RU2280373C1 - Jelly confectionery mass - Google Patents

Abstract

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed jelly confectionery mass contains gelatin, thickener, acid-containing component, and essence. Thickener is obtained by boiling sugar syrup with curd whey having pH 3/0 in ratio of (1.5-1.9):1 containing 84-86 % of solid matter; with preliminary prepared sugar beet puree in ratio of 1:(1.5-1.69) followed by addition of sodium citrate. As acid-containing component lactic acid is used. Jelly mass component are taken in the next mass ratio: gelatin 4.0-8.0; lactic acid 0.2-0.4; essence 0.09-0.2; sodium citrate 0.2, and balance: sugar beet thickener.

EFFECT: product of high quality and decreased cost due to application of lactic acid instead of expensive citric acid.

4 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry, in particular to the confectionery, and in particular to the composition and method of manufacturing confectionery jelly products.

Known jelly confectionery product and the mass from which they are prepared, containing gelatin, granulated sugar, molasses, fruit cake, flavoring, aromatic and coloring substances [1].

The disadvantages of the known mass are the duration of the process of preparing the mass, including the preparation of sugar syrup, boiling it, introducing steaming and re-boiling the mixture, low nutritional value and high cost.

The closest in technical essence to the claimed invention in terms of all the features is a jelly confectionery mass containing gelatin, granulated sugar, citric acid, and carrots [2].

A disadvantage of the known mass is the duration and complexity of the process of preparing the mass and cooking, high cost, and there are no reserves to increase nutritional value and impart preventive qualities of the finished product.

The problem to which the invention is directed is to obtain high-quality jelly confectionery mass, expand the raw material base, use non-traditional raw materials containing a gelatin former - pectin; cost reduction; increasing nutritional value and giving finished products prophylactic properties through the use of a biologically rich product - sugar beets.

This is achieved by the fact that in a jelly confectionery mass containing gelatin, sour cream, an acid-containing component and an essence, in contrast to the prototype, a sugar beet cake obtained by boiling sugar syrup with curd milk whey at pH-3.0 in the ratio (1.5-1.9): 1 with a solids content of 84-86% with pre-prepared sugar beet puree in a ratio of 1: (1.5-1.69), followed by the addition of sodium citrate and as an acid-containing component - lactic acid, while onenty taken in the following ratio, wt.%:

Gelatin 4.0-8.0 Lactic acid 0.2-0.4 Essence 0.09-0.2 Sodium citrate 0.2 Sugar beet Rest

In this case, it is possible to prepare a jelly confectionery mass for marmalade with the addition of granulated sugar, wt.% - 55.

Cooking from sugar beets, in the production of which curd whey with pH-3.0 is used as an acid-containing component, has a higher nutritional value in contrast to carrots from carrots, in the production of which expensive citric acid is used as an acid-containing component. Lactic acid contained in whey, in addition to acidification of the cooking, provides hydrolysis of sugar beet protopectin, which causes the accumulation of pectin substances in it. In this case, lactic acid from whey preserves the native properties and structure of pectin better than citric acid. This provides high enterosorbent properties of the cooking pectin, i.e. binds and removes compounds of radioactive and heavy metals from the body and improves gastrointestinal motility.

The presence of lactic acid in the preparation provides a preservative effect against microbiological infection of the product. Pectin, which is part of sugar beet cooking, has a high gel-forming ability, which reduces the amount of expensive gel-forming agent in the production of jelly masses.

In whey dry matter, the main biologically active substances are distributed as follows: lactose - 70%, nitrogenous substances - 14.5%, fat - 7.5% and minerals - 8%. Whey protein substances are inherently close to blood proteins (albumin, globulin) and serve as an additional source of arginine, histidine, methionine, lysine, threonine, tryptophan, leucine. Some fractions of protein substances of whey possess immune properties [3].

Whey minerals are represented by: potassium, magnesium, calcium, sodium, phosphorus, iron, copper and others (more than 20 items). Whey contains water and fat-soluble vitamins: carotene, retinol (A), tocopherol (E), thiamine (B ₁ ), riboflavin (B ₂ ), pyridoxine (B ₆ ), ascorbic acid (C).

Due to the integrated use of vegetable and animal proteins in sugar beet roasting, it is of particular value for the body's nutrition, regeneration of liver proteins, the formation of hemoglobin and blood plasma.

Thus, the introduction of whey, which has a high nutritional value, allows sugar beet roasting to be given prophylactic significance, which provides a positive effect on the human digestive, cardiovascular system and on the body's resistance to the disease.

Jelly confectionery mass is prepared as follows.

Gelatin, a twofold amount of cold water are introduced into an open digester with a steam jacket and left to swell for 1-1.5 hours. The swollen gelatin is heated to a temperature of 60-65 ° C and mixed until completely dissolved. According to the recipe, sodium citrate is loaded into the gelatin solution and sugar beet cooker, heated to a temperature of 85-90 ° С, is mixed, a prescription amount of lactic acid and essence are introduced.

The finished jelly confectionery mass is sent to molding. Jelly confectionery mass using sugar beet cooking has a good gelling ability. The obtained jelly mass can be used for the preparation of three-layer marmalade, as well as for the preparation of chewing sweets.

EXAMPLE 1. Preparation of jelly confectionery mass for marmalade, having the composition, wt.%:

Gelatin 4.0 Lactic acid 0.2 Essence 0.09 Sodium citrate 0.2 Sugar beet Rest

4.0% (4.0 kg) gelatin is loaded into an open digester with a steam jacket, a double amount of cold water is left for swelling for 1.5 hours and completely dissolved with constant stirring at a temperature of 60-65 ° C. Cooking from sugar beets is prepared as follows.

Root crops of sugar beet are washed in a drum and then in a paddle washer. After this, the root crops are exposed to a high temperature of 250 ° C for 30 minutes until completely softened. Then root crops are steam-steam-thermally peeled and crushed on a disk crusher to particles 2-5 mm in size.

In parallel, a sugar syrup is prepared in a digester from 135 kg of sugar and 75 kg of curd milk whey with a pH of 3.0. Sugar syrup is boiled to a solids content of 85%. The resulting sugar syrup in an amount of 158 kg is mixed with 100 kg of sugar beet puree and the mixture is boiled to a solids content of 69%. Then the cooking is cooled to a temperature of 20 ° C.

Then, according to the recipe, sodium citrate and sugar beet steak heated to a temperature of 80 ° C are loaded into a gelatin solution, mixed for 5 min, and at a temperature of 70 ° C a prescription amount of lactic acid 0.2% (0.2 kg) and essence are introduced 0.9% (0.09 kg), the mass is immediately sent to molding.

The finished marmalade mass with a solids content of 78% is sent to molding and structure formation.

The marmalade obtained from this mass has a pleasant taste, strong jelly, transparent, not sticking to the teeth, and is completely dissolved.

EXAMPLE 2. Preparation of a jelly confectionery mass such as chewing sweets having the following composition, wt.%:

Gelatin 8.0 Lactic acid 0.2 Essence 0.2 Sodium citrate 0.2 Sugar beet Rest

Gelatin in an amount of 8.0% (8.0 kg) is loaded into an open digester with a steam jacket, twice the amount of cold water, left to swell for 1.5 hours and completely dissolved with constant stirring at a temperature of 60-65 ° C. A sugar beet jelly is prepared analogously to example 1.

Jelly mass is prepared analogously to example 1 with the only difference being that sodium citrate and sugar beet paste are loaded into a previously prepared gelatin solution at a temperature of 90 ° C, stirred for 10 min and at a temperature of 75 ° C, 0.2% (0.2 kg) of lactic acid and 0.2% (0.2 kg) of the essence, the mass is immediately sent to molding.

The resulting marmalade type of chewing sweets has a pleasant taste, durable jelly, transparent, not sticking to the teeth and completely dissolved.

EXAMPLE 3. Preparation of jelly confectionery mass for marmalade, having the composition, wt.%:

Gelatin 8.0 Granulated sugar 55.0 Lactic acid 0.4 Essence 0.2 Sodium citrate 0.2 Sugar beet Rest

8.0% (8.0 kg) gelatin is introduced into an open digester with a steam jacket, twice the amount of cold water and left to swell for 1.5 hours. The swollen gelatin is completely dissolved with constant stirring at a temperature of 65 ° FROM.

Sugar in the amount of 55.0% (55.0 kg) is mixed with water and boiled in a vacuum apparatus at a heating steam pressure of 0.4 MPa to a solids content of 78%.

Sugar syrup is loaded into the gelatin solution according to the recipe, mixed for 3 minutes, then, without stopping mixing, sodium citrate and sugar beet paste obtained analogously to Example 1, heated to a temperature of 90 ° C, are added, mixed for 10 minutes and at a temperature of 76 ° With enter 0.4% (0.4 kg) of lactic acid and 0.2% (0.2 kg) of the essence.

The finished jelly confectionery mass with a solids content of 78% is sent to molding and structure formation. The resulting marmalade has a delicate texture, a persistent transparent jelly, a pleasant taste.

Comparative characteristics of the nutritional value of the prototype and the developed jelly mass are presented in table 1.

As can be seen from the data in table 1, the quality of the jelly mass according to the proposed method is significantly improved: the content of essential amino acids is increased (2.4 times, compared with the preparation prepared by the prototype method), 2.4 times the amount of B vitamins, Vitamin C is better preserved, the content of potassium, magnesium, calcium, phosphorus increases.

The recipes of the prototype and developed jelly masses are presented in table 2.

This technical solution allows you to get an environmentally friendly product of high quality; reduce the cost of the product by replacing the more expensive citric acid with cheaper whey; to give the jelly mass prophylactic properties through the use of sugar beets; expand the raw material base of the confectionery industry through the use of non-traditional raw materials - sugar beet steaks.

Information sources

1. USSR author's certificate No. 1521436, cl. A 23 G 3/00, 1986.

2. Copyright certificate of the USSR No. 2040307, cl. A 23 L 1/06, A 23 G 3/00, 1994 - prototype.

3. The chemical composition of food products. Book 1. Reference tables for the content of basic nutrients and the energy value of food / Ed. Skurikhina I.M. and Volgareva M.N. - M.: Agropromizdat, 1987, - 224 p.

Table 1 Comparative characteristics of the nutritional value of the prototype and jelly mass Nutrition Factors JELLY MASS developed recipe prototype Amino acids, mg / 100 g Valine 176.4 59.2 Isoleucine 48.5 15.3 Leucine 54.9 21,2 Lysine 63.5 18.0 Methionine 16,4 4.2 Threonine 39.1 12.0 Tryptophan 11.3 3.4 Phenylalanine 19.6 14.5 Total 429.7 147.8 Vitamins mg / 100 g C (ascorbic acid) 6.28 3.42 B ₁ (thiamine) 0.014 0.016 B ₂ (riboflavin) 0.06 0.04 Pantothenic acid 0,079 0,07 B ₆ (pyridoxine) 0,081 0.06 At ₁₂ (kovalomin) 0.12 - Choline 9.02 - Minerals, mg / 100 g Sodium 56.4 12,2 Potassium 164.2 82.1 Calcium 42.8 23.5 Magnesium 12.9 14.7 Phosphorus 55.9 27,2

table 2 Prototype and developed jelly formulations Product Name Solids content,% Raw material consumption per 1 ton of finished products Prototype Designed recipes Example 1 Example 2 Example 3 Actually In dry In dry Actually In dry Actually In dry Actually Granulated sugar 99.85 451.96 451.28 Gelatin 87.0 84.87 73.84 37.7 32.8 75,4 65.59 74.45 65.64 Sugar Beet Cooking 69.0 - - 1136.85 784.43 1099.2 751.63 432.86 298.67 Carrot Cooking 69.0 1076.2 742.57 - - - - - - Lactic acid 40,0 - - 4.1 1,64 4.1 1,64 8.21 3.28 Citric Acid 98.0 4.2 4.1 - - - - - - Sodium citrate 99.0 - - 1.66 1,64 1.66 1,64 1.66 1,64 Citrus Essence - 0.9 - 0.9 - 0.9 - 0.9 - Total 1166.17 820.51 1181.21 820.51 1181.2 820.51 970.03 820.51 Exit 80.0 1000,0 800,0 1000,0 800,0 1000,0 800,0 1000,0 800,0

Claims (4)

1. Jelly confectionery mass containing gelatin, a sauce, an acid-containing component and an essence, characterized in that it contains a sugar beet paste obtained by boiling sugar syrup with curd milk whey with a pH-3.0 ratio (1, 5-1.9): 1 to a dry matter content of 84-86% with pre-prepared sugar beet puree in a ratio of 1: (1.5-1.69), followed by the addition of sodium citrate and as an acid-containing component - lactic acid , with the components taken as follows m ratio, wt.%: Gelatin 4.0-8.0 Lactic acid 0.2-0.4 Essence 0.09-0.2 Sodium citrate 0.2 Sugar beet Rest 2. The mass according to claim 1, characterized in that in the preparation of marmalade the components are taken in the following ratio, wt.%: Gelatin 4.0 Lactic acid 0.2 Essence 0.09 Sodium citrate 0.2 Sugar beet Rest 3. The mass according to claim 1, characterized in that when preparing the mass of type of chewing sweets, the components are taken in the following ratio, wt.%: Gelatin 8.0 Lactic acid 0.2 Essence 0.2 Sodium citrate 0.2 Sugar beet Rest 4. The mass according to claim 1, characterized in that when preparing marmalade it additionally contains granulated sugar in the following ratio, wt.%: Gelatin 8.0 Granulated sugar 55.0 Lactic acid 0.4 Essence 0.2 Sodium citrate 0.2 Sugar beet Rest