RU2673725C1 - Method of production of soft caramel with encapsulated vegetable oil - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the confectionery industry. Method for the production of soft caramel with encapsulated vegetable oil is proposed, which involves obtaining a protein-polysaccharide mixture (PPM) consisting of soy protein isolate, sodium alginate, gum arabic, pectin, and water, followed by heating the mixture to a temperature of 60 °C and swelling for 40–60 minutes, the subsequent separation of PPM into 2 equal parts, the first part is mixed with vegetable oil selected from sunflower, sesame, rapeseed, flaxseed, walnut oil and their mixtures, and sent to churning to obtain an emulsion of encapsulated vegetable oil in PPM, sweeteners – sorbitol, erythritol and isomalt – are introduced into the second part of PPM and mixed, the resultant mixture is boiled down to a syrup at a temperature of 80–90 °C for 5–6 minutes, a syrup, salt, and vanilla is added to the syrup and stirred for 10 minutes at a temperature of 80–90 °C, an emulsion of encapsulated vegetable oil in PPM is added and heated for 1–2 minutes at a temperature of 80–90 °C, then the resulting caramel mass is boiled and steamed for 20–25 minutes at a temperature of 104–110 °C, then sent to the molding, moreover, the components of the mixture are taken in the following mass ratio, parts weight, including: erythritol, 190–210; sorbitol, 15–22; isomalt, 13–21; syrup, 607–612; vegetable oil, 165–175; sodium alginate, 0.3-0.55; gum arabic, 1.0–1.6; pectin, 0.2–0.35; soy protein isolate, 20–25; water on PPM, 100–135; vanillin, 0.49; salt, 6.40–6.45.

EFFECT: invention allows to increase the shelf life of soft caramel due to better moisture retention due to the joint use of soy protein and a mixture of polysaccharides (sodium alginate, gum arabic and pectin), to enrich soft caramel with soy proteins, dietary fiber, liquid polyunsaturated fatty acids and reduce the caloric content and cost of the product, reduce the process of heat treatment of the mass by 2 times.

1 cl, 1 dwg, 7 tbl

Description

The invention relates to the confectionery industry, namely the production of soft caramel.

The closest analogue to the claimed invention is the technology for producing soft caramel using condensed milk, plasticizer, emulsifier and pectin solution. Sugar syrup is boiled with molasses and condensed milk. Pectin solution, plasticizer, emulsifier, sodium chloride and water are added to the boiled mass. The mixture is homogenized, sterilized, cooled to 60-70 ° C, flavor added, mixed and Packed to obtain the target product. This provides an improvement in organoleptic properties by obtaining soft caramel suitable for sterilization and long-term storage [Patent RU 2202219 C2, publ. 04/20/2003].

However, this method has several disadvantages. The main components of soft caramel recipe are sugar, molasses, fat and condensed milk. When all components of the formulation are mixed and then boiled, an emulsion is formed from the resulting mixture, in which droplets of fat are the dispersed phase and sugar-milk-milk syrup is the dispersion medium. In this case, milk proteins form shells on droplets of fat, which stabilizes the emulsion structure of caramel. The introduction of pectin in the form of a solution into the mass of soft caramel as a structurant does not provide a gel structure in a dispersion medium. To obtain a pectin gel, it is additionally necessary to heat-treat the mass in the presence of modifying salts, and after boiling the mass, acidify it to a pH of 3.0-3.5 to ensure the gelling process. The caramel mass obtained by this method has a slightly overestimated content of reducing substances, which contributes to increased hygroscopicity and the rapid formation of a sticky surface of the products and to reduce the shelf life. The disadvantages of this method include a rather high content of sugar-containing components. Loss of water during storage of caramel, as well as casein of milk lead to crystallization of sucrose on the surface of the product, which leads to a decrease in product quality, hardening and aging.

Butter and solid hydrogenated fats, which are in solid form at room temperature, are also stabilizers of the structure of soft caramel. However, butter and solid fats contain trans-fatty acids, which adversely affect the body.

There is a problem of including vegetable oil (sunflower, nut, sesame, rapeseed, flaxseed and others) containing polyunsaturated fatty acids (PUFAs) in soft caramel, the complexity of which lies in the potential mechanical and chemical incompatibility of the additive and matrix. At the same time, it is difficult to maintain the traditional structure of the product and avoid the degradation processes of PUFAs. Incompatibility consists in the leakage of oil from the product even at a low concentration in the matrix, unless additional measures are taken to bind and / or prevent the direct interaction of the substances of the matrix and additives.

Thus, there is a need to develop soft caramel formulations using encapsulated vegetable oil in a shell of a protein-polysaccharide mixture and with a reduced content of reducing sugars, which has an increased shelf life and is stable during storage.

Examples of such developments are known in the art.

From patent RU 2325070 C1, publ. 05/27/2008, there is a known method for the production of soft caramel confectionery mass, which involves the preparation of a mixture of granulated sugar, sorbitol and maltodextrins, water, molasses, an emulsion from a mixture of swollen gelatin and a fatty vegetable product, phosphatides, mixing, boiling the mixture to caramel mass, the introduction of sugar powder together with flavoring and aromatic substances, drawing the caramel mass for 4-5 minutes, cooling and molding the caramel mass. However, it is undesirable to use gelatin in the production of soft caramel. In addition, the reduction of reducing substances does not reach the desired value, as a result of which the obtained caramel has high hygroscopicity during storage.

From the international publication WO 2014006084 A1, publ. 01/09/2014 solid confectionery products are known, including capsules with an inner part of oil and a shell of polysaccharides and vegetable proteins. However, the known solution does not take into account the technological features of the production of soft caramel.

The aim of the present invention is to develop formulations and technologies for the production of soft caramel using encapsulated vegetable oil in a shell of a protein-polysaccharide mixture.

The objective of the invention is the selection and selection of the amount of isolate of soy protein, polysaccharides, sweeteners and encapsulated vegetable oil, which improves the quality of soft caramel, the exclusion from the formulation of granulated sugar, butter and milk.

Replacing milk proteins in the soft caramel formulation with a protein-polysaccharide mixture (BPS), consisting of an isolate of soy protein and polysaccharides, namely sodium alginate, gum arabic and pectin, allows you to:

1. Encapsulate the vegetable oil in the shell of the BPS, which occurs during the emulsification of the mixture consisting of the foam mass of the protein-polysaccharide mixture (BPS) and vegetable oil, with a ratio of 1-1.5: 1. In this case, the air bubbles of the BPS foam are replaced with droplets of vegetable oil. The smaller the bubbles of foam, the smaller the size of the encapsulated vegetable oil in the shell of the BPS.

2. BPS consists of an isolate of soy protein and polysaccharides, namely sodium alginate, gum arabic and pectin. The use of soy protein isolate is due to the fact that the bulk of soy protein (about 70%) is made up of the reserve proteins 7S-globulins (β-conglycinins) and 11S-globulins (glycineins). These proteins, and especially β-conglycinins, are capable of binding to lipophilic compounds to form protein-lipid compounds.

3. A characteristic feature of soy protein is its foaming and emulsifying abilities, the effectiveness of which is affected by the conformational flexibility of the high polymer. Soy proteins, due to their amphilatic nature (hydrophilic and hydrophobic), they have good ability to diffuse, absorb and stabilize at the interface of oil droplets during emulsification, thus acting as effective emulsifiers for the formation and stabilization of an oil-in-water emulsion. It was revealed that soy proteins, due to their natural insolubility in water, are a unique material that is used as a stabilizer in Pickering emulsions for food production. These emulsions have a gel-like structure with some unique characteristics, such as exceptional stability against sticking and delamination.

4. As part of the BPS, not one polysaccharide is used, but a triple mixture of polysaccharides consisting of a combination of sodium alginate, gum arabic and pectin. The use of a triple mixture of polysaccharides allows you to create durable wall shells on droplets of vegetable oil (sunflower, nut, sesame, rapeseed, linseed and others). The ternary polysaccharide mixture heats better and the heat treatment time for the caramel mass is reduced. In addition, during heat treatment, polysaccharides and soy proteins undergo a Mayer reaction and form compounds that strengthen the shell on droplets of fat, which prevents the thermal degradation of vegetable oil. The smaller the droplets of fat and the stronger the shell on them, the less degradation of the PUFA of vegetable oil and the higher the quality of soft caramel. In addition, polysaccharides in a dispersion medium form a gel network, which reduces water loss during storage of soft caramel.

5. Heat treatment of the recipe mixture of caramel with encapsulated vegetable oil allows you to intensify the Maillard reaction and obtain a characteristic caramel color in 20-30 minutes instead of boiling the mass for 1.5-2 hours.

6. The soy protein isolate is inferior to animal proteins in biological value. So, egg white has a biological index of 88, soy protein - 73. 100 g of isolate contains at least 90% protein, fat no more than 0.5%, raw fiber 6.0%, as well as useful macro and micronutrients: calcium , sodium, potassium, phosphorus, magnesium, zinc, iron, lead. It is an antioxidant that normalizes metabolism.

7. Isomalt, sorbitol and erythritol are low-calorie sweeteners (energy value - 0.2-2.4 kcal / g). The introduction of sorbitol in the syrup has an additional stabilizing effect on the structure of the emulsion. Sorbitol is one of the best water-retaining components. At the same time, the sweetness of the mixture of sweeteners is close to the sweetness of sucrose. Isomalt is a food supplement that is completely safe for the human body and is intended for the production of dietetic and diabetic products. In addition, it stimulates the active work of the intestines. Erythritol belongs to polyols, it does not cause caries and is safe for patients with diabetes without affecting the rise of glucose and insulin in the blood. However, unlike other polyols, it has a very low energy value (0.2 cal / g), which is about 5% of the caloric content of sucrose.

This object is achieved in that a method for the production of soft caramel with encapsulated vegetable oil involves obtaining a protein-polysaccharide mixture of BPS, consisting of isolate of soy protein, sodium alginate, gum arabic and pectin, and water, followed by heating the mixture to a temperature of 60 ° C and swelling for 40-60 minutes, the subsequent division of the BPS into 2 equal parts, the first part is mixed with vegetable oil selected from sunflower, sesame, rapeseed, flaxseed, walnut oil and mixtures thereof, and directed is Busy in dislodging for encapsulated to form an emulsion of vegetable oil in the BTS, the second BTS part introduced Sweetener: sorbitol, erythritol, and isomalt were mixed and the resulting mixture was boiled until a syrup at a temperature of 80-90 ° C for 5-6 minutes; molasses, salt and vanillin are added to the syrup and mixed for 10 minutes at a temperature of 80-90 ° C; then the emulsion of the encapsulated vegetable oil is introduced into the BPS and heated for 1-2 minutes at a temperature of 80-90 ° C, then the resulting caramel mass is boiled and simmered for 20-25 minutes at a temperature of 104-110 ° C, and then sent to molding, and the components of the mixture are taken in the following mass ratio in mass. hours:

Erythritol 190-210 Sorbitol 15-22 Isomalt 13-21 Syrup 607-612 Vegetable oil 165-175 Sodium Alginate 0.3-0.55 Gum arabic 1.0-1.6 Pectin 0.2-0.35 Soy Protein Isolate 20-25 BPS water 100-135 Vanillin 0.49 Salt 6.40-6.45

The technical result is to increase the shelf life of soft caramel, due to better moisture retention due to the joint use of soy protein and a mixture of polysaccharides (sodium alginate, gum arabic and pectin). The proposed technology makes it possible to enrich soft caramel with soy proteins, dietary fiber, liquid polyunsaturated fatty acids and reduce the calorific value and cost of the product, reduce the heat treatment process of the mass by 2 times. The amount of encapsulated vegetable oil introduced into soft caramel is more than 17% by weight of the product.

A quantitative selection of the components included in the soft caramel recipe provides a product according to organoleptic characteristics corresponding to a traditional product. Replacing sucrose with sweeteners allows you to recommend soft caramel in the diet of diabetics and athletes.

The tables below show examples of soft caramel production using the proposed technology.

The drawing shows a technological scheme for the production of soft caramel.

Claims (2)

A method for the production of soft caramel with encapsulated vegetable oil, providing for the production of a protein-polysaccharide mixture (BPS), consisting of an isolate of soy protein, sodium alginate, gum arabic and pectin, and water, followed by heating the mixture to a temperature of 60 ° C and swelling for 40-60 minutes, the subsequent division of the BPS into 2 equal parts, the first part is mixed with vegetable oil selected from sunflower, sesame, rapeseed, flaxseed, walnut oil and their mixtures, and sent to churning to obtain emulsions these encapsulated vegetable oil in the BPS, sugar substitutes are introduced into the second part of the BPS: sorbitol, erythritol and isomalt and mixed, the resulting mixture is boiled until syrup is formed at a temperature of 80-90 ° С for 5-6 minutes, molasses, salt and vanillin are added to the syrup and stirred for 10 minutes at a temperature of 80-90 ° C, make an emulsion of encapsulated vegetable oil in the BPS and heated for 1-2 minutes at a temperature of 80-90 ° C, then the resulting caramel mass is boiled and simmered for 20-25 minutes at a temperature 104-110 ° C, after which the direction ute for molding, and the components of the mixture are taken in the following weight ratio, wt. hours: Erythritol 190-210 Sorbitol 15-22 Isomalt 13-21 Syrup 607-612 Vegetable oil 165-175 Sodium Alginate 0.3-0.55 Gum arabic 1.0-1.6 Pectin 0.2-0.35 Soy Protein Isolate 20-25 BPS water 100-135 Vanillin 0.49 Salt 6.40-6.45

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