RU2630500C1 - Praline mass - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: praline mass is proposed, containing dry skimmed milk, crushed waffle sheet, a sweetener, roasted crushed peanut, a cocoa product, a fat component and flavour additives, the sweetener being represented by dry malt extract and sugar powder, and the fat component - by vegetable fat and coconut oil, at the following ratio of components, mass %: sugar powder 18.03; barley malt extract powder 18.03; skimmed milk powder 17.09; roasted crushed peanuts 12.3; crushed waffle leaf 7.04; cocoa powder 4.70; vegetable fat 14.27; coconut oil 8.45; vanilla crystals - the rest.

EFFECT: invention allows to simplify the production technology and to reduce the cost of finished products, to obtain praline mass having optimal structural and rheological characteristics, to expand the range of high-quality sugary products based on praline, to give the praline mass the functional orientation and to increase the nutritional and biological value.

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Description

The invention relates to the production of confectionery products, in particular sweets with low sugar content and functional orientation from the masses of pralines.

A known method for the production of diabetic sweets, comprising melting sorbitol, introducing xylitol into molten sorbitol in an amount providing a ratio of 1: 2.5 to 1: 4, cooling the mixture of sorbitol and xylitol to 55-60 ° C, introducing into this mixture as a nut-containing additive of blasted cereals with a specific gravity of 0.06-0.15 g / cm ³ in an amount of 8-12% of the total weight of the mixture [AS No. 1391568, MKI A23G 3/00].

The disadvantage of this method is the need for preliminary alternate melting of sorbitol and xylitol in the digester, the subsequent transfer of this mass to the mixer and cooling to 55-60 ° C. All this complicates the production process, requires additional equipment, increases costs.

There is also a known method for the production of medical confectionery products on sorbitol, which involves pretreating sorbitol by melting, introducing prescription components into it, then cooling the resulting mixture, while before adding fat and aromatic substances, the cooled mixture is crushed and ground in a micro mill [AS No. 404460, MKI A23G 1/00].

The disadvantage of this method is the need for additional temperature for melting sorbitol, special equipment, which complicates and lengthens the process.

A known method of producing praline mass for sweets and a method for producing sweets from praline mass [AS No. 1792623, MKI A23G 3/00], the essence of which is as follows: structured soybean concentrate is introduced into the composition of the recipe components, before mixing the recipe components from powdered sugar, grated cocoa, cocoa butter, grated nut kernel are divided into two parts, one of which is mixed with structured soybean food concentrate and rolled, and the remaining part of the nut kernel is introduced at the stage of rolling the whole mixture. Dry pralines are sent for a warm-up, where the remaining amount of cocoa butter, crushed nut is introduced. The finished candy mass goes to the molding. Molded harnesses are cooled, cut into cases.

The resulting candy masses have the following composition: grated roasted walnut kernel 20-24%, grated cocoa 8-10%, cocoa butter 10-12%, structured soybean food concentrate 4-6% obtained by thermoplastic extrusion, as well as crushed roasted walnut kernel 4-6%, powdered sugar - the rest.

However, the resulting praline mass and the method of its production have several disadvantages: the introduction of a fat-retaining component, a structured soybean food concentrate, leads to a deterioration in taste due to the specific taste of soybean; high-grade varieties of nuts, such as almonds, hazelnuts, cashews - deficient imported types of raw materials, the absence of which or their insufficient amount reduces the assortment of praline sweets; in the known method for producing sweets from praline masses, the kernel of the grated nut is divided into two parts, one of which is mixed with structured soybean food concentrate and rolled, and the remaining part of the nut is introduced at the stage of rolling the whole mixture, which complicates the process; Confectionery prepared using sugar is high-calorie, contains a large amount of easily digestible carbohydrates, which does not allow the use of these sweets for patients with diabetes.

The closest in technical essence and the achieved effect is the mass of pralines for sweets and the method of producing sweets from the mass of pralines [RF Patent No. 2136170, IPC A23G 3/00], consisting of a kernel of roasted nut, cocoa powder, fat, PEC, crushed wafers, powdered milk, almond essence and fructose. PEC is introduced into the recipe.

The disadvantages of this praline mass are low and unstable structural and rheological characteristics of the finished mass, the use of expensive prescription components and the complexity of the technology associated with the production of PEC, as well as the low content of vitamins, micro and macro elements in the finished mass.

The chocolate-cinnamon flavor and aroma of the praline mass are pleasant and well recognizable, but at the same time alone (as such) does not differ in interesting and pronounced originality and novelty, while the latter is especially appreciated by customers.

The praline masses currently existing do not differ in high nutritional and biological value and are used only for molding sweets from praline masses. At the same time, it is desirable that the mass of pralines allow a more universal application, i.e. could be used to produce praline sweets and sweets with fillings between the layers of waffles (i.e. with praline fillings), and waffles (as a filling), and waffle cakes, etc.

An object of the invention is to obtain a praline mass with stable structural and rheological characteristics, improve the taste characteristics of the praline mass, simplify the technology and reduce the cost of finished products, as well as impart a functional orientation and expand the range of possible use of praline masses.

To solve the technical problem of the invention, a mass of pralines for sweets containing skimmed milk powder, crushed wafer, sweetened roasted crushed peanuts, cocoa product, fat component and aromatic additives, characterized in that dry malt extract and powdered sugar is used, is proposed and as a fat component, vegetable and coconut oil fat, in the following ratio of components, wt.%:

Icing sugar 18.03 Powdered Barley Malt Extract 18.03 Skimmed milk powder 17.09 Crushed peanuts 12.3 Crushed wafer sheet 7.04 Cocoa powder 4.70 Vegetable fat 14.27 Coconut oil 8.45 Crystal vanillin Rest

The technical result consists in providing a homogeneous microporous mass of pralines with optimally linked indicators of plasticity, strength, hardness, formability and ability to spread, as well as increasing the nutritional and biological value of this mass of pralines, simplifying the production technology and expanding the range of confectionery products based on it .

The introduction into the mass of praline of confectionery fat of vegetable origin and coconut oil instead of expensive cocoa butter allows to reduce the cost of products. In addition, thanks to the use of these fats, the resulting praline mass is technologically advanced, freezes well and quickly. In its composition, confectionery fat contains unsaturated oleic and linoleic acids, the latter of which refers to essential, non-synthesized acids in the human body. In addition, confectionery fat is a domestic raw material.

The introduction into the mass of pralines of powdered malt extract of barley leads to an improvement in its taste properties and to improve the structural and rheological characteristics of the finished products.

Malt extract powder is a highly concentrated powder of light brown carbohydrates with a sweet taste and neutral odor. It has the following composition of carbohydrates,% mass .: glucose - 26.6-32.6, maltose - 40.5-43.6, maltotriose - 7.4-7.8, DP4 + - 18.5-21.1. The use of dry malt extract reduces the sugar content of finished products, gives the product a pleasant nutty flavor, and therefore partially replaces expensive raw materials (nuts).

In addition, barley powder malt extract has a positive effect on the human body. Malt extracts contain a large number of trace elements, soluble substances contained in grains. It contains phosphorus, magnesium, manganese, selenium, calcium and vitamins. Malt is valued for its high protein content, which has the necessary set of amino acids that stimulate muscle growth and development. Malt is a highly effective energy food that can restore and strengthen the human body. Therefore, it is recommended to use it for anemia, exhaustion. Malt is taken under heavy loads, to increase muscle mass. It is used as a diabetic product because of the substances contained in its composition that slow down the absorption of carbohydrates. Malt normalizes blood sugar. With its help, the production of natural insulin is regulated.

Coconut oil contributes to the appearance of the necessary plasticity in the praline mass. Its amount in the recipe is selected from the condition of obtaining such plastic properties from the praline mass so that it (if necessary) can be easily spread on wafers.

It is not recommended to take a larger amount (compared with those indicated in the claims), because this can make the praline mass too plastic, i.e. lost its hardness, which is undesirable. It is not recommended to take a smaller amount of these components, as in this case, the mass of pralines will be excessively firm and unplastic, which will make it impossible to carry out the process of spreading it on wafers.

Note that the amount of coconut oil is precisely correlated with the amount of vegetable fat, which allows us to obtain optimal structural and rheological characteristics from the praline mass, i.e. desired plasticity and hardness: the mass of pralines becomes plastic, thick (not hard enough), pressed well into bundles, and it is relatively easy to spread on wafers. If, for example, in this recipe we take only vegetable fat, then the mass of pralines will be very hard (like a bar of chocolate, in which there is a lot of cocoa butter) and hard to taste, it will not be possible to spread on wafers.

The amount of powdered sugar was selected in such a way that a slight sweetness was felt in the taste of the praline mass, which would be a favorable background for the coffee-nut flavor of the malt extract. Also, powdered sugar was introduced into the recipe as a flavoring and preservative (shelf life of the mass - praline - 4 months).

The mass of pralines is prepared as follows.

Preparation of praline mass is carried out in the following ratio of components, wt.%:

Icing sugar 18.03 Powdered Barley Malt Extract 18.03 Skimmed milk powder 17.09 Crushed peanuts 12.3 Crushed wafer sheet 7.04 Cocoa powder 4.70 Vegetable fat 14.27 Coconut oil 8.45 Crystal vanillin Rest

Prescription components (powdered sugar, malt extract, milk powder, cocoa powder and vegetable fat) are loaded into the melanger and mixed until the mass is homogeneous for 15 minutes at a temperature of 38-40 ° C. Next, the prescription mixture is crushed in a five-roll mill, avoiding overheating of the rolls. Then the mass of pralines, pre-layered to a temperature of 30-32 ° C, is sent to the warm-up, which is carried out in two stages. At the first stage, coconut oil heated to 46 ° C is introduced into the mass and mixed for 10 minutes. 5 minutes before the end of the warm-up, crushed roasted peanuts, crushed wafer sheet and crystalline vanillin are introduced.

The finished praline mass has a temperature of 36-38 ° C, for the molding of the praline mass it is cooled to a temperature of 23-26 ° C. Molded tows are cooled at a temperature of 4-12 ° C for 6-8 minutes to a plastic strength of 200-250 kPa. Then they cut it with a knife of the guillotine type into separate bodies.

The present invention allows:

- significantly simplify the production technology and reduce the cost of finished products;

- to obtain a praline mass with optimal structural and rheological characteristics: the most desirable plasticity from the technological point of view (while maintaining the necessary hardness), good formability and the ability to spread on wafer sheets (which is especially important in the manufacture of wafer sweets based on pralines, wafers, waffle cakes);

- significantly expand the range of high-quality praline-based sugar products;

- give the praline mass, due to the introduction of a malt extract in the formulation, a functional orientation and increase nutritional and biological value.

Claims (2)

Praline mass containing skimmed milk powder, crushed wafer, sweetener, crushed roasted peanuts, cocoa product, fat component and aromatic additives, characterized in that dry malt extract and powdered sugar are used as a sweetener, and vegetable fat as a fat component and coconut oil, in the following ratio, wt.%: Icing sugar 18.03 Powdered Barley Malt Extract 18.03 Skimmed milk powder 17.09 Crushed peanuts 12.3 Crushed wafer sheet 7.04 Cocoa powder 4.70 Vegetable fat 14.27 Coconut oil 8.45 Crystal vanillin Rest