UA68083A - Method for production of the cacao powder surrogate - Google Patents

Abstract

Method for production of the cacao powder surrogate consists in using roasted wheat germs, mixing with granulated sugar and grinding the above mix at vortex mill in jets of gas power carrier, introducing flavor ingredients. The wheat germs are mixed with preliminary thermally processed sugar sand, which is roasted at the temperature of 165...170 DEGREE c for 20...30 minutes, in the ratio of 1.0:1.5 - 4:1, the obtained mix is grinded at vortex mill in jets of gas power carrier with temperature of 17...23 DEGREE c at the pressure of 0.2...0.4 MPa up to dispersivity of 24...34 ppm.

Description

Description of the invention

The method of production of cocoa powder substitute refers to the confectionery industry, namely to 2 production of confectionery glazes, praline masses, fillings, candies, and cocoa drinks.

The modern progressive direction of confectionery production is the creation of new resource-saving technologies and the development of confectionery products with reduced energy value, their reduction in price, and an increase in biological value due to the introduction of non-traditional raw materials.

Cocoa powder, which is the main raw material for the production of chocolate semi-finished products, is an imported raw material that is expensive. Therefore, in the confectionary industry at the present time, it is necessary to look for substitutes from non-traditional types of raw materials.

Wheat germ is a by-product of the grain processing industry in the production of flour. They are used together with dirt in the production of compound fodder. Wheat germ is a concentrate of physiologically and biologically valuable food substances. They contain a significant amount of essential 79 amino acids.

A well-known method of producing candies based on wheat germ (A.S. Ostryk. The use of non-traditional sulfur in the confectionery industry: Reference / A.S. Ostryk, A.N. Dorohovich, N.V.

Myronenko. - K.: Urozhai, 1989. - 112.-I5VM 5 - 337 - 004406-9)| these are "Golden Field" candies, the peculiarity of this recipe is that it completely lacks nuts, replaced by wheat germ, which was fried to a humidity of 2.596 at a temperature of 1307C for 25 minutes. After roasting, the wheat germ was mixed with powdered sugar, shortening and cocoa powder. The resulting mixture was subjected to grinding on five-roll mills.

The indicated method has the following disadvantages: - The need for additional introduction of cocoa powder in the amount of 33.2 kg per 1 ton of the finished product due to the fact that the mixture does not have the necessary brown color and taste, because the method does not provide for thermal "treatment of sugar, ago. - Additional preliminary grinding of granulated sugar into powdered sugar requires processing on a five-roll mill.

According to the recipe for "Zolote Pole" candies, 325.8 kg of powdered sugar is required for the production of 1 ton of candies, which requires significant energy costs and additional raw material costs (1003 kg of granulated sugar is required to prepare 100 kg of powdered sugar). c - Processing on a five-roll mill does not ensure obtaining a finely dispersed mass and therefore requires pressing the mass twice through five-roll mills. o - The possibility of obtaining a coarsely dispersed structure of chocolate (powdered sugar also contains crystals with a size of 125-20μm in the amount from 295 to 495 of the weight of the entire powder). 3o - Use of energy-intensive equipment (five-roll mills). ee, - Wear and tear of moving parts of mills. - Complication of the technological process. - Irrational use of production areas. "

The known method of production of chocolate masses and chocolate semi-finished products, (Method of production of chocolate masses and chocolate semi-finished products, patent Mo5574ZA, publ. 15.04.2003, Bull. Mo4) accepted by us as a prototype consists of mixing cocoa nibs or cocoa powder with sugar sand in the ratio

From" 0.2:1.0 - 1.2:1.0 and grinding this mixture on a vortex mill in jets of an energy carrier gas with a temperature of 8-10" at a pressure of 0.6MPa to a dispersion of 18-23μm and mixing with a fatty ingredient in 10,090 quantities, processing in a plasticizer, conching the chocolate mass, adding flavoring ingredients and shaping.

This method has the following disadvantages: b - use of expensive raw materials (cocoa powder or cocoa nibs);

Ge | - the low biological value of the glaze is due to the high content of denatured protein substances contained in the cocoa powder. o The basis of our proposed method is the following task: o 20 - obtaining a substitute for cocoa powder based on wheat germ; - development of new types of confectionery products and semi-finished products for fillings, candies, glazes, cocoa drinks, washing of new masses; - increasing the biological value of products; - reducing the price of products. 25 The goal is achieved by the fact that in the proposed method of production of a substitute for cocoa powder in the use of roasted wheat germs, mixing with granulated sugar and grinding of this mixture on a vortex mill in jets of energy gas, introduction of flavoring ingredients, according to the invention, wheat germs are mixed with pre-heat-treated granulated sugar, which is fried at a temperature of 16570 -170"С for 20...30 minutes, in the corresponding ratio of 1.0:1.5-4:1, the resulting mixture 60 is ground on a vortex mill in jets of energy gas with a temperature of 1770-23 C at a pressure of 0.2...0 ,4 MPa to a dispersion of 24μm...34μm.

The cause-and-effect relationship between the set of existing features of the claimed invention and the achieved technical results is as follows: - products of wheat germ and granulated sugar are roasted separately at different temperatures. Because heat treatment of wheat germ and granulated sugar has a positive effect on flavoring and colored substances that are formed as a result of heat treatment. When wheat germ is heat-treated, melanoidins are formed, and brown sugar - caramels - heat-treated products are dosed in defined proportions, pre-mixed, and then subjected to grinding; - grinding is carried out in vortex mills with internal mixing to obtain particles with a size of 17μm...С4μm; - due to heat treatment of wheat germ at a temperature of -1307С...-1407С and granulated sugar at a roasting temperature of 1657С...-1707С and their simultaneous grinding in a vortex mill, a product is obtained, which in terms of its 7/0 organoleptic and taste properties is similar to cocoa powder with powdered sugar, and in terms of biological value it is much better; - additional grinding of the product occurs due to the use of granulated sugar, which is an abrasive; - the composition of fried wheat germ includes protein - 2995, starch - 23905, fats - 11...1295, total sugar - 15.595, vitamins, mg/90: thiamin -1.8; riboflavin -1.2; biotin - 0.02; nicotinic acid - 0.02; tocopherol - 15.8.

In addition, wheat germ has a high biological value, as indicated by the amino acid composition of essential amino acids: isoleucine -11695, leucine - 10895, so lysine - 13695, (ee) phenylalanine with tyrosine - 13195, o methionine with cystine - 8395, threonine -14195 , (ee) valine -12095. Ge

All this indicates the high biological value of the new cocoa powder substitute.

In order to obtain a substitute for cocoa powder with high biological value, reduce the cost of semi-finished products and speed up the technological process, a mixture of roasted wheat germ and granulated sugar is used as a cocoa product, which in terms of its organoleptic and taste properties does not differ from cocoa powder with powdered sugar We have proposed a technological process, which is carried out as follows: wheat germ with an initial moisture content of 1395...1596 is fed to roasting in a five-tier tunnel oven of continuous action, which has scrapers (devices) for mixing located on a conveyor chain . The temperature in the oven is 1307С...-1407С, while the time of roasting the product is 20...30 minutes. The final moisture content of the product after roasting is 2.595. With the given parameters b» 15 of roasting, wheat germs acquire a dark golden color, sugar in this product increases from 10.595 to 15.595, fat increases from 10.895 to 11.895. When roasted, wheat germ loses its unpleasant (or) bean smell and acquires an aroma characteristic of nuts. In the process of roasting wheat germs, caramelization of sugars occurs, and the protein content also slightly decreases from 3095 to 2995. Roasting of granulated sugar was carried out on the same equipment as wheat germs at a temperature of -1657C...-1707C for (ee) 50 30 minutes, in the process of roasting, granulated sugar acquired a dark brown color and the smell of caramel with a hint of mild bitterness. Roasted wheat germ and granulated sugar are mixed in the ratio: 1:1.5...1:4 and fed into a vortex mill at a temperature in the grinding chamber of 177С--237С at a pressure of 0.2...0.4MPa . The process leads to obtaining a homogeneous mixture with a dispersion of 24μm...34μm. The resulting product is similar in its physicochemical and organoleptic properties to a mixture of cocoa powder with powdered sugar. 59 Examples of the production of confectionery mixtures based on wheat germ: v. Example 1

100 kg of fried wheat germ and 200 kg of fried granulated sugar are taken, respectively, in a ratio of 1:22, the components are intensively mixed and loaded into a hopper, then with the help of a screw-doser, the mixture enters the vortex mill, into which, under the action of compressed air at a pressure of 0O.3MPa.. .0.4 MPa grinding and internal mixing of the components of the finished mixture takes place. The size of the particles is 14...25 mm.

Example 2

The method is carried out similarly to example 1, while wheat germ and granulated sugar are taken in a ratio of 1:3, respectively 100 and 400Okg. The size of the particles is 14..25 mm.

Example 3. The method is carried out similarly to example 2, with the difference that 100 kg of dry milk is added to fried wheat germ and fried granulated sugar. The particle size of the finished mixture is 21...30 μm

Table 1

Chemical composition of mixtures according to examples 1-3

C Zhmnny garden |Priad Example 2/Priaed o

Nutritional value kcal in 100g

Table 2 pd y

Vitamins in mixtures according to examples 1-3

Example 1 Example 2 Example Z yu Vmb 00600036 ovo 0004 0003

The content of protein substances in products of 5.8-11.15 allows us to calculate that confectionery glaze has a high biological value. As can be seen from Tables 3-4, the proposed products have a high degree of grinding. "

Table Mo3

Formula Dispersion of the mixture at the following temperatures in the chamber and. zo so o so

Germs of wheat

Germs of wheat

SU 22mMkmM 24A4AmkM 28mMkmM « o, yu Z s Wheat germs. her"

Wheat germ b Table Mo4 so PI o Recipe Dispersion of the mixture at the following pressures be 72 o2mpa | o4 MPpa | o6MpPa sv PUL NI HORSE NOAH NO NO

Shchukur 0008036 mem lzmem | mm

Zarodkipshenytsia 1711 rya ma

Shchukury 0008036 name lvmm | Yam

R Zarodkipshenytsyav 1711 zha

Rat 00yaoz| µm | volume | 2omim in Zarodkipshenytsovaya 1711

NOYA TIRES WHILE NOYA BUT KO

Rat 0002ozb| Zbmkmo | Zimkm | mark

ZarodkipshenytsivOYAyu 1711111 65 ""It is not recommended to use an energy carrier in a vortex mill for grinding a mixture with a pressure of more than 0.6 MPa. This is due to the fact that the increase in the fine fraction in the confectionery glaze increases the total surface of the solid phase, which further requires additional consumption of the fat component.

Claims (1)

The formula of the invention. The method of production of a substitute for cocoa powder, which involves the use of roasted wheat germs, mixing with sugar-sand and grinding of this mixture on a vortex mill in jets of energy gas, introduction of flavoring ingredients, which differs in that wheat germs are mixed with pre-70 heat-treated granulated sugar, which is fried at a temperature of 165...1707C for 20...30 minutes, in the corresponding ratio of 1.0:1.5 - 4:11, the resulting mixture is ground on a vortex mill in jets of energy gas with a temperature of 17 ...237С at a pressure of 0.2...0.4 MPa to a dispersion of 24...34 μm. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 7, 15.07.2004. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. « со с «c) с (Се) - with . and? (22) (ee) («c) o 50 syu» 60 b5