RU2674629C1 - Method of preparation of marshmallow - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry, in particular to the confectionery, and can be used in the production of low sugar capacity marshmallow. Proposed method of making marshmallow, including the preparation of apple-pectin-sugar or water-sugar-pectin mixture, mixing the swollen mixture with a buffer salt, egg white, part of the syrup and separately prepared syrup with a mass fraction of dry substances 84–86 % of the remaining part of the syrup, beating marshmallow mass to a density of 350–410 kg/mwithin 6–8 minutes, followed by the addition of food acid, flavors and dyes, the marshmallow is prepared with the following mass ratio of components, kg/100 kg: apple sauce, 22–25; pectin, 1.55–1.65; buffer salt, 0.5–0.55; granulated sugar, 3.1–3.3; egg white, 4.5–5.5; food acid, 0.95–0.97; flavor, 0.06–0.10; dye, 0.01–0.02; syrup — the rest or water, 15–19; pectin, 1.6–1.7; buffer salt, 0.2–0.3; granulated sugar, 3.2–3.4; egg white, 3–4; food acid, 0.81-0.83; flavor, 0.06-0.1; dye, 0.01–0.02; syrup — the rest.EFFECT: invention allows to expand the assortment, improve the quality of marshmallow by improving its organoleptic and physico-chemical parameters, reduce the sugar capacity and cost of marshmallow, extend the shelf life, reduce the energy value of marshmallow, shorten the production cycle.1 cl, 1 tbl, 5 ex

Description

The invention relates to the food industry, in particular to a confectionery and can be used in the production of marshmallows of low sugar content.

A known method for the production of marshmallows, including obtaining an apple-sugar-pectin mixture by mixing and swelling the pectin-sugar mixture in applesauce for 1.5 to 2 hours, adding sodium lactate, granulated sugar, egg white and knocking it for 7 - 8 min, separate preparation of sugar syrup by boiling to a temperature of 115 - 120 ° C, while the mass fraction of solids of the syrup is 82 - 84%, combining the resulting semi-finished products with subsequent churning of the mass for 5 minutes, applying lactic acid and essen tion at the end of knocking off the marshmallow mass [Zubchenko A.V. Confectionery technology. - Voronezh: Voronezh. state technol. Acad., 2001. - S. 176-177.].

The disadvantages of this method are: a long stage of swelling of pectin in applesauce, which lengthens the process of making marshmallows, the high cost of the product, the quick drying process of marshmallows during storage.

Closest to the claimed invention in terms of technical nature and the achieved effect is a method comprising preparing a gel-forming component - pectin by swelling it in applesauce for 2 to 4 hours, preparing sugar-based syrup and molasses with a mass fraction of solids of 85%, preparing whipped a prescription mixture of a swollen apple-pectin mixture, buffer salt, egg white, granulated sugar, adding sugar syrup and a prescription amount of flavoring substances into it, molding the mass into ide individual lobules marshmallow [RF patent 2166259 №, kl.A23G3 / 00 opubl.10.05.2001 g].

The components of the prescription mixture are taken in the following amount, wt.%:

Applesauce 18.0 20.0

Pectin 1.0 1.2

Buffer salt 0.2 0.4

Molasses 5.0 7.0

Egg white 0.7 0.9

Flavor 0.01 0.15

Food Acid 0.5 0.7

Sugar sand The rest.

An object of the invention is to reduce the sugar intensity and energy value due to the maximum possible reduction in the recipe of sugar; extending the shelf life of marshmallows; reducing its cost, reducing the production cycle by reducing the duration of swelling of pectin, boiling syrup and whipping marshmallow.

To solve the technical problem of the invention, a method for preparing marshmallows is proposed, which includes preparing an apple-pectin-sugar (or water-sugar-pectin) mixture, mixing the swollen mixture with buffer salt, egg white, part of molasses, and separately prepared syrup with a mass fraction of dry 84-86% of the remainder of the molasses, whipping the marshmallow to a density of 350-410 kg / m³ for 6-8 minutes, followed by the addition of food acid, flavoring and coloring substances, marshmallows are prepared at the next mass component ratio, kg / 100 kg:

Applesauce - 22 - 25

Pectin - 1.55 - 1.65

Buffer salt - 0.5 - 0.55

Sugar sand - 3.1 - 3.3

Egg White - 4.5 - 5.5

Food Acid - 0.95 - 0.97

Fragrance - 0.06 - 0.10

Dye - 0.01 - 0.02

Molasses - The rest.

Or

Water - 15 - 19

Pectin - 1.6 - 1.7

Buffer salt - 0.2 - 0.3

Sugar sand - 3.2 - 3.4

Egg White - 3 - 4

Food Acid - 0.81 - 0.83

Fragrance - 0.06 - 0.1

Dye - 0.01 - 0.02

Molasses - The rest.

Sugar, in comparison with molasses, has several disadvantages: in terms of chemical composition, it consists of 99.75% sucrose, its use in significant quantities leads to caries formation, leads to obesity, diabetes, cardiovascular diseases, an increase in blood cholesterol, technology obtaining granulated sugar is a multi-stage and lengthy process.

Molasses is a sugar-containing product of visco-plastic consistency, which retains its properties over a long period of storage. It has a number of competitive advantages leading to an increase in the efficiency of the marshmallow production process: it is produced with various desired properties, which allows you to adjust the sweetness, texture, structure, color and create new taste shades of marshmallows; when sugar is completely replaced with molasses, the taste imparted by flavoring is enhanced, due to the lower sweetness of molasses; reduced sugar content of marshmallows and its energy value; cost is reduced, production capacity is increased with minimal capital investment.

In molasses, carbohydrates are represented by reducing sugars (glucose and maltose) in an amount of 42%, dextrins - 35% and trisaccharides - 22%.

Molasses includes minerals useful for the body (potassium, phosphorus, sodium, calcium, magnesium, iron). The main advantage of molasses, compared with sugar, is the presence of polysaccharides in its composition, which gives it dietary properties, while molasses has a low sweetness ratio of 0.5 conventional units. (for granulated sugar - K = 1 srvc. units) and lower energy value - 316 kcal / 100 g (for granulated sugar - 399 kcal / 100 g).

The method of preparation of marshmallows is as follows.

A sugar-apple-pectin mixture (or water-sugar-pectin) mixture is prepared. Dry apple-pectin mixture, prepared by mixing pectin and sugar in a ratio of 1: 2, is gradually poured into apple puree or hot water heated to a temperature of 55-60 ° C, and the resulting solution is mixed for 40-60 minutes until smooth and better swelling of pectin substances.

Separate syrup is prepared separately, for this molasses is heated and boiled to a mass fraction of solids of 84-85% at a temperature of 108-110ºС, then the syrup is cooled to a temperature of 90-95ºС.

Sugar-apple-pectin or water-sugar-pectin mix, buffer salt, egg white and part of the prescription amount of molasses are introduced into a continuous whipping machine. The resulting mixture is beaten for 6-8 minutes until a stable foamy mass is obtained, and without interrupting the churning, the chilled syrup syrup is gradually introduced in a thin stream, churning is continued for 3-5 minutes, after which food acid, flavor, dye are added and churned for about 1 more minute. , the finished marshmallow mass is sent to molding by depositing method. The mass temperature during molding is 40–45 ° С, the density is 350–410 kg / m³, the mass fraction of moisture is 19–21%, and the pH is 3.4–3.9.

Various aromatic substances are used as a flavoring agent, depending on what aroma and taste it is necessary to give to the marshmallow.

As a dye, choose a color suitable for taste and name for marshmallows.

The method is illustrated by the following examples.

Example 1 (prototype).

Initially, apple pectin is pre-mixed with sugar in a ratio of 1: 2, the mixture is added to applesauce with stirring and left for 2-4 hours to swell the pectin. The swollen applesauce is transferred to a whipping machine, where granulated sugar, egg white and buffer salt are added. In parallel, sugar-syrup syrup is prepared by boiling to a mass fraction of solids of 80-85%, followed by cooling to a temperature of 85-90 ° C. Sugar-syrup syrup is added to the mixture knocked down for 5-8 minutes and the kneading is continued for another 5 minutes, then the marshmallow mass is sent for molding by depositing method.

Organoleptic and physico-chemical quality indicators, nutritional and energy value of marshmallows are presented in the table.

Example 2

First, a sugar-apple-pectin mixture is prepared. To do this, dry sugar-pectin mixture, prepared by mixing 1.55 kg of pectin and 3.1 kg of sugar, is gradually added to 22 kg of applesauce heated to a temperature of 55 ° C. The mixture is stirred for 40 minutes until a homogeneous state and better swelling of the pectin substances. Separate syrup is prepared separately, for this 1/3 of the prescription amount of molasses is heated and boiled at a temperature of 108 ° C to a mass fraction of solids of 84%, the resulting syrup is then cooled to a temperature of 90 ° C.

Sugar-apple-pectin mixture is transferred to a continuous beater, according to the recipe, 0.5 kg of buffer salt, 4.5 kg of egg white and 2/3 of the molasses are added. The mixture is beaten for 8 minutes until a stable mass and, without interrupting the churning, gradually bring a cooled stream of syrup syrup into a thin stream, continue churning the mass for 3 minutes. Then, 0.95 kg of food acid, 0.11 kg of dye and 0.07 kg of flavor are added, the mass is knocked off for about 1 more minute and sent to molding. The temperature of the marshmallow mass during molding by depositing is 40 ° С, the mass density is 400 kg / m³, the mass fraction of moisture is 21%, and the pH is 3.45.

Organoleptic and physico-chemical quality indicators, nutritional and energy value of marshmallows are presented in the table.

Example 3

First, a sugar-apple-pectin mixture is prepared. To do this, dry sugar-pectin mixture, prepared by mixing 1.65 kg of pectin and 3.3 kg of sugar, is gradually added to 25 kg of applesauce heated to a temperature of 60 ° C. The mixture is stirred for 60 minutes until a homogeneous state and better swelling of the pectin substances. Separate syrup is prepared separately, for this 1/3 of the molasses is heated and boiled at a temperature of 110 ° C to a mass fraction of solids of 85%, the resulting syrup is then cooled to a temperature of 95 ° C.

Sugar-apple-pectin mixture is transferred to a continuous whipping machine, 0.55 kg of buffer salt, 5.5 kg of egg white and 2/3 of molasses are added according to the recipe. The mixture is beaten for 8 minutes until a stable mass and, without interrupting the churning, gradually bring a cooled stream of syrup syrup into a thin stream, continue churning the mass for 3 minutes. Then, 0.97 kg of food acid, 0.02 kg of dye and 0.1 kg of flavor are added, the mass is knocked off for about 1 more minute and sent to molding. The temperature of the marshmallow mass during molding by depositing is 45 ° С, the mass density is 410 kg / m³, the mass fraction of moisture is 19%, and the pH is 3.4.

Organoleptic and physico-chemical quality indicators, nutritional and energy value of marshmallows are presented in the table.

Example 4

First, a water-sugar-pectin mixture is prepared. To do this, dry sugar-pectin mixture, prepared by mixing 1.6 kg of pectin and 3.2 kg of sugar, is gradually added to 15 kg of hot water with a temperature of 55 ° C. The mixture is stirred for 40 minutes until a homogeneous state and better swelling of the pectin substances. Separate syrup is prepared separately, for which 1/3 of the prescription amount of molasses is heated and boiled to a mass fraction of solids of 84% at a temperature of 108 ° C, the resulting syrup is then cooled to a temperature of 90 ° C.

The water-sugar-pectin mixture is transferred to a continuous whipping machine, 0.3 kg of buffer salt, 3.7 kg of egg white and 2/3 of molasses are added according to the recipe. The mixture is beaten for 8 minutes until a stable mass and, without interrupting the churning, gradually bring a cooled stream of syrup syrup into a thin stream, continue churning the mass for 3 minutes. Then 0.81 kg of food acid, 0.1 kg of dye and 0.06 kg of flavoring are added, the mass is knocked off for about 1 more minute and sent to molding. The temperature of the marshmallow mass during molding by depositing is 40 ° С, the mass density is 350 kg / m³, the mass fraction of moisture is 20%, and the pH is 3.9.

Organoleptic and physico-chemical quality indicators, nutritional and energy value of marshmallows are presented in the table.

Example 5

First, a water-sugar-pectin mixture is prepared. For this, to 19 kg of hot water with a temperature of 60 ° C, a dry sugar-pectin mixture, prepared by mixing 1.7 kg of pectin and 3.4 kg of sugar, is gradually poured with stirring. The mixture is stirred for 60 minutes until a homogeneous state and better swelling of the pectin substances. Separate syrup is prepared separately, for which 1/3 of the prescription amount of molasses is heated and boiled to a mass fraction of solids of 85% at a temperature of 110 ° C, the resulting syrup is then cooled to a temperature of 95 ° C.

The water-sugar-pectin mixture is transferred to a continuous whipping machine, 0.3 kg of buffer salt, 3.7 kg of egg white and 2/3 of molasses are added according to the recipe. The mixture is beaten for 8 minutes until a stable mass and, without interrupting the churning, gradually bring a cooled stream of syrup syrup into a thin stream, continue churning the mass for 3 minutes. Then, 0.83 kg of food acid, 0.02 kg of dye and 0.1 kg of flavor are added, the mass is knocked off for about 1 more minute and sent to molding. The temperature of the marshmallow mass during molding by depositing is 45 ° С, the mass density is 370 kg / m³, the mass fraction of moisture is 19%, and the pH is 3.85.

Organoleptic and physico-chemical quality indicators, nutritional and energy value of marshmallows are presented in the table.

Table - Quality indicators, nutritional and energy value of marshmallows

Quality indicators Marshmallow Example 1 (prototype) Example 2 Example 3 Example 4 Example 5 Organoleptic indicators Taste and smell Peculiar to this product name, taking into account flavors, without extraneous taste and odor Consistency Soft, easy to break Lightly crumbling, crackable Lightweight, porous, easy to break Color White White with a grayish tint White physical and chemical indicators Moisture content, % twenty 21 19 twenty 19 Density, kg / m³ 480 400 410 350 370 Active acidity (pH) 3,5 3.45 3.4 3.9 3.85 Nutritional and energy value of 100 g of product: Proteins, g 1.23 1.96 2.01 2.94 3.16 Fats, g 0.058 0.12 0.18 0.18 0.24 Carbohydrates, g 74.9 / 11.85 62.64 / 13.6 63.75 / 14.8 28.74 / 32.22 30.01 / 34.3 Energy value, kcal 308 301 302 295 298

If a larger amount of molasses and pectin is added to the whipped recipe mixture, then it has a viscous-heavy consistency, which will complicate the process of transportation and depositing of the marshmallow.

If you add a smaller amount of molasses and pectin, a larger amount of food acid to the marshmallow mass, then the whipped recipe mixture has a liquid consistency and a weak jelly after deposition.

The proposed method for the production of marshmallows low sugar content allows you to:

- expand the range of marshmallows;

- improve the quality of marshmallows, by improving its organoleptic and physico-chemical characteristics;

- reduce the sugar content and cost of marshmallows;

- extend the shelf life of marshmallows;

- reduce the energy value of marshmallows;

- shorten the production cycle.

Claims (4)

A method of preparing marshmallows, including the preparation of apple-pectin-sugar or water-sugar-pectin mixture, mixing the swollen mixture with buffer salt, egg white, part of molasses and separately prepared syrup with a mass fraction of solids of 84-86% of the remaining part of molasses, whipping marshmallow to a density of 350-410 kg / m ³ for 6-8 minutes, followed by the addition of food acid, flavoring and coloring agents, while marshmallows are prepared in the following mass ratio of components, kg / 100 kg: Applesauce 22-25 Pectin 1.55-1.65 Buffer salt 0.5-0.55 Sugar sand 3.1-3.3 Egg white 4,5-5,5 Food acid 0.95-0.97 Flavoring 0.06-0.10 Dye 0.01-0.02 Syrup rest or Water 15-19 Pectin 1.6-1.7 Buffer salt 0.2-0.3 Sugar sand 3.2-3.4 Egg white 3-4 Food acid 0.81-0.83 Flavoring 0.06-0.1 Dye 0.01-0.02 Syrup rest