RU2794805C1 - Method for obtaining functional purpose filling for candies - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for obtaining functional filling for sweets includes preparation of components, mixing, boiling, tempering, cooling. First, 2/3 parts of stevioside and pectin are mixed, followed by dissolving the resulting dry mixture in hot water at a temperature of 80-90°C in the ratio 1:1. Applesauce is mixed with the rest of the stevioside, followed by boiling at a temperature of 100-110°C for 5 minutes. Next, dissolved stevioside and pectin and prepared applesauce are added to the mixture of lingonberry and blueberry pulp, starch is added in the form of an aqueous solution at a starch:water ratio of 1:2. The resulting mass is boiled down to a mass fraction of solids of 70-75%, resveratrol powder is added at a temperature of 60-70°C followed by mixing until a uniform consistency. The initial components are taken in a certain mass ratio.

EFFECT: expanding the range of functional fillings with an antioxidant effect for the production of sweets.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the confectionery industry, and can be used to prepare fillings for functional sweets.

A known method for producing fillings for sweets [1], including a sugar-containing component, filler - shavings of Jerusalem artichoke, dry milk, vegetable fat, which additionally contains orange oil, and Jerusalem artichoke syrup "Toba" is used as a sugar-containing component, as vegetable fat - an oil substitute cocoa "Ecolad", with the following ratio of initial components, wt. %: Jerusalem artichoke syrup "Toba" 14.0; dry milk 8.0; cocoa butter substitute "Ecolad" 5.0; orange oil 3.0; shavings of Jerusalem artichoke - the rest.

The disadvantage of this technical solution is the presence of orange oil and shavings of Jerusalem artichoke in the recipe. Jerusalem artichoke is contraindicated for allergy sufferers in case of individual intolerance to the components and hypotensive patients. Jerusalem artichoke has a pronounced hypotensive ability; People suffering from type 1 diabetes mellitus without proper correction of blood glucose with the help of insulin preparations should not eat Jerusalem artichoke, as the fruit contains sucrose and starch.

There is a known method for producing fillings for confectionery products, which consists of fruit and berry filler mashed in puree and sugar syrup [2]. Additionally, the filling contains Japanese kelp, processed with water vapor for 10-30 minutes and mashed in puree. The proposed filling has an original taste and can be used in the manufacture of sweets, gingerbread, cookies, pies, cakes.

The disadvantage of this technical solution is the use of sugar syrup filling in the recipe, which is contraindicated for use by people suffering from diabetes mellitus and the use of Japanese kelp, which is contraindicated for use in diseases such as nephritis, hemorrhagic diathesis, urticaria, pregnancy, furunculosis and other diseases, with which iodine preparations are contraindicated.

The closest analogue to the claimed invention is a filling for sweets, which contains sugar and filler. The filler is a mixture of strawberry and/or strawberry puree and puree obtained from watermelon peel, peeled from green skin and steamed at a temperature of 90-120°C. The components are taken in the following ratio, wt. %: sugar - 10-12, strawberry and / or strawberry puree - 3-6, indicated watermelon peel - 83-85. The prepared and mixed components are boiled for 3–5 min followed by cooling [3].

The disadvantage of this technical solution is the use of sugar filling in the recipe, which is contraindicated for consumption by people suffering from diabetes and the use of watermelon peel, which may contain harmful substances that can accumulate as a result of the fight against crop diseases, pests and weeds. Watermelon is also contraindicated in case of individual intolerance.

The technical problem to be solved by the claimed invention is to expand the range of functional fillings with antioxidant action for the production of sweets.

This problem is solved by introducing resveratrol and stevioside into the filling formula for the functional purpose, with the following ratio of components, wt. %: stevioside - 20.71-28.31; pectin - 0.63-0.86; applesauce - 32.75-36.51; cranberry pulp - 2.35-3.38; blueberry pulp - 2.35-3.38; resveratrol - 0.6-0.7; starch - 4.5-6.6, water the rest.

Resveratrol, having an antioxidant effect, is involved in maintaining the normal permeability and structure of blood vessels to prevent their sclerosis. Resveratrol contributes to the normalization of blood pressure due to an antispasmodic effect on the smooth muscles of blood vessels, providing anti-edematous and antioxidant effects. The use of resveratrol as part of the filling will help meet the average daily need of an adult's body for phytoalexin, enhancing the antioxidant system of the human body. Replacing sugar in the functional filling recipe will allow creating a functional product with a reduced calorie content [4-5].

The method for producing a functional filling for candies involves preparing a stevioside-pectin mixture by mixing 2/3 of a part of stevioside and pectin, followed by dissolving the obtained dry mixture in hot water (t=80-90°C) in a ratio of 1:1. In parallel, applesauce is mixed with the rest of the stevioside, followed by boiling at t=100-110°C for 5 minutes. Next, add to a pre-prepared mixture of lingonberry and blueberry pulp, obtained after extracting the juice from the berries by convective drying at a temperature of 40-60 ° C for 10 hours and grinding to a particle size of 0.1 cm, add starch in the form of an aqueous solution, obtained by diluting it in water at a ratio of 1:2. The resulting mass is boiled down to a mass fraction of solids of 70-75%, followed by tempering at a temperature of 65-75°C for 10 minutes. Resveratrol powder is added to the resulting mass (t=60-70°C), followed by mixing to a uniform consistency and cooling to a temperature of 30-40°C. The functional filling is prepared in the following ratio of components, wt. %:

stevioside - 20.71-28.31; pectin - 0.63-0.86; applesauce - 32.75-36.51; cranberry pulp - 2.35-3.38; blueberry pulp - 2.35-3.38; resveratrol - 0.60-0.70; starch - 4.50-6.60, water the rest.

The method is illustrated by the following examples.

EXAMPLE 1 (according to the closest analogue).

Prepared and mixed components are boiled for 3-5 minutes, followed by cooling. The ratio of components for the preparation of fillings for sweets, wt. %:

sugar 10-12 strawberry and/or strawberry puree 3-6 watermelon peel 83-85

EXAMPLE 2.

Mix 2/3 parts of stevioside and pectin, dissolve the resulting dry mixture in hot water (t=80-90°C) in a ratio of 1:1. In parallel, applesauce is mixed with the rest of the stevioside, boiled at t=100-110°C for 5 minutes. Next, dissolved stevioside and pectin, as well as prepared applesauce, are added to a pre-prepared mixture of lingonberry and blueberry pulp. Berry pulp is obtained after extracting the juice from the berries by convective drying at a temperature of 40-60 ° C for 10 hours and grinding to a particle size of 0.1 cm. mixture. The resulting mass is boiled down to a mass fraction of solids of 70-75%), followed by tempering at a temperature of 65-75°C for 10 minutes. Resveratrol powder is added to the resulting mass (t=60-70°C), mixed to a uniform consistency and cooled to a temperature of 30-40°C. The functional filling is prepared in the following ratio of components, wt. %:

stevioside 23.91 pectin 0.72 applesauce 35.81 cranberry pulp 3.12 blueberry pulp 2.98 resveratrol 0.60 starch 5.40 water rest

EXAMPLE 3.

Similar to example 2, but the ratio of components for the functional filling for sweets, wt. %:

stevioside 22.22 pectin 0.82 applesauce 36.11 cranberry pulp 3.32 blueberry pulp 3.30 resveratrol 0.60 starch 6.00 water rest

The organoleptic and physico-chemical parameters of the functional filling for sweets obtained by the proposed method are shown in tables 1 and 2.

From the data of tables 1, 2, it can be seen that the regulated indicators of the functional filling for sweets are within the limits of the current regulatory and technical documentation GOST 32741-2014 “Fruit and vegetable fillings and preparations”. The content of vitamin C in the functional filling is 5-6 times higher than in the filling obtained by the closest analogue. At the same time, the calorie content of the resulting product is 1.5 times lower. Thus, the application of the proposed invention allows to obtain a technical result - expanding the range of functional fillings for sweets, including low-calorie ones. The use of resveratol in the formulation gives the resulting functional filling for sweets antioxidant properties. Replacing sugar in the functional filling recipe allows you to create a functional product with a reduced calorie content.

Since the physical and chemical parameters of the resulting filling comply with the requirements of GOST 32741-2014 "Fruit and vegetable fillings and preparations", the proposed invention is recommended for implementation in the production process.

BIBLIOGRAPHY:

1. Patent 2 719 779 RU IPC 51 A23G 3/36, A23G 3/48 Stuffing for sweets / E.A. Moliboga (RU), E.S. Grishina (RU), V.E. Vysokogorsky (RU), M.A. Vesna (RU), E.K. Ponkratova (RU); 2019134966, appl. 10/30/2019; publ. 04/23/2020.

2. Patent 2 340 200 RU IPC 51 A23G 3/48. Stuffing for confectionery / Yu.A. Shchepochkina (RU); 2007121610/13, Appl. 06/08/2007; publ. 10.12.2008 Bull. No. 34.

3. Patent 2 366 259 RU IPC 51 A23G 3/48. Stuffing for sweets / Yu.A. Shchepochkina (RU); 2008111786/13; declared 27.03.2008; 10.09.2009 Bull. No. 25.

4. Karomatov I.D., Baimuradov P.R., Shodieva M.S. Biologically active substance of plant origin resveratrol - medicinal properties (literature review) // Biology and Integrative Medicine. 2018. №3. pp. 178-198.

Claims (3)

1. A method for obtaining a functional filling for sweets, including preparing the components, mixing, boiling, tempering, cooling, characterized in that 2/3 parts of stevioside and pectin are mixed, followed by dissolving the resulting dry mixture in hot water at a temperature of 80-90 ° C in ratio 1:1, applesauce is mixed with the rest of the stevioside, followed by boiling at a temperature of 100-110°C for 5 minutes, then the dissolved stevioside and pectin and the prepared applesauce are added to the mixture of lingonberry and blueberry pulp, starch is added in the form of water solution at a ratio of starch : water 1:2, the resulting mass is boiled down to a mass fraction of solids of 70-75%, resveratrol powder is added at a temperature of 60-70 ° C, followed by mixing to a uniform consistency, at a ratio of components, wt.%: stevioside 20.71-28.31 pectin 0.63-0.86 applesauce 32.75-36.51 cranberry pulp 2.35-3.38 blueberry pulp 2.35-3.38 resveratrol 0.60-0.70 starch 4.50-6.60 water rest 2. A method for obtaining a functional filling for sweets according to claim 1, characterized in that the pulp of lingonberries and blueberries is obtained after extracting the juice from the berries by convective drying at a temperature of 40-60 ° C for 10 hours and grinding to a particle size of 0, 1 cm