RU2513140C1 - Composition for production of praline sweets with functional fat component - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: praline sweets production composition includes fried grated nut kernels, dry milk, a taste filler, a fat component. The taste filler contains erythritol and dietary citrus fibre at a ratio of 2:3. The fat component contains palm oil preliminarily heated up to 40-45°C and a mixture of vegetable oils with a CO₂- extract of rosehips, taken at ratio of 3:1. The vegetable oils mixture contains olive, linseed, sunflower and maize oils at a ratio of 47:23:14:16; the initial components are used at the following ratio, wt %: dry milk - 15.25-23.66, fried grated nut kernels - 9.15-15.75, fat component - 19.50-31.33, taste filler - 40.45-47.55. The ratio of the vegetable oils mixture to CO₂- extract of rosehips is 99:1.

EFFECT: development of a formula of praline sweets with reduced caloric content and fat capacity, extension of the range of confectionary products of a functional purpose.

2 cl, 1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the production of praline sweets intended for preventive nutrition.

A known composition for the production of Kara-Kum praline sweets containing chocolate icing, granulated sugar, powdered sugar, cocoa butter, grated cocoa, butter, roasted almond kernel, food phosphatide concentrate, wafers, vanilla (Recipes for candies and iris. M., 1986, p. 261).

The disadvantages of this composition are the presence of expensive and high-calorie foods.

Closest to the claimed is a composition for the production of praline sweets containing roasted grated kernels of nuts, sugar-containing raw materials, milk powder, oatmeal, fat component (patent RU No. 2021733).

The disadvantage of this composition is the increased fat consumption, the dependence of the quality indicators of praline mass from the quality indicators of raw materials, in particular the fat component.

The problem solved by the invention is the development of recipes for praline sweets of low calorie and fat consumption, as well as expanding the range of confectionery products for functional use.

The technical result of the invention is to improve the quality of finished products, increase nutritional value, as well as prevent syneresis and increase shelf life of products.

The technical result is achieved by the fact that the composition for the production of praline sweets, including fried grated nut kernels, milk powder, flavoring agent, fat component, contains erythritol and citrus dietary fiber in the ratio 2: 3 as a flavoring agent, contains palm oil as a fat component , preheated to a temperature of 40-45 ° C, and a mixture of vegetable oils with CO ₂ extract of wild rose in a ratio of 3: 1.

The components for the preparation of the filling are taken in the following ratio, wt.%:

Powdered milk 15.25-23.66 Roasted grated kernels 9.15-15.75 Fat component 19.50-31.33 Taste filler 40.45-47.55

The mixture of vegetable oils with CO ₂ extract of rosehip is in a ratio of 99: 1, and the mixture of vegetable oils consists of olive, linseed, sunflower and corn oils in a ratio of 47: 23: 14: 16.

Guided by the daily physiological needs of a healthy person in biologically active substances, the influence of the amount of carbon dioxide extracts on oxidation stability and organoleptic characteristics, we developed a mixture of vegetable oils balanced in three acids: oleic (50%), linoleic (20%) and linolenic (10%) . Thus, the oil of a balanced fatty acid composition when consumed fills the lack of biologically active substances with antioxidant effects and positively affects the stabilization of the functional disorders of the body.

The content of linolenic acid in the mixture at the level of 10% can lead to the intensification of oxidative processes, which is extremely undesirable for products used in functional nutrition.

As a result of this, it was necessary to select antioxidants capable of stabilizing oxidative processes in a mixture of oils.

The most promising as antioxidants seems to be carbon dioxide extract from plant materials - CO ₂ rosehip extract. It contains a natural phytocomplex of antioxidants, which not only slows down the process of oxidative damage, but also introduces biologically active substances into the mixture that can enhance the functional effect of oil mixtures on the body.

A mixture of vegetable oils with the addition of carbon dioxide extracts was subjected to accelerated oxidation, changing the amount of CO ₂ extract of rosehip, guided by the results of preliminary tasting tests. The optimal ratio (99: 1) of a mixture of vegetable oils with a CO ₂ -extract of rose hips, capable of stabilizing oxidative and hydrolytic processes in a mixture of vegetable oils, has been experimentally established. With the introduction of a CO ₂ extract of rosehip into a mixture of vegetable oils, a significant change in the fatty acid composition does not occur, and therefore, there is no need to adjust the formulation.

Among the specific features of the organoleptic characteristics of erythritol include the occurrence of the effect of "coolness" when it is consumed, associated with a fairly high heat absorption during dissolution of this compound.

Compared with previously known sweeteners, this product has a number of undoubted advantages. So, first of all, it meets the concepts of a 100% natural and natural component to the maximum extent. This is due to the fact that erythritol is naturally incorporated into many types of fruits, vegetables, and other products. Externally, erythritol is a white crystalline powder with a pure sweet taste similar to that of sucrose, with a sweetness equal to 60-70% of its degree of sweetness. Physiological studies and clinical trials of erythritol have led to the important conclusion that its consumption does not lead to a shift in blood plasma levels of glucose and insulin. This opens up the possibility of including erythritol as an effective sweetener in the diet of patients with diabetes. Erythritol can also be considered as a product belonging to the class of substances commonly called “friends of the teeth”, i.e. substances with pronounced anticaries effects.

The safety of long-term consumption of erythritol is justified by a number of lengthy comprehensive clinical and toxicological tests conducted in various countries, and is fixed by relevant regulatory documents. According to international documents, erythritol was assigned the highest possible safety status, and therefore the possible daily rate of its consumption "has no limits."

The use of citrus dietary fiber in the recipe of praline candies, which is extracted from the cellular material of dried orange pulp precisely by mechanical processing, without the use of chemicals, by opening and expanding the structural cell of the orange fiber, improves taste characteristics, enriches with dietary fiber, and reduces the content of fat component to 50% and calorie content of the product.

Due to the content of healthy dietary fiber, citrus dietary fiber has a positive effect on the physiological processes of the human body: it removes toxins, lowers cholesterol, removes heavy metals, and improves the functioning of the gastrointestinal tract. It has a high fat-binding ability, emulsifying, stabilizing,

structure-forming properties, antioxidant effect, reduces the contamination of microorganisms, thereby increasing the shelf life of food products. It improves nutritional value, as it is a functional product due to the content of dietary fiber that is useful for human health.

The research results showed that an increase or decrease in the ratio of the components of the filler adversely affects the organoleptic and rheological parameters.

The introduction of the optimum amount (2: 3) of erythritol and citrus dietary fiber into the praline mass leads to an increase in its pour point, which is most likely due to the fact that the components that make up the prototypes have a higher thermal conductivity.

The thermal conductivity of the fat mass affects the rate of crystallization of fat, and the crystal growth process is an important stage in the crystallization process and its acceleration leads to a reduction in cooling time.

It was found that the combined introduction of erythritol, citrus dietary fiber and a mixture of vegetable oils helps to increase the viscosity of the praline mass. The optimal viscosity of the mass is 250-310 Pa · s. With a decrease in the content of the fat component in the formulation, the dispersed medium is in a bound state, as a result of which the structure becomes denser, there is an increase in the binding energy between the particles, as well as the number of coagulation contacts between them. Therefore, with the introduction of erythritol, citrus dietary fiber and a mixture of vegetable oils, the effective viscosity of the mass increases.

The technological process for the preparation of praline sweets includes the following operations.

Powdered milk is loaded into the mixer with heating, the kernels of roasted grated nuts, erythritol and citrus dietary fiber, 0.55-0.60 parts of its total amount of fat component containing palm oil, previously heated in a tempering machine to a temperature of 40-45 ° C , and a mixture of vegetable oils with CO ₂ extract of wild rose in a ratio of 3: 1. The mixture of vegetable oils with CO ₂ extract of rosehip is in a ratio of 99: 1, and the mixture of vegetable oils consists of olive, linseed, sunflower and corn oils in a ratio of 47: 23: 14: 16.

The components are mixed until a homogeneous (homogeneous) state of the mass, the temperature of the mass with stirring 35-50 ° C. Next, the mass is sent to a receiving tank with kneading screws for rolling to achieve a degree of grinding of 93% according to Reutov. When grinding the mass, the size of the particles of the solid phase as a result of crushing decreases, therefore, the total surface of the solid particles increases. The amount of fat composition introduced before rolling is not enough to bind the particles into a homogeneous mass. The crushed prefabricated praline mass after grinding acquires a powdery consistency.

The crushed mass, preheated by tempering to 29-36 ° C, is loaded into a mixing machine and mixed with the remaining amount of fat component. This operation is called a warm-up. Then the mass with a temperature of 32-35 ° C is sent to the homogenizer for homogenization under a pressure of 50 bar to achieve a degree of grinding of 98% according to Reutov. This allows you to achieve a uniform distribution of the added additives in the fat phase throughout the volume of the praline mass by increasing the degree of dispersion of the solid particles of the mass, which allows to increase the degree of bioavailability of the functional ingredients.

The finished praline mass is fed for additional cooling (tempering in a thin layer) to a three-roll mill, into the rolls of which water is supplied (t = 9 ... 18 ° C). In order for the praline mass to be well formed, it must be cooled in a thin layer to 26-28 ° C.

The forming mechanism of the machine is equipped with two gear rolls and a water jacket for heating. In the lower part of the chamber of the forming mechanism, four types of matrices with holes of rectangular or circular cross-section of various sizes are inserted into the grooves, as well as for forming the formation. The mass is pressed onto the conveyor belt.

The tows are cooled on a conveyor with oilcloth tape lying on a rubberized conveyor belt.

After cooling for 7 ... 8 min, the bundles with a temperature of 26 ... 28 ° C are sent for cutting the candy layer to separate bodies 38 × 40 × 19 mm in size. Candy formation is cut with a guillotine knife.

Next, the praline bodies are fed to a cooling cabinet for cooling. During movement, the enclosures are blown with air at a temperature of 18 ... 25 ° C. After cooling the case with a temperature of 24 ... 26 ° C, they are sent for wrapping and packing in a corrugated box. Examples of specific performance.

Example 1

Preparation of praline sweets according to the above technology with

the following ratio of components, wt.%:

Powdered milk 21.33 Roasted grated kernels 14.85 Fat component 20.15 Taste filler 43.67

Qualitative and quantitative indicators of the obtained praline sweets are shown in Table 1.

Example 2

Preparation of praline sweets according to the above technology with

the following ratio of components, wt.%:

Powdered milk 18.45 Roasted grated kernels 12.35 Fat component 23.45 Taste filler 45.75

Qualitative and quantitative indicators of the obtained praline sweets are shown in Table 1.

Example 3

The preparation of praline sweets according to the above technology in the following ratio of components, wt.%:

Powdered milk 16.50 Roasted grated kernels 10.35 Fat component 29.05 Taste filler 44.10

Qualitative and quantitative indicators of the obtained praline sweets are shown in Table 1.

Table 1 The effect of compositions of ingredients on the quality of praline sweets Indicators Known method The inventive method Example 1 Example 2 Example 3 Organoleptic indicators: taste smell Specific to this product name Peculiar to this product name with pronounced citrus flavor consistency solid softer, more tender Physical and chemical indicators: moisture content, % 2.60 2.83 2.91 2.98 mass fraction of fat in terms of SV,% 16.30 14.75 15.35 15.73 mass fraction of total sucrose sugar in terms of CB,% 53.02 lack of lack of lack of Energy value, kcal 563 509 511 513 Peroxide value, mol / kg - initial 0.63 0.32 0.46 0.53 - in 6 months 6 3.4 3.8 4.2

From the data of table 1 it can be seen that the prototypes of praline mass prepared with the addition of a mixture of olive, linseed, sunflower and corn oils with CO ₂ rosehip extract, differ in basic parameters from the control sample, they completely lack sucrose and their fat content is lower by 3.5–9.5%, and their energy value is lower by 8.9–9.6%.

Organoleptic quality indicators are the most important indicators characterizing the attractiveness of developed products for consumers. The data show that the developed praline variety is characterized by high organoleptic characteristics, while it has a delicate melting texture and a new pleasant citrus taste without the use of artificial flavors.

Claims (2)

1. Composition for the production of praline sweets, including roasted grated nut kernels, milk powder, flavoring agent, fat component, characterized in that it contains erythritol and citrus dietary fiber in a 2: 3 ratio as a flavoring agent, and contains 3: 1 ratio preheated to a temperature of 40-45 ° C palm oil and a mixture of vegetable oils with a CO ₂ extract of rosehip, wherein the mixture of vegetable oils comprises virgin olive, linseed, sunflower and corn wt in a ratio of 47: 23: 14: 16, and the starting components are used in the following ratio, wt.%:
powdered milk 15.25-23.66 roasted grated kernels 9.15-15.75 fat component 19.50-31.33 flavor filler 40.45-47.55. 2. The composition according to claim 1, characterized in that the mixture of vegetable oils with CO ₂ extract of rosehip is in a ratio of 99: 1.