RU2473229C1 - Filling for confectionary and bakery products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The filling includes pureed fruit-and-berry filler, sugar and a brown alga product. The fruit-and-berry filler is represented by pureed blackcurrant berries. The brown alga product is represented by Fucus evanescens water-ethanolic extract. The initial components are used at the following ratio, wt %: sugar - 20, blackcurrant berries -70, Fucus evanescens water-ethanolic extract -10.

EFFECT: invention allows to produce filling enriched with a complex of biologically active substances which may be used in the process of gingerbreads, cookies, pies, tarts and buns manufacture.

2 dwg, 6 tbl

Description

The invention relates to the food industry.

A well-known filling, which consists of mashed fruit filler and sugar syrup. Additionally, the filling contains steam treated for 10-30 minutes and mashed Japanese kelp. The proposed filling has an original taste and can be used in the manufacture of sweets, gingerbread cookies, cookies, pies, cakes [RU 2340200 C1, 10.12.2008].

Known filling is not sufficiently enriched with a complex of biologically active substances.

The objective of the invention is to obtain the filling for confectionery and bakery products, enriched with a complex of biologically active substances.

The technical result is achieved by the fact that the filling for confectionery and bakery products, including mashed fruit and berry filler, sugar and brown seaweed product, according to the invention, contains blackcurrant berries mashed in mashed potatoes and as a product of brown algae contains a water-ethanol extract of Fucus evanescens in the following ratio of components, wt.%: sugar 20, berries of black currant 70, water-ethanol extract of Fucus evanescens 10.

The water-ethanol extract is obtained as a result of complex processing of brown alga Fucus evanescens as a result of its treatment at the first stage with 80-96% ethanol [RU 2315487 C1, 01/27/2008].

A study of the chemical composition of the water-ethanol extract of Fucus showed that it contains iodine, trace elements (copper, zinc, iron, selenium, etc.), a set of amino acids (primarily tyrosine and phenylalanine), polyunsaturated fatty acids, as well as proteins and oligosaccharides, mannitol and phenolic compounds. This natural composition includes a complex of substances necessary for the normal functioning of the thyroid gland and the absorption of iodine in the human body. The value of the extract is also determined by the fact that free amino acids are easily absorbed, and phenolic compounds, as a rule, exhibit antioxidant properties. In addition, the antitumor activity of the extract was shown on a model of human intestinal cancer cells [Comparative study of the chemical composition and antitumor activity of the water-ethanol extracts of brown algae Laminaria cichorioides, Costaria costata, Fucus / T.I. Imbs [et al.] // Sea Biology . - 2009. - T.35, No. 2. - S.140-146].

The preparation process of the filling includes the following basic operations: preparation of the main component (blackcurrant berries), if necessary, equalizing the solids content to 10%, boiling with sugar, cooling and making water-ethanol extract of Fucus evanescens.

Scheme for the production of blackcurrant berries:

1) inspection - removal of low quality fruits, sorting by size and washing;

2) a lock lasting up to 24 hours (carried out only in the manufacture of higher grades of welding);

3) steam treatment at an absolute pressure of-120 kPa or boiling in water (spark);

4) wiping: primary - through a sieve with holes with a diameter of 2 mm and secondary - through a sieve with holes with a diameter of 0.7-1.0 mm, accompanied by cooling (up to 35-40 ° C);

5) add sugar and simmer for 30 minutes.

Then the prepared puree is cooled to t = 20 ° C and water-ethanol extract of Fucus evanescens is added.

The finished filling is packaged in sterilized glass jars and hermetically sealed. In a sealed package with a relative humidity of not more than 75% and a temperature of 10-15 ° C, the product is stored for 2 years.

The invention is illustrated by an example of a specific implementation.

The table shows the composition of the filling for pies.

Table 1 Components Content, wt.%: Sugar twenty Blackcurrant berries 70 Water-ethanol extract of Fucus evanescens 10

Fucus evanescens extract is a clear brown liquid with a pronounced marine smell, which can be leveled by various fruit fillers. The authors selected fruit and berry bases for the created fillings, evaluating their organoleptic characteristics. Apricot, apple, peach and currant fillers are used as the basis of the fillings. A water-ethanol extract of Fucus was preliminarily added to each of them at the rate of 5, 7, and 10% by weight of the filler, taking into account the satisfaction of the daily intake of trace elements. The mass fraction (10%) of the water-ethanol extract of fucus is 3 g, which satisfies the daily rate of iron consumption by 0.007% and the daily intake of manganese in the same amount. The introduced mass fraction of the water-ethanol extract ensures the consumption of the minimum amounts of these trace elements and iodine, which is an important and positive point, since the use of trace elements in large quantities, especially iron, leads to negative changes in the human body.

The characteristics of the organoleptic characteristics of fillings with the addition of a water-ethanol extract of fucus are shown in table 2.

table 2 Organoleptic characteristics of fillings with the addition of water-ethanol extract of Fucus evanescens Name Indicators Name of filling Apricot filling with water-ethanol extract of Fucus evanescens Apple filling with water-ethanol extract of Fucus evanescens Peach filling with water-ethanol extract of Fucus evanescens Currant filling with water-ethanol extract of Fucus evanescens one 2 3 four 5 Consistency dense, dense mass of mashed fruits, mass slowly spreading on a horizontal surface; no sugar found dense, dense, homogeneous, uniformly wiped mass without the remains of seed nests and stalks a dense, dense mass of mashed fruits spreading on a horizontal surface; no sugar found dense, dense mass, not spreading on a horizontal surface .; no sugar found Color homogeneous, yellow-green due to the added extract yellow green due to added extract homogeneous, matching the color of peaches, with an unpleasant dark shade due to the added extract uniform, dark red, brownish Taste and smell characteristic of apricot fruit with the smell of algae, with a clear unpleasant aftertaste of algae sweet and sour, characteristic of the product, with a smell and a bitter taste of seaweed characteristic of peaches with a distinct taste of algae, with a bitterness of algae extract characteristic of fresh blackcurrant berries, without extraneous smacks and smells

According to the data in table 2, only currant filler eliminates the specific taste, color and smell of the water-ethanol extract, so it was chosen as an ingredient for the proposed filling.

Model samples of fillings were investigated in accordance with accepted standards for microbiological safety indicators, organoleptic and physico-chemical indicators.

Commercial products were manufactured - filling with the addition of a water-ethanol extract of Fucus, and a control sample (filling without a water-ethanol extract). A comparative assessment of these products by organoleptic indicators of significant deviations did not reveal (table 3).

Table 3 Organoleptic evaluation of fillings Name of indicator Characteristic Control sample Stuffing with water-ethanol extract of Fucus evanescens Taste and smell Sweet and sour, taste of black currant without extraneous smacks and smells. Sweet and sour, taste of black currant without extraneous smacks and smells. Color Dark red, brownish. Dark red, brownish. Appearance and Consistency The surface is shiny. Uniform clot. Homogeneous, delicate texture. The surface is shiny, uniform, delicate, slightly thick consistency.

When water-ethanol extract of Fucus was added, the consistency became thick, dense, therefore, it was advisable to determine the optimal dose of water-ethanol extract of Fucus. To justify the dose, studies were carried out of the rheological characteristics of the finished products, the most important of which is the viscosity of the product.

The filling with a water-ethanol extract of Fucus from the control sample was different in that it had a thicker consistency. A change in consistency was evidenced by data on the study of the viscosity of products. With the introduction of water-ethanol extract of Fucus into the filling, the viscosity of the test sample increased compared to the viscosity of the control sample and amounted to a maximum of 238 mm ² / s (Fig. 1). As can be seen from the presented figure, the maximum viscosity in the filling is achieved with the introduction of water-ethanol extract of Fucus evanescens with a mass fraction of 10%.

The results revealed the following patterns: the introduction of a water-ethanol extract of Fucus with a mass fraction of 10% ensured the best consistency, tender, uniform. Whereas the introduction of a water-ethanol extract of Fucus with a mass fraction of 5% or 7% contributed to an insufficiently viscous consistency and a decrease in the quality of the finished product.

In the study of physico-chemical parameters of the developed fillings were evaluated:

- mass fraction of solids;

- mass fraction of total sugar, expressed in invert sugar;

- total acidity (in terms of malic acid);

- mass fraction of solid mineral impurities (sand);

- mass fraction of salts of heavy metals.

Evaluation of fillings was carried out according to standard methods. A comparative analysis of the mass fraction of solids showed that the fillings with water-ethanol extract of fucus contained a greater amount of solids, so the introduction of the extract with a mass fraction of 10% increased their content by 13% (figure 2).

The study of total acidity showed that the introduction of a water-ethanol extract of Fucus in the fillings did not significantly affect the overall acidity; Thus, the dynamics in 1 month did not change and amounted to 0.7-1.0%.

Analysis of the content of the mass fraction of solid mineral impurities (sand) and salts of heavy metals showed that all samples met the requirements of current regulatory documents.

Physico-chemical characteristics of currant filling with a water-ethanol extract of fucus are presented in table 4.

Table 4 Physico-chemical characteristics of currant filling with water-ethanol extract of Fucus Evanescens Indicator Currant filling with water-ethanol extract of Fucus evanescens Norm Mass fraction,%, not less dry matter 69 69 total sugar expressed in invert sugar 62 62 Total acidity (in terms of malic acid),% 0.2-1 0.2-1 Mass fraction of preservatives,%, no more total sulfuric acid (in terms of SO ₂ ) 0.01 0.01 benzoic acid 0,07 0,07 sorbic acid 0.05 0.05 Mass fraction of solid mineral impurities (sand),%, no more 0.05 0.05 Mass fraction of salts of heavy metals,%, no more Copper 0.001 0.001 Tin 0.02 0.02 Lead N / A N / A

From the data of table 4 it follows that according to physico-chemical indicators, the filling meets the requirements of GOST R 51934-2002 "Jam. Technical conditions. "

Commercial products must meet safety requirements in accordance with SanPiN 2.3.2. 1078-01, therefore, along with organoleptic and physico-chemical indicators, safety indicators were determined, including microbiological indicators, the research results of which are shown in tables 5 and 6.

Table 6 Safety indicators of currant filling with water-ethanol extract of Fucus evanescens in accordance with SanPiN 2.3.2.1078-01 Index, Product Group Indicators Permissible levels, mg / kg, not more than Note one 2 3 four 1.6.6. Jams, preserves, marmalades, marmalades, fruits and berries, mashed with sugar, and other fruit and berry concentrates with sugar Toxic elements: lead 0.5 1,0 in prefabricated tin containers arsenic 1,0 cadmium 0.05 mercury 0.02 tin 200,0 in prefabricated tin containers chromium 0.5 in chrome packaging Radionuclides: cesium - 137 80 Bq / kg strontium - 90 70 Bq / kg Currant filling with water-ethanol extract of Fucus evanescens Toxic elements: lead 0.4 0.9 in prefabricated tin containers arsenic 0.9 cadmium 0.04 mercury 0.01 tin 150.0 in prefabricated tin containers Radionuclides: cesium - 137 80 Bq / kg strontium - 90 70 Bq / kg

According to the results of studies of microbiological and safety indicators, it can be concluded that currant filling with water-ethanol extract of Fucus evanescens meets the requirements of SanPiN 2.3.2. 1078-01 and is safe.

The invention expands the range of fillings for confectionery and bakery products. The filling enriched with a complex of biologically active substances can be used in the manufacture of gingerbread, cookies, pies, cakes, rolls.

Claims (1)

Filling for confectionery and bakery products, including mashed fruit and berry filler, sugar and brown seaweed product, characterized in that it contains blackcurrant berries mashed in mashed potato and contains brown water as a brown seaweed product ethanol extract of Fucus evanescens in the following ratio of starting components, wt.%: sugar 20, berries of black currant 70, water-ethanol extract of Fucus evanescens 10.

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