Composition for functional chewing sweets preparation

FIELD: food industry.

SUBSTANCE: invention relates to food industry and refers to production of chewing sweets containing functional ingredients. One proposes a functional chewing sweet preparation composition including a sweet substance represented by molasses and hydrocolloid represented by gelatine; the sweet substance additionally contains a mixture of palatinose and erythritol taken with molasses at a ratio of 1.5:1:3.5; hydrocolloid additionally contains carrageenan, taken with gelatine at a ratio of 1:3, as well as a vegetal extract represented by a mixture of extracts of Gogi berries, hop and purple echinacea at a ratio of 1:1:1, a fat composition represented by a mixture of palm oil with Beneo™ Synergyl dietary fibres and a taste additive represented by citric acid; the components are taken at the following ratio, wt %: palm oil - 1.56-6.5; dietary fibres - 0.94-3.9; gelatine - 0.24-1.89; carrageenan - 0.06-0.63; citric acid -1.0-1.6; hop extract - 1.17-1.67; purple echinacea extract - 1.17-1.67; Gogi berries extract - 1.17-1.67; sweet substance - balance.

EFFECT: invention ensures chewing sweets quality enhancement by way of their consistency improvement, ready goods nutritive value increase and sugar capacity reduction.

1 tbl, 3 ex

 

The invention relates to food industry and relates to the production of chewing candy that contains functional ingredients.

The known method described in the patent for the invention of "Chewing candy (variants) and method for its preparation" (patent RU №2169485). The proposed composition for the preparation of gummies contains (wt.%): fat - 3-25; emulsifier - 0,1-5,0; protein - 0,4-0,3; sweet component - the rest.

The disadvantage of these sweets is high gironcoli that can cause Sality taste in the mouth when chewed, soft consistency, low functionality and fast razrabyvaemoy.

Known composition for the manufacture of chewing candies, containing (wt.%): molasses - 35-45; gelling substance - 17-21; citric acid-0,9-1,2; olefin - 0,45-0,55; sugar - the rest (patent RU №2202218).

The disadvantage of these sweets is that they have a gelatinous consistency lack of elasticity and high sugar

The problem solved by the invention is to provide a composition for the preparation of functional chewing candies, as well as expanding the range of functional sugar confectionery.

The technical result of the invention is to improve their consistency, ensuring a long chewing effect.

The technical result is achieved accom�recovery composition for the preparation of functional chewing candy, including sweet substance in the form of molasses and hydrocolloid in the form of gelatin, and also containing as a sweet substance palatinose and erythritol in the ratio of molasses to 1:1,5:3,5, as of hydrocolloid - further comprising carrageenan in the ratio with the gelatin of 1:3, and optionally contains an extract comprising a mixture of extracts of Goji berries, hops, Echinacea purpurea in a ratio of 1:1:1, the fat composition comprising a mixture of fatty product with dietary fiber Beneo™Synergyl, and a flavoring agent in the following ratio of components, wt.%:

Palm oil1,56-6,5
Dietary fiber0,94-3,9
Gelatin0,24-1,89
CarrageenanOf 0.06 to 0.63
Citric acid1,0-1,6
Hop extract1,17-1,67
Echinacea purpurea extract1,17-1,67
The extract of Goji berries1,17-1,67
Sweet� substance else

As a sweet substance chew contains palatinose, erythritol and molasses in the ratio of 1.5:1:3.5, respectively, which prevents the crystallization process and contributes to a more distinct characteristic of chewing candy.

Use as a sweet substance of the mixture of palatinose, erythritol and molasses allows you to get a sugary confection with diet and preventive properties, namely antibacterial properties.

Palatinose does not cause dental caries, the digestion of palatinose a minor effect on the concentration of glucose and insulin in the blood. Palatinose not metabolized by most bacteria and yeasts that are resistant to acidic solutions, has hygroscopic properties, and selectively provides the growth of bifidobacteria in the intestinal microflora of man.

Erythritol as palatinose, has a vivid anticaries properties and does not lead to a shift in plasma levels of glucose and insulin.

The introduction of the sweet substance has a positive effect on the organoleptic and rheological characteristics of candies.

Gummies contain hydrocolloid in the form of protein substances - food grade carrageenan and gelatin in a ratio of 1:3 which with�abilitati emulsion and obtaining a more pronounced effect of chewing the finished product.

As the fat composition of a chewing candy contains a mixture of fatty product with hydrated dietary fiber Beneo™Synergyl in an amount of 2.5-10.4 wt.% it improves the texture of the finished product and preventing the sensation of excessive stickiness in the mouth.

As flavored chewing candy contains citric acid, which prevents the emergence of large centers of crystallization in the finished product during storage and allows to increase the shelf life of candy.

In the composition of a chewing candy is a plant extract comprising a mixture of extracts of Goji berries, hops, Echinacea purpurea in a ratio of 1:1:1, which helps to improve organoleptic characteristics of the finished products and making them functional properties.

Extract Goji berries contain antioxidants, carotenoids - beta-carotene and zeaxanthin, serving a protective function of the retina. Due to the high content of amino acids, antioxidants and immunomodulatory substances, extract of Goji berries has anti-cancer activity, has a beneficial effect in cardiovascular diseases and inflammatory processes, provides protection during neuronal damage.

Echinacea purpurea extract is bacteriostatic, fungicidal, antiviral, etc�tivovospalitiona action. Proved stimulating effect of Echinacea purpurea extract on the immune system.

Hop extract in its composition contains ascorbic, heledusele, gumulenol and valeric acid, resin, gum, dyes and tannins, volatile, wax. Hop extract has anti-inflammatory, analgesic and anticonvulsant effect.

The combination of plant extracts of Goji berries, purple Echinacea and hops enhances the functional efficiency of each of the extracts in the mixture increase their immunomodulatory and antioxidant properties. Hops enhances the anti-inflammatory and antiviral effect of Echinacea purpurea. Echinacea purpurea enhances anti-sclerotic properties of Goji berries.

The technological process of chewing candies is as follows. Sweet substance that is a mixture of palatinose, erythritol and molasses in the ratio of 1.5:1:3,5, mixed with plant extract comprising a mixture of extracts of Goji berry, purple Echinacea and hops in the ratio 1:1:1 respectively, was dissolved by heating to a temperature of 102-104°C and boiled until the solids content 84-86%, then boiled down the syrup is mixed with a solution of hydrocolloids, then whipped to a density of mass of 0.8-1.1 kg/m3then in the candy mixture.�th additive in the form of citric acid and stirred for 3 min at a frequency of rotation of the blades of the mixer is 4.5 rad/min, at the end of mixing to improve texture and prevent the feeling of excessive stickiness in the mouth make a fatty composition comprising a mixture of palm oil with hydrated dietary fiber Beneo™Synergyl in the ratio 1:0,6. Ready candy mass is cooled to a temperature of 40-50°C in a cooling tunnel, where it completes the process of formation of structure. Then the mass is fed into the extruder, where it is plasticization and forming the wiring is formed of a separate product.

An example of a specific implementation of:

Example 1

To prepare the syrup in marochnik pre-cooking download sweet substance that is a mixture of palatinose, erythritol and molasses in the ratio of 1.5:1:3,5, mixed with plant extract comprising a mixture of extracts of Goji berry, purple Echinacea and hops in the ratio 1:1:1 respectively, was dissolved by heating to a temperature of 102-104°C and boiled until the solids content 84-86%, then boiled down the syrup is mixed with a solution of hydrocolloids, then whipped to a density of mass of 0.8-1.1 kg/m3then in the candy mixture flavoring agent in the form of citric acid and stirred for 3 min at a frequency of rotation of the blades of the mixer is 4.5 rad/min, at the end of mixing to improve texture and prevent feelings it� excessive stickiness in the mouth make a fatty composition, a mixture of palm oil with hydrated dietary fiber Beneo™Synergyl in the ratio 1:0,6. Ready candy mass is cooled to a temperature of 40-50°C in a cooling tunnel, where it completes the process of formation of structure. Then the mass is fed into the extruder, where it is plasticization and forming the wiring is formed of a separate product.

Production gummies functional purpose on the above technology is carried out at the following ratio of components, wt.%:

Palm oil1,56
Dietary fiber0,94
Gelatin0,24
Carrageenan0,06
Citric acid1,0
Hop extract1,17
Echinacea purpurea extract1,17
The extract of Goji berries1,17
Sweet substance92,69

Qualitative and �Kolichestvennye values were obtained gummies shown in the table.

Example 2

The manufacturing process gummies carried out analogously to example 1 with the following ratio, wt.%:

Palm oil4,03
Dietary fiber2,42
Gelatin1,07
Carrageenan0,35
Citric acid1,30
Hop extract1,42
Echinacea purpurea extract1,42
The extract of Goji berries1,42
Sweet substance86,57

Qualitative and quantitative indicators obtained gummies shown in the table.

Example 3

The manufacturing process gummies carried out analogously to example 1 with the following ratio, wt.%:

Palm oil6,5
Dietary fiber 3,9
Gelatin1,89
Carrageenan0,63
Citric acid1,6
Hop extract1,67
Echinacea purpurea extract1,67
The extract of Goji berries1,67
Sweet substance80,47

Qualitative and quantitative indicators obtained gummies shown in the table.

Analysis of the quality of gummies on organoleptic, physico-chemical parameters allows you to select the optimal composition, giving a higher quality product.

The organoleptic characteristics of the studied samples are not inferior to the prototype and it does not contain sugar.

Chewing candy, prepared according to example 2, almost not inferior to the known sample, taken as a prototype on organoleptic and physico-chemical parameters.

The proposed structure allows to obtain gummies functional purpose with good taste and nutritional properties. Thus, the claimed composition func�real candy contributes to the expansion of the range of sugar confectionery products such appointments and the decrease of their sharemost.

The composition for the preparation of functional chewing sweets, including sweet substance in the form of molasses and hydrocolloid in the form of gelatin, characterized in that as a sweet substance further comprises a mixture of palatinose and erythritol, in the ratio of molasses to 1.5:1:3.5, in the quality of hydrocolloid further comprises carrageenan, taken in the ratio with the gelatin of 1:3, and also contains a plant extract comprising a mixture of extracts of Goji berries, hops, Echinacea purpurea in a ratio of 1:1:1, fatty composition, a mixture of palm oil with dietary fiber Beneo™ Synergyl, and a flavoring agent to form citric acid in the following ratio of components, wt.%:

palm oil1,56-6,5
dietary fiber0,94-3,9
gelatin0,24-1,89
carrageenanOf 0.06 to 0.63
citric acid1,0-1,6
hop extract1,17-1,67
1,17-1,67
the extract of Goji berries1,17-1,67
sweet substanceelse



 

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3 ex

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8 cl, 1 dwg, 2 ex

Praline mass // 2243676

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SUBSTANCE: method involves mixing soft substance, plasticizer and preparation produced from Mortierella jenkinii micromycet biomass by predetermined process and used as texturizer and emulsifier; boiling out.

EFFECT: simplified method and reduced consumption of processing additives.

2 ex

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EFFECT: simplified method and reduced consumption of processing additives.

2 ex

FIELD: food-processing industry, in particular, production of caramels.

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EFFECT: simplified method and reduced consumption of processing additives.

2 ex

FIELD: food-processing industry, in particular, production of caramels.

SUBSTANCE: method involves mixing soft substance, plasticizer and preparation produced from Mortierella parvispora micromycet biomass by predetermined process and used as texturizer and emulsifier; boiling out.

EFFECT: simplified method and reduced consumption of processing additives.

2 ex

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EFFECT: reduced production cost, uniform distribution of candied peel in candy mass while providing stable state thereof.

2 cl, 2 ex

FIELD: food industry, confectionary industry.

SUBSTANCE: soft caramel should be obtained due to mixing a sweet substance, a plasticizer and a preparation obtained out of Mortierella minutissima micromycete biomass according to the preset technique as a structure-forming agent and emulsifier followed by boiling down process. The innovation provides more simplified technique and decreased expenses of technological additives.

EFFECT: higher efficiency of manufacturing.

2 ex

FIELD: food industry, confectionary industry.

SUBSTANCE: soft caramel should be obtained due to mixing a sweet substance, a plasticizer and a preparation obtained out of Mortierella indohii micromycete biomass according to the preset technique as a structure-forming agent and emulsifier followed by boiling down process. The innovation provides more simplified technique and decreased expenses of technological additives.

EFFECT: higher efficiency of manufacturing.

2 ex

FIELD: food-processing industry.

SUBSTANCE: method involves extruding from outlet opening of coaxial head thin strip of first flowable material enclosed inside layer of second flowable material, with at least first flowable material and second flowable material being immiscible; applying thin strip onto support and applying additional thin strip over first thin strip for producing of laminated sugar glasses mass. Laminated food product has thin layers including at least first flowable material enclosed between thin layers of second flowable material. Apparatus has movable support, coaxial head unit for applying of at least one layer of flowable material onto support, and coaxial head unit holder arranged above support. First drive unit is connected to coaxial head holder for rocking said holder in first direction. Second drive unit is connected to first drive unit for rocking said first drive unit in second direction perpendicular to first direction. According to another version, apparatus is equipped with main support having inlet end and outlet end and adapted for rocking in first direction. Inlet end is adapted for receiving onto support of one or more layers of flowable material. Apparatus is further equipped with rotary support for supporting of outlet end of main support and device for rocking of support inlet end in second direction perpendicular to first direction, coaxial head unit for applying of at least one layer of flowable material onto support inlet end, and holder for coaxial head unit, said holder being arranged above inlet end of support.

EFFECT: provision for obtaining of sugar glass products with definite layer structure and improved controlling of thickness of layers in the process of manufacture of sugar glasses from sugar glasses mass.

29 cl, 5 dwg, 3 ex

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