RU2798014C1 - Method for the production of a confectionery product - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: used in the manufacture of healthy food products, namely nutritious confectionery products such as phytocandies from dried fruits and Japanese kelp. Production of a confectionery product in the form of a candy, in which dried fruits and Japanese kelp are washed, natural liquid bee honey is added, these components are mixed at room temperature, product pieces are obtained by extruding the resulting mixture with subsequent cutting, glazing of the resulting pieces by applying chocolate icing, cooling and packaging of finished products, while Japanese kelp is preliminarily subjected to heat treatment by double heating to 85-95°C, pouring the resulting broth, and at the first stage, heating is carried out in water, and at the second stage - in a 2% solution of acetic or citric acid, and the resulting product pieces are frozen at a temperature of -18°C before glazing for 1.0-1.5 h, while the following initial components are used for the preparation of a confectionery product, wt.%: Japanese kelp 50.0-60.0; dried fruits 20.0-25.0; natural liquid honey bee 15.0-20.0; chocolate glaze 5.0-10.0. At the same time, one of the types of dried fruits selected from the group including dried apricots, mangoes, prunes, pitted dates is used as dried fruits.

EFFECT: reduction in caloric content, an increase in health benefits and an improvement in the organoleptic characteristics of the resulting product, due to a balanced ratio of the components of the raw materials used, including Japanese kelp, while expanding the range of confectionery products for a healthy diet.

1 cl, 1 tbl, 5 ex

Description

The invention relates to the field of food, in particular, the confectionery industry, and can be used in the manufacture of healthy food products, namely, nutritious confectionery products such as phytocandy from dried fruits and Japanese kelp.

There is a known method for the production of glazed sweets from dried fruits and/or berries (RU2526665, publ. 08/27/2014), which involves grinding dried fruits, steaming them, and then drying them, forming candy bodies, inside which flavoring additives are introduced in the form of peeled nut kernels, then glazing molded candy cases. Dried fruits are crushed into strips 0.5x3.0 cm in size and steamed over boiling water for 3-20 minutes. After that, the fruits are separated from the water until they contain a residual moisture content of 20.0-40.0% and cooled to a temperature not exceeding 30°C. A moisture-retaining agent is introduced into the prepared mass, which is used as a food additive "Vanilla" or glycerin E422 in the amount of 0.1-10.0 wt. % of crushed fruit mass. Before introducing the peeled nut kernels into the crushed mass, they are coated with the Sertisil 1265A complex food additive in the amount of 0.1-10.0 wt. %. Additionally, freeze-dried fruit or berry powders are added to the crushed mass, selected from the group including strawberry, pear, mango, orange powders, in the amount of 0.01-10.0 wt. % of crushed mass. The disadvantage of this method is the use of synthetic food additives "Sertisil 1265A", "Vanilla" and glycerin E422, which can have a negative impact on the health of a person whose body is sensitive to synthetic additives. In addition, steaming dried fruits over boiling water leads to the destruction of the enzymes contained in them, which help maintain the immunity of the human body, and reduces the nutritional value of the resulting product.

A method is known for the production of glazed sweets from dried fruits and berries (RU2256365, publ. 07/20/2005), including washing the dried fruits with water, boiling them, impregnating them with sugar syrup, separating fruits from sugar syrup, introducing flavoring additives in the form of peeled nut kernels, molding cases , their aging, drying and subsequent glazing. Cooking of fruits is carried out simultaneously with impregnation in 70-80% filtered sugar syrup at a temperature of 105-115°C for 10-20 minutes. After separation from the syrup, the fruits are dried at a temperature of 18-90°C to a moisture content of 20-30 wt. % and crushed to a size of 1-11 mm on a mechanical grinding device. Simultaneously with molding, flavoring additives are introduced into the housings. Before aging, the body is subjected to bactericidal treatment with the light of a quartz lamp for 10-20 minutes. Vystoyka produced in air for 12-36 hours at a temperature of 14-25°C and a relative humidity of not more than 75% to a residual moisture content of 11-28 wt. %. The disadvantage of this method is the cooking of fruits at a temperature of 105-115°C, which leads to the destruction of biologically active substances contained in them. In addition, the use of sugar syrup to impregnate the fruit imparts excessive sweetness and calorie content to the product.

A method is known for the production of glazed sweets from dried fruits (RU115328, publ. 20.07.1998), according to which dried fruits after sorting and washing with water are boiled at a temperature of 100°C for 15 minutes. Then the seeds are removed, while before their removal, without cooling the dried fruits, they are impregnated with sugar syrup at 100°C for 10-12 minutes. After that, dried fruits are separated from sugar syrup, flavor additives (almond kernels) are introduced, candy bodies are formed by inserting almond kernels into prepared dried fruits and giving the body an oval shape. Glazing is carried out after curing and drying dried fruits in a special drying chamber for 12 hours. The invention provides for drying dried fruits in a drying chamber for 12 hours, however, the temperature at which drying is performed is not indicated, which does not allow us to conclude whether the temperature regime used ensures the safety of biologically active substances.

A method is known for the production of glazed fruit sweets (RU2408206, publ. 11/10/2011), in which dried fruits with a moisture content of 15-16% and halves of peeled walnuts or almonds in a certain weight ratio are used to form candy bodies. Dried fruits are pre-treated by mixing them with water in a drum with a rotation speed increasing from 15 to 30 rpm, followed by separation of water by centrifugation while rotating the drum at a speed of 1300-1400 rpm for 2-3 minutes until reaching 20- 25% residual moisture of processed dried fruits. Candy bodies are formed by inserting nuts into pre-processed dried fruits, and when using halves of apricots or peaches, halves of peeled walnuts are inserted into them, and when using prunes - almonds. Prepared cases are glazed with chocolate icing. The known method is very difficult to implement in an industrial environment, since it requires a lot of manual labor.

Closest to the claimed, in terms of essential features and the achieved result, is a method for manufacturing a confectionery product "ENERGY + K", described in patent RU2494637, publ. 10.10.2013. according to which walnuts, prunes, dried apricots, dried cranberries and liquid honey are mixed at a temperature not exceeding 38 ° C in the following quantities, wt. %: walnut 24.0-26.0, prunes 24.0-26.0, dried apricots 24.0-26.0, dried cranberries 12.0-14.0, honey - the rest, with walnut before mixing , prunes and dried apricots are crushed to a fraction size of 1.0-1.5 mm, dried cranberries - to a fraction size of 1.5-2.5 mm. The resulting mixture is stirred at room temperature until a homogeneous mass is obtained, for example, using a mixer. The body of the confectionery product (bar) is formed by extruding the prepared mass through a die with the required hole shape (rectangular, trapezoidal, round or oval, etc.). The mass obtained at the exit of the extruder, formed in the form of a sausage of the selected profile, is cut to a given size of the body of the confectionery product (bar). Sliced bars are placed on a pallet, coated with chocolate icing with a layer of 1.0-1.5 mm thick and the icing is allowed to harden in a freezer at a temperature of minus 2-3°C.

The disadvantage of the known method is the high calorie content of the resulting product with a lack of healthy biologically active substances, vitamins and trace elements, as well as its insufficiently high organoleptic characteristics due to the high concentration of nuts and dried fruits in it.

The objective of the claimed invention is to create a method for the manufacture of low-calorie confectionery products. with high organoleptic characteristics, enriched with biologically active substances, vitamins, microelements and dietary fiber, providing an expansion of the range of confectionery products for a healthy diet.

The technical result of the proposed method is to reduce the calorie content, increase the health benefits and improve the organoleptic characteristics of the resulting product due to a balanced quantitative and qualitative ratio of the natural components of the raw materials used, rich in vitamins, trace elements and biologically active substances, by introducing Japanese kelp containing iodine, dietary fiber, mannitol, alginic acids, while expanding the range of confectionery products for a healthy diet.

The specified technical result is achieved by a method for the production of a confectionery product in the form of a candy, characterized by: that they wash dried fruits and Japanese kelp, add liquid natural bee honey, mix these components at room temperature, obtain product blanks by extruding the resulting mixture, followed by cutting, glazing the resulting blanks by applying chocolate icing, cooling and packaging finished products, while Japanese kelp is preliminarily subjected to heat treatment by double heating to 85-95 ° C, draining the resulting broth, and at the first stage, heating is carried out in water, and at the second - in a 2% solution of acetic or citric acid, and the resulting workpieces of the product are frozen before glazing at a temperature of -18 ° C for 1.0-1.5 hours, while for the preparation of a confectionery product, the following initial components are used, wt. %:

Japanese kelp 50.0-60.0 dried fruits 20.0-25.0 honey bee natural liquid 15.0-20.0 chocolate glaze 5.0-10.0

In a preferred embodiment of the method, one of the types of dried fruits is used, selected from the group including dried apricots, mangoes, prunes, pitted dates.

The method is carried out as follows.

Seaweed Japanese kelp is thawed at a temperature of 0 to -1°C and subjected to preliminary heat treatment: pour water in the ratio T:W=1:2 (T-kelp, W-water) and heated to a temperature of 85-95°C ( without boiling), the resulting broth is drained, the laminaria is refilled with water, to which food organic acid (acetic, citric) is added in an amount of 2%, reheated in the above mode and the broth is drained. With this method of heat treatment of kelp, its consistency remains dense, but at the same time it becomes less rigid. In addition, the introduction of food organic acid at the second stage of heat treatment ensures the removal of a pronounced taste and smell of algae, which helps to improve the organoleptic characteristics of the product.

The use of Japanese kelp in the amount of 50-60 wt. % provides a filling for sweets with the necessary, juicy, but sufficiently dense, texture and a pleasant fresh taste. The use of Japanese kelp in an amount of less than 50 and more than 60 wt. % impairs formability and reduces the organoleptic characteristics of the confectionery product.

To obtain confectionery products in the form of sweets (phytocandy), one of the types of dried fruits is taken, selected from the group including dried apricots, mangoes, prunes, pitted dates in the amount of 1525 wt. %, which provides a sufficiently high nutritional value of the product and good organoleptic characteristics.

In an amount of less than 15%, dried fruits do not give the product their characteristic taste and aromatic qualities, and at a content of more than 25%, an overly pronounced taste appears, inherent in the type of dried fruit used, which is not combined with the taste of kelp.

Dried fruits of the selected type in the right amount are washed with warm water. Washed dried fruits and washed kelp, which has undergone heat treatment, are crushed on a top with a grate diameter of 3-4 mm.

As a binder for a mixture of crushed dried fruits and kelp, natural liquid bee honey is used in an amount of 15-20 wt. % at a temperature not higher than 38°C. The introduction of honey in the declared amount increases the nutritional value of the product, improves its organoleptic characteristics. The use of honey in an amount of less than 15 wt. % does not provide proper bonding of dried fruits and kelp into a single homogeneous mass, the introduction of more than 20. wt. % honey gives the product a too sweet taste and excessively increases its calorie content.

Chopped dried fruits, Japanese kelp and honey. mixed at room temperature, sent to obtain blanks of confectionery (phytocandy) by extruding the resulting mixture through a die having the required hole shape, followed by cutting to a given size. The obtained blanks are sent for freezing at a temperature of -18°C for 1.0-1.5 hours.

To obtain chocolate icing, natural dark or white chocolate is used, which is heated to a temperature of 70 ° C, thoroughly mixed until a homogeneous mass. Chocolate glaze is used in the amount of 5-10 wt. % to create a shell for the prepared filling and improve organoleptic characteristics. The use of chocolate icing in an amount of less than 5% leads to its uneven distribution and cracking in some places after solidification. An increase in its amount in excess of 10% creates an excessively thick layer of glaze on the surface of the sweets, which also reduces the organoleptic characteristics of the finished product and leads to undesirable overspending of chocolate.

The frozen semi-finished product is immersed for 3-5 seconds in hot glaze until its uniform layer 1-2 mm thick is formed on the surface of the phytocandy. Glazed products are placed on substrates and sent for cooling at a temperature of 0-4°C for 30 minutes, and then for packaging.

Finished confectionery products (phytocandy) obtained by the proposed method have a homogeneous, moderately dense, juicy texture, a pleasant taste, slightly reminiscent of algae, with a taste of honey and dried fruits. The color on the cut is green interspersed with dried fruits.

The high nutritional and biological value of the resulting product, good organoleptic characteristics are ensured by the experimentally selected optimally balanced composition of natural food ingredients in terms of quantity and quality.

To confirm the effectiveness of the developed technology, the relative biological value (RBC) of the obtained phytocandies with kelp was determined according to the method of A.D. Ignatieva - "Cultivation of the protozoan Tetrahymena pyriphormis in a solution of 0.1% HP (peptone water) and the components under study", and also carried out comparative studies of their relative biological value with already known and commercially available phytocandies containing fruits, cereals and other functional components.

The results of the studies are presented in the table after the examples. Bee honey, taken in the amount of 20 wt. %, at a temperature of 38°C. Product blanks were obtained by extruding the prepared mixture through dies, followed by cutting to a given product size. The blanks were sent to freezing at -18°C for 1.5 hours. To obtain the glaze, white or dark chocolate was heated to 85°C, thoroughly mixed until a homogeneous consistency. In hot glaze, taken in the amount of 10 wt. %, the frozen semi-finished product was immersed for 5 seconds until a uniform glaze layer about 2 mm thick was formed on its surface. Glazed products were placed on substrates and sent for cooling at a temperature of -4°C for 30 minutes, and then for packaging.

The finished product contains protein 13.3%, lipids 14.1%, carbohydrates 25.1%. water 45.9%, minerals 1.6%. The energy value of the product is 274.2 kcal / 100 g.

Example 2

Raw material containing, wt. %: Japanese kelp 55, prunes 20, were prepared analogously to example 1, and at the second stage of heat treatment of kelp, citric acid was added to the water (T:W=2:100). Prunes and kelp were crushed on a top with a lattice diameter of 3 mm and mixed with liquid natural bee honey, taken in an amount of 17 wt. %, at 36°С.

Further actions were carried out analogously to example 1. Freezing was carried out at a temperature of -18°C for 1.0 hours. In hot glaze, taken in the amount of 10 wt. %. the frozen semi-finished product was immersed for 3 s.

Consumer qualities of the finished product are identical to the qualities of the product obtained in example 1.

The finished product contains protein 16.3%, lipids 12.8%, carbohydrates 22.2%, water 46.8%, minerals 1.9%. The energy value of the product is 263.65 kcal/100 g.

Example 3

Raw material containing, wt. %: Japanese kelp 60, mango 15, prepared analogously to example 1 and mixed with liquid natural honey, taken in the amount of 18 wt. %, at 38°С.

Further actions were carried out analogously to example 1 under the conditions of example 1.

Consumer qualities of the finished product are identical to the qualities of the product obtained in example 1.

The finished product contains protein 16.3%, lipids 10.5%, carbohydrates 21.4%, water 50.6%, minerals 1.2%. The energy value of the product is 239.95 kcal/100 g.

Example 4

Raw materials containing, wt.%: Japanese kelp 60, pitted dates 25. were prepared under the conditions of example 1 and mixed with liquid natural honey, taken in an amount of 15 wt.%, at 38°C.

Further actions were performed similarly to example 1 and under the conditions of example 1.

Consumer qualities of the finished product are identical to the qualities of the product obtained in example 1.

The finished product contains protein 11.9%, lipids 13.9%, carbohydrates 24.3%, water 47.8%. minerals 2.1%. The energy value of the product is 263.8 kcal / 100 g.

Example 5

Prepared raw materials containing, wt. %: Japanese kelp 60, dried apricots 15, prepared analogously to example 1 and mixed with liquid natural honey, taken in an amount of 20 wt.%, at 35°C. Further actions were carried out similarly to the example and under the conditions of example 1.

Consumer qualities of the finished product are identical to the qualities of the product obtained in example 1.

The finished product contains protein 15.4%, lipids 13.3%, carbohydrates 20.1%, water 49.8%, minerals 1.4%. The energy value of the product is 256.7 kcal/100 g.

As the examples show, the confectionery prepared by the proposed method is a product with a low lipid content and low calorie content. Depending on the composition of the feedstock, they contain, wt. %: proteins 10.8-16.3, lipids 10.5-15.2, carbohydrates 20.1-25.6, water 45.9-50.6, minerals 1.2-2.1%, in recipe dependent. Their energy value is 236.4-274.2 kcal. At the same time, the obtained phytocandies are enriched with vitamins, minerals and biologically active substances.

As can be seen from the data presented in the table, kelp phytocandies prepared by the proposed method significantly outnumber the popular phytocandies available in retail trade in terms of the number of grown ciliates Tetrahymena pyriformis.

Thus, the proposed method makes it possible to obtain a product for a healthy diet with functional and therapeutic and prophylactic properties, which has a high nutritional and biological value.

Claims (3)

1. A method for the production of a confectionery product in the form of a candy, characterized in that it is carried out washing dried fruits and Japanese kelp, adding liquid natural bee honey, mixing these components at room temperature, obtaining product blanks by extruding the resulting mixture, followed by cutting, glazing the resulting blanks by applying chocolate glaze, cooling and packaging of finished products, while Japanese kelp is pre-heated by heating twice to 85-95 ° C, pouring the resulting broth, and at the first stage, heating is carried out in water, and at the second - in a 2% solution of acetic or lemon acids, and the obtained workpieces of the product are frozen before glazing at a temperature of -18°C for 1.0-1.5 hours, while the following initial components are used to prepare the confectionery product, wt.%: Japanese kelp 50.0-60.0 dried fruits 20.0-25.0 honey bee natural liquid 15.0-20.0 chocolate glaze 5.0-10.0 2. The method according to p. 1, characterized in that one of the types of dried fruits is used as dried fruits, selected from the group including dried apricots, mangoes, prunes, pitted dates.