RU2673906C1 - Obtaining caramel sweets of the “creamy toffee” type using a vegetable oil encapsulated in a shell of protein-polysaccharide mixture - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Production method of sweets of the “Creamy Toffee” type with encapsulated vegetable oil includes the production of a protein-polysaccharide mixture (PPM) from soy protein isolate, sodium alginate, gum arabic, pectin, and water followed by heating the mixture to 60 °C and swelling for 40–60 minutes. Then PPM is divided into 2 equal parts. First part is mixed with vegetable oil and sent to churning for the formation of capsules. Vegetable oil is chosen from sunflower, sesame, rapeseed, flaxseed, walnut oil, and mixtures thereof. In the second part of the PPM, sweeteners: sorbitol, xylitol and isomalt are introduced and mixed. Resulting syrup is boiled to a temperature of 110–115 °C. Syrup and vegetable oil encapsulated in PPM are introduced into boiled syrup. Mass boiled to a temperature of 113–115 °C, then cooled to 90–100 °C and sent to the molding. Prescription components take in a certain mass ratio.

EFFECT: invention allows to increase the shelf life of sweets of the “Creamy Toffee” type from 7 to 14 days, 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 the product with soy proteins, dietary fiber, liquid polyunsaturated fatty acids and reduce the calorie content of the product.

1 cl, 1 dwg, 7 tbl, 21 ex

Description

The invention relates to the confectionery industry, namely the production of milk sweets of the type "Creamy Toffee" using encapsulated vegetable oil in a shell of a protein-polysaccharide mixture.

The closest analogue to the claimed invention is the traditional technology for the preparation of sweets "Creamy little toffee". Sugar syrup is first prepared. Sugar is loaded into the container and water is added in an amount of 30% by weight of sugar, the mixture is boiled to a temperature of 100 ° C and a solids content of 78-82%. Condensed milk, molasses, butter are added to the obtained sugar syrup, the recipe mixture is mixed and boiled. The boiling of the mass is carried out to a temperature of 114-118 ° C and a CB content of 91-90%. The finished candy mass is cooled and molded [Technological instructions for the production of sweets, iris, chocolate and cocoa powder. / All-Union Scientific Research Institute of the Confectionery Industry. - M .: AgroNIITEIPP, - 1992. - S. 26-27].

However, the traditional method has several disadvantages. The main components of the traditional Creamy Toffee recipe are sugar, molasses, butter, and condensed milk. When all the components of the formulation are mixed and then boiled, the emulsion structure of the candy is formed from the resulting mixture, in which the dispersed phase is droplets of butter, and the dispersion medium is sugar-milk-milk syrup. Sucrose in the dispersion medium of the emulsion is in the form of a saturated solution. In this case, milk proteins of condensed milk form shells on droplets of fat, which stabilizes the emulsion structure of the candy. In the process of cooling the candy mass, fat crystallizes, which additionally gives the structure hardness. The disadvantage of butter is the presence of trans-fatty acid - vaccenic acid, which is naturally produced during biohydrogenation in animals. The presence of trans fatty acid in butter has a negative effect on the body. In addition, during storage of sweets, water is lost, and casein of milk leads to crystallization of sucrose on the surface of sweets, which leads to a decrease in product quality, hardening and aging. There is a problem of replacing butter with vegetable oil (sunflower, peanut, sesame, rapeseed, flaxseed and others) containing polyunsaturated fatty acids (PUFAs), 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 preserve the traditional structure of sweets such as “Creamy Toffee” 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 for the development of milk candy formulations having an increased shelf life, storage stability and reduced sugar intensity and containing encapsulated vegetable oil in a shell of a protein-polysaccharide mixture.

Examples of such developments are known in the art.

From patent RU 2271116 C1, publ. 03/10/2006, 4 pp. A method of producing sweets such as toffee with the addition of dry processed cheese to the recipe is known. Proteins of processed cheeses are highly hydrophilic, which contributes to the binding of more moisture and reduces the intensity of “staling” (drying) of lipstick, allows you to get a milk candy mass with a smack of processed cheese. However, an undesirable extraneous taste and a high sugar content in the product still force us to look for new ways to improve the formulation.

In patent RU 77752 U1, publ. November 10, 2008, an increase in the shelf life is achieved due to the conclusion of the confectionery mass of the "Toffee" type in a shell made of soft caramel.

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 sweets such as "Creamy little toffee".

The aim of the present invention is to develop the formulation and technology of milk sweets such as “Creamy little toffee” 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 milk sweets, the exclusion from the formulation of granulated sugar, butter and milk.

In order to improve the quality of sweets in the recipe, milk proteins of condensed milk in the creamy toffee candy type are replaced with a polysaccharide mixture (BPS) consisting of soy protein isolate and polysaccharides, namely sodium alginate, gum arabic and pectin. The introduction of BPS based on the isolate of soy protein and polysaccharides allows you to:

1. Encapsulate the vegetable oil in the shell of the BPS, which occurs in the process of 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 the soy protein isolate is due to the fact that the bulk of soy protein (about 70%) are the storage proteins 78-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 is better heated and the duration of heat treatment of the candy 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 sweets such as “Creamy Toffee”. In addition, polysaccharides in a dispersion medium form a gel network, which reduces the loss of water during storage of sweets such as “Creamy little toffee”.

5. 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.

6. Isomalt, sorbitol and xylitol are low-calorie sweeteners (energy value - 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. Xylitol 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.

This object is achieved in that a method for the production of sweets of the type “Creamy Toffee” with encapsulated vegetable oil involves the production of a polysaccharide protein mixture consisting of an isolate of soy protein, sodium alginate, gum arabic, pectin and water, heating the resulting mixture to a temperature of 60 ° C for 40-60 minutes for swelling, the subsequent division of the BPS into 2 equal parts, the first part is mixed with vegetable oil selected from sunflower, sesame, rapeseed, linseed, walnut oil and mixtures thereof , and is sent to churning to form capsules, sugar substitutes are introduced into the second part of the BPS: sorbitol, xylitol and isomalt and mixed, the resulting syrup is boiled to a temperature of 110-115 ° C; syrup and vegetable oil encapsulated in BPS are introduced into the boiled syrup; the mass is boiled to a temperature of 113-115 ° C, then cooled to 90-100 ° C and sent to molding, and the components are taken in a certain mass ratio in mass. hours:

Isomalt 530-605 Sorbitol 30-72 Xylitol 30-72 Syrup 110-120 Vegetable oil 140-145 Sodium Alginate 1.3-2.6 Gum arabic 4.2-7.9 Pectin 0.8-1.6 Soy Protein Isolate 29-44 BPS water 390-420 Vanillin 0.30

The technical result consists in increasing the shelf life of creamy toffee candies from 7 to 14 days, due to better moisture retention due to the combined use of soy protein and a mixture of polysaccharides (sodium alginate, gum arabic and pectin). It was possible to enrich sweets such as “Creamy Toffee” with soy proteins, dietary fiber, liquid polyunsaturated fatty acids and reduce the calorie content of the product.

A quantitative selection of the components included in the creamy toffee recipe provides a product with a low energy value, allows you to maintain good oral health, control blood glucose levels and reduce the risk of a variety of lifestyle-related diseases. The introduction of a protein-polysaccharide mixture can reduce the heat treatment process of candy mass by 2 times. The amount of encapsulated vegetable oil introduced into the creamy toffee candy is up to 14% by weight of the product. A quantitative choice of the components included in the creamy toffee candy type recipe ensures that the product is organoleptically consistent with the traditional one, which makes it possible to recommend the nutrition of elderly people, diabetics, athletes and vegetarians.

In tables 1-7 below, examples of obtaining milk sweets of the “Creamy toffee” type according to the proposed technology are presented.

In fig. 1 shows a technological scheme for the production of sweets such as “Creamy toffee.

Claims (2)

A method of manufacturing sweets of the type "Creamy Toffee" with encapsulated vegetable oil, which provides for the production of a protein-polysaccharide mixture of 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 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 churn for formation of capsules, sugar substitutes are introduced into the second part of BPS: sorbitol, xylitol and isomalt and mixed, the resulting syrup is boiled to a temperature of 110-115 ° C; syrup and vegetable oil encapsulated in BPS are introduced into the boiled syrup; the mass is boiled to a temperature of 113-115 ° C, then cooled to 90-100 ° C and sent to molding, and the components are taken in the following mass ratio in wt. hours: Isomalt 530-605 Sorbitol 30-72 Xylitol 30-72 Syrup 110-120 Vegetable oil 140-145 Sodium Alginate 1.3-2.6 Gum arabic 4.2-7.9 Pectin 0.8-1.6 Soy Protein Isolate 29-44 BPS water 390-420 Vanillin 0.30

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