RU2480996C1 - Confectionery mixture - Google Patents
Confectionery mixture Download PDFInfo
- Publication number
- RU2480996C1 RU2480996C1 RU2012101144/13A RU2012101144A RU2480996C1 RU 2480996 C1 RU2480996 C1 RU 2480996C1 RU 2012101144/13 A RU2012101144/13 A RU 2012101144/13A RU 2012101144 A RU2012101144 A RU 2012101144A RU 2480996 C1 RU2480996 C1 RU 2480996C1
- Authority
- RU
- Russia
- Prior art keywords
- flour
- starch
- mixture
- powder
- buckwheat flour
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 14
- 235000009508 confectionery Nutrition 0.000 title claims description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 235000003805 Musa ABB Group Nutrition 0.000 claims description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims description 6
- 235000015266 Plantago major Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 2
- 244000134552 Plantago ovata Species 0.000 abstract 2
- 235000003421 Plantago ovata Nutrition 0.000 abstract 2
- 239000009223 Psyllium Substances 0.000 abstract 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 2
- 235000009973 maize Nutrition 0.000 abstract 2
- 235000013379 molasses Nutrition 0.000 abstract 2
- 229940070687 psyllium Drugs 0.000 abstract 2
- 230000000694 effects Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 3
- 244000020551 Helianthus annuus Species 0.000 description 2
- 235000003222 Helianthus annuus Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 235000019841 confectionery fat Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
Изобретение относится к пищевой промышленности, в частности к производству кондитерских изделий.The invention relates to the food industry, in particular the production of confectionery.
Известна кондитерская смесь, содержащая, мас.%: соевую муку 20,0-25,0; гречневую муку 10,0-15,0; белок подсолнечника 2,0-4,0; крахмал 2,0-4,0; сухое молоко 2,0-4,0; сахарную пудру 2,0-5,0; кондитерский жир 4,0-8,0; кукурузную патоку 7,0-8,0; казеинат натрия 12,0-16,0; муку из ядер подсолнечника - остальное [1].Known confectionery mixture containing, wt.%: Soy flour 20,0-25,0; buckwheat flour 10.0-15.0; sunflower protein 2.0-4.0; starch 2.0-4.0; milk powder 2.0-4.0; icing sugar 2.0-5.0; confectionery fat 4.0-8.0; corn syrup 7.0-8.0; sodium caseinate 12.0-16.0; flour from sunflower kernels - the rest [1].
Задача изобретения состоит в повышении пищевой ценности кондитерской смеси, увеличении сроков ее хранения.The objective of the invention is to increase the nutritional value of the confectionery mixture, increasing the shelf life.
Задача решается тем, что кондитерская смесь, содержащая соевую муку, гречневую муку, сахарную пудру, крахмал, кукурузную патоку, дополнительно включает порошок оболочек семян подорожника овального при следующем соотношении компонентов, мас.%: соевая мука 15,0-20,0; гречневая мука 20,0-25,0; сахарная пудра 10,0-15,0; крахмал 10,0-15,0; кукурузная патока 10,0-15,0; порошок оболочек семян подорожника овального 20,0-25,0.The problem is solved in that the confectionery mixture containing soybean flour, buckwheat flour, powdered sugar, starch, corn syrup, further includes an oval plantain seed shell powder in the following ratio, wt.%: Soybean flour 15.0-20.0; buckwheat flour 20.0-25.0; icing sugar 10.0-15.0; starch 10.0-15.0; corn syrup 10.0-15.0; oval plantain seed shell powder 20.0-25.0.
Компоненты смеси дозируют в требуемых количествах, например, согласно таблице.The components of the mixture are dosed in the required quantities, for example, according to the table.
Получение кондитерской смеси поясняется следующим примером.Obtaining a confectionery mixture is illustrated by the following example.
Гречневую муку, соевую муку, сахарную пудру, крахмал, порошок оболочек семян подорожника овального смешивают с добавлением кукурузной патоки. Смесь компонентов увлажняют до 20-30% питьевой водой, выдерживают в течение 3-8 часов при комнатной температуре и гранулируют. Гранулы подвергают сушке до влажности 5-10%. Срок хранения смеси (сухой) при комнатной температуре до 1 года.Buckwheat flour, soy flour, icing sugar, starch, powder of the shells of oval plantain seeds are mixed with the addition of corn syrup. The mixture of components is moistened up to 20-30% with drinking water, incubated for 3-8 hours at room temperature and granulated. The granules are dried to a moisture content of 5-10%. The shelf life of the mixture (dry) at room temperature up to 1 year.
Предложенная кондитерская смесь обладает повышенной пищевой ценностью, поскольку обогащена гидрофильными волокнами, удерживающими жидкость и улучшающими пищеварение.The proposed confectionery mixture has a high nutritional value, as it is enriched with hydrophilic fibers that retain liquid and improve digestion.
Источники информацииInformation sources
1. Авторское свидетельство СССР №594948, А23J 3/00, 1978.1. USSR author's certificate No. 594948, A23J 3/00, 1978.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012101144/13A RU2480996C1 (en) | 2012-01-12 | 2012-01-12 | Confectionery mixture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2012101144/13A RU2480996C1 (en) | 2012-01-12 | 2012-01-12 | Confectionery mixture |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| RU2480996C1 true RU2480996C1 (en) | 2013-05-10 |
Family
ID=48789287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2012101144/13A RU2480996C1 (en) | 2012-01-12 | 2012-01-12 | Confectionery mixture |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2480996C1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU594948A1 (en) * | 1976-12-01 | 1978-02-28 | Одесский технологический институт пищевой промышленности им.М.В.Ломоносова | Natural nut-imitating mixture |
| US4766004A (en) * | 1986-12-19 | 1988-08-23 | Warner-Lambert Company | Crunchy, highly palatable, bulk-increasing, dietary fiber supplement composition |
| US4857331A (en) * | 1988-03-31 | 1989-08-15 | Warner-Lambert Company | Sugarless pectin delivery system |
| US6500480B1 (en) * | 1999-10-08 | 2002-12-31 | Nestec S.A. | Psyllium husk product |
| RU2006134339A (en) * | 2004-03-04 | 2008-04-10 | Джем ГЕКХАН (DE) | ARTIFICIAL FRUIT |
| RU2383207C2 (en) * | 2005-10-17 | 2010-03-10 | КРАФТ ФУДЗ ГЛОБАЛ БРЭНДС ЭлЭлСи | Low-calorie snack bar |
-
2012
- 2012-01-12 RU RU2012101144/13A patent/RU2480996C1/en active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU594948A1 (en) * | 1976-12-01 | 1978-02-28 | Одесский технологический институт пищевой промышленности им.М.В.Ломоносова | Natural nut-imitating mixture |
| US4766004A (en) * | 1986-12-19 | 1988-08-23 | Warner-Lambert Company | Crunchy, highly palatable, bulk-increasing, dietary fiber supplement composition |
| US4857331A (en) * | 1988-03-31 | 1989-08-15 | Warner-Lambert Company | Sugarless pectin delivery system |
| US6500480B1 (en) * | 1999-10-08 | 2002-12-31 | Nestec S.A. | Psyllium husk product |
| RU2006134339A (en) * | 2004-03-04 | 2008-04-10 | Джем ГЕКХАН (DE) | ARTIFICIAL FRUIT |
| RU2383207C2 (en) * | 2005-10-17 | 2010-03-10 | КРАФТ ФУДЗ ГЛОБАЛ БРЭНДС ЭлЭлСи | Low-calorie snack bar |
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