RU2163451C1 - Sweets - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: sweets contain the following ingredients: sugar syrup, dry fat-free milk, coconut chips, salt, water, complex biologically active additive and sugar powder. The additive includes milk serum protein and creatine monohydrate. The additive quantity is 0.2-35 mas.%. The additive ingredient, e.g. milk serum protein has full-value amino acid composition and high immune properties, while free forms of creatine are intermediate products of metabolism in skeletal musculature for energy metabolism and muscular movement. Presence of such additive in sweets composition produces protective action on organism and balances biological value of alimentation. All ingredients are taken in the corresponding quantity. EFFECT: increased qualitative index and biological value of product; reduced sugar content. 6 cl, 1 tbl

Description

 The invention relates to the field of food industry, namely to the confectionery, and relates to the production technology of sugar confectionery.

 A known composition of fondant sweets containing granulated sugar, apple puree, condensed milk whey with sugar, as well as alcohol, vanilla essence and yellow dye [1].

The composition of these sweets has significant disadvantages:
low biological value due to the low content of easily digestible proteins, essential amino acids, essential vitamins (C, B ₂ , P), a number of trace elements;
weakly expressed organoleptic properties (taste, aroma);
increased sugar content of products.

 At the same time, whey contains more than 70 wt.% Lactose (in terms of dry matter) - milk sugar, which is present in unfermented milk proteins, which limits the consumption of these sweets for human organisms suffering from lactose intolerance.

 The closest set of features to the invention is the composition of sweets containing powdered sugar, molasses, skimmed milk powder and water [2].

 Products obtained on the basis of a known composition also have a mild aroma, do not contain components with biological value, are depleted in the group of basic trace elements and vitamins.

 The technical result achieved by the proposed composition is to increase the quality indicators of finished products, their medical and biological value, as well as reducing the sugar content of products.

To achieve this result, candies made from a composition containing powdered sugar, molasses, skimmed milk powder and water, according to the invention additionally contain coconut flakes, salt and a complex dietary supplement, including a dry concentrate of whey protein of milk and creatine monohydrate, in the ratio of these ingredients from 1:90 to 90: 1 weight. hours from the total weight of the additive and the following ratio of components (wt.%):
Molasses - 16.5 - 21.4
Skimmed milk powder - 3.4 - 5.7
Salt - 1.5 - 2.6
Coconut Chips - 10.6 - 16.1
Water - 3.0 - 4.0
Complex dietary supplement - 0.4 - 35.0
Powdered Sugar - Else
In an embodiment of the invention, the fondant mass further comprises ascorbic acid in an amount of 0.08-0.8% of the total weight of the components.

In addition, in an embodiment of the invention, the composition of sweets additionally contains vitamins from the following groups: I - A (retinol, beta-carotene), D and D ₂ (ergocalciferol, colecalciferol), E (tocopherol) - in an amount up to 14000 ME per 100 g of product; II - B ₁ (thiamine), B ₂ (riboflavin). B ₅ (calcium pantothenate, dexpanthenol), B ₆ (pyridoxine), C (ascorbic acid), PP (nicotinic acid, nicotinamide) - in an amount of 1 to 400 mg per 100 g of product; III - B ₉ (biotin), B ₁₂ (cyanocobalamin), K (menadione, phytomenadione), folic acid in an amount of 1 to 800 μg per 100 g of product, and pantathionic acid in an amount of up to 40 mg per 100 g of product. In addition to these vitamins, L-carnitine in an amount of 0.04 to 12 g per 100 g of product can be included in the composition of sweets.

 In another embodiment of the invention, the composition of sweets additionally contains, in various combinations within the indicated limits, mineral substances from the following groups: I - from the macroelement group - K, Ca, Mg, Na, P in the following amounts, mg / 100 g of product: K - up to 300, Ca - up to 500, Mg - up to 100, Na - up to 800, P - up to 400; II - from the group of trace elements - Fe, Zn, Cu in the following amounts, mg / 100 g of product: Fe - up to 20, Zn - up to 20, Cu - up to 2, and Cr - up to 60 μg / 100 g of product and / or Se - up to 200 μg / 100 g of product.

 In an embodiment of the invention, crushed or peanut kernels, or kernels of nuts (sweet almonds, hazelnuts), or dried fruits (raisins, dried apricots, and others), or candied fruits in an amount of 0.2-12% of the total mass components.

 Cases of sweets after molding and cooling can be glazed with confectionery glazes - either white, or dark (chocolate), or colored aromatic glazes; while in the composition of the finished sweets contains glaze from 15.5 to 16.7 kg per 100 kg of semi-finished product in dry substances.

 The use of glazes prepared on the equivalents and substitutes for cocoa butter is allowed.

 Both ingredients of the supplement - whey protein of milk and creatine monohydrate are food products with increased biomedical value, the compositions of which are designed to increase the value of nutrition in general and increase its protein and energy components.

 Milk whey protein concentrate contains protein in an amount of at least 55% of the total weight of the additive, lactose monohydrate in the amount of 1-33% of the total weight of the additive, milk fat in the amount of 0.1-11% of the total weight of the additive and 0.1- 5% of the total weight of the additive. The composition of whey protein is as close as possible to the composition of proteins of human muscle tissues, and the speed and completeness of assimilation allow us to recommend it for a significant increase in the activity of the human immune system, which is especially important for intense power loads, as well as when using separate tissue doping (anabolic steroids), which reduce immunity.

 Creatine monohydrate, being the product of the biosynthesis of three amino acids: glycine, arginine and methionine, which are components of the protein, in accordance with modern concepts of balanced nutrition meets the highest standard in terms of amino acid index of efficiency and energy value.

 Approximately 95% of the total creatine supply is found in skeletal muscle tissue and are the key intermediate metabolic products of the latter. Therefore, supplementation with creatine nutrition is one of the ways to maintain the vital activity of the human body in conditions of increased physical activity. A series of experiments proved that the ingestion of creatine monohydrate contributed to an increase in the total creatine supply in the body.

A complex combination of both ingredients of the supplement improves and complements the biomedical properties of each component and allows you to recommend sweets:
- with exhaustion and high fatigue, sick people;
- during intensive sports training, as well as recommend to people exposed to adverse environmental factors;
- during fasting and in weight loss programs;
- with acute inflammation, local irritation and chronic conditions of inflammation (for example, with arthritis);
- in the treatment of diseases that cause muscle atrophy, exhaustion of creatine and neuromuscular disorders;
- people of all ages for preventive purposes.

 The use of sweets is possible at any age, because no side or allergic effects were found, as well as the body’s addiction to this product. At the same time, the systematic use of sweets of this composition improves the general condition, appetite and physical performance of a person. At the same time, the combination of this additive in the composition with other components that make up the composition provides increased quality indicators in terms of taste, color and consistency of the mass, creating the necessary aroma and unrivaled piquant taste for the products.

 The use of sweets is possible at any age, because no side or allergic effects were found, as well as the body’s addiction to this product. At the same time, the systematic use of sweets of this composition improves the general condition, appetite and physical performance of a person. It was also found that the creatine-phosphocreatine system has a protective effect on the central nervous system during ischemia and in hypoxic conditions. At the same time, the combination of this additive in the composition with other components that make up the composition provides increased quality indicators in terms of taste, color and consistency of the mass.

 The invention is illustrated by the following description of the method of making sweets with the proposed composition.

 At the beginning of the process, powdered sugar and water are mixed with molasses, then skimmed milk powder, coconut flakes, salt and a complex dietary supplement are added, in particular in the form of a powder.

The resulting mass is thoroughly kneaded until it is homogeneous, ductile, with good molding properties. The mass is then molded either by casting into starch forms, or molded through matrices, followed by cutting. The components for the preparation of the mass are taken in the following ratio (wt.%):
Molasses - 16.5 - 21.4
Skimmed milk powder - 3.4 - 5.7
Salt - 1.5 - 2.6
Coconut Chips - 10.6 - 16.1
Water - 3.0 - 4.0
Complex dietary supplement - 0.4 - 35.0
Powdered Sugar - Else
The selection of just such an interval of the ratio between the quantities of the ingredients of the additive and the components of the composition as a whole provides enhanced properties of the finished sweets. At the same time, the choice of the amount of a complex biologically active additive ensures a balanced diet in the indicated interval with increased physical stress on the body (for example, during the period of growth of the body, diseases accompanied by loss of creatine, poor nutrition in general) or with muscle atrophy.

 If you use a larger amount of this additive, then its excess will lead to unfavorable quality indicators of the finished candies, i.e. the mass will acquire unsatisfactory technological properties, the candies will not form well, etc. In addition, large doses of the additive cannot be assimilated the body.

 When mixing the components, it is possible to introduce ascorbic acid in the amount of 0.08-0.8% of the total mass of the components, which ensures an increase in the shelf life of these candies, and the use of finely ground coconut flakes with a fat content of at least 55-65% helps to obtain a mass with more plastic properties, which is aimed at obtaining sweets with a more delicate taste. Moreover, each of these components complements one another and their joint introduction, in addition to the above properties, determines the receipt of products with an unusual taste.

 Expanding the assortment of sweets can be achieved by adding crushed peanuts, kernels of hazelnuts (hazelnuts, sweet almonds), dried fruits (raisins, dried apricots) and other fruits, various candied fruits to the finished candy mass.

 The introduction to the mass for the preparation of candy shells within the declared limits of crushed or kernel nut, or peanuts, or dried fruits, or candied fruits and coconut flakes, depending on the assortment, together with macro- and microelements and vitamins, allows enriching sweets and valuable biologically active substances, in including proteins and essential amino acids, to give sweets a whole original flavoring bouquet, to get a new type of candy like “coconut bar” and to expand the assortment of this group of products.

 In addition, the expansion of the assortment of sweets can be achieved by introducing the filling before the glazing process into the candy body, which may include various jams, caramel, nut mass, soufflé and other food stuffs.

 Example 1

 To obtain the claimed composition of sweets, three compositions were prepared in wt% given in the table.

 Example 2

 Similar to example 1 for the recipe of sweets, only vitamins in various combinations within the specified limits were additionally added to their composition before the cutting and glazing stage to achieve the specified therapeutic and prophylactic properties of the product.

Vitamins were selected from the following groups: I - A (retinol, beta-carotene), D and D ₂ (ergocalciferol, colecalciferol), E (tocopherol) - in an amount up to 14000 ME per 100 g of product; II - B ₁ (thiamine), B ₂ (riboflavin), B ₅ (calcium pantothenate, dexpanthenol), B ₆ (pyridoxine), C (ascorbic acid), PP (nicotinic acid, nicotinamide) - in an amount of 1 to 400 mg per 100 g of product; III - B ₉ (biotin). B ₁₂ (cyanocobalamin), K (menadione, phytomenadione), folic acid in an amount of from 1 to 800 μg per 100 g of product, as well as pantathionic acid in an amount of up to 40 mg per 100 g of product. In addition to these vitamins, L-carnitine in an amount of 0.04 to 12 g per 100 g of product can be included in the composition of sweets.

 Example 3

 Carried out analogously to examples 1 and 2, observing the same techniques and choosing the number of components, only when mixing the components of the mass while adding coconut chips to the mass add ascorbic acid in an amount of 0.08 - 0.8% of the total weight of the components.

 Example 4

 Carried out similarly to examples 1 to 3, observing the same technological methods and selecting the number of components, only crushed peanut kernels, or walnut kernels (sweet almonds, hazelnuts), or dried fruits (raisins, dried apricots) are added to the finished mass before molding, and others), or candied fruit in an amount of 0.2-12% of the total weight of the components.

 Example 5

 Carried out analogously to examples 1 to 4, following the described technology and fondant formulations, introducing into the last mineral substances from the following groups: I - from the macrocell group - K, Ca, Mg, Na, P in the following quantities, mg / 100 g of product: K - up to 300, Ca - up to 500, Mg - up to 100, Na - up to 800, P - up to 400; II - from the group of trace elements - Fe, Zn, Cu in the following amounts, mg / 100 g of product: Fe - up to 20, Zn - up to 20, Cu - up to 2, and Cr - up to 60 μg / 100 g of product and / or Se - up to 200 μg / 100 g of product.

 Example 6

 Carried out analogously to example 1 to 5. Only after molding the mass in the form of bars they are glazed with confectionery glaze - either white, or dark (chocolate), or colored aromatic glazes.

 Ready-made sweets have a pleasant delicate, spicy taste and aroma similar to coconut, have the shape of bars with a semicircular or rectangular profile. Candies are individually sealed in a polypropylene film. The mass of sweets is from 25 to 55 g. Humidity is 8.5 + 1.5%.

 Thus, these sweets can be intended for prophylactic or therapeutic use for both children and adults. For preventive purposes and to eliminate the deficiency of protein and creatine in the body, sweets in the amount of one to two pieces should be consumed during the day.

Sources of information
1. Istomina M.M. and others. "Candy" -M.: Food industry, 1979, S. 196-200.

 2. Recipes for sweets and toffee, Volume I, Gosagroprom of the USSR, VNIIKPI, 1986, S. 33.

Claims (5)

1. Sweets made from a composition containing powdered sugar, molasses, skimmed milk powder and water, characterized in that the composition additionally contains coconut flakes, salt and a complex dietary supplement, including a dry milk whey protein concentrate (protevite) and creatine monohydrate with the ratio of these ingredients 1:90 - 90: 1 parts by weight from the total mass of the additive and the following ratio of components, wt.%:
Molasses - 16.5 - 21.4
Skimmed milk powder - 2.2 - 4.5
Salt - 1.5 - 2.6
Coconut shavings - 8.6 - 14.1
Water - 3.0 - 4.0
Complex dietary supplement - 0.4 - 35.0
Powdered Sugar - Else
2. Sweets according to claim 1, characterized in that ascorbic acid is additionally added to their composition in an amount of 0.08 - 0.8% of the total weight of the components. 3. Sweets according to claim 1 or 2, characterized in that vitamins from the following groups are additionally added to their composition in various combinations within the indicated limits: I - A (retinol, beta-carotene), D and D ₂ (ergocalciferol, colecalciferol) , E (tocopherol) in an amount up to 14000 ME per 100 g of product; II - B ₁ (thiamine), B ₂ (riboflavin), B ₅ (calcium pantothenate, dexpanthenol), B ₆ (pyridoxine), C (ascorbic acid), PP (nicotinic acid, nicotinamide) in an amount of 1 - 400 mg per 100 g of product; III - B ₉ (biotin), B ₁₂ (cyanocobalamin), K (menadione, phytomenadione), folic acid in an amount of 1 - 800 μg per 100 g of product, as well as pantathionic acid in an amount of up to 40 mg per 100 g of product; IV - L-carnitine in an amount of 0.04 - 12.0 per 100 g of product.  4. Sweets according to any one of claims 1 to 3, characterized in that their composition additionally includes, in various combinations within the specified limits, mineral substances from the following groups: I - from the group of macroelements K, Ca, Mg, Na, P in the following amounts , mg / 100 g of product: K - up to 300, Ca - up to 500, Mg - up to 100, Na - up to 800, P - up to 400; II - from the group of trace elements Fe, Zn, Cu in the following amounts, mg / 100 g of product: Fe - up to 20, Zn - up to 20, Cu - up to 2, and Cr - up to 60 μg / 100 g of product and / or Se - up to 200 mcg / 100 g of product.  5. Sweets according to any one of claims 1 to 4, characterized in that the composition further comprises optionally crushed or peanut kernels, or nut kernels (sweet almonds, hazelnuts), or dried fruits (raisins, dried apricots and others), or candied fruit the amount of 0.2 - 12% of the total weight of the components.  6. Sweets according to any one of claims 1 to 5, characterized in that their composition further includes a confectionery glaze, either white, or dark (chocolate), or aromatic color in an amount of 15.5 - 16.7 kg per 100 kg of semi-finished product in dry matter.

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