RU2280994C2 - Confectionery cream composition - Google Patents

Abstract

FIELD: confectionary industry, catering.

SUBSTANCE: claimed composition contains mixture of refined deodorized soybean and olive oils in ratio of 1:3.65 or soybean and sunflower oils in ratio of 1:1, extract from soaproot (Saponaria officinalis), syrup and flavoring fruit-and berry filler. All components are used in specific ratio. Cream of present invention is useful both as independent product and for cake decoration.

EFFECT: enhanced assortment of confectionery creams with prolonged storage time.

3 tbl, 10 ex

Description

The invention relates to the confectionery industry and catering, and relates to compositions of creams used to decorate cakes and pastries, as well as independent food products.

The traditional assortment of creams produced by the confectionery industry and catering enterprises is represented by creams such as Charlotte, Glasse, and Zavarnaya [Collection of recipes for flour confectionery and bakery products for public catering enterprises. S.-P.: Gidrometizdat, 1998, S.35, S.44]. The formulations of these creams as the main components include egg products, butter, sugar, flavoring additives.

A disadvantage of the known creams is the high content of fat and sugar, the presence of artificial flavors and dyes, the low biological value of these products due to the insufficient amount of functional ingredients in their composition, and an imbalance in the composition of polyunsaturated fatty acids.

Food emulsions, the fatty base of which is vegetable oil, are not widely used for the preparation of creams.

The well-known protein-fat cream “Orange”, in which an emulsion is used as the fat component, and the dry egg white “Owafina orange” is used as the protein component. The fat phase of the emulsion is soybean oil, into which a 30% fat suspension of beta-carotene and butter are added. A mixture of egg powder and skimmed milk powder is used as an emulsifier. In this case, the aqueous phase contains ascorbic acid, a stabilizer, the Universal fund and aspartame in a dose providing an antimutagenic effect [RU 2204912 C2, 05.27.2003].

The disadvantages of the cream "Orange" include its increased calorie content due to the presence of butter, egg powder, dry egg white, fat suspension of beta-carotene. The biological value of this cream is low and is limited only by antimutagenic effect.

As a prototype, the composition of the cream "Lemon" was chosen, which, like the claimed composition, contains vegetable oil as the fat phase of the emulsion. As a vegetable oil, a well-known cream contains a mixture of olive, soy and sunflower refined deodorized oils; as an emulsifier, the cream contains chicken egg yolks. The recipe includes dry egg white "Ovafina Neutral", which allows you to get a cream that is different in taste and aroma. Other components of the well-known cream are such food additives as ascorbic acid and a 10% aqueous suspension of beta-carotene, as well as the Lemon Foundation, which acts as a stabilizer and flavor filler. This is a powdery product depending on the type with the smell and color of cherries, orange, lemon, raspberries, chocolate, containing a gelling component, crushed natural fruits, coloring components. Additionally, the cream contains aspartame in a dose that provides an antimutagenic effect [RU 2204907 C2, 05.27.2003].

The disadvantages of the known cream include its low biologically active properties, reduced organoleptic characteristics and shelf life, the presence in its composition of flavorings and artificial colors.

The objective of the invention is to develop a composition of creams with higher biologically active properties, as well as with higher organoleptic properties and increase the shelf life of the finished product.

The technical result of the invention is to increase the biologically active properties, i.e. in increasing the biological value of the composition of confectionery creams. The technical result also consists in improving the organoleptic properties without the use of flavorings and artificial colors and in increasing the shelf life of the finished product up to 15 days from the date of its preparation. An additional technical result consists in expanding the range of functional confectionery creams.

The problem is solved in that the composition of the confectionery creams containing a mixture of vegetable oils, emulsifier, stabilizer, flavoring agent and ascorbic acid, as a mixture of vegetable oils, contains a mixture of refined deodorized soy and olive oils in a ratio of 1: 3.65 or soy and sunflower oils at 1: 1 ratio, as the emulsifier comprises Saponaria officinalis root extract density of 1.02 g / cm ^3, as a stabilizer comprises syrup obtained by whisking the egg with the addition of a solution Nogo in water in a ratio of 1: 4 granulated sugar as a flavor filler comprises fruit and / or berry puree in the following ratio, wt.%:

soapwort root officinalis extract - 3.0

a mixture of soy and olive or soy and sunflower oils - 40.0

syrup - 35.0-38.0

fruit and / or berry puree - 10.0-22.0

ascorbic acid - 0.3-0.5

To enhance the aroma, vanillin is additionally introduced into the creams.

As a flavoring filler, the composition of the creams contains fruit and / or berry puree, for example raspberry, strawberry, blueberry, blackcurrant, lingonberry, mashed chokeberry, apple jam, dried apricot puree with sea buckthorn syrup or sesame or laminam.

The technical result is achieved through the use in the claimed composition of components obtained from plant materials as a source of biologically active substances and vitamins. The achievement of the above technical results is affected by such a significant distinguishing feature as soapwort root extract (ECM) in an amount of 3.0 wt.%.

ECM is known as an emulsifier [RU 2035878, 05.27.2005, 6 pp.]. The presence of saponins in it determines its foaming properties, and the presence of carbohydrate complexes with surface activity allows it to be used to obtain stable emulsions.

The use of this herbal emulsifier in the composition of confectionery creams in available sources of information was not found. When developing the inventive composition of confectionery creams using a vegetable emulsifier ECM, it was unexpected that ECM, in addition to its intended use, performs a new function in the inventive composition of confectionery creams - the function of a biologically active food supplement. The active substances of the soapwort root extract - triterpene saponins, in addition to foaming properties, also have biologically active properties. ECM has an anti-inflammatory, tonic, protistocidal effect. The substances that make up the ECM have a regulatory effect on metabolism [Plant Resources of the USSR, ed. "Science", 1985, volume 1, pp. 206-207]. The latter action is very important for preventive foods. ECM also contains flavonoids that exhibit antiradical and antioxidant activity [J. Storage and processing of agricultural raw materials, No. 2, 2004, S. 32-34]. The presence of antioxidant activity affects the safety of the product, namely it helps to increase the shelf life of the claimed composition of confectionery creams.

It is established that thanks to ECM, natural oils are introduced into the body in the most easily digestible form.

These ECM properties contribute to the improvement of biologically active properties, i.e. biological value of the claimed composition of creams, and contribute to an increase in their shelf life.

In the known composition of the cream [RU 2204907 C2, 05.27.2003] there are no plant components containing biologically active substances that have the above biologically active properties. Therefore, the biological value of the claimed composition of confectionery creams is higher in comparison with the biological value of the known composition.

The use of a flavoring filler in the form of fruit puree rich in Vitamin C in conjunction with an ECM affects the increase in the shelf life. Shelf life of the claimed cream composition is 15 days at a temperature of 5 ± 1 ° C, while the shelf life of known creamy confectionery creams is 3 days. Shelf life of the prototype composition is not specified, but usually the shelf life of products based on vegetable oils is 7-8 days from the date of their preparation.

The use in the claimed composition of confectionery creams of various mashed potatoes enriches the products with mineral substances and vitamins necessary for the human body, as well as pectins and alginates - natural sorbents that effectively bind and remove heavy metals and radionuclides from the body.

The quantitative proportions of the ingredients included in the food composition are essential for obtaining products with high structural-rheological and organoleptic characteristics. However, when developing the proposed composition of confectionery creams, the applicant, in addition to solving this problem, also solved the problem of increasing the biological value of confectionery creams, increasing the shelf life of the finished product. Based on the task, the ratio of the ingredients included in the proposed composition of confectionery creams are essential to achieve the above technical result.

When developing a fat base, it was based on the need to select a mixture of oils of such a qualitative and quantitative ratio that the ratio of polyunsaturated fatty acids (PUFA) of linoleic and linolenic in the claimed composition of creams would be approximately 10: 1, because such a ratio of these acids is optimal to ensure normal fat metabolism, growth and development of the body.

Certain mixtures of refined soybean, sunflower and olive oils were selected in various ratios. Composition No. 1 - soybean 21.53% and olive - 78.47%, i.e. the ratio of these oils in the mixture is 1: 3.65; composition No. 2 - soybean - 50.0% and sunflower - 50.0%, i.e. the ratio of these oils in the mixture is 1: 1. The fatty acid composition of blended oils was determined.

Table 1
Fatty acid composition of blended oils Content in the product,% Fatty acid Composition number 1 Composition number 2 Saturated 15.28 12.6 Monounsaturated in 56.7 21.8 including oleic 55.16 21.75 Polyunsaturated 22.56 60.5 (PUFA), including linoleic 20.3 55.35 linolenic 2.1 5.42

The ratio of PUFA to linoleic and linolenic is approximately 10: 1. The mass fraction of vitamin E in the fat base has been established.

table 2 Composition number The content of vitamin E, mg one 34.71 2 78.0

The fat-based content of vitamin E provides the average daily requirement of the body for vitamin E, which also increases the biological value of the finished product. In addition, this amount of vitamin E contributes to the preservation of the composition of creams, i.e. increase the shelf life of the finished product.

In the claimed composition of the creams, an ECM of a certain density is used, namely, a density of 1.02 g / cm ³ . The study of the properties of the ECM showed that the minimum amount of oil is bound in the emulsion with an extract with a density of 1.02 g / cm ³ in the ratio of the mass of the extract to the mass of the oil 1:13. An emulsion based on a mixture of vegetable oils and an ECM emulsifier with a density of 1.02 g / cm ^{3 is} characterized by high resistance, it is 99-100% (centrifugation method). With a decrease in ECM density, the stability of the emulsion decreases, at a density of 1.009 g / cm ³ it is 65%.

Thus, such features of the claimed technical solution as extract of soapwort root with a density of 1.02 g / cm ³ in an amount of 3.0 wt.% And a mixture of soy and olive oils in a ratio of 1: 3.65 or soy and sunflower oils in a ratio of 1 : 1 contribute to the achievement of the technical result, which consists in increasing the biologically active properties, improving the structural and rheological properties of the claimed composition of creams, and increasing its shelf life up to 15 days.

The technical result is also achieved by the introduction of syrup as a stabilizer and various natural fillers in the form of fruit and / or berry puree, selected from the series raspberry, strawberry, blueberry, blackcurrant, lingonberry, mashed chokeberry, apple jam, dried apricot puree with sea buckthorn syrup or sesame seeds or laminal. All these ingredients, prepared from plant materials, enrich products with biologically active, minerals, dietary fiber, essential oils, easily digestible carbohydrates, organic acids, vitamins and other micronutrients, which beneficially affects the vital functions of the body, for example, water-salt metabolism improves, work of the gastrointestinal tract, cardiovascular system.

The inventive composition contains fruit and / or berry puree, in contrast to the prototype, which does not contain a flavoring filler as such. This role in the prototype composition is played by the stabilizer fund Lemon, which contains a gelling component, crushed natural fruits, and coloring components. The presence of the latter suggests that the amount of chopped natural fruits in the Lemon fund is insignificant. Therefore, these additives cannot have a significant effect on its color, taste, aroma and texture, and therefore the organoleptic properties of the well-known Lemon cream are reduced.

The use of the composition of the claimed creams as a flavoring filler of various fruit and / or berry purees improves structural, rheological and organoleptic characteristics of creams. Creams acquire a more uniform, creamy consistency due to the stabilizing properties of the fillers, a brighter natural color (without additional introduction of artificial dyes), a pleasant sour-sweet berry flavor and a pronounced aroma.

The moisture content of mashed creams used in the claimed composition is 80-90%, because Fresh berries and fruits are high in water. With such humidity, fruit puree, introduced into the composition of creams, is essential for achieving a technical result by their quantitative content in the creams.

The effect of various amounts of stabilizer and filler on the viscosity of an emulsion with a constant oil content (40%) and ECM (3%) was studied. It was found that at a viscosity of 30-32 pascal / sec, model systems maintained stability and had a uniform, creamy consistency. At the same time, the optimal content of components, providing the best structural and rheological parameters, for syrup is 35.0-38.0 wt.%, For fillers from fruit puree - 10.0-22.0 wt.%. With the introduction of large quantities of puree, the cream acquires an excessively liquid consistency.

The invention allows to expand the range of confectionery creams. The use in the proposed composition of creams of an extract of soapwort root with a density of 1.02 g / cm ³ , mixtures of vegetable oils, syrup, fruit and / or berry puree in the claimed quantities and ratios can improve consumer properties and quality of confectionery creams, increase their shelf life. These products will be acceptable to consumers of all ages as functional products.

Table 3 presents the nutritional and energy value of the composition of the creams.

Table 3 Example Content% Calorie content
kcal / 100 g squirrel fat carbohydrates No. 1 1.94 41.63 24.2 479.23 Number 2 2.17 42.18 26.3 493.55 Number 3 1.94 41.65 23.8 477.81 Number 4 1.87 41.46 23.59 474.98 Number 5 2.82 41.57 33.53 519.53 Number 6 1.98 41.61 24.0 478.4 Number 7 1.8 41.57 23.81 476.57 Number 8 2.08 41.59 24.5 480.82 Number 9 2.09 41.8 35.36 525.96 Number 10 2.15 41.72 32.31 513.34

The technology for the preparation of creams consists of the following operations:

the ECM emulsifier is beaten to a stable foam at a speed of rotation of the blades of the whipping machine 600-3000 rpm;

in a stable foam to obtain an emulsion a thin stream introduces a blend of filtered vegetable oils with constant rotation of the blades of the whipping machine;

chilled syrup is gradually poured into the whipped mass according to the recipe, fruit puree, vanillin and ascorbic acid are added and whipping is continued until the mass volume is increased 2.5-3 times.

The shelf life of the finished product, during which there is practically no noticeable change in organoleptic quality indicators, corresponds to 15 days at a temperature of 5 ± 1 ° C from the moment of its preparation.

The ingredients included in the claimed composition of creams were prepared as follows.

As a fat base in the manufacture of creams, it is proposed to use mixtures of refined soybean, sunflower and olive oils in various ratios. Composition No. 1: refined deodorized soybean oil - 21.53% and refined deodorized olive oil - 78.47%. Composition No. 2: refined deodorized soybean oil - 50.0% and deodorized refined sunflower oil - 50.0%. Vegetable oils are filtered and then mixed according to the fat compositions.

To prepare the syrup, the eggs are beaten in a whipping machine, first with a small number of revolutions, then with a large number for 20-25 minutes. Hot sugar syrup is added to the whipped mass in a stream and beat until the mass cools to 26-28 ° С. To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled up to 118-120 ° C. To prepare 1 kg of syrup, 540.5 g of granulated sugar, 135.2 g of water and 324.3 g of eggs are used.

To prepare the soap dish extract, dried roots with a length of 20-35 cm and a moisture content of not more than 13%, without mold and other signs of deterioration, are thoroughly washed to remove dust and dust from the surface of the earth. For better extraction of saponins, the roots of soapwort are pre-soaked in hot water (60-70 ° C) for 10-15 hours. The softened soap root is crushed in a root cutter or on grooved roller crushers or with a knife manually to the size of pieces 1 cm thick and 2-7 cm long. Pieces of the root are loaded into the digester, poured with water in a ratio of 1:10 and boiled in an open container for 2- 3 hours to obtain a dark brown extract with a density of 1.02 g / cm ³ . For a more complete extraction of biologically active substances from the root after draining the first broth, it is boiled 3-4 times (each time in fresh water). The extracts collected together are filtered through a mesh with holes d = 1 mm and evaporated to a density of 1.02 g / cm ³ . The solids content in the extract is 7%.

Fruit-berry fillers are prepared as follows.

Raspberries and strawberries are rubbed through a sieve d = 0.8 mm to remove seeds. Jam was wiped through a sieve with cells no more than 3 mm. The berries of sea buckthorn are covered with sugar 1: 2. Boil without adding water in their own juice, filter the syrup.

Dried apricots are sorted, removing extraneous impurities, washed thoroughly in warm water, changing it several times. The washed dried apricots are poured with warm water and left to swell for 2-3 hours. To prepare the mashed potatoes, the dried apricots are boiled for 15-20 minutes in the same water in which it swollen, then they are wiped, adding a decoction.

Puree from fruits and berries is Packed in glass jars and pasteurized at t = 80-90 ° C for 20-25 minutes in order to reduce the contamination of the finished product.

Laminal is a gel-like food product, which is an extract from brown seaweed Lavinaria Japonica (TU 9284-102-00472012-97).

Specific examples of the composition of creams, wt.%:

Example 1

ECM - 3.0

A mixture of soy and olive oils - 40.0

Syrup - 36.5

Raspberry puree - 20.0

Ascorbic acid - 0.04

Vanillin - 0.5

Example 2

ECM - 3.0

A mixture of soy and sunflower oils - 40.0

Syrup - 36.5

Sea buckthorn syrup - 10.0

Dried Apricot Puree - 10.0

Ascorbic acid - 0.04

Vanillin - 0.5

Example 3

ECM - 3.0

A mixture of soy and olive oils - 40.0

Syrup - 36.5

Strawberry puree - 20.0

Ascorbic acid - 0.03

Vanillin - 0.4

Example 4

ECM - 3.0

A mixture of soy and sunflower oils - 40.0

Syrup - 35.0

Blueberry puree - 22.0

Ascorbic acid - 0.04

Example 5

ECM - 3.0

A mixture of soy and olive oils - 40.0

Syrup - 36.0

Sesame - 1.0

Dried Apricot Puree - 20.0

Ascorbic acid - 0.05

Example 6

ECM - 3.0

A mixture of soy and sunflower oils - 40.0

Syrup - 36.5

Blackcurrant puree - 20.0

Ascorbic acid - 0.04

Vanillin - 0.5

Example 7

ECM - 3.0

A mixture of soy and olive oils - 40.0

Syrup - 35.0

Lingonberry puree - 22.0

Ascorbic acid - 0.04

Example 8

ECM - 3.0

A mixture of soy and sunflower oils - 40.0

Syrup - 36.4

Chokeberry puree - 20.0

Ascorbic acid - 0.05

Vanillin - 0.5

Example 9

ECM - 3.0

A mixture of soy and olive oils - 40.0

Syrup - 38.0

Vanillin - 0.5

Apple jam - 18.0

Ascorbic acid - 0.05

Example 10

ECM - 3.0

A mixture of soy and sunflower oils - 40.0

Syrup - 35.0

Dried Apricot Puree - 16.0

Laminal - 6.0

Ascorbic acid - 0.05

Claims (12)

1. The composition of confectionery creams containing a mixture of vegetable oils, emulsifier, stabilizer, flavoring agent and ascorbic acid, characterized in that as a mixture of vegetable oils contains a mixture of refined deodorized soy and olive oils in a ratio of 1: 3.65 or soy and sunflower oils at a ratio of 1: 1 as the emulsifier comprises Saponaria officinalis root extract density of 1.02 g / cm ^3, comprising as stabilizer syrup prepared with addition of eggs whipping dissolved th in water in a ratio of 1: 4 granulated sugar as a flavor filler comprises fruit and / or berry puree in the following ratio, wt.%: Soapwort Root Extract medicinal 3.0 A mixture of soy and olive or soy and sunflower oils 40,0 Syrup 35.0-38.0 Fruit and / or berry puree 10.0-22.0 Vitamin C 0.3-0.5 2. The composition according to claim 1, characterized in that it further comprises vanillin in an amount of 0.4-0.5%. 3. The composition according to claim 1 or 2, characterized in that as the berry puree contains raspberry puree in an amount of 20.0 wt.%. 4. The composition according to claim 1 or 2, characterized in that as fruit and berry puree contains dried apricot puree in an amount of 10.0 wt.% With sea buckthorn syrup in an amount of 10.0 wt.%. 5. The composition according to claim 1 or 2, characterized in that as the berry puree contains strawberry puree in an amount of 20.0 wt.%. 6. The composition according to claim 1, characterized in that as berry puree contains blueberry puree in an amount of 22.0 wt.%. 7. The composition according to claim 1, characterized in that the fruit puree contains mashed apricots in an amount of 20.0 wt.% With sesame in an amount of 1.0 wt.%. 8. The composition according to claim 1 or 2, characterized in that the berry puree contains blackcurrant puree in an amount of 20.0 wt.%. 9. The composition according to claim 1, characterized in that the berry puree contains lingonberry puree in an amount of 22.0 wt.%. 10. The composition according to claim 1 or 2, characterized in that the berry puree contains mashed chokeberry in an amount of 20.0 wt.%. 11. The composition according to claim 1 or 2, characterized in that the fruit puree contains apple jam in the amount of 18.0 wt.%. 12. The composition according to claim 1, characterized in that the fruit puree contains mashed apricots in an amount of 16.0 wt.% With a lamin in an amount of 6.0 wt.%.