - the mass of the i-th essential amino acid in an ideal protein,

a _ij is the mass of the i-th essential amino acid per unit mass of the j-th component of the mixture.

The rate for each amino acid is determined by the formula:

Ideally

It is necessary to mix the components so that the deviation from the ideal is minimal. If the ideal value is not achievable, then the quality is determined by the minimum achieved speed. Exceeding the rate is also not desirable, so the goal of the problem is to minimize the maximum deviation in absolute value from the ideal rate for all amino acids:

Ideal protein:

Example 1

In 100 g of the applied whey protein concentrate, in accordance with the documentation, it contained:

100 g of high-protein sunflower flour contained:

The optimal protein mixture was calculated using mathematical modeling:

Minimum speed: 0.3783

Minimum speed for amino acid: phenylalanine

Content of essential amino acids in the simulated mixture:

As can be seen from the presented data, all essential amino acids are represented in the modeled protein component, with the minimum rate: 0.3783; and the price is optimal.

Example 2.

In 100 g of the applied whey protein concentrate, in accordance with the documentation, it contained:

100 g of high-protein sunflower flour contained:

The optimal protein mixture was calculated using mathematical modeling:

Minimum speed: 0.375

Minimum speed for amino acids: phenylalanine and valine

Content of essential amino acids in the simulated mixture:

Example 3.

In 100 g of the applied whey protein concentrate, in accordance with the documentation, it contained:

100 g of high-protein sunflower flour contained:

The optimal protein mixture was calculated using mathematical modeling:

Minimum speed: 0.379

Minimum speed for amino acids: phenylalanine and valine

Content of essential amino acids in the simulated mixture:

Example 4.

In 100 g of the applied whey protein concentrate, in accordance with the documentation, it contained:

100 g of high-protein sunflower flour contained:

The optimal protein mixture was calculated using mathematical modeling:

Minimum speed: 0.373

Minimum speed for amino acids: phenylalanine and valine

Content of essential amino acids in the simulated mixture:

Thus, thanks to mathematical modeling, we obtain protein mixtures that are almost identical in composition of essential amino acids with a full set of essential amino acids and the maximum possible amino acid rate for each protein component in terms of the limiting essential amino acid.

Reducing the amount of the protein component below 29.0 wt. % is impractical, given our goal of obtaining a mass of increased nutritional value and the need to ensure a minimum amount of 4.0 wt. % high-protein sunflower flour.

An increase in the amount above 31.0 wt. % leads to a deterioration in organoleptic properties, the tile is poorly structured when cooled, the mass acquires a plasticine-like structure, and an over-expressed protein essence of the product.

The composition of the chocolate mass includes inulin 0.1-0.5 wt. %. Inulin is a prebiotic from the group of soluble dietary fiber. It was introduced into the composition of the chocolate mass with the aim of ennobling the taste of the product. It has been found to be able to combine and bind the flavors of the individual ingredients to create a single organic taste experience for the high protein chocolate mass. Decreasing the amount below 0.1 wt. % does not give the effect of ennobling the taste of the mass, an increase in the amount above 0.5 wt. % does not give a further greater effect on ennobling the taste of the mass.

The composition of the chocolate mass includes stevia 0.1-0.2 wt. %. The introduction of this ingredient at the lower level in combination with maltitol provides the most optimal taste properties of the chocolate mass, especially with a high protein content. Reduction of the amount below 0.1 wt. % does not give the effect of the desired sweetness of the mass, an increase in the amount to 0.2 wt. % retains the traditional taste when using sweeteners, above 0.2 wt. % gives a bitter taste to the mass.

The composition of the chocolate mass includes powder from freeze-dried milk thistle sprouts 1.4-3.5 wt. %. This amount of the ingredient contains from adequate to the upper permissible level of consumption of the daily value of silymarin.

Silymarin is a natural composition of biologically active substances contained in the fruits of milk thistle and consisting of seven flavolignans, one flavonoid (about 83% in total) and additional polyphenols and fatty acids (about 17% in total). The main components of silymarin, which form about 83% of its natural composition, are considered to be: silybin A, silybin B, isosilybin A, isosilybin B, silicristin, isosilicristin, silidianin, taxifolin. Silymarin provides the main pharmacological action of milk thistle. Due to its non-toxicity and many useful properties, it is one of the most studied natural substances of the 21st century - more than 3500 published scientific works. It is widely used in clinical practice as a hepatoprotector, antioxidant and immunomodulator.

Flavolignans are widely found in plant foods. Regular consumption of these compounds leads to a significant reduction in the risk of developing cardiovascular diseases. The high biological activity of flavonoids is due to the presence of antioxidant properties. The important role of flavonoids in the regulation of the activity of enzymes of xenobiotic metabolism has also been established. Recommended consumption levels of flavolignans from 30 mg (adequate consumption level) to 80 mg (upper acceptable consumption level) Guidelines MP 2.3.1.1915-04 Moscow 2004

In order to increase the nutritional value of the chocolate mass, we chose a powder from freeze-dried milk thistle sprouts, since it contains 2.25 g of silymarin per 100 g of powder. And its introduction in an amount of only 1.4 wt. % can provide an adequate level of consumption.

The chocolate mass contains maltitol - the rest.

This ingredient is intended to provide the sweetness of the chocolate mass. Maltitol is used when it is necessary to reduce the calorie content of products, since its calorie content is lower than the calorie content of sucrose.

When studying the technological properties of chocolate masses with the introduction of high-protein sunflower flour, its property was found to reduce or prevent the "graying" process, but as can be seen from the graphs below (Fig. 1), the mass fraction of high-protein sunflower flour in the chocolate mass should be at least 4.0 wt. %.

To form "graying", the chocolate samples were subjected to temperature fluctuations (heating / cooling cycle 32 ° C / -5 ° C). The appearance of "graying" was diagnosed by changing the lightness parameter L * (CIEL * a * b *), determined by instrumental measurement of the color of the chocolate surface. Lower lightness values L * (CIEL * a * b *) indicate a darker appearance of the chocolate.

The authors found that the introduction of high-protein sunflower flour into the chocolate mass recipe is less than 4.0 wt. % does not stabilize the fat phase: the curves of changes in lightness values L * (CIEL * a * b *) of these samples are identical with the control, i.e. all samples have a similar tendency to discoloration of the surface. The introduction of 4.0 wt. % or more of high-protein sunflower flour significantly slows down the process of fat "graying" of chocolate. Moreover, with an increase in the dosage of high-protein sunflower flour, the stability increases: the increase in the values of lightness L * (CIEL * a * b *) from the effect of temperature fluctuations is insignificant, the color of the surface of these samples is darker (Fig. 1).

In addition, the specified technical result is achieved when using a protein component from a mixture of milk protein concentrate and high-protein sunflower flour in the ratio (8.6-8.65) :( 1.4-1.5). The fluctuation in the ratio of these protein products depends on the actual content of essential amino acids in the specific batches of raw materials used.

From a wide range of protein products used, we have proposed a combination of milk protein concentrate and high-protein sunflower flour. Being a secondary product obtained in the process of processing sunflower seeds, high-protein sunflower flour is much cheaper than other protein ingredients and has the appropriateness of using it for making protein mixtures.

Example 5.

The milk protein concentrate contained:

100 g of high-protein sunflower flour contained:

Optimal mix:

Minimum speed: 0.7339

Minimum fast amino acid: Phenylalanine

As can be seen from the data presented, all essential amino acids are represented in the modeled protein component, with the minimum speed: 0.7339, and the price is optimal.

Example 6.

The milk protein concentrate contained:

100 g of high-protein sunflower flour contained:

Optimal mix:

Minimum speed: 0.732

Minimum fast amino acid: Phenylalanine

Content of essential amino acids in the simulated mixture:

Example 7.

The milk protein concentrate contained:

100 g of high-protein sunflower flour contained:

Optimal mix:

Minimum speed: 0.736

Minimum fast amino acid: Phenylalanine

Content of essential amino acids in the simulated mixture:

Example 8.

The milk protein concentrate contained:

100 g of high-protein sunflower flour contained:

Optimal mix:

Minimum speed: 0.735

Minimum fast amino acid: Phenylalanine

Content of essential amino acids in the simulated mixture:

Thus, thanks to mathematical modeling, we obtain protein mixtures that are almost identical in composition of essential amino acids with a full set of essential amino acids and the maximum possible amino acid rate for each protein component in terms of the limiting essential amino acid.

The declared chocolate mass is prepared in the following way.

The first stage consists in obtaining a protein component from two ingredients: whey concentrate and high-protein sunflower flour. Based on the data of quality certificates on the content of essential amino acids in the used batches of raw materials, a mathematical model of protein components with a full set of essential amino acids and the maximum possible amino acid rate for a given protein component in terms of the limiting essential amino acid is calculated.

In the second stage, chocolate is prepared.

Chocolate from the proposed composition is prepared as follows.

After dosing the recipe components in the following sequence: cocoa mass, cocoa butter, protein component, inulin, stevia, sugar, powder from freeze-dried milk thistle sprouts are mixed in melangers or mixers for at least 20 minutes until a mass with a homogeneous, plastic consistency is obtained. The resulting chocolate mixture is ground using five-roll or ball mills. The grinding degree should be 20-30 microns.

The processes of dilution and homogenization of the chocolate mass are a single technological stage, at this stage flavor and lecithin are added, and the chocolate mass is transferred into a fluid state with the required viscosity. Conching of the chocolate mass is carried out in a conche machine for 4-5 hours at 45-55 ° C.

The finished chocolate mass through filtration enters the receivers for tempering, the tempered chocolate mass is fed into the funnel of the casting head. Then, the chocolate mass goes to fill the molds and then to the vibrating conveyor to remove air bubbles and evenly distribute.

The method of obtaining a chocolate mass for chocolate using a protein component based on high-protein sunflower flour and milk protein concentrate is carried out in the same way, except for the first stage, in which the protein preparation is obtained on the basis of high-protein sunflower flour and milk protein concentrate.

Examples of implementation of the invention.

In accordance with the described technology, chocolate masses were prepared to obtain chocolate. Embodiments of the invention are presented in tables 1-6:

Claims (1)

The composition for the preparation of the chocolate mass contains, by weight. %: cocoa mass 30-35; cocoa butter 15.0-21.0; soy phosphatide concentrate lecithin 0.4-0.6; inulin 0.1-0.5; flavoring 0.1-0.2; protein component 29-31, consisting of a mixture of high-protein sunflower flour and whey protein concentrate in a ratio of 7.9-8.0: 2.5-2.6 or from a mixture of milk protein concentrate and high-protein sunflower flour in a ratio of 8.61- 8.65: 1.4-1.5; while the mass fraction of high-protein sunflower flour in the final chocolate mass should not be lower than 4.0%; stevia 0.1-0.2; powder from freeze-dried milk thistle seedlings 1.4-3.5; maltitol rest.

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