RU2770019C1 - Method for producing gluten-free churned confectionery without adding sugar and egg white - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to confectionery, and can be used in the production of gluten-free churned confectionery. The method for production of churned confectionery includes the preparation of syrup, churned mass, molding and cooling. To prepare agar-glucose-fructose syrup, agar-agar is mixed with water at a hydromodulus of 1:30, the resulting solution is brought to a boil, glucose-fructose syrup is added, the resulting mixture is boiled to obtain agar-glucose-fructose syrup with a mass fraction of 84 ± 1% solids. Next, the syrup is cooled in a tempering machine to a temperature of 78-80°C. At the same time, a churned mass is prepared, for this, lentil flour is mixed with water at a hydromodulus of 1:2.5, the resulting mixture is intensively churned in the presence of citric acid for 1.5-2 minutes. Chilled agar-glucose-fructose syrup, fruit and berry concentrated juice and food flavoring are dosed into the churned mass and everything is finally churned under compressed air pressure of 0.45-0.50 MPa for 40±5 seconds to a density of 0.6±0.15 g/cm³, the resulting churned mass with a temperature of at least 40±2°C is molded by casting into rigid molds or by syringing into a barrier film. Churned confectionery is prepared with the following ratio of prescription components, wt. %: agar-agar 1.45-1.63, glucose-fructose syrup 77.5-80.0, lentil flour 9.0-9.3, fruit and berry concentrated juice 8.65-10.8, citric acid -0.36-0.46, food flavor 0.36-0.46.

EFFECT: proposed method for production of churned confectionery makes it possible to expand the range of churned confectionery products “without the addition of sugar and egg white”based on agar-agar to feed all groups of the population, reduce the sugar content, energy value and glycemic parameters of the product, increase the nutritional and biological value of churned confectionery by using lentil flour, fruit and berry concentrated juice, for example, apple and/or strawberry, cranberry, blackcurrant, blueberry, cherry, apricot, pear, dogwood, lingonberry, plum, sea buckthorn, orange, lemon, increase the shelf life of churned confectionery, eliminate the process of candying and drying of the product during its storage.

1 cl, 1 tbl, 4 ex

Description

The invention relates to the food industry, in particular to the confectionery industry, and can be used in the production of gluten-free whipped confectionery "without added sugar and egg white" on agar-agar using glucose-fructose syrup, lentil flour and concentrated fruit and berry juice for nutrition all population groups, including for certain categories of people with food allergies to egg white and gluten, fasting people, vegetarians and athletes.

Closest to the claimed invention in terms of technical essence and the achieved effect is a method for obtaining a whipped confectionery product, including the preparation of agar-sugar-treacle syrup, for this, dry powdered agar is mixed in a technological container with water at a temperature of 15 ° C in a ratio of 1:30, left for swelling for 1 hour, then the swollen agar is quickly dissolved when heated in a digester with a stirrer, white sugar is added, after it is completely dissolved, molasses preheated to a temperature of 60 ° C is added, the mixture is boiled in a coil cooking column at t = 110 ° C to mass proportion of solids 85 ± 0.5%, the resulting syrup is cooled in a tempering machine to t = 83 ± 1 ° C, then, to prepare whipped mass, wheat flour, or oatmeal, or corn flour is mixed with water in a ratio of 1: 1 at a temperature of 35-40 °C, concentrated apple juice is added and mixed in a kneader for 5 minutes, then agar-sugar-treacle syrup is dosed, milk acid, food flavor and churn under pressure P=4 atm for 1 min, the finished mass is sent for molding, the temperature of the churned mass during molding should be at least 45 ° C, then cooled and packaged, a whipped confectionery product is prepared with the following content of prescription components , wt.%:

white sugar 54.4; agar agar 0.80; Syrup 11.20; Wheat flour 31.40; Concentrated apple juice 1.50; lactic acid 0.54; Flavors identical to natural 0.16.

or

white sugar 54.34; agar agar 0.86; Syrup 11.20; oat flour 31.40; Concentrated apple juice 1.50; lactic acid 0.54; Flavors identical to natural 0.16.

or

white sugar 54.34; agar agar 0.86; Syrup 11.20; Corn flour 31.40; Concentrated apple juice 1.50; lactic acid 0.54; Flavors identical to natural 0.16.

[Patent RU No. 2569037 C1, publ. November 20, 2015, Bull. No. 32].

The disadvantage of this method is the significant content of white sugar and molasses in the recipe, which increases the amount of easily digestible carbohydrates and the calorie content of the product in the product, the ability of the product to be candied during storage due to the presence of sucrose in the product, which reduces the freshness of the product and reduces its shelf life. Due to the content of gluten in wheat and oatmeal, products should not be consumed by people suffering from celiac disease.

The technical objective of the invention is to expand the range of whipped confectionery products on agar-agar "without the addition of sugar and egg white" on agar-agar using lentil flour and glucose-fructose syrup instead of white sugar and molasses; reduction in the sugar content and energy value of the product due to the exclusion of sugar and molasses from the recipe and the use of dietary glucose-fructose syrup with a lower carbohydrate content, lower calorie content and glycemic content; increasing the shelf life of the product by eliminating the process of crystallization of sucrose due to its absence in the product and the high content of reducing substances that make up the glucose-fructose syrup, which has a high hygroscopicity; increasing the nutritional and biological value of the product through the use of lentil flour, fruit and berry concentrated juice (for example, apple and / or strawberry, strawberry, cranberry, blackcurrant, blueberry, cherry, apricot, pear, dogwood, lingonberry, plum, sea buckthorn, orange, lemon, etc.); reduction of the technological process by eliminating the stage of sugar dissolution and the use of a continuous process of churning mass under compressed air pressure.

To solve the technical problem of the invention, a method for the production of aerated confectionery products is proposed, including the preparation of syrup, aerated mass, molding and cooling, characterized in that agar-glucose-fructose syrup is first prepared, for which agar-agar is mixed with water at a hydromodulus of 1:30 , the resulting solution is brought to a boil, glucose-fructose syrup is added, the resulting mixture is boiled until an agar-glucose-fructose syrup is obtained with a mass fraction of solids of 84 ± 1%, which is then cooled in a tempering machine to a temperature of 78-80ºС, at the same time a whipped mass is prepared , for this, lentil flour is mixed with water at a hydromodulus of 1: 2.5, the resulting mixture is intensively churned in the presence of citric acid for 1.5-2 minutes, chilled agar-glucose-fructose syrup, fruit and berry concentrated juice are dosed into the churned mass and food flavoring and everything is finally whipped under compressed air pressure of 0.45-0.50 MPa for 40 ± 5 s until density of 0.6±0.15 g/cm ³ , the resulting whipped mass with a temperature of at least 40±2ºС is molded by casting into rigid molds or by injection into a barrier film, a whipped confectionery product is prepared with the following ratio of prescription components, wt.%:

agar agar 1.45 - 1.63; Glucose fructose syrup 77.5 - 80.0; Lentil flour 9.0 - 9.3; Fruit and berry concentrated juice 8.65 - 10.8; Citric acid 0.36 - 0.46; Food flavoring 0.36 - 0.46.

The technical result consists in expanding the range of whipped products "without the addition of sugar and egg white" on agar-agar for nutrition of all population groups, including fasting people, vegetarians and people with food allergies to egg white and gluten, as well as for athletes; reduction of sugar content and energy value of the product due to the use of dietary glucose-fructose syrup with a lower carbohydrate content, lower calorie content and glycemic content; increasing the shelf life of the product due to the complete replacement of the prescription amount of white sugar and molasses with glucose-fructose syrup, which contains reducing substances with high hygroscopicity; increasing the nutritional and biological value of the product through the use of lentil flour and fruit and berry concentrated juice, reducing the technological process by eliminating the stage of dissolving sugar and using a continuous process of churning mass under compressed air pressure.

Lentil flour in nutritional value surpasses wheat flour in protein content - 28 g/100 g of the product. Flour has an extremely low fat content - only 1 g / 100 g of the product, this is one of the factors that makes it so popular among nutritionists. Lentil flour contains easily digestible protein, which normalizes the functioning of the gastrointestinal tract. It also includes β-carotene, B vitamins (B1, B2, B5, B6), A, E and PP, as well as useful minerals: potassium, calcium, magnesium, zinc, copper, iron, iodine, phosphorus and sodium. The calorie content of lentil flour is 321 kcal/100 g of product. A feature of lentils is that it does not accumulate any harmful substances in itself, it always remains environmentally friendly. Therefore, lentil flour can be included in your diet for all population groups.

The main purpose of the use of glucose-fructose syrup (HFS) in food products is its sweetness and the ability to combine well with other ingredients. In addition to better stability, syrup can improve texture, prevent products from crystallizing during storage, and help achieve desired textures (crispy or moist). HPS is a viscous colorless or light yellow liquid with a sweet taste and a mass fraction of solids of 70-71.5%, the syrup contains 40-44% fructose, 50-54% glucose and 10% other carbohydrates. The advantage of glucose-fructose syrup compared to white sugar is its lower calorie content - 279 kcal / 100 g (for white sugar - 399 kcal / 100 g of product), high technological properties.

Fruit and berry concentrated juice is a food product made from natural juice based on fruits and berries by removing part of the moisture from it. The methods used for processing juices make it possible to preserve useful nutrients and prevent the development of microflora. In addition, the aromatic and taste properties of berries and fruits are preserved in the resulting juices. The composition of concentrated juices also includes a huge amount of nutrients and substances useful for the human body: dietary fiber, powerful antioxidants, pectin substances, easily digestible carbohydrates, organic acids, protein substances, vitamins B, PP, H, E, C, etc., mineral substances (magnesium, calcium, phosphorus, potassium, sodium, zinc, iron, manganese, chromium, fluorine, etc.). The content of antioxidants improves heart function, has a positive effect on skin condition. Juice concentrates contain beneficial plant coloring compounds such as carotenoids, anthocyanins and flavonoids. They are associated with many health benefits, including improved heart health and reduced inflammation. The flavonoids in orange juice may help fight obesity-related chronic inflammation by lowering "bad" cholesterol levels.

The production method for whipped confectionery is carried out as follows. First, agar-agar is mixed with water at a hydromodulus of 1:30, the resulting solution is brought to a boil, glucose-fructose syrup is added, the prepared mixture is boiled down to an agar-glucose-fructose syrup with a mass fraction of solids of 84 ± 1%, which is then cooled in a tempering car to a temperature of 78-80ºС.

To prepare the whipped mass, lentil flour is used, which is mixed with water at a hydromodulus of 1: 2.5, the resulting mixture is intensively whipped in the presence of citric acid for 1.5-2 minutes, chilled agar-glucose-fructose syrup is dosed into the whipped mass, fruit - berry concentrated juice, food flavoring and everything is finally whipped under compressed air pressure of 0.45-0.50 MPa for 40 ± 5 s to a density of 0.6 ± 0.15 g / cm ³ , the resulting whipped mass with a temperature of at least 40ºС is molded by casting into rigid molds or by extrusion into a barrier film.

A whipped confectionery product is prepared with the following ratio of prescription components, wt.%:

agar agar 1.45 - 1.63; Glucose fructose syrup 77.5 - 80.0; Lentil flour 9.0 - 9.3; Fruit and berry concentrated juice 8.65 - 10.8; Citric acid 0.36 - 0.46; Food flavoring 0.36 - 0.46.

The method is illustrated by the following examples.

Example 1 (prototype)

Agar-sugar-treacle syrup is prepared, for which dry powdered agar-agar is mixed in a technological container with water at a temperature of 15 ° C in a ratio of 1:30, left to swell for 1 hour, then the swollen agar-agar is quickly dissolved when heated in a digester with a stirrer, white sugar is added, after its complete dissolution, molasses preheated to a temperature of 60 ° C is added, the mixture is boiled in a coiled cooking column at t = 110 ° C to a mass fraction of solids of 85 ± 0.5%, the resulting syrup is cooled in a tempering machine to t = 83 ± 1 ° C, then to prepare the whipped mass, wheat flour is mixed with water in a ratio of 1: 1 at a temperature of 35-40 ° C, concentrated apple juice is added and mixed in a kneader for 5 minutes, then agar- sugar syrup, lactic acid, food flavor and churn under pressure Р=4 atm for 1 min, the finished mass is sent for molding, the temperature of the churned mass during molding should be at least 45 ° C, after it is cooled and packaged, a whipped confectionery product is prepared with the following content of prescription components, wt.%:

white sugar 54.4; agar agar 0.80; Syrup 11.20; Wheat flour 31.40; Concentrated apple juice 1.50; lactic acid 0.54; Food flavoring 0.16.

Cases of products have a clearly defined shape without deformation, a smooth and shiny surface.

The quality indicators of the whipped product are presented in the table.

Example 2

First, agar-agar in an amount of 1.45 kg is mixed with water at a hydromodulus of 1:30, the resulting solution is brought to a boil, glucose-fructose syrup is added in an amount of 77.5 kg, the resulting mixture is boiled down to an agar-glucose-fructose syrup with a mass fraction solids 84%, which is then cooled in a tempering machine to a temperature of 78ºС.

For the preparation of whipped confectionery mass, lentil flour is used in the amount of 9.0 kg, which is mixed with water at a hydromodulus of 1:2.5, the resulting mixture is intensively whipped in the presence of 0.36 kg of citric acid for 1.5 minutes, dosed into the whipped mass chilled agar-glucose-fructose syrup, fruit and berry concentrated juice in the amount of 8.65 kg, food flavoring in the amount of 0.36 kg and everything is finally whipped under compressed air pressure of 0.45 MPa for 40 s to a density of 0.56 g /cm ³ . The resulting whipped mass is molded by casting into rigid molds.

A whipped confectionery product is prepared with the following ratio of prescription components, wt.%:

agar agar 1.45; Glucose fructose syrup 77.5; Lentil flour 9.0; Concentrated fruit juice 8.65; Citric acid 0.36; Food flavoring 0.36.

The quality indicators of whipped confectionery are presented in the table.

Example 3

First, agar-agar in an amount of 1.63 kg is mixed with water at a hydromodulus of 1:30, the resulting solution is brought to a boil, glucose-fructose syrup is added in an amount of 80.0 kg, the resulting mixture is boiled down to an agar-glucose-fructose syrup with a mass fraction solids 84%, which is then cooled in a tempering machine to a temperature of 78ºС.

To prepare the whipped mass, lentil flour is used in the amount of 9.3 kg, which is mixed with water at a hydromodulus of 1: 2.5, the resulting mixture is intensively whipped in the presence of 0.46 kg of citric acid for 1.5 minutes, chilled agar-glucose-fructose syrup, fruit and berry concentrated juice in the amount of 10.8 kg, food flavoring in the amount of 0.46 kg and everything is finally whipped under a compressed air pressure of 0.50 MPa for 40 s to a density of 0.73 g / cm ³ . The resulting whipped mass is molded by casting into rigid molds.

A whipped confectionery product is prepared with the following ratio of prescription components, wt.%:

agar agar 1.63; Glucose fructose syrup 80.0; Lentil flour 9.3; Concentrated fruit juice 10.8; Citric acid 0.46; Food flavoring 0.46.

The quality indicators of whipped confectionery are presented in the table.

Example 4

First, agar-agar in an amount of 1.55 kg is mixed with water at a hydromodulus of 1:30, the resulting solution is brought to a boil, glucose-fructose syrup is added in an amount of 78.5 kg, the resulting mixture is boiled down to an agar-glucose-fructose syrup with a mass fraction solids 84%, which is then cooled in a tempering machine to a temperature of 78ºС.

For the preparation of whipped confectionery mass, lentil flour is used in the amount of 9.1 kg, which is mixed with water at a hydromodulus of 1: 2.5, the resulting mixture is intensively whipped in the presence of 0.40 kg of citric acid for 1.5 minutes, dosed into the whipped mass chilled agar-glucose-fructose syrup, fruit and berry concentrated juice in the amount of 9.0 kg, food flavoring in the amount of 0.40 kg and everything is finally whipped under compressed air pressure of 0.45 MPa for 45 s to a density of 0.60 g /cm ³ . The resulting whipped mass is molded by injection into a barrier film.

A whipped confectionery product is prepared with the following ratio of prescription components, wt.%:

agar agar 1.55; Glucose fructose syrup 78.5; Lentil flour 9.1; Concentrated fruit juice 9.0; Citric acid 0.40; Food flavoring 0.40.

The quality indicators of whipped confectionery are presented in the table.

Table

Organoleptic and physico-chemical parameters of whipped confectionery

Quality indicators Prototype (example 1) Whipped confection prepared according to the example 2 3 4 Organoleptic indicators: Taste and smell Apple flavor Cranberry
smack Currant flavor Strawberry flavor Structure Foamy, uniform Consistency Soft, easy to break Slightly tight, dense. Colour White Pink Pale pink Pale pink Physical and chemical indicators: Moisture content, % 24.0 22.3 18.8 23.5 Density, g / cm ³ 0.65 0.56 0.73 0.60 Nutritional and energy value: Proteins, g 0.4 0.6 2.7 1.0 Fats, g 0.3 0 0 0 Carbohydrates, g 71.2 13.2 20.0 17.0 Energy value, kcal (kJ) 285.7
(11962) 52
(217.7) 60.8
(254.6) 56.7
(237.4)

The presented values of the prescription components were chosen experimentally by the authors and going beyond their range will lead to changes in the organoleptic and physico-chemical parameters of whipped confectionery.

The use of lentil flour in the amount of 9 - 9.3 wt.% is rational, since when using it more than 9.3 wt.%, the taste properties of the product deteriorate, its density increases, with the introduction of lentil flour less than 9 wt.%, nutritional and biological value , the density of the aerated confectionery product decreases, which leads to a decrease in the shape-holding ability of the mass.

When using fruit or berry concentrated juice, more than 10.8 wt.% leads to an increase in cost, an increase in the fluidity and acidity of the whipped mass, which worsens the organoleptic properties of the finished product; if juice is used less than 8.65 wt.%, this leads to a decrease in food the value of the product, the pronounced taste and aroma of the concentrated juices used.

The proposed method for the production of whipped confectionery allows:

- to expand the range of whipped confectionery products “without added sugar and egg white” on agar-agar for nutrition of all population groups, including fasting people, vegetarians and people with food allergies to egg white and gluten, as well as for athletes;

- reduce the sugar content, energy value and glycemic content of the product by excluding sugar with molasses from the recipe and using dietary glucose-fructose syrup with a lower carbohydrate content, lower calorie content and glycemic content;

- increase the nutritional and biological value of whipped confectionery through the use of lentil flour, fruit and berry concentrated juice (for example, apple and / or strawberry, strawberry, cranberry, blackcurrant, blueberry, cherry, apricot, pear, dogwood, lingonberry, plum, sea buckthorn , orange, lemon, etc.), containing a large amount of essential nutrients (antioxidants, vitamins, minerals, pectin, dietary fiber, etc.) and lentil flour, which is a source of protein, essential amino acids, vitamins and minerals;

- an increase in the shelf life of a whipped confectionery product due to an increase in the content of reducing substances with high hygroscopicity, which eliminates the process of sugaring and drying of the product during storage;

- reduction of the technological process by eliminating the stage of sugar dissolution and the use of a continuous process of churning mass under compressed air pressure.

Claims (2)

A method for the production of a whipped confectionery product, which includes preparing a mass by intensive mixing of prescription components during whipping and forming a layer, characterized in that agar-glucose-fructose syrup is first prepared, for which agar-agar is mixed with water at a hydromodulus of 1:30, the resulting solution is adjusted to a boil, glucose-fructose syrup is added, the resulting mixture is boiled until an agar-glucose-fructose syrup is obtained with a mass fraction of solids of 84 ± 1%, which is then cooled in a tempering machine to a temperature of 78-80 ° C, at the same time a whipped mass is prepared, for of this, lentil flour is mixed with water at a hydromodulus of 1: 2.5, the resulting mixture is intensively churned in the presence of citric acid for 1.5-2 minutes, chilled agar-glucose-fructose syrup, fruit and berry concentrated juice and flavor are dosed into the churned mass food and everything is finally whipped under compressed air pressure of 0.45-0.50 MPa for 40 ± 5 s to a density of 0.6 ± 0.15 g / cm ³ , the resulting aerated mass with a temperature of at least 40 ± 2 ° C is molded by casting into rigid molds or by injection into a barrier film, a aerated confectionery product is prepared with the following ratio of prescription components, wt.%: agar-agar 1.45 - 1.63; glucose-fructose syrup 77.5 - 80.0; lentil flour 9.0 - 9.3; fruit and berry juice concentrate 8.65 - 10.8; citric acid 0.36 - 0.46; food flavoring 0.36 - 0.46