RU2651282C1 - Method of caramel on starch syrup manufacturing - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to the confectionery industry, and can be used for the production of sugary products. Proposed is a method for caramel on starch syrup without sugar producing, in which the prepared for production syrup is heated to a temperature of 55 °C, directed to boiling in a vacuum cooker until a caramel mass with a solids content of not more than 98 % is produced, resulting caramel mass with a temperature of not more than 140 °C is directed for cooling to a temperature of not more than 90 °C, introducing recipe food ingredients such as milk powder, grated cocoa, roasted crushed or grated kernels of nuts, fried or dried or raw sesame seeds, chicory food concentrates, flavor additives like aromatics or essential oils, citric acid, the mixture is mixed to homogeneous state, processed, molded, cooled and packaged, at that, caramel is prepared at given selection of the formulation components ratio.

EFFECT: invention provides for improvement in the quality of finished products by improving the physicochemical parameters, nutritive and biological value, reducing the sugar content, increase in the shelf life, intensification of the technological process, imparting a preventive focus, expanding of the range of products and reduction in the cost of finished products.

1 cl, 1 tbl, 7 ex

Description

The invention relates to the confectionery industry and can be used for the production of sugar products in the form of caramel.

The traditional method of making caramel consists of the following stages: preparing raw materials for production; preparation of sugar syrup from sugar and molasses in a ratio of 1: 0.5; cooking caramel mass; cooling and flavoring; processing caramel mass; caramel molding; caramel cooling; wrapping or surface finishing of caramel; packaging ["Fundamentals of food production technology" edited by E.S. Droboglava, Moscow: Food Industry, 1978, p. 156-157].

The disadvantage of this method is the multi-stage caramel production, which increases the cycle of the process, significant manufacturing costs; high energy value of caramel due to the use of granulated sugar (399 kcal / 100 g), which has a high sugar content and is contraindicated in overweight people with diabetes and causes tooth decay.

The closest in technical essence and the achieved effect is a method for the production of caramel, which involves the preparation of syrup from sugar in the amount of 33.7-63.2 wt. % and starch syrup - 64.2-33.9 wt. %, preparation of caramel mass by boiling sugar-syrup syrup, cooling the mass, introducing caffeine-guarana-taurine mixture, flavorings, a dipping, drawing, obtaining a caramel loaf, calibrating the tourniquet, forming caramel, cooling, wrapping [patent, bulletin RU No. 2434529 C1, published on 11.27.2011].

The disadvantage of this method is the multi-stage production, the high energy value of caramel due to the use of granulated sugar (399 kcal / 100 g), which has a high sugar content and is contraindicated in overweight people with diabetes and causes tooth decay. The use of caffeine is contraindicated in children and leads to sleep disturbance, slight growth retardation, physical development, irritability, tachycardia, arrhythmia, and headache.

The technical task of the invention is to improve the quality of finished products by improving physico-chemical parameters, food and biological values, reducing sugar content, increasing shelf life, intensifying the process, giving a preventive focus, expanding the range of products and reducing the cost of finished products.

The technical problem is achieved by the fact that the proposed method for the production of caramel on starch syrup without sugar, characterized in that the syrup prepared for the production is heated to a temperature of 55 ° C, sent for boiling in a vacuum cooking apparatus until a caramel mass with a dry matter content of not more than 98 %, the obtained caramel mass with a temperature of not more than 140 ° C is sent for cooling to a temperature of not more than 90 ° C, prescription food ingredients, such as powdered milk, grated cocoa, roasted walnut kernels, are added shredded or grated, fried or dried or raw sesame seeds, chicory food concentrates, flavoring agents - flavors or essential oils, citric acid, the mixture is mixed until smooth, processed, shaped, cooled and packaged, while caramel is prepared the next time the choice of the ratio of prescription components, kg:

Caramel with flavoring additives:

starch syrup 117.20 flavor or essential oil 0.37 lemon acid 1.18, or

Caramel with fried kernels of crushed or grated nuts:

starch syrup 85.34

fried or grated nut kernels or

roasted or dried sesame seeds 28.57 flavor 0.37, or

Caramel with grated cocoa:

starch syrup 104,99 grated cocoa 11.5 flavor 0.37, or

Caramel with milk powder:

starch syrup 95.57 milk powder 16.93 flavor 0.37, or

Caramel with raw sesame seeds:

starch syrup 90.13 raw sesame seeds 22.60

flavor 0.37, or

Caramel with chicory concentrate:

starch syrup 114.93 chicory concentrate 4.8

flavor 0.37

The technical result consists in improving the quality of the finished product by improving the physicochemical parameters, food and biological value, reducing sugar consumption, increasing the shelf life, intensifying the process, giving a preventive focus, expanding the range of products.

A method of producing caramel is as follows. Starch prepared for the production of molasses is heated to a temperature of 55 ° C and sent for boiling in a vacuum cooking apparatus until a caramel mass with a solids content of not more than 98% is obtained, the resulting caramel mass with a temperature of 140 ° C is sent to cool to a temperature of not more than 90 ° C, add prescription food ingredients such as powdered milk, grated cocoa, ground coffee beans, fruit and vegetable powdered convenience foods, candied fruit, kernels of roasted crushed or grated, roasted or dried seeds to unzhuta et al. or their composite mixtures and flavoring agents or essential oils, citric acid, the mixture is mixed until homogeneous, processed, molded, cooled and packaged, moreover, to obtain caramel with food concentrates of chicory, coffee, kvass, fruit wort and vegetable juices, pastes, raw sesame seeds, etc., the food ingredients are added to boiled to the mass fraction of solids 95% molasses, the mixture is mixed until homogeneous, and continue to boil until the solids content is 97%, prepared for Ramel on molasses at the following content of the prescription components, kg:

Caramel with flavoring additives:

starch syrup 117.20 flavor or essential oil 0.37 lemon acid 1.18, or

Caramel with fried kernels of crushed or grated nuts:

starch syrup 85.34 fried or grated nut kernels or roasted or dried sesame seeds 28.57 flavor 0.37, or

Caramel with grated cocoa:

starch syrup 104,99 grated cocoa 11.5 flavor 0.37, or

Caramel with milk powder:

starch syrup 95.57 milk powder 16.93 flavor 0.37, or

Caramel with raw sesame seeds:

starch syrup 90.13 raw sesame seeds 22.60 flavor 0.37, or

Caramel with chicory concentrate:

starch syrup 114.93 chicory concentrate 4.8 flavor 0.37

As flavoring additives, it is possible to use flavorings such as "Apple", "Orange", "Currant", "Strawberry", "Cherry", "Condensed milk", "Coffee" and others. And essential oils - "Mint", "Rosehip", "Herbs" and others.

The main advantage of using molasses, compared with sugar, is its high technological effectiveness, the presence of polysaccharides (dextrins), glucose, maltose, maltotriose in the composition, which gives the finished product dietary properties, while molasses has a low sweetness ratio of 0.5 conv. units (granulated sugar - 1 srvc. units), reduced energy value - 316 kcal / 100 g (granulated sugar - 399 kcal / 100 g). In addition, it contains many useful nutrients,%: protein - 0.3; fats - 0.3; carbohydrates - 93.8 (including glucose - 14.2; maltotrioses - 17.5; maltose - 12.1; dextrins - 34.2); organic acids - 0.3; ash - 0.4, and minerals are presented in the form of potassium, calcium, phosphorus, magnesium, sodium and iron.

The introduction of dried milk gives caramel a pleasant milky taste, enriches the product with valuable mineral salts of calcium, phosphorus, magnesium, iron, potassium, sodium, etc., proteins containing essential amino acids (valine, isoleucine, leucine, lysine, methionine + cystine, threonine, tryptophan , phenylalanine + tyrosine), trace elements (iron, copper, cobalt, fluorine, zinc, chromium, manganese, etc.) and vitamins (K, B ₁ , B ₂ , B ₁₂ , PP, C, etc.).

Sesame seed contains glycerides of linoleic (up to 52%), oleic (up to 40%), linolenic, palmitic, stearic and some other fatty acids. It contains,%: fats - 48.7; proteins - 19.4; soluble carbohydrates - 12.2 (including mono- and disaccharides - 2; starch - 10.2); dietary fiber - 5.6; water - 9; ash - 5.1; sesame seeds are also rich in macroelements (calcium - 1.47; phosphorus - 0.72; potassium - 0.5; magnesium - 0.54; sodium - 0.08 and others) and vitamins (mg per 100 g: PP - 4 ; B ₁ - 1.27; B ₂ - 0.36; E - 2.3). The composition of the seeds includes the substance phytin, which helps to restore the mineral balance of the body. Sesame seed is considered a strong antioxidant because it contains sesamine, helps the body fight cancer cells, and prevents the formation of cholesterol.

Grated cocoa - semi-finished chocolate production, obtained by grinding the roasted kernels of cocoa beans, it contains,%: water - 2.2; fats - 54; protein substances - 13.5; carbohydrates - 15.6 (including mono- and disaccharides - 2.0, starch and other polysaccharides - 13.6), as well as alkoloids, tannins, minerals (sodium, potassium, calcium, magnesium, phosphorus, iron ) and vitamins.

Chicory Concentrate - a thick, viscous, dark brown mass with a solids content of 70%, of which,%: proteins - 4.1; carbohydrates - 22; minerals - 1.9 (sodium, potassium, calcium, magnesium, phosphorus, iron); vitamins (B ₁ , B ₂ , PP). Even in a minimal amount of chicory has a protective effect on the human body, has antimicrobial and anti-inflammatory effects.

The method is illustrated by the following examples.

Example 1 (prototype)

Sugar in the amount of 33.7 kg is sifted through a sieve, passed through a magnet catcher and loaded into the digester. Then 6 l of water is added to it. The mixture is stirred for 5 minutes. At the end of the sugar dissolution process, add 64.2 kg of molasses, heated to 40 ° C, and with stirring with a stirrer, boil the syrup to a temperature of 140 ° C. At the end of cooking, the caramel mass is poured onto cooling tables, where it is cooled and 50 ml of a dye solution, 800 g of citric acid, 1.6 kg of flavoring, 500 g of caffeine-guarana-taurine mixture are added to it at a temperature of 70 ° C. Next, the caramel mass is formed sharp, cooled and packaged.

Caramel is prepared at the following contents of the recipe components, wt. %:

granulated sugar 33.7 syrup 64,2 lemon acid 0.8 flavor 1,6 caffeine-guarana-taurine-mixture 0.5

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

Example 2

Lollipop caramel is prepared, for this starch molasses in the amount of 117.20 kg is filtered, heated to a temperature of 55 ° C and sent for boiling in a vacuum cooking apparatus to a solids content of 97%, the resulting mass is cooled to a temperature of 90 ° C, introduced into it rosehip essential oil in an amount of 0.37 kg, and citric acid - 1.18 kg, molded and cooled again to t = 35 ° C.

The yield of finished products is 99%.

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

Example 3

Prepare caramel with fried kernels of crushed or grated nuts, as in example 2. Starch flavored in the amount of 85.34 kg is boiled to a caramel mass with a solids content of 97%, after which fried crushed or grated kernels of nuts (hazelnuts, almonds, etc.) are added to it. ) in an amount of 28.57 kg and the mixture is stirred until homogeneous, the resulting mass is cooled to a temperature of 90 ° C, a flavor of 0.37 kg is added to it, molded and cooled to t = 35 ° C.

The yield of finished products is 99%.

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

Example 4

Caramel with grated cocoa is prepared analogously to example 2, but molasses is boiled in an amount of 104.99 kg to a caramel mass with a solids content of 97%, then 11.5 kg of grated cocoa is added and mixed until smooth, the resulting mass is cooled to a temperature of 90 ° C , it is added flavoring - 0.37 kg, molded and cooled to t = 35 ° C.

The yield of finished products is 99%.

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

Example 5

Caramel with milk powder is prepared analogously to example 2, but molasses is boiled in an amount of 95.57 kg to a caramel mass with a solids content of 97%, then milk powder is added in an amount of 16.93 kg and mixed until smooth, the resulting mass is cooled to a temperature of 90 ° C, a flavoring agent of 0.37 kg is introduced into it, molded and cooled to t = 35 ° C.

The yield of finished products is 99%.

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

Example 6

Prepare caramel with raw sesame seeds.

Caramel is prepared analogously to example 2, but molasses is boiled in an amount of 90.13 kg to a solids content of 95%, then 22.60 kg of raw sesame seeds are added, mixed until homogeneous and the mixture is boiled to a solids content of 97%, the resulting mass is cooled to a temperature of 90 ° C, a flavoring agent of 0.37 kg is introduced into it, molded and cooled to t = 35 ° C.

The yield of finished products is 99%.

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

Example 7

Caramel with chicory concentrate is prepared analogously to example 6, but after boiling 114.93 kg of molasses to a dry matter content of 95%, chicory concentrate in an amount of 4.8 kg is added, mixed until smooth and the mass is boiled to a dry matter content of 97%, the resulting mass it is cooled to a temperature of 90 ° C, a flavor of 0.37 kg is introduced into it, molded and cooled to t = 35 ° C.

The yield of finished products is 99%.

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

As can be seen from the table. 1, the nutritional value of caramel is enhanced by replacing granulated sugar with molasses and adding prescription ingredients. The resulting caramel has an attractive appearance for the consumer, has a taste and aroma inherent to the additive, without undesirable smacks and odors.

When boiling caramel mass to a solids content of more than 97%, the resulting product is characterized by:

- burnt aftertaste and smell;

- increased content of reducing substances;

- increased color.

When boiling caramel mass to a dry matter content of less than 96%, the resulting product is characterized by:

- increased stickiness due to increased moisture content;

- reduced hardness, which leads to deformation of the products;

- ductility, not characteristic of this type of caramel.

The proposed method for the production of caramel allows you to:

- increase the nutritional value of caramel;

- reduce the sugar content of caramel;

- eliminate the possibility of the formation of centers of crystallization of sucrose;

- increase the strength of caramel;

- to intensify and simplify the production process by eliminating the stages of preparation of granulated sugar and the preparation of sugar syrup;

- reduce energy costs by reducing individual units of technological equipment;

- reduce the required production space;

- expand the assortment in the market of sugar confectionery.

Claims (15)

Method for the production of caramel on starch syrup without sugar, characterized in that the syrup prepared for the production is heated to a temperature of 55 ° C, sent for boiling in a vacuum cooking apparatus until a caramel mass with a solids content of not more than 98% is obtained, the caramel mass obtained with a temperature not more than 140 ° C are sent for cooling to a temperature of not more than 90 ° C, make prescription food ingredients such as powdered milk, grated cocoa, crushed or grated nut kernels, fried or dried or cheese s sesame seeds, food concentrates chicory, flavoring agents - flavorants or essential oils, citric acid, and the mixture was stirred until homogeneous, is processed, molded, cooled and packaged, and the caramel is prepared with the following components ratio is selected prescription kg: Caramel with flavoring additives: starch syrup 117.20 flavor or essential oil 0.37 lemon acid 1.18, or Caramel with fried kernels of crushed or grated nuts: starch syrup 85.34 crushed or grated or fried roasted kernels or dried sesame seeds 28.57 flavor 0.37, or Caramel with grated cocoa: starch syrup 104,99 grated cocoa 11.5 flavor 0.37, or Caramel with milk powder: starch syrup 95.57 milk powder 16.93 flavor 0.37, or Caramel with raw sesame seeds: starch syrup 90.13 raw sesame seeds 22.60 flavor 0.37, or Caramel with chicory concentrate: starch syrup 114.93 chicory concentrate 4.8 flavor 0.37