RU2232511C2 - Method for producing of sephyr "novy" - Google Patents

Abstract

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

SUBSTANCE: method involves preparing mixture by boiling out syrup; aerating resultant mass; adding flavor and aromatic substances; obtaining zephyr mass; forming products and structuring the same. Agar-sugar containing syrup is boiled out until dry substance content is 60-65%. Jam and pectin mixture is added to prepared mixture having temperature of 90-95⁰C, with jam to pectin ratio being 31:1, followed by adding of sand sugar and egg albumen. Resultant mixture is aerated while citric acid, colorant and essence are successively added. Resultant mass is mixed for about 1 min and directed for forming. Method allows zephyr of dense foamed structure to be produced with uniform distribution of moisture in layers and forming process to be stabilized owing to combined action of agar and pectin as jellifying and stabilizing agents. Zephyr of such consistency may be used as interlayer for cakes.

EFFECT: increased gustatory properties and provision for keeping of consumer properties for prolonged time.

3 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used in the production of dessert confectionery.

A known method for the production of marshmallows by A. with. No. 1535514 (publ. 15.01.90), including the preparation of an apple-pectin mixture from applesauce, pectin and sugar, introducing egg white and sugar into the resulting mixture, knocking it to a foamy mass, preparing sugar syrup by boiling sugar with a liquid phase, churning of foamy mass with sugar syrup, acidification, depreciation, tinting of the mass, molding of products, their aging and dusting, the ratio of applesauce and sugar at the stage of the apple-pectin mixture is 1: 5-1: 6 on dry matter, when prepared the appearance of sugar syrup as a liquid phase, take whey with an acidity of 220-260 ° T in a ratio of sugar with sugar 1: 2.2-1: 2.5, boiling the syrup to a solids content of 87-88%, the resulting syrup is divided into two parts, one of which in an amount of 37-40% is cooled to a temperature of 102-106 ° C, baking soda in an amount of 0.21-0.24% is introduced into it and knocked down with a foamy mass, and the rest of the syrup is brought to a temperature of 95 -97 ° C and is used to acidify the mass.

Marshmallow prepared by this method dries quickly during storage, which leads to a loss of consumer qualities.

A known method for the production of marshmallows by A. with. No. 1479052 (publ. 15.05.89), which provides for the mixing of granulated sugar with applesauce or pectin and applesauce until a pectin sugar-apple mixture is added, egg white is added to the mixture and beaten with the previously prepared agarose sugar or sugar syrup, and in apple juice before mixing with sugar pectin, dry apple powder obtained from whole apples in an amount of 3.8-14.7% by weight of the puree is added to mix with a solids content of 15-20% before mixing with sugar.

Marshmallow prepared by this method has a low taste, dries quickly during storage, which leads to a loss of consumer qualities.

The proposed method solves the problem of improving the quality of products, improving their taste, stabilizing the shaping process, obtaining marshmallows with a dense foam-like structure (finely porous consistency), preserving consumer qualities for a longer time (does not dry), and also using marshmallows as a layer for cakes .

To achieve the technical result when using the method of production of marshmallows, an agarosaccharide syrup is first prepared, which is boiled to a dry matter content of 60-65%, then a mixture of jam and pectin taken in a ratio of 31: 1 is prepared, which is subjected to swelling for at least two hours , the mixture is mixed and sugar-egg and egg white are added to it in a ratio of 4: 1, the resulting mixture is beaten for 6-8 minutes until a dense foamy mass is obtained, prepared tempera agarose sugar syrup is introduced into it with a temperature of 90-95 ° C and continue beating for 5 minutes, then citric acid, dye and essence are successively added to it, the mass is mixed for no more than 1 minute and formed.

Example 1. The agar is pre-soaked for a day, then the washed swollen agar is dissolved by boiling in water, and the total amount of water should not exceed 80% by weight of the loaded sugar. Upon completion of the dissolution of the latter, download molasses and mix thoroughly. Agarosugar syrup is boiled to a solids content of 62.5%. 95 kg of jam are loaded into the creamer, and with continuous stirring with a thin stream, a dry mixture of pectin with sugar (pectin 2.99 kg, sugar 9 kg) is poured, the ratio of jam and pectin is 31: 1. The duration of swelling of pectin in jam is two hours and ten minutes. The prepared mixture is stirred, then 306 kg of granulated sugar and 75 kg of egg white are loaded. The mixture of components is beaten for 6-8 minutes until a dense foamy mass is obtained. Agarosugar syrup, boiled to a solids content of 62.5%, a temperature of 92.5 ° C, is added to the whipped mass and whipping is continued for about another 5 minutes. Then add citric acid, dye and essence, mix the mass for no more than 1 minute and form.

The obtained marshmallow mass was well formed, the products corresponded to the established conditions.

Example 2. 95 kg of jam are loaded into a cream-baking machine, and with continuous stirring with a thin stream, a dry mixture of pectin with sugar (pectin 2.99 kg, sugar 12 kg) is poured, the ratio of jam and pectin is -31: 1. The duration of swelling of pectin in jam is two hours and fifteen minutes. The prepared mixture is stirred, then 303 kg of granulated sugar and 75 kg of egg white are loaded. The mixture of components is beaten for 6-8 minutes until a dense foamy mass is obtained. Agarosugar syrup, boiled to a solids content of 63.5%, a temperature of 93.5 ° C, is added to the whipped mass and whipping is continued for about another 5 minutes. Then add citric acid, dye and essence, mix the mass for no more than 1 minute and form.

In the obtained marshmallow mass, the products corresponded to the established conditions.

Example 3. In a cream-baking machine, 95 kg of jam were loaded, and with continuous stirring with a thin stream, a dry mixture of pectin with sugar (pectin 2.99 kg, sugar 15 kg) was poured, the ratio of jam and pectin -31: 1. The duration of swelling of pectin in jam is two hours thirty minutes. The prepared mixture is stirred, then 300 kg of granulated sugar and 75 kg of egg white are loaded. The mixture of components is beaten for 6-8 minutes until a dense foamy mass is obtained. Agarosugar syrup, boiled to a dry matter content of 64.5%, temperature 94.5 ° C, is added to the whipped mass and whipping is continued for about another 5 minutes. Then add citric acid, dye and essence, mix the mass for no more than 1 minute and form.

In the obtained marshmallow mass, the products corresponded to the established conditions.

As a result of the experiment, it was found that a positive result is achieved by boiling the agarosaccharide syrup to a solids content of 62.5 ± 2.5%, as well as due to mixing jam with pectin in a ratio of 1:31. Due to the replacement of applesauce with jam, the production process accelerated and product quality improved. The ratio between pectin, sugar, and acid is most favorable for college education.

The use of the invention will allow to obtain marshmallows of a dense foamy mass with a uniform distribution of moisture across the layers, improved quality, increased taste, and also to stabilize the shaping process due to the combined action of agar and pectin as a gel former and stabilizer, obtained marshmallows, preserving its consumer qualities for a longer time , and also the obtained marshmallow mass can be used as a layer to the cakes due to the resulting consistency.

Claims (1)

Method for the production of marshmallows, characterized in that first they prepare agarosaccharide syrup, which is boiled to a solids content of 60-65%, then a mixture of jam and pectin taken in a ratio of 31: 1 is prepared, which is subjected to swelling for at least 2 hours, a mixture mix and add sugar to it and egg white in a ratio of 4: 1, beat the mixture for 6-8 minutes to obtain a dense foamy mass, add prepared agarosugar syrup syrup at a temperature of 90-95 ° C and continue to beat for 5 min s so it sequentially added citric acid, dye and essence stirred weight of not more than 1 min and molded.