RU2628296C2 - Method of preparing filling and initial composition of components, used for preparing filling (options) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of preparing a filling includes mixing a vegetable component with sugar and preservatives. As a vegetable component, Brassica napus seeds with the erucic acid content of less than 0.1% are used. Wherein the Brassica napus seeds and sugar are mixed and crushed in a cutter. A solution comprising starch, water and salt is prepared separately. Water is poured into the container, treacle is added, the crushed mixture containing Brassica napus seeds and sugar is added and heated with kneading until the sugar dissolves completely. Then, the solution comprising starch, water and salt is poured into the container, and the heating temperature is increased. Thereinafter, preservatives and flavourings are introduced, kneaded, and filling is carried out. The composition of the filling components comprises water, sugar, treacle, Brassica napus seeds, starch, flavourings, lactic acid, salt, potassium sorbate, sodium benzoate, at a certain ratio of the components. By the second version, the initial composition of the filling additionally includes poppy.

EFFECT: invention allows to simplify the technology of obtaining a filling, to obtain a filling with a higher biological value.

10 cl, 2 ex

Description

The group of inventions relates to the food industry and catering and can be used for the preparation of fillings in the production of bakery products, confectionery and flour confectionery and flour culinary products.

From the "prior art" there is known a method of preparing a filling in which a boiled, mashed bean culture is used as a base - beans Phaseolus vulgaris, Vigna angularis, Dolichos lablab, Vigna radiate, Vigna unguiculata, Vigna mungo, chickpea arietinum. The bean culture is sorted, washed, soaked for 8-12 hours at t = 4-8 ° C, the water is drained, boiled until cooked. When using canned types of legumes, the broth is drained, legumes are ground on a washing machine to a homogeneous consistency, covered with granulated sugar or icing sugar and boiled, not allowing burning to a moisture content of 33-77%. The finished filling should be uniform, without lumps, the color is inherent in the color of the main raw material. Additionally, a flavoring is introduced into the finished filling - poppy and fat (see RF patent No. 2501290, class IPC A23G 3/36 and others, publ. 12/20/2013).

The disadvantage of this method is its complexity, obtaining fillings with insufficiently high biological value, and also capable of harming the health of the consumer. Indeed, 82-85% butter is used as the fat base in the filling, which causes the accumulation of cholesterol in the blood, leading to atherosclerosis and cardiovascular disease. In addition, up to 40% of poppy seeds are used in the filling. It is known that poppy contains narcotic substances that are highly addictive, traumatic to the nervous system and, as a result, lead to the complete disintegration of the person and the death of a person.

In addition, from the "prior art" known initial composition of the components (see RF patent No. 2501290, class IPC A23G 3/36 and others, publ. 12/20/2013) used for the preparation of the filling, wt.%:

boiled mashed bean culture 45-75.5 sugar component 20-45 fat base 0-20 flavoring 0.05-40 lemon acid 0.1-0.5

A disadvantage of the known initial composition of the components for the preparation of the filling is to obtain the filling with a biological value not high enough, as well as capable of harming the health of the consumer. Indeed, 82-85% butter is used as the fat base in the initial composition of the components, which causes the accumulation of cholesterol in the blood, leading to atherosclerosis and cardiovascular disease. In addition, up to 40% of poppy is used in the composition. It is known that poppy contains narcotic substances that are highly addictive, traumatic to the nervous system and, as a result, lead to the complete disintegration of the person and the death of a person.

The objective of this group of inventions is to eliminate the above disadvantages.

The general technical result consists in simplifying the preparation of the filling, obtaining the filling with high biological value, as well as being safe for the health of the consumer.

The technical result is ensured by the fact that the method of preparing the filling includes mixing the plant component with sugar, preservatives. As a plant component, Brassica napus seeds with an erucic acid content of less than 0.1% are used. In this case, the seeds of Brassica napus and sugar are mixed and crushed in a cutter. A solution is prepared separately, including starch, water and salt. Water is poured into the container, molasses is added, a fragmented mixture containing Brassica napus seeds and sugar is added, and heated with kneading until sugar is completely dissolved. Then, a solution including starch, water and salt is poured into the container, and the heating temperature is increased. Next, preservatives and flavorings are added, kneaded and bottled.

In accordance with particular cases of execution, the method has the following features.

As preservatives, potassium sorbate, sodium benzoate are used, and lactic acid is also added.

Modified starch is used as starch.

Water is poured into the container, molasses is added, a fragmented mixture containing Brassica napus seeds and sugar is added, heated to 60 ° C with stirring for 10 minutes until the sugar is completely dissolved, the mixture is dispersed for 5 minutes with a speed of 50 rpm , then a solution is added to the container, including starch, water and salt, the heating temperature is increased to 98 ° C and heat treated for 5 minutes.

Brassica napus seeds and sugar are mixed, this mixture is crushed in a cutter with a speed of 1500 rpm for 4-5 minutes.

Brassica napus seeds and sugar are mixed, an additional flavoring agent - poppy is added to the mixture, the mixture is crushed in a cutter with a speed of 1500 rpm for 4-5 minutes.

The technical result is also ensured by the fact that the initial composition of the components used in the method of preparing the filling includes a plant component, sugar, preservatives. As a plant component, Brassica napus seeds with an erucic acid content of less than 0.1% are used, potassium sorbate, sodium benzoate are used as preservatives. In addition, it additionally contains water, molasses, starch, flavors, lactic acid, salt in the following ratio, wt.%:

Water 30.59-32.59 Sugar 18-20 Syrup 18.76-21 Seeds of Brassica napus 22.46-24.7 Starch 2.9-3.1 Flavors 0.19-0.27 Lactic acid 0.2-0.21 Salt 0.2-0.23 Potassium sorbate 0,083-0,09 Sodium benzoate 0,043-0,05

In accordance with a particular embodiment, the invention according to the first embodiment has the following features.

Vanillin and “Mac” flavor are used as flavorings, while the content of vanillin components in the initial composition is 0.08 wt.%, And the content of “Mac” flavor is 0.11-0.19 wt.%.

The technical result is also ensured by the fact that the initial composition of the components used in the method of preparing the filling includes a plant component, flavor, sugar, preservatives. As a plant component, Brassica napus seeds with an erucic acid content of less than 0.1% are used, poppy is used as a flavoring additive, potassium sorbate, sodium benzoate are used as preservatives. In addition, it additionally contains water, molasses, starch, flavors, lactic acid, salt in the following ratio, wt.%:

Water 30.59-32.59 Sugar 18-20 Syrup 17-21 Seeds of Brassica napus 21.4-24.7 Poppy 2.1-3.3 Starch 2.9-3.1 Flavors 0.19-0.27 Lactic acid 0.2-0.21 Salt 0.2-0.23 Potassium sorbate 0,083-0,09 Sodium benzoate 0,043-0,05

In accordance with a particular embodiment, the invention according to the second embodiment has the following features.

Vanillin and “Mac” flavor are used as flavorings, while the content of vanillin components in the initial composition is 0.08 wt.%, And the content of “Mac” flavor is 0.11-0.19 wt.%.

A method of preparing the filling includes mixing the plant component with sugar, preservatives. As a plant component, Brassica napus seeds with an erucic acid content of less than 0.1 wt.% Are used. The use in the food industry of seeds of Brassica napus (rapeseed) with an erucic acid content of 0-0.1 wt.% Is allowed by GOST 10583-76, as well as a permissible daily intake (NOEL) of erucic acid in humans equal to 7.5 mg / kg /day.

The use of Brassica napus seeds, instead of a fat base, allows you to get a safer product, since their use reduces the likelihood of thrombosis in the body and lowers blood cholesterol. In the seeds of Brassica napus there are few saturated and moderate amounts of polyunsaturated essential fatty acids in the form of linoleic and linolenic, which are not synthesized in the body of consumers. Seeds of Brassica napus contain 55-63% oleic acid and 19-20% linoleic. In terms of fat content, the sum of fat and protein in the seeds of Brassica napus is significantly superior to soy. Brassica napus seeds are superior in nutrition to many crops. The seeds contain 40-48% fat, and 21-33% protein. In terms of the concentration of exchange energy, they exceed cereals (oats, barley) 1.7-2.0 times, legumes (peas, soybeans) - 1.3-1.7 times. Brassica napus has phytoncidal properties that provide a good preservative effect, which allows to reduce the content of preservatives in the initial composition of the components. Seeds of Brassica napus are very easy to use and process; when implementing the method of preparing the filling, complex and high-temperature preparatory processes for using seeds of Brassica napus are not required.

Brassica napus seeds and sugar are mixed and crushed in a cutter with a speed of 1500 rpm for 4-5 minutes.

On a special occasion, a poppy flavoring mixture is added to the mixture of Brassica napus seeds and sugar, and the mixture is crushed in a cutter with a speed of 1500 rpm for 4-5 minutes.

A solution is prepared separately, including starch, water and salt. As starch, modified THERMTEX starch is used. The solution is prepared as follows. Starch with salt is poured with cold water, and the resulting slurry is mixed and poured into hot water. Then, a solution of one or more flavorings is prepared. In this case, the flavor is mixed with water until dissolved. As flavorings any food flavorings of natural origin and industrial production can be used (vanillin, cinnamon, Mac flavoring, berry flavorings). When using natural flavors, they are used in the initial composition of the components in equal masses. Most preferred is the use of vanillin and "Poppy" flavoring (another name is "Poppy Seeds"). In this case, only a solution of vanillin in water is prepared.

Then, water is poured into the container, molasses is added, and a fragmented mixture containing Brassica napus seeds and sugar is added.

In a special case of implementation, water is poured into the container, molasses is added, a fragmented mixture containing Brassica napus seeds, poppy seeds and sugar is added

The resulting mixture was heated to 60 ° C with stirring for 10 minutes until the sugar was completely dissolved. Additionally, they can disperse the mixture for 5 minutes with a speed of 50 rpm, then pour a solution including starch, water and salt into the container, increase the heating temperature to 98 ° C and heat treat for 5 minutes.

Next, preservatives are added, which use potassium sorbate (or its solution in water), sodium benzoate (or its solution in water) and lactic acid, add a solution of vanillin and Mac flavoring, knead and carry out bottling in a container of 14 kg .

The essence of the present invention is illustrated by the following examples.

Example 1

The initial composition of the components for the preparation of the filling, wt.%:

Water 32.59 Sugar twenty Syrup 19 Seeds of Brassica napus 24.7 Starch 2.9 Fragrance "Poppy" 0.19 Lactic acid 0.2 Salt 0.2 Vanillin 0.08 Potassium sorbate 0.09 Sodium benzoate 0.05

Brassica napus seeds and sugar are mixed and crushed in a cutter with a speed of 1500 rpm for 4-5 minutes.

A solution is prepared separately, including starch, water and salt. As starch, modified THERMTEX starch is used. The solution is prepared as follows. Starch with salt is poured with cold water, and the resulting slurry is mixed and poured into hot water. Then a solution of vanillin in water is prepared. In this case, vanillin is mixed with water until dissolved.

Then, water is poured into the container, molasses is added, and a fragmented mixture containing Brassica napus seeds and sugar is added.

The resulting mixture was heated to 60 ° C with stirring for 10 minutes until the sugar was completely dissolved. Additionally, the mixture is dispersed for 5 minutes with a speed of 50 rpm. Then, a solution including starch, water and salt is poured into the container, the heating temperature is increased to 98 ° C and heat treated for 5 minutes.

Next, preservatives are added, which are used as potassium sorbate, sodium benzoate and lactic acid. When preservatives are added, water is additionally added. Then add a solution of vanillin and flavoring "Poppy", knead and carry out bottling in containers of 14 kg.

Example 2

The initial composition of the components for the preparation of the filling, wt.%:

Water 32.59 Sugar twenty Syrup 19 Seeds of Brassica napus 21,4 Poppy 3.3 Starch 2.9 Flavoring Poppy 0.19 Lactic acid 0.2 Salt 0.2 Vanillin 0.08 Potassium sorbate 0.09 Sodium benzoate 0.05

Brassica napus seeds and sugar are mixed. At the same time, a poppy flavoring agent is introduced into the mixture of Brassica napus seeds and sugar, the mixture is crushed in a cutter with a speed of 1500 rpm for 4-5 minutes.

A solution is prepared separately, including starch, water and salt. As starch, modified THERMTEX starch is used. The solution is prepared as follows. Starch with salt is poured with cold water, and the resulting slurry is mixed and poured into hot water. Then a solution of vanillin in water is prepared. In this case, vanillin is mixed with water until dissolved.

Water is poured into the container, molasses is added, a fragmented mixture is added containing Brassica napus seeds, poppy seeds and sugar

The resulting mixture was heated to 60 ° C with stirring for 10 minutes until the sugar was completely dissolved. Additionally, they can disperse the mixture for 5 minutes with a speed of 50 rpm. Then, a solution including starch, water and salt is poured into the container, the heating temperature is increased to 98 ° C and heat treated for 5 minutes.

Next, preservatives are added, which are used as potassium sorbate, sodium benzoate and lactic acid, vanillin solution and Mac flavor are added, kneaded and bottled in a container of 14 kg.

Claims (12)

1. A method of preparing the filling, comprising mixing the plant component with sugar, preservatives, characterized in that the plant component is Brassica napus seeds with an erucic acid content of less than 0.1%, while Brassica napus seeds and sugar are mixed and crushed in a cutter, separately prepare a solution including starch, water and salt, pour water into the container, add molasses, add a crushed mixture containing Brassica napus seeds and sugar, heat with kneading until sugar is completely dissolved, then pour into the container a solution comprising starch, water and salt, and increase the heating temperature, then add preservatives and flavorings, knead and carry out bottling. 2. The method according to p. 1, characterized in that potassium sorbate, sodium benzoate are used as preservatives, and lactic acid is also added. 3. The method according to p. 2, characterized in that the modified starch is used as starch. 4. The method according to p. 3, characterized in that water is poured into the container, molasses is added, a crushed mixture containing Brassica napus seeds and sugar is added, heated to 60 ° C with stirring for 10 minutes until the sugar is completely dissolved, dispersion is additionally carried out the mixture for 5 minutes with a speed of 50 rpm, then a solution is added into the container, including starch, water and salt, the heating temperature is increased to 98 ° C and heat treated for 5 minutes. 5. The method according to p. 4, characterized in that the seeds of Brassica napus and sugar are mixed, this mixture is crushed in a cutter with a speed of 1500 rpm for 4-5 minutes. 6. The method according to p. 4, characterized in that the seeds of Brassica napus and sugar are mixed, a flavoring agent - poppy is added to the mixture, the mixture is crushed in a cutter with a speed of 1500 rpm for 4-5 minutes. 7. The initial composition of the components used in the method of preparing the filling according to any one of paragraphs. 1-5, including a plant component, sugar, preservatives, characterized in that Brassica napus seeds with an erucic acid content of less than 0.1% are used as a plant component, potassium sorbate, sodium benzoate are used as preservatives, in addition, it additionally contains water, molasses, starch, flavorings, lactic acid, salt in the following ratio, wt. %: Water 30.59-32.59 Sugar 18-20 Syrup 18.76-21 Seeds of Brassica napus 22.46-24.7 Starch 2.9-3.1 Flavors 0.19-0.27 Lactic acid 0.2-0.21 Salt 0.2-0.23 Potassium sorbate 0,083-0,09 Sodium benzoate 0,043-0,05 8. The initial composition of the components according to claim 7, characterized in that vanillin and a Mac flavor are used as flavorings, while the content of vanillin components in the initial composition is 0.08 wt.%, And the content of Mac flavor is 0, 11-0.19 wt.%. 9. The initial composition of the components used in the method of preparing the filling according to claim 6, including a plant component, flavoring agent, sugar, preservatives, characterized in that Brassica napus seeds with an erucic acid content of less than 0.1% are used as a plant component, poppy is used as a flavoring additive, potassium sorbate, sodium benzoate are used as preservatives, in addition, it additionally contains water, molasses, starch, flavorings, lactic acid, salt in the following ratio, wt.%: Water 30.59-32.59 Sugar 18-20 Syrup 17-21 Seeds of Brassica napus 21.4-24.7 Poppy 2.1-3.3 Starch 2.9-3.1 Flavors 0.19-0.27 Lactic acid 0.2-0.21 Salt 0.2-0.23 Potassium sorbate 0,083-0,09 Sodium benzoate 0,043-0,05 10. The initial composition of the components according to claim 9, characterized in that vanillin and a Mac flavor are used as flavorings, while the content of vanillin components in the initial composition is 0.08 wt.%, And the content of Mac flavor is 0, 11-0.19 wt.%.