SU1271484A1 - Method of producing whipped confectionery mass - Google Patents

Abstract

The invention relates to the food industry, in particular to methods for the production of whipped confectionery masses, oriental sweets and can be used in the confectionery industry. The purpose of the invention is to reduce the consumption of egg protein, increase the biological value and quality of products. In accordance with the formulation, a sugar-syrup preparation is prepared. Separately, whip was prepared by mixing egg protein with foaming of plant origin (sunflower protein isolate), taken in an amount of 13-15 wt.% Of egg protein. The resulting mixture was allowed to stand for 0.5-1.0 h with occasional stirring, loaded into a mix-machine, and the mixture was knocked down. They add sugar-syrup syrup to the broken down proteins, bring down the mass, add taste (L soy, coloring substances, cool the mass, form and stand the products, table 2, Goy 4:

Description

The invention relates to food processing, in particular, to methods for the production of whipped confectionery masses, oriental sweets, and can be used in the confectionery industry. The purpose of the invention is to reduce the consumption of egg whitening, to increase the biological value and quality of products. Example 1. For preparing sugar-free syrup for whipped pastry (such as nougat), granulated sugar (561.98 g) is mixed with water (200 ml) and after 5 min of heating, syrup is added (280.99 g). The syrup is boiled to a boiling point of 20 ° C. 87% of the egg white protein (32.58 g) and 13 protein isolate of sunflower (0.62 g), after standing for 0.5 h with occasional stirring, are loaded into a mix machine, and the mixture knocked down to a fluffy foam. When knocked out proteins, while continuously knocking down, slowly, in a thin stream, pour in 1/3 of the sugar-refined from the rop cooled to BO C. After 5 minutes, the rest of the syrup is gradually poured in, continuing to be knocked down to a fluffy mass. On the point of churning, the remaining components are added to the mass, g: dried apricots (70.24), almonds (93.67), lemon oil (0.38) and yellow dye (0., 24). The finished mass is discharged onto a pre-flour-infused table, cooked to BO C, crushed, rolled into a layer 10 mm thick and cut into individual products. Flouring for sprinkling requires 56.2 g. In this example, the consumption of egg-white belks1 is reduced by 13% as a result of replacing its sunflower protein isolate. The whipped confection retains its consistency and taste in comparison with products obtained by a known method. The power of the product is 10–1%. 1 Example 2, For the manufacture of whipped confectionery (such as nougat), water (200 ml) is poured into granulated sugar (561.98 g), and molasses (280.99 syrup is boiled down to 130 ° C) are added to the min. Heat. Mixture 85% egg protein (31.83 g and 15% sunflower protein isolate (0.72 g), after standing for 4 hours and 1.0 hours with periodic mixing, are loaded into a mix machine and knocked down to a fluffy foam. churning, slowly, with a thin stream, pour 1/3 part of the sugar-refractory syrup cooled to 85 C. After 8 minutes gradually pour in the amount of syrup, continuing to churn until a lush mass is formed. At the end of churning, dried apricots (70.24 g) in almonds (93.67 g), lemon oil (0.38 g) and yellow dye (0.24 g ). The cooled mass is easily cut and the flour is consumed 56.2 g (mass temperature 90 ° C). The thickness of the layer is 12 mm. In this example, the consumption of egg protein is reduced by 15%, replacing it with a protein isolate sunflower The product is of enhanced biological value. Product humidity 10.2%. The quality of the whipped product meets the quality standards of the standard. Example 3. Sugar sand (347.82 g) was dissolved in water (124 g) to prepare whipped confection (a type of marshmallow), molasses (142.4 g) were added after 5 minutes of heating. The syrup is boiled down to 120 ° C. B7% of the egg white (56.25 g) and 13% of the protein isolate of the sunflower (1.09 g), after standing for 0.5 h with occasional stirring, are loaded into a mix machine and the mixture is churned to form fluffy foam. When shot down, proteins are added, while continuously knocking down, slowly, in a thin stream, 1/3 of a sugar-melting syrup cooled to 80 ° C. After 5 minutes, the rest of the syrup is gradually poured, continuing to churn until a lush mass is formed. After the churning is completed, mash (296.3 g) with pectin (13.36 g), sugar (230.31 g), milky acid (8.30 g), sodium lactate (6.79 g) and essence (1.0 g). The finished mass is deposited in the form of marshmallow halves. Weight of the finished mass is 0.40 g / cm. Powdered sugar for sprinkling requires 29.79 g. In this example, saving egg protein is 13%. Example 4. For the preparation of a whipped confection (type; 3 marshmallows) granulated sugar (347.82 g) was dissolved in water (124 g), after 8 minutes of cooking, molasses (142.4 g) was added. The syrup is boiled down to 130 ° C 85% of the egg white protein (54.83 g) and 15 sunflower protein isolate (1.18 g), after standing for 1.0 h with occasional stirring, are loaded into a mixing machine, and the mixture is knocked down before formation foam. When the squirrels are knocked down, with the continuous knocking down, slowly, with a thin stream, 1/3 of the sugar-syrup syrup, cooled to, after 8 minutes, gradually pour in the remaining amount of the syrup, continuing to beat down to form a final mass. At the end of knocking down, a block puree (296.30 g), with pectin (13.36 g), sugar (230.31 g), milky acid (8.30 g), sodium lactate (6.69 g g) and essence (1.0 g). The finished mass is deposited in the form of marshmallow halves. The specific gravity of the decoupled mass is 0.44 g / cm. Powdered sugar for sprinkling is needed 29.79 g. In this example, saving protein 15%. The products retain a consistency of 484, 4 and taste at a control level and conform to the standard. It is impractical to replace the egg protein with sunflower protein isolate in an amount less than 13%, as this leads to an increase in the consumption of egg protein. Replacing an egg white protein with a sunflower protein isolate in an amount greater than 15% leads to a deterioration in the organoleptic characteristics of the finished product and greatly complicates the process of churning the mass. Keeping a mixture of chicken egg protein and sunflower protein isolate for 0.5-1.0 hours is optimal, since with the time of less than 0.5 hours the required foam-forming ability is not achieved, and at the time of drying, decrease the foam-forming ability of the mixture dramatically reduced. In the proposed method for producing compacted confectionary masses, the protein isolate of sunflower exhibits high properties of a frother in a certain ratio with egg protein. In tab. Figure 1 shows the foaming capacity of protein products. Table I

680

Egg white 780

380

320

ichnogo and iso1120

940

The data table. 1 confirms that the 50 foaming capacity of the protein isolate of sunflower is almost 2 times lower than the foaming capacity of the egg protein, but the foaming capacity of the mixture, after standing for 0.5-1.0 h, 1.4 times exceeds the foaming capacity egg white.

640

640

640

210

210

290

740

820

Periodic stirring of a mixture of egg protein (85–87%) and protein isolate (13–15%) during standing for 0.5–1.0 h is important as a technological procedure for more uniform distribution of the solid component (protein isolate sunflower ) in the egg protein. At the same time, sunflower protein isolate

Claims (1)

more fully absorbs moisture of egg protein. This technique contributes to an increase in foaming ability and the formation of a more stable foam, which provides an increase in the quality of the product, i.e. improves and longer preserves the uniformity of the structure of the whipped confection. The sunflower protein isolate allows up to 9.2. 7.0 4.0 Egg white 7.7 Protein isolate salted 7,4 2,77 1,0 nechnika 4.9 Swelling corn starch (Fe6, 6 O 2.4 lok) 4.4 From the table. 2 that the corn starch protein does not contain such essential amino acids as muin, threonine, tryptophan, and the poet; is an inferior protein. Claims method for producing compacted confectionary masses, which includes mixing prescription components with the introduction of egg protein and frothers of vegetable origin, mass churning, cooling, molding the biological value of prepared products as compared to the known ones, as it contains 3035% of essential amino acids. In tab. 2 shows a comparative characteristic of the amino acid composition of egg protein, protein isolate of sunflower and swelling corn starch, . T a b l and c a 2 6,3 3,3 1,5 7,2 5-1,2 6,9 3,2 Traces 5,2 68,, 8 5,9 O 0,2 5,7 71 , 6, and curing of products, characterized in that, in order to reduce the consumption of egg protein, increase the biological value and quality of products, sunflower protein isolate in the amount of 13-15% by weight of egg protein is used as a frother of vegetable origin, while by adding prescription components to the mixture, the ichnim protein is mixed with the protein isolate of sunflower, the mixture is allowed to stand for 0.5-1.0 h with occasional stirring and churn.