RU2640847C1 - Cooking method of thermostable filling for flour confectionery goods - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: beet bin powder is used in the function of the thermoactive vegetable enricher. Preliminarily one obtains the mixture of the sand sugar and the beet bin powder. Then one prepares a mixture of the apple sauce and the remaining portion of the sugar. Upon that, one boils the apple sauce and the sugar thoroughly to the dry solids weight ratio 42-44%, adds the preprepared mixture of the vegetable enricher and the sand sugar, taken in the ratio 1:1, boils the mass thoroughly to the dry solids weight ratio 64-68% with the obtained filling aftercooling up to temperature 65-75°C. Thereafter, one adds the food cіtric acid, the flavouring agent and different colour in the filling. One cooks the thermostable filling with the specific mass ratio of the components.EFFECT: filling thermal resistance upgrading, sugar volume reduction due to the partial substitution of the sand sugar for the beet bin powder of the sugar-beet; production process reduction by means of the lower boiling duration of the beet-bin-product-based filling.1 tbl, 4 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of fillings for the production of flour confectionery products with thermostable filling.

A known method for the production of fillings for flour confectionery, involving the preparation of fillings by mixing thermoactive, sugar, and also containing reducing sugar components and flavorings. The method involves pre-mixing wheat flour and starch in a percentage of flour 4 to 25% with sugar in a ratio of 1: 1 in a volume of water of 42 to 50% of the total mass, while filling is infused at a temperature of 78 - 85 ° C, and boiling to a moisture content of 25 - 35% is carried out at a temperature of 95 - 98 ° C. In addition, as sugar components use granulated sugar in the amount of 62.5 - 67.9% and jam in the amount of 37.5 - 32.1% by weight of the sugar components [RF Patent No. 2209550, cl. A21D 13/08, publ. 08/10/2003].

Also known is the composition of fruit fillings for the preparation of flour confectionery products obtained by boiling fruit raw materials with sugar to a moisture content of 24 - 28% [Collection of recipes for flour confectionery and bakery products for catering. St. Petersburg: "Hydrometeoizdat", 1998, p. 53 - 54].

The components are taken in the following ratio, wt.%:

Sugar - 73

Apple puree - 50.

The disadvantages of the first method are: the content of flour components (flour and starch), which give a powdery flavor to the product, and the mixture of flour and starch is pre-mixed and brewed at high temperatures, which complicates the process of preparing the filling; in addition, the filling becomes opaque and has a matte shade; the use of starch, invert syrup and jam helps to increase the cost of production.

The disadvantage of the second composition is to obtain a non-heat-resistant filling with low humidity. This is due to the low content of thermoactive components in the filling. When heat treatment is over 90 ° C, the filling "flows", sugar-containing components pass into the liquid phase and flow out of the dough piece.

The technical task of the invention is to increase the heat resistance of the filling, expanding the range of thermostable fillings, reducing costs while maintaining high consumer properties, reducing sugar consumption by partially replacing granulated sugar with beet powder from sugar beets; reduction of the production process by means of a shorter cooking time for the beet-based filling.

To solve the technical problem of the invention, a method for preparing a thermostable filling for flour confectionery products is proposed, characterized in that when preparing a mixture consisting of applesauce and part of the sugar remaining after obtaining a mixture of granulated sugar and beet powder, they use beetroot powder, while preparing the filling by boiling applesauce and sugar to a mass fraction of solids of 42 - 44%, add preliminarily cooked mixture from a vegetable fortifier pre-mixed with sugar - sand (in a 1: 1 ratio), the mass is boiled to a mass fraction of solids of 64 - 68%, followed by cooling of the resulting filling to a temperature of 65 - 75 ° С and food acid is introduced into it, different flavor and color, thermostable filling is prepared in the following ratio of components, kg:

Beetroot powder - 10–20

Sugar - 30–40

Applesauce - 50

Dye - 0.1

Citric acid - 1.8–2.1

Fragrance - 0.13.

Sugar beet powder is a valuable raw material of low cost; by its chemical composition it is considered one of the significant resources of natural dietary fiber and pectin.

So, in beet powder in terms of dry matter contains: pectin - 30%, dietary fiber - 19.8%, reducing sugars - 1.5%, sugars - 1%, protein - 2%, ash - 1.9% .

Sugar beet powder, due to the large amount of dietary fiber that can bind and retain water in the product, slows down the process of sucrose crystallization during storage of fruit filling.

Beetroot powder is characterized by the following organoleptic and physico-chemical quality indicators: it is a dark brown loose product with a sweet taste, contains fiber in its composition - 19.8%, reducing substances - 1.5%, has a moisture content of 0.15%, titratable acidity of the powder solution (in terms of malic acid) - 0.21%, pH = 4.5 - 5.0.

The use of sugar beet powder makes it possible to expand the assortment of the filling with thermostable activity, increase their nutritional value by increasing the content of vital substances, increase the viscosity of the filling, and by reducing the content of pectin and dietary fiber in the filling, reduce the content of apple puree in the recipe, which is more expensive than beet powder 4 times, thereby reducing the cost of filling.

Dietary fiber in sugar beet powder is a complex of polysaccharides (cellulose, hemicellulose, pectin substances), as well as ligins and related protein substances. The presence of pectin substances with free carboxyl groups determines their properties to bind heavy metal ions in the gastrointestinal tract and form insoluble complexes (pectinates, pectates) that are excreted from the body. The main share of pectin in sugar foods is insoluble pectin or protopectin, which is associated with fiber and hemicellulose.

Fiber is more fully absorbed by the body, stimulating intestinal motility, removes cholesterol from the body, normalizes the composition of microorganisms, and provides the formation of a number of B vitamins.

A method of preparing a thermostable filling for flour confectionery is as follows.

A sugar-apple mixture is prepared, for which, in a mixer equipped with a stirrer and a water jacket, apple puree and the remaining sugar are successively mixed after obtaining a mixture of granulated sugar and beet powder. The resulting mixture is boiled in a cooking apparatus under a vapor pressure of 0.4 - 0.5 MPa to obtain a sugar-apple mixture with a mass fraction of solids of 42 - 44%. Next, the sugar – apple mixture is mixed in a continuous mixer with sugar beet powder pre-mixed with sugar – sand (in a 1: 1 ratio). The resulting mass is boiled in a continuous coil cooking column with a steam separator under a vapor pressure of 0.5 - 0.6 MPa to a mass fraction of solids of 64 - 68%. The resulting boiled mass is cooled by tempering to a temperature of 65 - 75 ° C, after which food coloring, flavoring and acid are introduced into it, then the filling is transported to the filling accumulator.

Thermostable filling is prepared in the following ratio of components, kg:

Beetroot powder - 10–20

Sugar - 30–40

Applesauce - 50

Dye - 0.1

Citric acid - 1.8–2.1

Fragrance - 0.13.

As a flavoring and coloring agent, it is possible to use different aromatic and coloring substances, depending on what aroma, color and taste they want to give to the thermostable filling.

The method is illustrated by the following examples.

Example 1 (prototype).

Flour - 13.9%, starch - 3.5%, granulated sugar - 17.4% by weight of the filling (13.9; 3.5 and 17.4 kg, respectively) is mixed to a homogeneous mass with a content of 42% water to the mass of the filling (42 kg). The resulting mass is loaded into the boiler, invert syrup - 14.3%, the remaining granulated sugar - 22.6% by weight of the filling (14.3 and 22.6 kg, respectively), with stirring, the mixture is subjected to heat treatment (brewing) at a temperature of 78 ° C. After that, bring the temperature in the boiler to 95 ° C and evaporate to a moisture content of 25%. The boiled mass is mixed with vegetable oil - 2%, citric acid - 0.139%, essence - 0.083% by weight of the filling (2; 0.139 and 0.083 kg, respectively).

Organoleptic and physico-chemical quality indicators, nutritional and energy value of the filling are presented in the table.

Example 2

First, the sugar-apple mixture is prepared by mixing granulated sugar - 30 kg and applesauce - 50 kg in a mixer equipped with a stirrer and a water jacket, then the mixture is boiled in a cooking apparatus under a steam pressure of 0.5 MPa to obtain a sugar-apple mixture with a mass fraction solids 42%. Next, the apple-sugar mixture is mixed in a continuous mixer with sugar beet powder - 10 kg, pre-mixed with sugar - 10 kg (1: 1 ratio). The resulting recipe mixture is boiled under steam pressure of 0.5 MPa to a mass fraction of solids 64%, then the boiled mass is cooled to a temperature of 72 ° C with the introduction of a dye - 0.1 kg, citric acid - 2.1 kg, flavoring - 0.13 kg, after which the filling is fed into the storage tank.

Thermostable filling is prepared in the following ratio of components, kg:

Beetroot Powder - 10

Sugar - 40

Applesauce - 50

Dye - 0.1

Citric acid - 2.1

Fragrance - 0.13.

Organoleptic and physico-chemical quality indicators, nutritional and energy value of the filling are presented in the table.

Example 3

First, the sugar-apple mixture is prepared by mixing granulated sugar - 20 kg and applesauce - 50 kg in a mixer equipped with a stirrer and a water jacket, then the mixture is boiled in a cooking apparatus under a steam pressure of 0.5 MPa to obtain a sugar-apple mixture with mass fraction of solids 43%. Next, the apple-sugar mixture is mixed in a continuous mixer with sugar beet powder - 15 kg, pre-mixed with sugar - 15 kg (in a 1: 1 ratio). The resulting recipe mixture is boiled under a vapor pressure of 0.5 MPa to a mass fraction of solids of 65%, then the boiled mass is cooled to a temperature of 72 ° C with the introduction of dye - 0.1 kg, citric acid - 2 kg, flavoring - 0.13 kg, after which the filling is fed into the filling accumulator.

Thermostable filling is prepared in the following ratio of components, kg:

Beetroot Powder - 15

Sugar - 35

Applesauce - 50

Dye - 0.1

Citric acid - 2

Fragrance - 0.13.

Organoleptic and physico-chemical quality indicators, chemical composition and energy value of the filling are presented in the table.

Example 4

First, the sugar-apple mixture is prepared by mixing granulated sugar - 10 kg and applesauce - 50 kg in a mixer equipped with a stirrer and a water jacket, then the mixture is boiled in a cooking apparatus under a steam pressure of 0.5 MPa to obtain a sugar-apple mixture with mass fraction of solids 44%. Next, the apple – sugar mixture is mixed in a continuous mixer with sugar beet powder - 20 kg, previously mixed with sugar - 20 kg (in a 1: 1 ratio). The resulting recipe mixture is boiled under a vapor pressure of 0.5 MPa to a mass fraction of solids of 66%, then the boiled mass is cooled to a temperature of 72 ° C with the introduction of dye - 0.1 kg, citric acid - 1.8 kg, flavoring - 0.13 kg, after which the filling is fed into the filling accumulator.

Thermostable filling is prepared in the following ratio of components, kg:

Beetroot Powder - 20

Sugar - 30

Applesauce - 50

Dye - 0.1

Citric acid - 1.8

Fragrance - 0.13.

Organoleptic and physico-chemical quality indicators, chemical composition and energy value of the filling are presented in the table.

Table
Quality indicators, nutritional and energy value of thermostable fillings Quality indicators Example data prototype  example 2 example 3  example 4 Organoleptic indicators Taste and smell Powdery-flavored fillings characteristic of this appellation Characteristic for this name fillings, without extraneous taste and smell Consistency Thick Color Depends on the applied food coloring (without dye, light brown with a matte shade) Depends on the food coloring applied (light brown without dye) physical and chemical indicators Moisture content, % 25.0 36.0 35.0 34.0 Mass fraction of reducing substances,% 20,0 30,0 35.0 33.0 Titratable acidity in terms of malic acid, degrees 4.9 5.2 5.5 5,4 Active acidity (pH) 3.05 3.4
3,5
3.4
Effective viscosity, Pa · s 17.0 17.0 18.5 20,0 Nutritional and energy value of 100 g of product: Proteins, g 2.6 0.5 0.5 0.5 Fats, g 1.7 - - - Carbohydrates, g 70.5 61.1 55.0 52.3 Dietary fiber, g
- 2.2 4,5 5.8 Minerals, mg: K 124.8 223.9 230.1 237.3 Ca 12.6 26.3 28.9 32.6 Mg 7.5 6.9 7.9 8.4 Na 1.3 0.9 1.4 1.9 P 17.7 20,4 22.3 24.1 Fe 0.2 132.6 134.0 135.2 Energy value, kcal 219 148 144 140

If we take the content of beet powder from sugar beets less than 10 kg, then the filling is characterized by a reduced effective viscosity, which leads to a decrease in thermostable properties and leakage of the filling from flour confectionery.

If we take the content of beet powder from sugar beets more than 20 kg, then the filling will have a higher viscosity and the process of filling the filling through the pipeline and during molding in flour confectionery products will be more difficult.

The proposed method for the production of thermostable filling for flour confectionery allows:

- expand the range of fillings;

- improve the quality of the filling by improving its organoleptic and physico-chemical characteristics;

- increase the nutritional value of the filling;

- reduce the cost of filling;

- reduce the energy value of the filling;

to shorten the process of preparing the filling by reducing the duration of boiling the filling due to the high content of dry matter and dietary fiber in beet powder, which have a high moisture-binding ability.

Claims (2)

A method of preparing a thermostable filling for flour confectionery products, characterized in that beet powder is used as a thermoactive vegetable dressing, a mixture of granulated sugar and beet powder is first prepared, then a mixture is made of applesauce and the remaining sugar, while apple puree and sugar is boiled to a mass fraction of solids of 42-44%, add a pre-prepared mixture of vegetable enrichment and granulated sugar, taken in a ratio of 1: 1, boil t weight to a mass fraction of solids of 64-68% with subsequent cooling of the resulting filling to a temperature of 65-75 ° C, food acid, flavoring and various coloring agents are introduced into it, thermostable filling is prepared in the following ratio of components, kg: Beetroot Powder 10-20 Granulated sugar 30-40 Applesauce fifty Dye 0.1 Citric Acid 1.8-2.1 Flavoring 0.13