CS267122B1 - Thermostable food jelly and method of its production - Google Patents

Abstract

Thermostable food jellies it is fit for products that require heat treatment as baking and frying or requiring resistance effects of the acidic environment is formed 0.75 to 1.20 wt. alginate, 0.20 to 0.75% by weight of food pectin, 0.05 to 0.25 wt. Of buffer, 0.02 to 0.10 % by weight of emulsifier, 40 to 80 wt. sugar, possibly up to 0.10% by weight dyes, possibly up to 0.10% wt. the aroma and the rest | water. Way production is carried out in two stages, while first preparing the aqueous a solution of alginate preparation 1 to 10 wt. with sugar 40 to 90% wt. of the total amount of sugar added with buffer, emulsifier or dye, followed by boiling this mixture after for up to 40 minutes to saccharize at least 80% refractometric dry matter, v in the second step, an aqueous solution is added . % pectin 2 to 10 wt. along with the rest of reoepturic sugar, both of them The solutions are homogenized, boiled and dried temperature up to 85 ° 0 in 15 minutes and in saccharization at least 78% refractometric solids, after the sugar has completely dissolved optionally adding the flavor and then molds the product and leaves it to mature and mature.

Description

The invention relates to a food thermostable jelly based on alginate and to a process for its production.

The ever-increasing demands for product innovation in confectionery and bakery products place ever-increasing demands on the need for fruit raw materials. As a result, there has long been an effort to create a fruit substitute that would meet the sensory and thermal demands placed on fruit raw materials in baking, frying, cooking or other thermal technology used in food preparation, where thermal stability of the raw material up to temperature is required. 100 ° C while maintaining favorable organoleptic properties.

Of the large amounts of hydrocolloids, seaweed extracts such as agar and carrageenan are used in the food industry, but they are not thermally suitable. Tragacanth and gum arabic, obtained from shrubs, are suitable for low and room temperatures and are used mainly for frozen products and ice cream and also for mayonnaise, etc.

Pectins are widely used as polysaccharide gelling agents. Pectin gels are very sensory in value, they show a favorable taste and aroma. Pectins and their gels are stable in acidic environments and are suitable for use in systems with low water activity, such as jams or jellies. However, a significant disadvantage is the thermolability, which precludes their use in the production of heat-treated products, especially bakery products.

Alginate gels are widely used, which, in contrast to pectin, agar and gelatin gels, are characterized by considerable rigidity, insolubility in water, but also considerable thermostability. Due to its sensitivity to acids, the use of alginate gels in an acidic environment, such as cottage cheese, is not suitable. However, as alginate gels age and are applied to baked products, a significant portion of the bound mother liquor is released by syneresis. From a sensory point of view, their starchy taste is described as negative. At the same time, it is also a very expensive raw material because it is prepared from marine raw materials.

GB 2 084 844 discloses a mixed jelly comprising a combination of glucomannan and carrageenan, intended to combine meat particles. It is a raw material for meat products, which is thermally satisfactory, but unsuitable in taste as a part of bakery and confectionery products and at the same time more raw material than alginate jelly. Products made of alginate gel or low-esterified pectin in a mixture with fruit puree are described in the application DE 2 156 067. These products do not suit their structure for the intended purpose. The gelling mixture according to the invention FR 2 319 305 is based on a high content of 40 to 85% by weight of alginate and 3 to 30% by weight of agar. The product is declared as a food binder and is unsuitable due to its powder structure and raw material requirements, and finally its high agar content, which is unacceptable for hygienic regulations. Jelly intended directly for baking use is described in the application of the invention EP 72 758, but this is based on only one gelling raw material, which is a raw material-intensive and tastelessly unsatisfactory alginate.

The above problems are solved by the thermostable food jelly based on alginate according to the invention, which consists of 0.75 to 1.20% by weight, alginate, 0.20 to 0.75% by weight, food pectin, 0.05 to 0.25% by weight, a buffer, for example tertiary sodium phosphate or sodium diphosphate, 0.02 to 0.10% by weight, an emulsifier, for example glycerol monostearate or phosphorylated diglycerides, 40 to 80% by weight, a sugar, for example sucrose or a mixture of sucrose and starch syrup, optionally up to 0%. , 10% by weight, food coloring, or up to 0.10% by weight, aroma and the rest is drinking water.

The process for the production of this jelly is carried out in two stages, first preparing an aqueous solution of the alginate preparation 1 to 10% by weight, and adding sugar 40 to 95% by weight, of total sugar, buffer, emulsifier and dye, followed by cooking. of this mixture for up to 40 minutes until saccharification of ales3

267 122 po 80% refractometric dry matter, then an aqueous solution of pectin, 2 to 10% by weight, is added together with the rest of the recipe sugar, both gelling solutions are boiled at a temperature up to 85 ° C within 15 minutes and until saccharification of at least 78% refractometric dry matter , after complete dissolution of the sugar, the aroma is optionally added and then the product is shaped and allowed to mature and ripen.

The jelly prepared according to the invention has very favorable sensory and rheological properties. It is mainly the clarity of the gel, aroma and fruity taste as well as the natural color, which are applied favorably not only in terms of product quality, but are also reflected in the saving of dyes and flavorings. The jelly retains the thermostability of the algin raw material as well as the resistance to the hydrolytic effects of the acidic environment, which is characteristic of pectins. The process allows the molecular chains of the two gelling components to be interconnected and irreversible gelation is achieved. An important benefit is the reduction of the consumption of costly alginate, in addition to which the technological advantages of the process according to the invention also apply. The required processing time is reduced, which brings energy savings while increasing the production line output, and thus increasing labor productivity by up to half compared to the production of single-species alginate jelly.

The following examples of thermostable jelly for baking applications illustrate the possible composition and method of mass production of the products according to the invention.

Example 1 - apple jelly sodium alginate pectin highly esterified, food grade sodium phosphate, pure glycerol monostearate sugar crystal glucose syrup 75% drinking water in total

0.75 % wt. 0.75 % wt. 0.05 % wt. 0.02 % wt. 56.00 % wt. 24.00 % wt. 18.43 % wt. 100.00 % wt.

267 122

First, an aqueous solution of sodium alginate is prepared with an aliquot of water, i.e. about 10 l, and at the same time about four-fifths, i.e. 46 kg of sucrose, glucose syrup, buffer and emulsifier are added. This is followed by cooking the mixture for 40 minutes. under vacuum and after reaching the saccharification of 82¾ refractometric dry matter, the second stage of processing follows, characterized by the addition of an aqueous solution (about 9% by weight), pectin and the remaining sucrose, ie 10 kg. The two gelling solutions are mixed thoroughly and, after homogenization, boiled for 15 minutes to ensure complete dissolution of the sucrose and to achieve saccharification of 78% refractometric dry matter. The mass is formed at a temperature of up to 50 ° C into kidney-shaped shapes with a diameter of about 10 mm, which are introduced into a maturation bath, where they are left at a temperature of 50 ° C for 70 hours. Maturation then takes place for 16 hours at room temperature. About 70 kg of apple jelly is prepared from 100 kg of the recipe mixture.

Example 2 - orange jelly

sodium alginate Manugel C 1.00% by weight food pectin 0.50% by weight sodium tertiary phosphate net 0.10 wt. glycerin nostearate 0.04% by weight crystal sugar 49.00% by weight glucose syrup 75% 21.00% by weight Aromatic orange oil 0.04% by weight orange C 241 0.01 wt. drinking water 28.31 wt. in total 100.00% by weight

In the first step, an aqueous solution of alginate is prepared with a larger proportion of the recipe amount of water, i.e. about 22 l and sucrose, i.e. 42 kg, followed by the addition of buffer, emulsifier and dye and glucose syrup. Subsequent cooking under vacuum must result in the saccharification of 82% of the refractometric dry matter in 40 minutes. This is followed by a second processing step in which about 8% by weight, an aqueous solution of pectin and the remaining amount of sucrose, ie 7 kg, are added. Both gelling solutions are

267 122 are thoroughly mixed and cooked for 15 minutes to ensure complete dissolution of sucrose with minimal loss of the gelling properties of the pectin while achieving saccharification of 78% refractometric dry matter. After reaching this value of saccharification, the aroma is mixed and the mass is formed at temperatures up to 50 ° C into balls with a diameter of about 10 mm. The jelly is matured in a maturing bath for 72 hours at 50 ° C and its maturation requires room temperature for 15 hours. The consumable form of jelly is obtained after ripening by dividing it into parts of the required size.

Example 3 - cherry jelly sodium alginate 1.20% by weight

low esterified pectin,

food 0.20% by weight sodium diphosphate, pure 0.25% by weight ILM / phosphorylated emulsifier diglycerides / 0.10 wt. crystal sugar 40.00% by weight Aromatic cherry oil 0.10 wt. red amaranth C 128 0.10 wt. drinking water 58.05% by weight in total 100.00% by weight

Initially, an aqueous solution of alginate is prepared with a larger proportion of the recipe amount of water, i.e. about 55 l, and sucrose, i.e. 37 kg, followed by the addition of a buffer, emulsifier and dye. Subsequent cooking under vacuum must be in 40 minutes. saccharification of 82% refractometric dry matter achieved. This is followed by the addition of an aqueous solution of low-esterified pectin (about 7% by weight) and the remaining sucrose, i.e. 3 kg. Both gelling solutions are thoroughly homogenized and boiled for 12 minutes to ensure complete dissolution of sucrose and to achieve saccharification of 78% refractometric dry matter. At this saccharification value, flavors are added and, after mixing, the mass is formed into rollers with a diameter of about 8 mm and a length of 20 mm. The jelly is matured in a maturing bath for 72 hours at 50 ° C and matures at room temperature for 15 hours. Consumer for6

267 122 m and jelly is obtained after maturing by dividing it into parts of the required size.

Approximately 70 kg of jelly is prepared from 100 kg of recipe mixture. The final product is filled into plastic food packaging, such as microtene, and is protected against shape damage by storage in a paper carton.

Said types of thermostable jellies prepared according to the invention showed all the expected advantages in the verification tests. First of all, they have proven very good maintenance, as they have good shelf life for at least 16 weeks. The jelly shows a high stability, manifested by a very low synergy, which would cause the release of the mother liquor and cause an undesirable deterioration in the quality of the product. Organoleptic properties are comparable to natural fruit ingredients. Said properties, together with high thermostability, exceeding a temperature of 100 ° C, and resistance to acidic environments make it possible to use the jelly according to the invention as a full-fledged substitute for sweetened fruit and raisins in bakery, confectionery or confectionery production.

Claims (2)

1. Thermostable food jelly based on alginate, characterized in that it consists of 0.75 to 1.20% by weight, alginate, 0.20 to 0.75% by weight, food pectin, 0.05 to 0.25% by weight , a buffer, for example tertiary sodium phosphate or sodium diphosphate, 0.02 to 0.10% by weight, an emulsifier, for example glycerol monostearate or phosphorylated diglycerides, 40 to 80% by weight, a sugar, for example sucrose or a mixture of sucrose and starch syrup, optionally up to 0%. § 10 of the mass, food coloring, or up to 0.10% of the mass, aroma and the rest consists of drinking water. 2. A process for the production of a thermostable food jelly according to claim 1, characterized in that in the first step an aqueous solution of an alginate preparation of 1 to 10% by weight, together with sugar 40 to 95% by weight, is prepared from the total amount of sugar, buffer, emulsifier , optionally also a dye, followed by cooking this mixture for up to 40 minutes until saccharification of at least 80% of the refractometric dry matter, then an aqueous solution of pectin, 2 to 10% by weight, is added together with the rest of the formulation sugar, both gelling solutions are homogenized. temperature up to 85 ° C within 15 minutes and until saccharification of at least 78% of the refractometric dry matter, after complete dissolution of the sugar, the aroma is optionally added and then the product is shaped and allowed to mature and mature.