RU2685916C1 - Composition of tonic fillings for making caramel - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. One proposes a composition of tonic filler for caramel preparation containing sugar sand, molasses, viburnum and Schisandra berries pulp, powdered preserved reindeer antlers and thickener-pectin. Thickener-pectin is produced of viburnum and Schisandra berries.

EFFECT: invention ensures production of caramel with a tonic filling.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the confectionery industry and can be used to obtain caramel with filling through the use of pectins from tonic plant materials and animal raw materials.

A known method of preparing the filling, which includes mixing crushed seeds of Brassica napus with an erucic acid content of less than 0.1% with sugar, preservatives. To do this, separately prepare a solution comprising starch, water and salt. The composition of the components of the filling contains water, sugar, molasses, Brassica napus seeds, starch, flavors, lactic acid, salt, potassium sorbate, sodium benzoate, at a certain ratio of components [1].

The disadvantage of this technical solution is the use of synthetic flavors and conservatives (potassium sorbate and sodium benzoate), which tend to accumulate in the body and cause allergies.

Known composition for the preparation of the filling, obtained by stepwise boiling pre-prepared carrots in sugar syrup and cooling the mass after each stage, followed by homogenization of the curing to obtain a product of finely divided and uniform consistency. Then prepare sugar-syrup syrup, in which carrot jelly is injected, and when the temperature of the mixture reaches 70-75 ° C, aromatic and flavor additives are introduced [2].

The disadvantage of this technical solution is the use of the process of boiling carrot boiling due to the high temperature background, adversely affecting the vitamin composition of the raw materials, as well as the introduction of synthetic aromatic and flavoring additives.

The composition of glazed caramel with filling with the introduction of mashed chokeberry is known and, as a flavoring, cinnamon essence 4-fold, giving the candy an original taste. The production method involves the preparation of caramel mass, its boiling, cooling, the introduction of aromatic, flavor and coloring additives, promynku and saturation of the caramel mass with air, the introduction of the caramel loaf filling, sizing harness, molding caramel, cooling, glazing, cooling. The stuffing of caramel is prepared from a mixture of mashed apples and mashed chokeberry by boiling to a moisture content of 33 ± 2% for 40 minutes and injected into the caramel loaf after saturating the caramel mass with air [3].

The disadvantage of this technical solution is the use of synthetic dyes and flavors and a high temperature background, and the boiling time of apple and black fruit puree, destroying the vitamin composition of the feedstock.

The closest to the stated technical solution is the composition of the filling for the preparation of caramel "Siberian", containing granulated sugar, molasses and biologically active additive, characterized in that it contains 20-23 vol. As a biologically active additive. % alcohol solution of grass of Solyanka holmova, obtained by extraction of stems, and / or leaves, and / or flowers, and / or fruits of grass of Solyanka hill with a dry matter content of 3.0-3.3% and density of 0.98-1.01 g / cm ³ [4].

The disadvantage of this technical solution is that the proposed fillings include flavoring agents, dyes, preservatives are substances of chemical nature, the consumption of which contradicts the scientific principles of modern nutrition, and the tonic raw materials for making fillings are completely absent.

The task for which the claimed invention is directed is the expansion of the range of enriched "soft" caramel with a tonic filling for specialized nutrition by creating a new flavor filling due to a certain combination of vegetable and animal raw materials.

This task is solved due to the fact that the composition of the tonic filling for the preparation of caramel contains granulated sugar, molasses, a thickener obtained from viburnum berries and lemongrass, pulp from viburnum berries, lemongrass and powder of canned antlers of reindeer.

To obtain a thickener in the form of pectin from viburnum berries and lemongrass, 40 g of each type of berries are taken, 200 ml of a mixture of 5% hydrochloric and 3% citric acid are poured, then hydrolysis is carried out at a temperature of 35-37 ° C for 3-5 hours, after which pectic substances are precipitated with 96% ethanol in a ratio of 1: 2, then the solution is filtered, the precipitate and the pulp of berries are dried at a temperature of 18-25 ° C and crushed.

The composition of the tonic filling contains the ingredients in the following ratio, mass. %:

granulated sugar - 51.8-53.6;

molasses - 42.4-44.8;

pectin of viburnum berries - 0.88-1.15;

pectin of lemongrass berries - 0.64-0.92;

pulp from viburnum berries - 0.78-0.98;

pulp from the berries of lemongrass - 0.36-0.88;

reindeer antler powder - 0.23–0.32.

The preparation of a tonic filling and caramel with such a filling is illustrated by examples 2 and 3.

Example 1 (on the closest analogue)

The composition of the tonic filling contains the ingredients in the following ratio, mass. %:

molasses 66-68;

alcohol solution of herbs 8.5-8.9 (20-23 vol.%);

granulated sugar rest.

The composition for obtaining caramel "Siberian" contains ingredients in the following ratio, mass. %: granulated sugar, molasses and citric acid flavor, taken in a ratio of 1: 0.47: 0.014.

Example 2

The composition of the tonic filling for the preparation of caramel contains ingredients in the following ratio, mass. %:

granulated sugar - 51.8-52.7;

molasses - 42.4-43.6;

pectin of viburnum berries - 0.88-1.02;

pectin of lemongrass berries - 0.64-0.78;

pulp from viburnum berries - 0.78-0.88;

pulp from the berries of lemongrass - 0.36-0.62;

reindeer antler powder - 0.23-0.28.

The preparation of a tonic filling involves the preparation of a mixture, which is obtained by boiling the sugar syrup and thickener at a temperature of 100-105 ° C twice, with the addition of pulp of viburnum berries and lemongrass and powder of reindeer antlers for 15-20 minutes.

Caramel with a tonic filling includes a body, the shell of which is made of a material that represents a caramel mass, characterized as “soft caramel”. To prepare the caramel mass, granulated sugar, molasses, gelatin, phosphatides are boiled at a temperature of 135 ° C to a dry matter content of 96%. Then the mass is fed to cooling to a temperature of 85-90 ° C. The cooled caramel mass is saturated with air in a pulling machine and enters the caramel-blanking machine to shape the cone, into which a filling with a temperature of 60-65 ° C is pumped. Then the caramel loaf enters through a harness to obtain a specific diameter and is fed into a molding machine. Molded caramel enters the cooling conveyor, where it is cooled at a relative humidity of not more than 93% and a temperature of 10-12 ° C. This ensures the production of caramel with a tonic filling in the complete absence of artificial dyes and flavors in the formulation [5].

The composition for obtaining "soft" caramel contains ingredients in the following ratio, mass. %:

granulated sugar - 52.09-52.7;

treacle - 44.62-45.51;

gelatin - 0.42-0.45;

phosphatides - 0.87-0.90.

Example 3

The composition of the tonic filling for the preparation of caramel contains ingredients in the following ratio, mass. %:

granulated sugar - 52.7-53.6;

treacle-43.6-44.8;

viburnum berries pectin - 1.02-1.15;

lemongrass pectin - 0.78-0.92;

pulp from viburnum berries - 0.88-0.98;

pulp from the berries of lemongrass - 0,62-0,88;

reindeer antler powder - 0.28-0.32.

The preparation of a tonic filling involves the preparation of a mixture, which is obtained by boiling the sugar syrup and thickener at a temperature of 100-105 ° C twice, with the addition of pulp of viburnum berries and lemongrass and powder of reindeer antlers for 15-20 minutes.

Caramel with a tonic filling includes a body, the shell of which is made of a material that represents a caramel mass, characterized as “soft caramel”. To prepare the caramel mass, granulated sugar, molasses, gelatin, phosphatides are boiled at a temperature of 135 ° C to a dry matter content of 96%. Then the mass is fed to cooling to a temperature of 85-90 ° C. The cooled caramel mass is saturated with air in a pulling machine and enters the caramel-blanking machine to shape the cone, into which a filling with a temperature of 60-65 ° C is pumped. Then the caramel loaf enters through a harness to obtain a specific diameter and is fed into a molding machine. Molded caramel enters the cooling conveyor, where it is cooled at a relative humidity of not more than 93% and a temperature of 10-12 ° C. This ensures the production of caramel with a tonic filling in the complete absence of artificial dyes and flavors in the formulation [5].

The composition for obtaining "soft" caramel contains ingredients in the following ratio, mass. %:

- sugar - sand - 52.7-53.2;

- molasses - 45,51-46,40;

- gelatin - 0.45-0.48;

- phosphatides - 0.90-0.92.

Tables 1.2 summarizes the main regulated indicators of caramel with a tonic filling.

From these tables it is clear that the regulated indicators of caramel with a tonic filling are within the current regulatory and technical documentation GOST 6477-88 “Caramel. General technical conditions ", therefore, this development can be recommended for production.

LITERATURE

1. Patent 2628296 RU, IPC 51 A23G 3/36. The method of preparation of the filling and the initial composition of the components used to prepare the filling (options) / D.L. Chernikov (RU); 2016102692; Appl. 28.01.2016; publ. 08/15/2017

2. Patent 2045912 RU, IPC 51 A23G 3/00. The composition of the filling for cooking caramel and the method of preparation of the filling for this caramel / V.E. Hittsov [et al.] (RU); 93033527/13 Appl. 01.07.1993; publ. 10/20/1995.

3. Patent 2138957 RU, IPC 51 A23G 3/00. The composition and method of production of glazed caramel with filling / N.N. Azarov, P.M. Miroshnikova, N.I. Fedorov (RU); 97121183/13 appl. 12.12.1997; publ. 10.10.1999.

4. Patent 2098980 RU, IPC 51 A23G 3/00, A23L 1/06. The composition of the filling for making caramel "Siberian" and the method of making caramel with this filling / A.N. Daursky [et al.] (RU); 96112312/13 appl. 06/14/1996; publ. 12.20.1997.

5. Frolova, N.A. The use of dietary supplements of plant and animal raw materials of the Far East in the technology of obtaining candy caramel // N.A. Frolova, N.F. Ivankina / Achievement of science and technology of agriculture. - 2010. - №7. - p. 69.

Claims (2)

The composition of the tonic filling for the preparation of caramel, containing granulated sugar, molasses, beet pulp of viburnum and lemongrass, canned reindeer antler powder, characterized in that it contains a thickener-pectin obtained from viburnum berries and lemongrass, which is obtained by taking 40 g of each kind, pouring 200 ml of a mixture of 5% hydrochloric and 3% citric acid, then carrying out hydrolysis at a temperature of 35-37 ° C for 3-5 hours, precipitation with 96% ethyl alcohol in a ratio of 1: 2, filtering the solution, followed by drying the precipitate and bagasse berries at a temperature of 18-25 ° C, grinding, with a ratio of ingredients, wt. %: granulated sugar 51.8-53.6 syrup 42.4-44.8 pectin of viburnum berries 0.88-1.15 lemongrass pectin 0.64-0.92 pulp of viburnum berries 0.78-0.98 lemongrass pulp 0.36-0.88 reindeer antler powder 0.23-0.32