RU2457683C1 - Sherbet production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to food industry, namely to confectionary production. The method involves sugar sand dissolution in water while heating, introduction of molasses, boiling the sugar-and-molasses syrup, introduction of whole condensed milk with sugar and margarine with subsequent boiling out, cooling to 45-65°C, beating to produce a fondant mass, tempering at a temperature of 65-70°C, mixing with fried ground peanuts and an toffee essence to produce a confectionary mass. Additionally the method envisages introduction of whole garbanzo beans flour (preliminarily fried till moisture content is equal to, 5% with particles sized no more than 160 mcm) simultaneously with sand sugar. The components are used at the following ratio, wt %: sand sugar - 43.38-39.88, fried garbanzo beans flour - 1.00-4.50, molasses - 7.69, whole condensed milk with sugar - 15.15, margarine - 3.84, fried ground peanuts - 28.64, toffee essence - 0.30. The syrup boiling out is performed till dry substances content is equal to 82% with subsequent production of a confectionary mass with moisture content equal to 9-12%.

EFFECT: invention is aimed to extend the range of oriental sweets like soft candies to produce a food product with enhanced biological value, lower calorie content and increased storage life.

1 dwg, 3 tbl, 3 ex

Description

The invention relates to the food industry, namely to confectionery production.

The invention is intended to solve the technical problem of expanding the range of oriental sweets such as soft sweets to obtain a food product - sorbet - of high biological value, reduced calorie content and with an extended shelf life.

A known method for the production of Dneprovsky sorbet, including mixing powdered sugar, whole milk powder, confectionery fat, soy deodorized fried flour, vanillin, salt, grinding the mass in a five-mill mill, standing, mass curing, tempering at a temperature of 24 ± 3 ° C, molding at a temperature of 26-35 ° C, cooling with cooling air from 14 to 18 ° C in a cooling cabinet for 10 minutes, cutting into bars weighing no more than 2 kg, sweating, wrapping and laying of finished products in the following ratio of components, m ac%:

- icing sugar 35.73 - whole milk powder 17.04 - confectionery fat 29.12 - soy deodorized fried flour 18.00 - vanillin 0.02 - salt 0.09 [1 p. 219].

The disadvantage of this method is that the finished product is characterized by a very high energy value (570 kcal per 100 g), high fat content (about 40%), which does not meet the concept of a healthy diet. The sorbet recipe used soy flour, which is a traditional protein supplement. However, due to the predominance of the share of transgenic soy on the market, the negative attitude of most consumers to soy-containing products remains.

A known method for the production of fondant sweets with the addition of unconventional protein-containing raw materials - chickpea flour, which includes dissolving granulated sugar in water, introducing molasses into the syrup obtained, boiling the recipe to obtain a fondant with a moisture content of 14-15%, crushing it to obtain a crystalline mass with a density of 1, 3-1.4 g / cm ³ , tempering for 4-7 minutes at a temperature of 65-85 ° C with the addition of chickpea flour in an amount of 3-9 wt.% By weight of fondant, mixing fondant with flavoring and aromatic substances and her pho Rmovanie [2].

The disadvantage of this method is the lack of operations for the preliminary preparation of chickpeas raw materials, namely heat treatment (for example, roasting flour), which will eliminate the activity of anti-nutritious substances contained in chickpeas - proteolytic (digestive) enzyme inhibitors. It is known that chickpea beans contain five trypsin inhibitors in an amount of 5.4–6% of the total protein content [3, p. 36]. The activity of trypsin inhibitors can be reduced by heat treatment, which ensures the deactivation and destruction of many anti-nutritional substances [4, p. 72]. In addition, a characteristic bean smell is present in chickpea flour, and heat treatment significantly improves the organoleptic properties (taste and smell) of the protein product as a result of denaturation of a number of enzymes and removal of undesirable low molecular weight components of the product [4, p. 86].

A known method for the production of oriental sweets such as soft sweets (sorbet), providing for the introduction of swelling starch in fondant at the stage of preparation of sorbet (1% by weight of lipstick in terms of dry matter) and molding the mass [5, p.7].

The disadvantage of this method is that, despite the decrease in the amount of sugar by 1%, the amount of carbohydrates in the finished product does not decrease (swelling or modified starch belongs to the class of polysaccharides or complex carbohydrates), the protein content in the finished product remains insignificant, the biological value of the product does not improve .

The closest analogue to the claimed method is the method of production of Caucasian sorbet, which is a milk-fondant mass with the addition of roasted crushed peanuts. The method includes dissolving granulated sugar in water when heated, introducing molasses, boiling sugar syrup, introducing whole condensed milk with sugar and margarine, followed by boiling the syrup to 84% solids, cooling the syrup to 45-65 ° С, kneading with obtaining fondant, tempering at 65-70 ° С, mixing with crushed roasted peanut kernel and iris essence to obtain a candy mass with a moisture content of 8-11%, a temperature of 60-72 ° С, molding a candy layer with roll forming mechanisms, cooling and up to a temperature of 32-40 ° C in the cooling chamber, cutting the formation into rectangular bars weighing no more than 2 kg, curing and cooling the sweets for 24-25 minutes, the temperature of the casing after curing and cooling 24-26 ° C, wrapping and laying the finished products [6, p.149] in the following ratio of components, wt.%:

- granulated sugar 44.38 - molasses 7.69 - whole condensed milk with sugar 15.15 - margarine 3.84 - crushed roasted peanut kernel 28.64 - iris essence 0.30 [1 p. 220].

The disadvantage of this method is that the finished product is characterized by high energy value (about 450 kcal per 100 g), a high content of carbohydrates, low content of physiologically functional ingredients, such as proteins, water and fat soluble vitamins, minerals, which does not meet the modern concept of healthy nutrition. In addition, the disadvantage of this method is the short shelf life of sweets - 10 days according to GOST R 50230-92 [7, p. 4].

The objective of the invention is to obtain a sorbet of high biological value, reduced calorie content and with an extended shelf life.

The problem is solved in that the method of producing sorbet, including the dissolution of granulated sugar in water when heated, the introduction of molasses, boiling sugar syrup, the introduction of condensed milk with sugar and margarine, followed by boiling, cooling to 45-65 ° C, churning with obtaining fondant, tempering at 65-70 ° C, mixing with crushed roasted peanut kernel and iris essence to obtain a candy mass, additionally includes the introduction of whole-ground flour pre-roasted to a moisture content of 5% and . Chickpea beans with a particle size of not more than 160 microns simultaneously with granulated sugar with the following ratio of components, wt%:

- granulated sugar 43.38-39.88 - fried chickpea bean flour with a particle size of not more than 160 microns 1.00-4.50 - molasses 7.69 - whole condensed milk with sugar 15.15 - margarine 3.84 - crushed roasted peanut kernel 28.64 - iris essence 0.30

and boiling the syrup is carried out to a solids content of 82%, followed by obtaining a candy mass with a moisture content of 9-12%.

Flour from nougat beans is pre-fried, which allows to improve its microbiological parameters, deactivate anti-nutritional substances, improve the organoleptic characteristics of flour from nougat beans and give it a nut flavor and flavor.

The positive thing is that the legume crop "chickpeas" grown in Russia did not undergo genetic modification.

Chickpea bean flour has a rich vitamin and mineral composition, mg / 100 g: sodium - 72, potassium - 968, calcium - 193, magnesium - 126, phosphorus - 444, iron - 2.6, beta-carotene - 0.09, vitamin B1 - 0.08 [8, p.13], so the introduction of flour from chickpea beans enriches the finished product with minerals and vitamins.

In addition, the presence of 28.5 μg per 100 g of selenium, which exhibits an antioxidant effect and enhances resistance to cancer, is very valuable in chickpeas [9].

Example 1

A method of producing sorbet is as follows: dissolving granulated sugar in water when heated, introducing whole-ground pre-roasted 5% flour of chickpea flour with a particle size of not more than 160 microns, molasses, boiling sugar syrup, introducing condensed whole milk with sugar and margarine, followed by boiling to a solids content of 82%, cooling to 45-65 ° C, kneading to obtain fondant, tempering at 65-70 ° C, mixing with roasted crushed peanut kernel and iris essence with the study of candy mass with a moisture content of 9-12%, a temperature of 60-72 ° C, molding a candy layer with roll forming mechanisms, cooling the formation to a temperature of 32-40 ° C in a cooling chamber, cutting the formation into rectangular bars weighing no more than 2 kg, maturing and cooling sweets for 24-25 minutes, the temperature of the case after standing and cooling 24-26 ° C, wrapping and laying of finished products in the following ratio of components, wt.%:

- granulated sugar 43.38 - fried chickpea bean flour with a particle size of not more than 160 microns 1.00 - molasses 7.69 - whole condensed milk with sugar 15.15 - margarine 3.84 - crushed roasted peanut kernel 28.64 - iris essence 0.30

The technical result of the proposed method is to obtain a sorbet with improved biological value, high protein content, low sugar content, lower calorie content, as well as the ability to mold a mass with a moisture content of 1-2% higher than that of the prototype, which allows to increase the shelf life of sorbet to 1 months. At the same time, the absolute values of the moisture index in the samples with the addition of flour from chickpea beans are higher compared to the prototype during the entire storage period (Fig. 1).

Sherbet obtained in this way meets the requirements of GOST R 50230-92 [3] in terms of organoleptic (Table 1), physico-chemical (Table 2) and safety indicators (Table 3).

Example 2

Getting sorbet is carried out according to example 1 with the following content of components,% wt .:

- granulated sugar 41.88 - fried chickpea bean flour with a particle size of not more than 160 microns 2,50 - molasses 7.69 - whole condensed milk with sugar 15.15 - margarine 3.84 - crushed roasted peanut kernel 28.64 - iris essence 0.30

Example 3

Getting sorbet is carried out according to example 1 with the following content of components,% wt .:

- granulated sugar 39.88 - fried chickpea bean flour with a particle size of not more than 160 microns 4,50 - molasses 7.69 - whole condensed milk with sugar 15.15 - margarine 3.84 - crushed roasted peanut kernel 28.64 - iris essence 0.30

The use of flour from chickpea beans with a particle size of less than 160 microns makes it impractical to complicate the process of obtaining it, so finer grinding and longer sifting are required.

The use of flour from chickpea beans with a particle size of more than 160 microns does not allow to obtain a fine-crystalline mass structure.

The introduction of flour from chickpea beans in an amount of less than 1% does not allow to achieve the claimed technical result, namely improving the biological value of sorbet. An increase in the dosage of flour from chickpea beans over 4.5% wt. leads to an increase in the solids content of sugar-syrup syrup and a violation of the technological parameters of the boiling regime, since there is a burning of the syrup.

Table 1 presents the organoleptic characteristics of the sorbet obtained by the present method.

Table 2 presents a comparison of the physico-chemical parameters of sorbet obtained by the present method and the prototype.

Based on the data of table 2, we can conclude that the sorbet obtained by the present method is a functional food product. The introduction of chickpea flour into the sorbet contributes to a 1.2-fold increase in protein content, a 10% reduction in sugar content, and a decrease in the energy value of the finished product.

Table 3 presents the microbiological parameters of sorbet obtained by the present method.

Figure 1 presents the change in humidity of the sorbet obtained by the present method, and the prototype during storage.

Information sources

1. A collection of basic recipes for sugar confectionery. - S.-Pb .: GIORD, 2003.240 s.

2. Patent 2354129. Method for the production of fondant sweets. Khodak A.P., Savenkova T.V., Skokan L.E., Aksenova L.M. Claim 07/11/2007; publ. 05/10/2009.

3. Anikeeva N.V., Antipova L.V. Chickpea is a source of raw materials for the production of biologically valuable additives // Confectionery. - 2006. - No. 1. - S. 35-35.

4. Tolstoguzov VB New forms of protein foods. - M .: Agropromizdat, 1987.330 s.

5. Lavrenova B.C. The use of local and non-traditional types of raw materials in the confectionery industry, - M .: Agroniiteipp, 1988. - Issue 9. 25 p.

6. Lunin O.G., Dragilev A.I., Chernoivannik A.Ya. Technological equipment of the confectionery industry. - M .: Light and food industry, 1984. 384 p.

7. GOST R 50230-92. Oriental sweets such as soft sweets. General specifications. - M .: Publishing house of standards, 1994. 8 p.

8. The chemical composition of food. Reference Tables / Ed. M.F. Nesterin and I.M. Skurikhin. M .: Food industry, 1979. 247 p.

9.http: //www.sunduk.ru/receipts/

Table 1 Name of indicator Characteristic Taste and smell Corresponding to this type of product, without extraneous taste and smell Color Light brown characteristic of this product name Structure and Consistency Fine crystalline

table 2 Name of indicator, unit of measure Sorbet Samples Example 3 Prototype Humidity% 9.01 8.88 Mass fraction of ash,% 1,2 1,1 Mass fraction of protein,% (K = 6.25) 11.8 9.7 Mass fraction of fat,% 17.6 16.5 Mass fraction of total sugar in terms of dry matter,% 58.9 66.3 Energy value, kcal / 100 g of product 441.2 452.5

Table 3 Defined indicators Research result Hygienic standard Unit. ND on research methods The number of mesophilic aerobic and facultative anaerobic microorganisms 2 × 10 ² No more than 5 × 10 ³ CFU / g GOST 10444.15-94 E. coli bacteria (coliforms) Not selected Not allowed in 0.1 g CFU / 0.1 g GOST 52816-07 Pathogenic, including salmonella Not selected Not allowed in 25 g CFU / 25 g GOST 52814-07 Yeast Not selected No more than 200 CFU / g GOST 10444.12-88 Mold Not selected No more than 100

Claims (1)

A method of producing sorbet, including dissolving granulated sugar in water when heated, introducing molasses, boiling sugar syrup, introducing whole condensed milk with sugar and margarine, followed by boiling, cooling to 45-65 ° C, kneading to obtain fondant, tempering at 65-70 ° C, mixing with crushed roasted peanut kernel and iris essence to obtain a candy mass, characterized in that it further includes the introduction of whole ground pre-roasted to a moisture content of 5% flour from chickpea beans with ra . Mer particles less than 160 microns simultaneously with granulated sugar with the following ratio of components, wt%:
granulated sugar 39.88-43.38 fried chickpea bean flour with a particle size of not more than 160 microns 1.00-4.50 syrup 7.69 condensed whole milk with sugar 15.15 margarine 3.84 crushed roasted peanut kernel 28.64 iris essence 0.30
and boiling the syrup is carried out to a solids content of 82%, followed by obtaining a candy mass with a moisture content of 9-12%.