Composition for preparation of "energy caramel" caramel

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to production of confectionary products with various additives of biologically active substances, specifically - to rock caramel with tonic properties. The composition for caramel preparation includes, at preset ratio, a caramel mass, citric acid, a flavouring essence, a colouring agent and a biologically active additive. The biologically active additive is represented by blackseed (Nigella Sativa) powder and/or oil. The caramel mass contains, at preset ratio, isomalt and/or sugar sand, starch syrup.

EFFECT: invention expands the range of products with preventive medical properties, allows to produce caramel with lower sugar-capacity, with vitamin, tonic and immunostimulating properties, improving physical and mental working efficiency.

2 cl, 4 tbl

 

The invention relates to food industry, in particular the production of confectionery products with various additives, biologically active substances, namely hard-boiled with tonic properties.

Famous candy iodinated, which include: sugar, syrup, citric acid, essence and the complex compound of iodine with necessarianism starch (patent RU 2168906, on 25.11.1999).

Candies are used to prevent iodine deficiency. The disadvantages of this structure can be attributed to the high caloric content due to the sugar content, the limitations on the use of different forms of diabetes, obesity and other diseases.

Known composition fortified candy caramel, rich in carotene, we adopted for the prototype, containing sugar, starch syrup, vitamin a Supplement, citric acid, aromatic essences and dye, at the same time as vitamin supplements caramel contains carotene, microbiological (provitamin a) in oil (patent RU 2066538, 29.12.1994).

Known sugar-candy is insufficient biological value of the product as a whole. In addition, the disadvantage is the high calories because of the sugar content.

The technical result of the present invention is to extend the range of hard-boiled with Les the EBNA-preventive properties, in expanding the field of application of biologically valuable plants, as well as in the creation of confectionery products with a low glycemic index (diabetic product), in reducing the calories in caramel mass in improving the dietary properties of the product.

The technical result is achieved by the fact that "Energy caramel contains caramel mass, citric acid, aroma essence, dye, biologically active additives, as a dietary Supplement use powder and/or seed oil black cumin seed Nigella Sativa in the following ratio, wt.%: citric acid is 0.75-0,88; aromatic essence 0,08-0,09; dye 0,01-0,03; powder and/or oil of black cumin seed 0,1-20,0; caramel mass - the rest.

In the particular case of caramel mass as a sweetener contains isomalt in the following ratio, wt.%: isomalt 66,7-70,5; syrup - rest.

Seeds of kalindi known in Russia and Ukraine under the name of "black girl" or "Nigella". They are also known as "Roman coriander" or "black cumin", the official name is Nigella sowing - Nigella Sativa. The introduction of the crushed seeds of the black cumin seed - Nigella Sativa (black cumin, kalindi) in the composition for the preparation of caramel allows you to get fortified confectionery products with therapeutic-profilactics what their properties, possessing tonic and relieves fatigue effect, as well as anti-inflammatory and immunostimulating properties.

It is known that the seeds and oil of black cumin seed - Nigella Sativa (black cumin, kalindi) contain vitamins A, E, sulfur, phosphorus, iron, calcium, zinc, copper, carbohydrates, proteins, active enzymes, nivelon, Timokhina, polyunsaturated fatty acids: alpha-linolenic acid - omega 3 (1%), linoleic acid - omega 6 (55-65%), oleic acid - omega 9 (15-18%), palmitic, stearic, Aksenova acid. The seeds of the plant contain large amounts of polyunsaturated fatty acids, which are cell membrane stabilizers, have a normalizing effect on cholesterol metabolism and, thus, reduce the risk of atherosclerosis and cardiovascular disease, in addition, they stimulate the immune system protect the body and have anti-inflammatory effect (Vegetable oils and oil extracts: technology, standardization, properties. / Anticev, Vgeneral, Whereunto. - M.: Russian physician, 2004).

Use as the basis of caramel such a sugar substitute as isomalt (E) allows you to reduce your calorie caramel and improve its nutritional properties (100 g isomalt - 240 calories, 100 grams of sugar (the prototype) - 387 kcal), provides confection low glycemic the index and probiotic properties. Isomalt also allows you to avoid sharp fluctuations in blood sugar and to adapt the flow of energy in the body, i.e. it causes a burst of energy, acting for a long time. And this caramel it also protects the teeth from decay. The use of isomalt in the production of hard-boiled provides a significant technological advantages in comparison with sugar (prototype) due to its low hygroscopicity. The finished candy does not soften at elevated temperatures and does not stick to hands.

For caramel production use casting line of hard candy, such as NT-201 automatic vacuum syrup making install continuous action and casting Assembly.

Caramel was obtained as follows.

To prepare the caramel mass use sweetener in the form of sugar or isomalt (66,7%-70,5%) or sugar and isomalt (taken at 1:1 ratio). The sweetener is mixed with syrup, heated and boiled until the desired residual moisture content in the vacuum apparatus. Next to caramel mass add citric acid (0,75%-0,88%), aromatic essences (0,08%-0,09%), dye (0,01%-0,03%). Pre-crushed seeds to a powder state), or oil of black cumin seed (0,1%-20,0%), or the powder of the seeds and oil of black cumin seed (taken in the ratio 1:1) was added when the temperature is e, ensuring the preservation of biologically active substances. Obtained caramel mixture is cooled and served in the casting unit for casting caramel. For the production of caramel can also be used line, in which the caramel mixture is cooled, rolled and then it is extruded strands or bands and tighten.

Examples of compositions for making caramel "Energy caramel" is given in tables 1-4.

Table 1
componentsThe consumption of raw materials per tonne of finished product, kg
1234 (with stuffing)
Isomalt or sugar724,45729,49759,20716,35
Syrup361,69357,94323,35315,56
Powder or seed oil black cumin seed3,001,407,50 20,00
Citric acid8,208,508,008,20
Flavor0,870,800,820,80
Dye0,170,250,150,10

Table 2
componentsThe consumption of raw materials per tonne of finished product, kg
5678 (with stuffing)
Isomalt362,225364,745379,60358,175
Sugar362,225364,745379,60358,175
Syrup361,69357,94 323,35315,56
Powder, black cumin seed1,500,703,7510,00
Seed oil black cumin seed1,500,703,7510,00
Citric acid8,208,508,008,20
Flavor0,870,800,820,80
Dye0,170,250,150,10

Table 3
componentsThe consumption of raw materials per tonne of finished product, kg
9101112 (with stuffing)
Isomalt or sugar-peso the 724,45729,49759,20716,35
Syrup361,69357,94323,35315,56
Powder, black cumin seed1,500,703,7510,00
Seed oil black cumin seed1,500,703,7510,00
Citric acid8,208,508,008,20
Flavor0,870,800,820,80
Dye0,170,250,150,10

Table 4
components The consumption of raw materials per tonne of finished product, kg
13141516 (with stuffing)
Isomalt362,225364,745379,60358,175
Sugar362,225364,745379,60358,175
Syrup361,69357,94323,35315,56
Powder or seed oil black cumin seed3,001,407,5020,00
Citric acid8,208,508,008,20
Flavor0,870,800,820,80
Dye0,170,25 0,150,10

Made an experimental batch of the new caramel. The resulting caramel has a peculiar aroma, pleasant taste, with marked improvement of digestion. A quantitative measure of the content of biologically active additives in caramel affects taste and vitamin properties, and is expanding assortment of caramel with curative properties. Vitaminized caramel with a new flavor, enriched whole set of biologically active substances. When used caramel due to the introduction of the powder and/or oil seeds black cumin seed Nigella Sativa (black cumin, kalindi) increase protective forces of an organism, physical and mental performance. Use as part of isomalt reduces calorie caramel. It becomes possible to use caramel people suffering from diabetes and diet diet.

1. The composition for the preparation of caramel, including caramel mass, citric acid, aroma essence, dye and biologically active additives, characterized in that, as a dietary Supplement use powder and/or seed oil black cumin seed Nigella Sativa in the following ratio, wt.%:

citric acidof 0.75 to 0.88
aromatic essence0,08-0,09
dye0,01-0,03
powder and/or oil
seeds black cumin seed0,1-20,0
caramel massrest

2. The composition according to claim 1, characterized in that the caramel mass contains isomalt and molasses in the following ratio, wt.%:

isomalt66,7-70,5
syruprest



 

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