RU2822253C1 - Confectionary product containing vegetable additive in form of carrots - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to confectionary branch, and may be used in production of confectionary products from chocolate and vegetable raw materials. One proposes a confectionary product made of white Belgian chocolate, fresh finely ground carrots and freshly squeezed carrot juice. Content of white Belgian chocolate is 60–70 wt.%, finely ground carrots – 20–26 wt.% and freshly squeezed carrot juice – 10–14 wt.%. In the process of making the confectionary product, melting the chocolate mass and introducing finely ground carrots and freshly squeezed carrot juice into it is carried out at 42–45 °C subsequent tempering, pouring into moulds and cooling.

EFFECT: invention ensures production of chocolate enriched with beta-carotene, with original colour from light to saturated peach colour, texture of “fudge” type confectionary product.

3 cl, 2 tbl

Description

The invention relates to the food industry, namely to the confectionery industry, and can be used in the production of chocolate confectionery with the addition of vegetable raw materials.

To create new flavors and combinations, chocolate has long been combined with different additives and ingredients to satisfy a variety of consumer preferences. There are many types of chocolates with flavors or extracts available in the market, such as: mint chocolate, chocolate with fruit extracts, chocolate with fruit pieces or confectionery (such as chocolate with cookie pieces), and chocolate with various fillings such as: chocolate or fruit mousses, liqueurs, etc.

A well-known food chocolate product is disclosed in patent RU 2768029 C2, publ. 03/23/2022, Bulletin. No. 9, IPC A23G 1/48, which contains chocolate and a dry powdered fermented product of plant origin and is either fermented flour or flour obtained from fermented cereals, pseudo-cereals, seeds, legumes, tubers, fractions of cereals, fractions of pseudo-cereals cereals, seed fractions, legume fractions, tuber fractions or combinations thereof.

The disadvantage of this invention is the use of fermented flour, which can change the characteristics and taste of the product. A decrease in properties and qualities, as well as nutritional value, is also possible. In this case, this product may cease to be chocolate, since the main components of chocolate must be cocoa mass and cocoa butter.

Also known is the patent DE 202007010106 U1, publ. 11/29/2007, IPC A23G 1/48, which describes an invention relating to chocolate with the addition of carrot and sea buckthorn powder, the content of which is 4% and 1%, respectively. However, introducing such a low percentage of carrots and sea buckthorn into chocolate may lead to the fact that the taste and aroma of sea buckthorn and carrots will not be pronounced, and therefore such chocolate will not have the intense enough taste that distinguishes it from other products that consumers expect.

Carrots and sea buckthorn are known for their beneficial properties and high content of vitamins and antioxidants in their composition. However, with such a low percentage in chocolate, the perceived health benefits may be small or unnoticeable.

In patent CN 103783235 A, publ. 04/27/2016, IPC A23G 1/48, a purple chocolate product and a method for its production containing cocoa butter substitutes are disclosed. So, it contains the following ingredients: 45-60 parts of fine purple potato powder, 25-30 parts of cocoa butter substitutes, 10-20 parts of oatmeal and 2-5 parts of fine white powdered sugar.

The disadvantage of this invention is the change in its characteristics, which affect the quality of the finished product. Cocoa butter substitute does not have the same properties and qualities as real cocoa butter, which leads to changes in the texture, viscosity and buoyancy of chocolate and is reflected in its taste and aftertaste. Cocoa butter has its own characteristic aroma and taste, which are the main elements of chocolate. Using a substitute in a product can reduce the intensity, aroma and taste of the chocolate itself, which can affect the overall impression of it. Cocoa butter contains beneficial fatty acids, antioxidants and other nutritional components, but the substitute may not have the same nutritional properties, which negatively affects the nutritional value of chocolate, as well as its benefits.

As the closest analogue to the claimed invention, the authors chose the invention disclosed in patent RU 2636171 C2, publ. 02/15/2017, IPC A3G 1/48. The prototype describes white chocolate with kiwi and spinach, made from white chocolate mass, kiwi and spinach, and the content of white chocolate mass is 75-95 wt%, kiwi 3-15 wt%, and spinach 2-10 wt%. A feature of this invention is the introduction of freeze-dried kiwi pieces and dried spinach powder into a white chocolate mass, which is white chocolate.

The disadvantage of this invention is the reduction in nutritional value in the process of freeze-drying kiwi and drying spinach due to the loss of nutritional elements such as vitamins and minerals. The use of freeze-dried kiwi and dried spinach powder limits the possibility of replacing these ingredients with other more affordable or alternative ingredients available on the domestic market. Therefore, if logistical problems arise with the delivery of these ingredients to the enterprise, difficulties may arise in the production of this product, which leads to a decrease in production volumes or even a stop.

The new technical solution proposed by the authors of the present invention allows us to expand the range of chocolate with plant (vegetable) additives on the domestic market, as well as increase the nutritional value of this product. There are new opportunities to innovate in the food industry and meet the needs of consumers who are looking for more varied and nutritious foods.

The claimed invention can be of enormous importance both in terms of diversity of taste preferences and in the context of a healthy lifestyle, providing an alternative to traditional chocolate products with additional nutritional components of plant origin.

White Belgian chocolate does not contain cocoa mass, unlike dark chocolate, and also contains more milk. Dark chocolate, due to the cocoa content it contains, enhances the functions of the pancreas and is not recommended for people with high stomach acidity, and can also cause allergic reactions. In these cases, it is white Belgian chocolate that is preferable, which is rich in calcium, phosphorus and magnesium, which is good for bones and maintaining the cardiovascular system.

Carrots are a popular vegetable rich in vitamins and nutrients. However, despite its beneficial properties, there are cases when carrots may be contraindicated for a certain group of people. Some people may be allergic to carrots or to components they contain, such as fructose, which can cause problems in people with fructose intolerance. This condition, in which the body cannot properly metabolize fructose, can cause gastrointestinal symptoms such as bloating, gas, diarrhea, which can cause discomfort to the person.

Carrots contain vitamin A, which may affect thyroid function. In people with certain thyroid conditions, such as hyperthyroidism or hypothyroidism, eating large amounts of carrots may be contraindicated.

The technical result of the claimed invention is to increase the nutritional value of the finished chocolate product, to minimize the number of ingredients in the product, in the absence of the need to add synthetic colors (food additives), as well as to expand the range of types of chocolate.

The invention provides for the production of chocolate enriched with beta-carotene with an original color from light to rich peach color and a “fudge”-type confectionery texture.

The problem posed to the authors is solved, and the technical result is achieved by obtaining a confectionery product containing white chocolate mass in an amount of 60-70% by weight. and a herbal additive, which is used as fresh finely chopped carrots in an amount of 20-26% by weight. and freshly squeezed carrot juice 10-14% wt., with a dry ingredients content of 12%, while in the process of producing the confectionery product, the white chocolate mass is completely melted at a temperature of 42-45 ° C, with the alternate introduction of fresh finely chopped grated carrots and freshly squeezed carrots into it juice, followed by tempering, cooling at room temperature, pouring into molds and further hardening.

The confectionery product can be produced in various versions. Thus, at the bottling stage, the chocolate mass is poured into molds for chocolate bars or into separate confectionery portion forms.

The technology for preparing the claimed confectionery product is given below.

The initial ingredients included in the confectionery product are prepared in advance. Take the carrots, wash them thoroughly, clean them of impurities, peel them and grind them in a crusher to a degree of grinding of 2-3 mm, then collect the chopped carrots in a container.

To obtain carrot juice, carrots are washed, peeled and crushed in a hammer crusher until pureed, heated with steam in a blancher and squeezed. The resulting freshly squeezed juice with a dry component content of 12% is collected in a container. Freshly squeezed carrot juice should be consumed immediately after preparation to maximize the retention of nutrients. If there is excess juice left, it can be stored in the refrigerator in an airtight container for no more than 24-48 hours.

The white chocolate mass is heated until completely melted in a container at a temperature of 42-45°C in a water bath. Finely chopped carrots and freshly squeezed carrot juice with a dry ingredients content of 12% are added to the melted chocolate mass. The resulting mass is tempered to 42-45°C, cooled to room temperature, poured into molds and cooled. Depending on the needs of the manufacturer, the molds can be used both for slab chocolate and separate confectionery molds for portion serving. The composition of the confectionery product is as follows: white chocolate mass 60-70% wt., fresh finely chopped carrots 20-26% wt. and freshly squeezed carrot juice 10-14% wt. with a dry ingredients content of 12%.

Example 1.

The carrots are thoroughly washed, cleaned of contaminants, cleaned and crushed in a crusher to a degree of grinding of 2-3 mm, followed by collecting the chopped carrots in a container. To make carrot juice, carrots are washed, peeled and crushed in a hammer crusher until pureed, heated with steam in a blancher and squeezed. The resulting freshly squeezed juice with a dry component content of 12% is collected in a container. White chocolate mass, for which white Belgian chocolate is used, in an amount of 60 g, is heated in a water bath until completely melted in a container at a temperature of 42-45°C. 14 g of finely chopped carrots and 26 g of freshly squeezed carrot juice, containing 12% dry ingredients, are added to the melted chocolate mass. The resulting mass is tempered to 42-45°C, cooled to room temperature, poured into molds and cooled.

Table 1 presents possible options for the confectionery product per 100 g of initial components. All confections take on a peach color and a texture similar to that of a "fudge" type confection.

Table 2 shows the content of micro- and macroelements per 100 g of the final product. From the analysis of the data in Table 2, we can conclude that the nutritional value of the proposed product has increased compared to white chocolate without additives.

Thus, the proposed invention expands the range of the domestic market for chocolate with plant (vegetable) additives. The declared confectionery product contains a minimum set of ingredients: white Belgian chocolate, vegetable raw materials - fresh finely chopped carrots and freshly squeezed carrot juice. The confectionery product contains provitamin A - beta-carotene, has a high content of dietary fiber and iron, and also has the original peach color and texture of a “fudge”-type confectionery product.

Claims (3)

1. A confectionery product containing white chocolate mass in an amount of 60-70 wt.% and a herbal additive, which is used as fresh finely chopped carrots in an amount of 20-26 wt.% and freshly squeezed carrot juice 10-14 wt.%, containing dry components 12%, and white Belgian chocolate is used as a white chocolate mass, while in the process of obtaining a confectionery product, the white chocolate mass is completely melted at a temperature of 42-45 ° C, with the alternate introduction of fresh finely chopped carrots and freshly squeezed carrot juice into it, followed by tempering , cooling at room temperature, pouring into molds and further solidifying. 2. A confectionery product according to claim 1, characterized in that the chocolate mass at the bottling stage is poured into molds for chocolate bars. 3. The confectionery product according to claim 1, characterized in that the chocolate mass at the bottling stage is poured into separate confectionery portion forms.