RU2762765C1 - Chocolate-nut filling for confectionery - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The proposed method for the production of a filler such as a chocolate-nut filling provides for the preparation of a protein-polysaccharide mixture (PPM) from soy protein isolate, sodium alginate, gum arabic and pectin. Then water is added and the swelling of PPM in water is carried out at a PPM: water ratio of 1:9.0-10.0 at a temperature of 80-90°C for 45-60 minutes. Then erythritol and maltitol syrup are added. The resulting syrup is boiled down to a temperature of 105-107°C. Then hot syrup with a temperature of 100-102°C is loaded into a tempering machine and, when churning, a mixture of grated kernels of nuts and vegetable oil, preheated to a temperature of 50-55°C, is gradually introduced into the syrup, encapsulation of a mixture of grated kernels of nuts and vegetable oil in a shell made of PPM while churning the syrup for 10-12 minutes and at a temperature of 100-102°C with the formation of an oil-in-water emulsion, in which droplets of a mixture of grated kernels are dispersed phase and vegetable oil in PPM casings, and saturated syrup as a continuous medium. Cocoa liquor is added, mixed, the mass is tempered with the introduction of flavors and sent to molding. The initial components are taken in a certain mass ratio.

EFFECT: invention is aimed at replacing animal fats with vegetable oils in confectionery semi-finished products.

3 cl, 2 dwg, 3 tbl, 9 ex

Description

The invention relates to the confectionery industry, in particular to the production of fillers for sugar and flour confectionery products.

The main components of the chocolate-nut filling are powdered sugar, cocoa products, grated roasted nut kernels, fats, dairy products, flavoring and aromatic additives. The chocolate-nut filling has a rich taste, which is formed by combining such as cocoa products (cocoa butter, cocoa liquor, cocoa powder) and roasted grated nuts (hazelnuts, peanuts, hazelnuts, almonds, cashews). The total fat content in the chocolate-nut filling is 21-35%, the amount of which determines the method of preparation: like a simple praline with a fat content of 28-35% or choux praline - 21-27%.

According to the first method, when the filling is obtained using the technology of simple praline, then all the components of the recipe are loaded into the mixer, except for flavoring and aromatic additives. In the mixer, the prescription mixture is heated to a temperature of 45-48 ° C and stirred for 15-20 minutes. As a result, the mass of the filling acquires a homogeneous and pasty structure. Then the mass of the filling is crushed in a five-roller mill, which makes it possible to obtain a mass in a powdery state. The crushed mass of the filling is loaded into a mixing machine, cooled to a temperature of 35-40 ° C and the remaining amount of fat, flavoring and aromatic additives are introduced. The resulting filling is mixed and sent to molding. The resulting filling according to the simple praline method belongs to the dispersed structure of an inverse suspended emulsion, in which the continuous medium is a multicomponent mixture of fats, and the dispersed phase is droplets of a saturated sugar solution, sugar crystals, solid particles of cocoa, nuts and dairy products.

According to the second method, when the filling is prepared using the technology of custard praline, then first, sugar-syrup or sugar-syrup-milk syrup is prepared, which is boiled down to a temperature of 108-110 ° C, which corresponds to the mass fraction of moisture in the syrup of 17-20%. Then grated nuts (40-45 ° C) are loaded into the tempering machine and hot syrup (90-95 ° C) is added, and with constant stirring, the nut mass is brewed with syrup for 15-20 minutes. At the end, flavors and aromas are added to the filling. The resulting filling according to the custard praline method, according to the dispersed structure, refers to a direct suspended emulsion, in which saturated sugar-milk syrup is a continuous medium, and fat droplets, solid particles of cocoa, nuts and dairy products are the dispersed phase.

The main disadvantage of the chocolate-nut filling is the deficiency of the emulsifier and the low stability of the resulting dispersed structure. The role of the emulsifier in the filling is performed by milk proteins, which are contained in such components of the recipe as powdered milk, cream powder, condensed milk. However, added milk proteins with dairy products remain in deficit or are in an inactive state in the form of solid particles.

A significant defect of chocolate-nut filling is the formation of a multicomponent mixture of fats, consisting of both solid fats (cocoa butter, butter, confectionery fat, coconut oil) and liquid nut oils (hazelnuts, peanuts, hazelnuts, almonds, cashews). The presence in the filling of a large amount of liquid vegetable oils from nuts, which crystallize at temperatures below 0 ° C, leads to the fact that the multicomponent mixture of fats is an unstable dispersed structure at any positive temperature. The presence of confectionery fat and butter in the filling, containing saturated and trans fatty acids, has a negative effect on the human body. In addition, a significant amount of milk fat is added to the filling with dairy products (whole milk powder (25%), cream powder (42%), condensed whole milk with sugar (8.5%)). Therefore, the filling needs to be replaced not only with butter, but also with dairy products containing milk fat. The presence of liquid oils in the filling contributes to their migration into the chocolate shell at any temperature, which provokes the fat bloom of the chocolate, impairs the presentation, reduces the quality of products and the shelf life.

The disadvantages of the filling also include a fairly high sugar content, which leads to a high calorie content of the product. [Karusheva, N.V. Candy production technology / N.V. Karusheva // Study guide. - 2nd ed., Rev. and add. - M .: Agropromizdat, 1989. - 100-107 p.].

There is a problem of introducing liquid vegetable oils (sunflower, nut, sesame, rapeseed, linseed) instead of butter and / or confectionery fat into the filler formulation, the complexity of which lies in the potential mechanical and chemical incompatibility of the additive and matrix. Incompatibility is manifested in the leakage of vegetable oil from the product even at a low concentration in the product, unless additional measures are taken to bind and / or prevent the direct interaction of matrix substances and additives. Thus, there is a need to develop a formulation and technology for the production of chocolate-nut filling based on protein-polysaccharide mixture (BPS) for use in the production of candy bodies, filling for caramel, cookies, muffins, ice cream, cakes and pastries, and others. Examples of such designs are known from the prior art.

There is a known method of preparing a chocolate-nut filling for caramel, which provides for mixing a powdered sugar-containing product with roasted pounded kernels of nuts with the addition of cocoa butter and cocoa liquor, and as a sugar-containing component, waste of candy caramel and fruit caramel is used, which allows to reduce the consumption of sugar, reduces the amount of returnable waste generated in the production and allows you to improve the quality of the manufactured semi-finished product [SU 1556624 A1, publ. 04/15/1990].

Also in the past, the author developed a method for the production and recipe of whipped filling based on a protein-polysaccharide mixture, however, the developed method and recipe do not take into account the peculiarities of the rheological behavior of the filler mass when binding liquid oils and possible problems during molding by the method of jigging and pressing [RU 2653544 C1, 11.05 .2018].

Also known from the prior art are examples of encapsulation of liquid vegetable oil for a filler composition for confectionery products, namely, from patent RU 2615481 C2, 04.04.2017, a filler composition is known, including a free liquid oil and an oil powder containing at least 60 wt. % of liquid oil in the inner core, encapsulated in an outer shell made of a matrix material containing a protein selected from soybean vegetable, dairy whey or others.

However, the author of the present invention sets himself the task of not only obtaining a filling with a matrix that allows retaining liquid oils, but also completely eliminating confectionery and milk fats (trans fats carriers) from the formulation and overcoming possible difficulties in molding such masses. In this case, according to the examples of the known document, the solid vegetable fat is retained in the formulation of the specified composition.

The objective of the present invention is to select and select a mixture of soy protein isolate and polysaccharides to obtain an emulsion gel, which ensures the preservation of the structure of the traditional chocolate-nut filling while excluding trans and saturated fats from the formulation and effective encapsulation of vegetable oils, the selection of sweeteners that are optimal for this type of product , allowing to obtain diabetic products and for people who do not consume any products of animal origin, selection of the quantitative ratio of components.

Getting the filling is carried out as follows. BPS is composed of soy protein isolate and a triple blend of polysaccharides, namely sodium alginate, gum arabic and pectin. Swelling of BPS occurs in water at a ratio of 1: (9.0-10.0) at a temperature of 80-90 ° C for 45-60 minutes. After swelling, the BPS aqueous solution is loaded into the cooking vessel and sweeteners and caramel waste are added. The resulting sweeteners-protein-polysaccharide syrup is boiled down to a temperature of 105-107 ° C.

Then the hot sweeteners-protein-polysaccharide syrup is cooled to a temperature of 100-102 ° C and loaded into a tempering machine and, when churning, a mixture of liquid oils and grated nuts (butter-nut mass) is introduced in small portions into the syrup, heated to a temperature of 50-55 ° WITH. Encapsulation of the butter-nut mass in the BPS shells occurs when the syrup is churned for 10-12 minutes and at a temperature of 100-102 ° C. In this case, an emulsion gel of the “oil in a sugar solution” type is formed, where the dispersed phase is the droplets of the butter-nut mass in the shells made of BPS, and the continuous medium is saturated syrup from sugar substitutes. The size of the droplets of the butter-nut mass is 2-3 microns in the emulsion, instead of the previously formed oil droplets, the size of 20-25 microns when using butter and confectionery fat. Prolonged exposure of the balls from the butter-nut mixture at a temperature of 100-102 ° C helps to strengthen and seal the shells from the BPS as a result of the Mayer reaction.

The obtained emulsion gel of encapsulated butter-nut mass in shells from BPS is cooled in a tempering machine to a temperature of 90-95 ° C, cocoa products (cocoa liquor, cocoa butter, cocoa powder) are added at a temperature of 60-65 ° C and intensive stirring is continued emulsion for 8-10 minutes. At the end, flavoring and aromatic additives are added to the filling. The resulting filling is tempered at a temperature of 75-78 ° C and is sent to the molding of candy bodies or to obtain caramel with a filling.

In terms of its usefulness, soy protein is one of the best plant proteins, it is easily absorbed by the human body, and in terms of the amino acid ratio it is close to animal proteins (with the exception of sulfur-containing amino acids). Heat treatment of soy protein isolate (80-90 ° C) causes structural changes and leads to the formation of supramolecular aggregates with different structures, such as fibrillar structures. Long, semi-flexible and fibrillar protein aggregates obtained by heat treatment have a higher foaming and emulsifying ability, the effectiveness of which is influenced by the confirmation flexibility of high polymers. The interfacial properties of the air-water and oil-water interfaces stabilized by fibrillar aggregates from soy proteins showed that the kinetics of adsorption of fibril systems occurs faster than that of the native protein, and the process of adsorption of pure fibrils did not appear to depend on their length or flexibility. In addition, soy proteins, due to their natural insolubility in water, are a unique material that is used as a stabilizer in Pickering emulsions for food production. The introduction of BPS based on soy protein isolate and polysaccharides allows:

1. Enrich the filling with soy proteins, dietary fiber, liquid polyunsaturated fatty acids and reduce the calorie content of the product.

2. Create strong wall shells on droplets of liquid oils and grated nuts (sunflower, walnut, sesame, rapeseed, linseed and others). During heat treatment, polysaccharides and soy proteins enter into the Maillard reaction and form compounds that strengthen the wall shells at the interface, stabilizing the emulsion structure of the filling.

3. Polysaccharides in the dispersion medium form a gel network, which reduces the loss of water during the storage of the filling. The use of a ternary mixture of polysaccharides in BPS makes it possible to create thicker shells on the balls of butter-nut mass, consisting of 2 layers: the first is soy proteins, and the second is a three-component mixture of polysaccharides (sodium alginate, gum arabic, pectin). The use of a ternary mixture of polysaccharides in BPS is due to the fact that they exhibit a synergistic effect, neutralize the effect of an individual polysaccharide, the mixture heats up better and the duration of heat treatment of the syrup decreases, and when cooled in a dispersion medium, a gel or jelly mass will form. The formation of an emulsion gel in the filling with strong shells on droplets of butter-nut mass creates a barrier for the migration of liquid oil from the filling into the chocolate coating. This ensures the elimination of fat bloom in the chocolate shell.

4. To simplify the technological process of filling production and the number of components in the recipe and to exclude such components of the recipe as dry whole milk, powdered cream, condensed milk with sugar, which contain milk fat.

5. Soy protein isolate is inferior to animal proteins in biological value. So, egg white has a biological index equal to 88, soy protein - 73. 100 g of isolate contains at least 90% protein, no more than 0.5% fat, 6.0% crude fiber, as well as useful macro and microelements: calcium , sodium, potassium, phosphorus, magnesium, zinc, iron, lead. It is an antioxidant, normalizes metabolism.

6. Erythritol and maltitol syrup are low-calorie sweeteners (energy value - 0.2-2.4 kcal / g). Maltitol syrup is obtained from a mixture of sugar alcohols, which contain maltitol (at least 50%), sorbitol and hydrogenated gluco-oligosaccharides. In terms of physicochemical properties, maltitol syrup is close to glucose syrup (solubility, sweetness, viscosity of the syrup, lowering the freezing point and increasing the boiling point of the solution), which makes it possible to use it as an anti-crystallizer in the composition of the chocolate-nut filling. The introduction of maltitol syrup has an additional stabilizing effect on the structure of the filling, provides the mass not only sweetness, but also water-holding capacity, while maintaining consumer properties during the shelf life.

Sweeteners - erythritol and maltitol syrup do not cause caries and are safe for patients with diabetes mellitus and do not affect the rise in glucose and insulin in the blood. Erythritol, unlike other polyols, has a very low energy value (0.2 cal / g), which is about 5% of the caloric content of sucrose. The main benefit of erythritol and maltitol syrup is that they have a low glycemic index, which makes them suitable for dietary and diabetic nutrition.

The technical result consists in increasing the shelf life of the chocolate-nut filling (from 6 to 12 months), due to better moisture retention, creation of a barrier for the migration of nut butter and the elimination of fat bloom in chocolate glaze by encapsulating the butter-nut mass in shells made of BPS based on protein soybeans and a mixture of polysaccharides (sodium alginate, gum arabic and pectin). The creation of an emulsion gel in the filling with droplets of butter-nut mass with a size of 2-3 microns instead of 20-25 microns makes it possible to increase their number by 1000 times, which completely changes the rheology of the mass, which acquires the properties of a solid gel body. The quantitative selection of the components included in the chocolate-nut filling formulation provides a product with a low energy value, allows you to maintain good oral health, manage blood glucose levels and reduce the risk of a variety of lifestyle-related diseases. The enrichment of the product with soy protein, dietary fiber and sugar substitutes allows us to recommend the filling for nutrition to diabetics and athletes.

The task is achieved by the fact that the method for the production of a filler such as a chocolate-nut filling provides for the preparation of a protein-polysaccharide mixture (BPS) from soy protein isolate, sodium alginate, gum arabic and pectin, then water is added and the BPS swells in water at a BPS: water ratio 1: (9.0-10.0) at a temperature of 80-90 ° C for 45-60 minutes, then add erythritol and maltitol syrup, the resulting syrup is boiled down to a temperature of 105-107 ° C, then hot syrup with a temperature of 100-102 ° C is loaded a mixture of grated nuts and vegetable oil, preheated to a temperature of 50-55 ° C, is gradually introduced into the tempering machine and, when churning, into the syrup, the mixture of grated nuts and vegetable oil is encapsulated into casings from BPS while churning the syrup for 10-12 minutes and at a temperature of 100-102 ° C with the formation of an “oil-in-water” emulsion, in which the dispersed phase consists of droplets of a mixture of grated nuts and vegetable oil in BPS casings, and with the medium - saturated syrup, then add cocoa mass, mix, temper the mass with the introduction of flavors and send it to molding, while the ratio of the initial components in mass parts is:

Erythritol 518-532 Maltite syrup 215-220 Vegetable oil 17-20 Cocoa liquor 28-30 Grated nut kernels 65-68 Soy Protein Isolate 45-58 Sodium alginate 3-5 Gum arabic 12-16 Pectin 2-4 Flavoring 1.5-2.5 Water for BPS 640-820

Preferably, the vegetable oil is selected from sunflower, sesame, rapeseed, flaxseed, walnut oil, and mixtures thereof.

Preferably, the nut for obtaining the grated nut kernel is selected from hazelnuts, almonds, peanuts, cashews, walnuts, macadamia nuts, Brazil nuts, pine nuts, etc.

The ratios of the filler components, the temperature and time characteristics of the methods of the claimed method were established experimentally. The specified ratios and characteristics ensure the achievement of the claimed technical result.

The scheme for manufacturing a filler such as a chocolate-nut filling according to the proposed technology is disclosed in Fig. 1. In fig. 2 shows a tomographic image of the control, obtained using the traditional technology, disclosed on p. 1, (left) and experimental (right) filler samples. The processing of the array of obtained photographs (Figure 2) in order to obtain a three-dimensional digital picture of the structure of the filling sample was carried out using the Phoenix Datosx 2 Reconstruction program manufactured by Volume Graphics, Germany. The VGStudio MAX 2.2 software produced by Volume Graphics, Germany is used to analyze the obtained three-dimensional images. To evaluate the void space of the filler (air bubbles), the following characteristics were determined: porosity (the ratio of the volume occupied by all detected bubbles to the volume occupied by the entire sample), and the distribution of bubble radii. The parameters of the samples were determined using the Porosity / InclusionAnalysisModule built into the software. It should be noted that in the test samples of the filling, the average radius of the bubbles is less than in the control ones (Figure 2). To prepare the product, use the technological modes shown in the diagram. Tables 1-3 show examples of obtaining a chocolate-nut filling according to the proposed technology.

Claims (4)

1. A method for the production of a filler such as a chocolate-nut filling, providing for the preparation of a protein-polysaccharide mixture (BPS) from soy protein isolate, sodium alginate, gum arabic and pectin, then water is added and the BPS is swollen in water at a BPS: water ratio of 1: 9 , 0-10.0 at a temperature of 80-90 ° C for 45-60 minutes, then add erythritol and maltitol syrup, the resulting syrup is boiled down to a temperature of 105-107 ° C, then hot syrup with a temperature of 100-102 ° C is loaded into a tempering machine and, when churning, a mixture of grated kernels of nuts and vegetable oil, preheated to a temperature of 50-55 ° C, is gradually introduced into the syrup, the mixture of grated kernels of nuts and vegetable oil is encapsulated into casings from BPS when the syrup is churned for 10-12 minutes and at a temperature of 100-102 ° C with the formation of an "oil-in-water" emulsion, in which the dispersed phase is the droplets of a mixture of grated kernels of nuts and vegetable oil in shells made of BPS, and the continuous medium is saturated th syrup, then add cocoa mass, mix, temper the mass with the introduction of a flavoring agent and send it to molding, while the ratio of the initial components in mass parts is: Erythritol 518-532 Maltite syrup 215-220 Vegetable oil 17-20 Cocoa liquor 28-30 Grated nut kernels 65-68 Soy Protein Isolate 45-58 Sodium alginate 3-5 Gum arabic 12-16 Pectin 2-4 Flavoring 1.5-2.5 Water for BPS 640-820 2. The method according to claim 1, where the vegetable oil is selected from sunflower, sesame, rapeseed, flaxseed, walnut oil and mixtures thereof. 3. The method according to claim 1, where the nut for obtaining the grated nut kernel is selected from hazelnuts, almonds, peanuts, cashews, walnuts, macadamia nuts, Brazil nuts, pine nuts.

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