UA118935C2 - ICE CREAM CARAMEL OF THE POROUS DIET-FUNCTIONAL STRUCTURE - Google Patents

Abstract

The invention relates to a glacial caramel of a porous structure of dietary and functional purpose containing a sweetener, a structure-forming agent, flavoring agents, dyes, citric acid and sodium bicarbonate, and as a structure-forming agent and a sweetener containing maltitol and fructose.

Description

The invention belongs to the food industry, namely to confectionery production.

Famous porous caramel Patent of Ukraine Mo 10819, published 11/15/2005, Bulletin

Mo 11, has the following ratio of raw ingredients, wt. 9: sugar 50.0-70.0 molasses 10.0-30.0 flavors 0.01-0.3 dyes 0.01-0.05 citric acid 1.0-3.0 sodium bicarbonate 1.0- 3.0 glucono-delta-lactone 2.0-6.0.

The disadvantage of this formulation is the presence of components that limit the possibility of consumption of products by patients with diabetes, white crystalline sugar, starch molasses, which have a high glycemic index and high caloric content, are used as structuring agents and sweeteners.

The invention is based on the task of creating a lollipop caramel with a porous structure for dietary and functional purposes with reduced caloric content and reduced glycemic activity, which can be consumed by all groups of the population, including those with diabetes.

The task is solved by the fact that the lollipop caramel with a porous structure for dietary and functional purposes contains a sweetener, a structure former, flavors, dyes, citric acid and sodium bicarbonate. According to the invention, it contains maltitol and fructose as a structuring agent and sweetener, in the following ratio of raw ingredients: 90: maltitol 84.0-93.0 fructose 5.0-14.0 flavors 0.04-0.20 dyes 0.01- 0.05 citric acid 0.6-1.4 sodium bicarbonate 0.6-1.00.

The causal relationship between the proposed features and the expected technical result is as follows.

Diabetes mellitus is a chronic metabolic disorder caused by a relative or absolute deficiency of the hormone insulin. It is characterized by a violation of glucose metabolism, resulting in a state of hyperglycemia and complications caused by it. For patients with diabetes, it is necessary to use products with a low glycemic index (GI), that is, GI"55 and reduced calorie content. Therefore, there is a need to replace white crystalline sugar with low-calorie and low-glycemic sugar substitutes, in particular polyol maltitol.

Maltitol (4-O-o-glucopyranosyl-0O-glucitol) has a pleasant sweet taste, similar to sucrose, and in intensity is about 90-95 of its sweetness. It is produced by hydrogenation of maltose, which is obtained from starch. Compared to other polyols, maltitol has a slight "cooling" effect in the mouth.

It has been proven that maltitol is not metabolized by bacteria in the oral cavity, which, breaking down sucrose or starch, release acids that contribute to the breakdown of tooth enamel

and the development of caries.

Maltitol is slowly absorbed in the intestines, so the rise of glucose and insulin in the blood is more reduced compared to the intake of sucrose. In the body, it is slowly but completely decomposed into glucose and sorbitol by the special intestinal microflora. Contributes to better assimilation of minerals. In addition, considering that the energy value of maltitol is 2.1x105 cal/kg (sucrose - 4.0x105 cal/kg), it can be used in diets to reduce body weight. According to the provisions of the EOBA in force in the USA, products can be labeled as "reduced calories" if they provide a reduction of at least 2595 calories. Therefore, maltitol corresponds to this label. According to its physical and chemical characteristics, maltitol somewhat resembles sucrose. Unlike it, it is not hygroscopic and is one of the least hygroscopic polyols. Addition of maltitol significantly reduces the rate of crystallization of other substances. The intensity of the sweet taste of maltitol is almost the same as that of sucrose with a barely perceptible "metallic" aftertaste. The solubility of maltitol at 295 K is 65 95, the heat of dissolution is 5.5x103 cal/kg, the melting point is 417-425 K. Maltitol is a safe product for health and is allowed to be used without restrictions by all regulatory bodies of the USA and Europe.

Given that, like other polyols, maltitol can have a laxative effect in large doses, it is not recommended to use more than 0.1 kg per day.

The weakening effect is also observed at lower doses (30-50x103 kg per day). Features of the use of maltitol: stability to heat treatment, acid stability, does not enter into the Maillard reaction - does not affect the color and aroma of products during production, low hygroscopicity, high solubility. In order to increase the organoleptic parameters of the finished product, it was decided to replace part of the maltitol with fructose monosaccharide.

Fructose is colorless crystals or white, odorless crystalline powder with a very sweet taste. Fructose is usually found in honey, a large amount of it is found in fruits.

It can be obtained by various methods from inulin, glucose, sucrose. For commercial purposes, it is mainly obtained by crystallization from concentrated fructose syrup, which is obtained from hydrolyzed and isomerized grain starch or cane (or beet) sugar. Fructose dissolves in water better than sucrose. Physicochemical properties of fructose are shown in Table 1.

Table 1

Physicochemical properties of fructose

To obtain a food product with "reduced" caloric content, it must be reduced by 25 95 or more, to obtain a product with reduced glycemic index, the glycemic index must be reduced by 25 95 or more.

Compared to the prototype made on white crystalline sugar, the model samples have a significantly lower calorie content and glycemic index. Thus, the caloric content decreases by 30-33 95, the glycemic index - 48-50 95 compared to the prototype (table 2).

The use of maltitol polyol and fructose monosaccharide allows labeling the product with reduced calories and reduced glycemic activity. Since maltitol has prebiotic properties, the developed caramel deserves the status of a functional food product, as it is in accordance with GOST R 52349-2005. Food products. Functional food products;

The term and definition status "dietary-functional food product" deserves a product that contains a physiologically-functional ingredient (vitamins, minerals, essential amino acids, polyunsaturated fatty acids) in the amount of 10-50 95 of the daily requirement, which depends on age, gender , human physical load.

To obtain the product, a caramel mass based on maltitol and fructose is first prepared. When the caramel mass is cooled, the recipe mixture of citric acid and soda is dosed, and flavoring substances are added. The finished mass is mixed and shaped. Mass fraction of dry substances of finished products 98 (51) 95.

Table 2

Examples of product receipt

Recipe components, SR, 90 I Energy- - Glyce-

Me Ly- | Hydro-Sma-| . - | getich- o - | STRONG; . n/p Mal- | Fruit- | monna | carbo- |Color-!| index on the price Notes title | that's it | oxygen | nicknames | recho- od "| ness, lota | sodium of wine I kcal

Unsatisfactory structural and mechanical 1 | 84.55 113.24) 1.40 0.01|0.20| 33.1 | 251.9 |properties, caramel has increased stickiness, it is difficult to unload from molds

Satisfactory structural and mechanical 2 186101|1198) 1.20 1 0.50 10.02) 00201 33.4 | 251.0 |In properties, caramel has a slightly increased stickiness vv.0o | 1017 248.8 Good structural and mechanical properties, caramel has a slight stickiness

Excellent structural and mechanical properties, caramel is not sticky, good 4 190201|826)| 0.70 | 0.75 10.0410.051 341 | 247.0 is unloaded from forms, high social effect

Good structural and mechanical properties, | 92.36 | 5.95 1.00 10.05) 0.041 34.4 | 243.7 | has insufficient sweetness, is not economically feasible

Thus, it can be seen from Table 2 that samples 3, 4 have the best structural and mechanical indicators of finished products. They are characterized by high organoleptic indicators, and 5 examples 1, 2, 5 - have significantly worse organoleptic and structural and mechanical indicators of finished products.

The technical result consists in the creation of lollipop caramel with a porous structure of dietary and functional purpose with reduced caloric content and reduced glycemic activity, which can be consumed by all groups of the population, including those with diabetes.

Claims (1)

FORMULA OF THE INVENTION Lollipop caramel of a porous structure for dietary and functional purposes, containing a sweetener, structure-forming agent, flavoring substances, dyes, citric acid and sodium bicarbonate, which differs in that it contains maltitol and fructose as a structure-forming agent and sweetener, with the following ratio of raw ingredients, 90: maltitol 84.0-93.0 fructose 5.0-14.0 flavors 0.04-0.20 dyes 0.01-0.05 citric acid 0.6-1.4 sodium bicarbonate 0.6-1, 00