RU2335141C1 - Fruit jelly and method of its production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention concerns food industry, in particular confectionery industry. Jellying agent is mixed with biomodified oat product and wetted in water amount ten times more then mixture amount at temperature 30°C. Then mixture is held for swelling within 1.5 hours. Sugar, sodium lactate are added sequentially. Treacle heated up to 45°C is mixed to complete dissolution. Prepared mass is boiled to solids content 70%, cooled and formed. This technical solution allows for production of high quality jelly mass with lower viscosity and adhesion; for reduction of its cost price due to application of more cheap biomodified oat product instead of more expensive jellying agent and sugar, for 20% reduction of technological process duration and expansion of raw-material base of confectionery industry due to application of nonconventional raw materials.

EFFECT: production of high quality jelly mass, reduction of its cost price, reduction of technological process duration and expansion of raw-material base of confectionery industry.

Description

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

A known method of producing a jelly product, providing for the preliminary soaking of the gelling agent for 1.5 hours, dissolving the soaked gelling agent, introducing sugar and food additives in the form of molasses and others into the solution, boiling the mass, cooling it, introducing flavoring additives in the form of mashed potatoes, supplies, food acids, molding, curing, cooling and packaging of the finished product [1].

The disadvantages of the known mass are the duration of the cooking process of the mass, low nutritional value and high cost.

The closest in technical essence to the claimed invention in terms of features is jelly marmalade, including gelatin, sugar, modified food bran, the production method involves dissolving the gelatinizer, introducing sugar and modified food bran into it, previously crushed and aged in water at 98- 100 ° C for 30-40 minutes, preliminary boiling, the introduction of food and flavoring additives, final boiling of the resulting mass, molding and curing new products [3].

The disadvantage of this jelly mass is the duration and complexity of the process of preparing the mass, high cost, as well as the lack of reserves to increase nutritional value.

The problem to which the invention is directed is to improve the quality of the finished product, expand the raw material base, use unconventional raw materials, reduce costs by reducing the consumption of sugar and gelling agent and the intensification of the technological process; increase nutritional value through the use of a biologically rich product.

The claimed technical result is achieved by the fact that in the jelly marmalade containing sugar, gelatin, flavoring and food additives, in contrast to the prototype, a biomodified oat product (BMPO) is additionally introduced, while the components are taken in the following ratio, wt.%:

Sugar 66.97-68.02 Student 1.1-1.2 BMPO 6.5-7.0 Food and flavoring additives 24.38-24.83

Food and flavoring additives include: molasses 23.55-23.8 wt.%, Sodium lactate 0.4-0.5 wt.%, Essence and acid 0.43-0.53 wt.%. Acid and essence are introduced to give the finished marmalade the inherent taste and aroma.

The method of producing jelly marmalade involves mixing the gelatinizer with BMPO and soaking in ten times the amount of water relative to the mixture with a temperature of 30 ° C. The mixture is left to swell for 1.5 hours, then sugar and sodium lactate are sequentially introduced, stirred until complete dissolution, molasses is added, heated to 45 ° C. The resulting mass is boiled to a solids content of 70%, cooled and molded.

BMPO receive the following method. The whole unshelled oat grain is cleaned of impurities and washed, soaked in a solution of the enzyme preparation “Biobake-721” the amount of enzyme preparation is 0.13% by weight of the grain on a dry matter basis. Soaking is carried out at a temperature of 40 ° C, the pH of the medium is 4-4.5, the water module is 1: 4 and for 1.5 hours. After time, the soaked grain is dispersed, extruded at a pressure of 4-5 atm and dried to a moisture content of 6%.

The chemical composition of the biomodified oat product is presented in table 1.

The initial oat corresponds to class 3 according to GOST 28673-90, the enzyme preparation “Biobake 721” - certificate of state registration No. 77.99.11.9. U.3759.10.04 from 05.10.2005.

The biomodified oat product (BMPO) has a higher nutritional value in contrast to modified wheat bran. By fractional composition, BMPO proteins differ significantly from proteins of modified wheat bran (MPO). The predominant fraction in BMPOs are glutelins, then globulins and prolamins. By the content of individual amino acids, BMPO proteins differ markedly from MPO proteins. For BMPO proteins, a markedly increased content of arginine and sharply reduced glutamic acid, as well as a high content of the essential amino acid lysine, are 2 times higher than in MPO. The amount of BMPO dietary fiber is 2.5 times higher than that of MPO. They are mainly represented by hemicellulose, pectin and β-glucan, which are completely absent by MPO. The ability of pectin and β-glucan has been established not only to have a high gel-forming ability and to reduce the amount of expensive gel-forming agent in the production of jelly masses, but also to lower blood cholesterol [2]. Therefore, the presence of this substance in the final product will not only increase the nutritional value of products, but also give it functional properties. BMPO minerals are represented by: potassium, magnesium, calcium, sodium, phosphorus, iron, copper and others (more than 20 items).

Thus, the introduction of BMPO into jelly marmalade allows you to give marmalade high nutritional value.

Jelly marmalade is prepared as follows.

Example 1. In an open digester having a steam jacket, 1.1 wt.% Jelly formerly mixed with 6.5 wt.% BMPO is introduced, soaked in ten times the amount of water relative to the mixture with a temperature of 20 ° C and left to swell within 1 h. The swollen mixture is heated to a temperature of 60 ° C and according to the recipe, 68.02 wt.% sugar and 0.4 wt.% sodium lactate are successively loaded, stirred until complete dissolution, then 23.45 wt.% molasses are added, heated to 40 ° C, after which the mixture is boiled to a content of 70% solids. After this, the boiled mixture is cooled and contribute 0.53 wt.% Acid and essence, molded and stand.

Got a jelly mass with increased adhesion and viscosity (table 2), therefore, it was considered advisable to increase the temperature of the water and increase the time for swelling of the mixture consisting of gelatinizer and BMPO.

Example 2. In an open digester having a steam jacket, 1.2 wt.% Gelatinizer, pre-mixed with 7.0 wt.% BMPO, is introduced, soaked in ten times the amount of water relative to the mixture with a temperature of 30 ° C and left to swell for 1.5 hours, the swollen mixture is heated to a temperature of 65 ° C and, according to the recipe, 66.97 wt.% sugar and 0.5 wt.% sodium lactate are successively loaded, stirred until complete dissolution, then 23.9 wt.% are introduced molasses, heated to 45 ° C, after which the mixture is boiled to a content of 70% solids. After that, the boiled mixture is cooled and 0.43 wt.% Of acid and essence are added, molded and stand.

Marmalade obtained by the second method has the most optimal quality indicators for the following physicochemical and structural-mechanical properties shown in table 2.

When preparing marmalade, it is necessary to ensure that granulated sugar is completely dissolved during the introduction of molasses, otherwise the remaining sugar crystals can lead to sugaring of marmalade. The stock should be heated to a temperature of 40-45 ° C to reduce the viscosity and, as a consequence, its uniform distribution in the recipe mixture. Boil the marmalade mass must be carried out to a solids content of 70%, since the mass has an optimal viscosity for the process of structure formation.

The introduction of BMPO allowed to reduce the use of a gel-forming agent by 10% due to the natural hydrocolloids BMPO of hemicellulose, pectin and β-glucan, which are capable of forming disulfide bridges between interconnected polysaccharide molecules, as well as to reduce sugar absorption to 66.49% due to BMPO's own sugars, which are more digestible and physiologically valuable than sucrose.

The marmalade obtained from this mass has a pleasant taste, durable jelly that does not stick to the teeth, and dissolves completely.

This technical solution allows to obtain a jelly mass of high quality - with lower viscosity and adhesion; reduce its cost by replacing the more expensive gelatiner and sugar with a cheaper biomodified oat product; by 20% to reduce the duration of the process and expand the raw material base of the confectionery industry through the use of unconventional raw materials.

Information sources

1. Technology of confectionery. Under. ed. G.A. Marshalkin. 1978. S. 114-116.

2. Levchenko B.D., Timonova L.M. Pectin. Pectinoprophylaxis. [Text] / B.D. Levchenko, L.M. Timonova. // Inter-republican interdisciplinary research and production association "Pectin". - Krasnodar, 1992, - 16 p.

3. Patent RU 2040906 C1, A23L 1/06, from 09/09/95 - prototype.

Table 1 - The chemical composition of the biomodified oat product Indicators Biomodified Oat Product one 2 Water, g / 100 g 6.00 Lipids, g / 100 g 6.52 Squirrels 9.37 Carbohydrates, g / 100 g, including: 70.53 Monosaccharides: - glucose 2,33 - fructose 2,33 Disaccharides: - maltose 2,33 Polysaccharides: - hemicellulose 10.50 - cellulose 7.20 - starch 40.70 - pectin 2.80 - β-glucan 1.20 - ash 3.36 pH of the medium 4.7

Table 2 - Physico-chemical and structural-mechanical properties of jelly marmalade Level of quality Example value Prototype Example 1 Example 2 Solids content,% 78.0 73.0 73.0 Reducing substances,% 11.6 12.7 13.5 Active acidity, pH 3.6 4.2 4.4 Viscosity, Pa · s 42,2 45.6 40,4 Adhesion, kPa 6.7 7.2 5.2 Strength, kPa 11.6 13.5 14.1

Claims (2)

1. Jelly marmalade containing sugar, gelling agent, food and flavoring additives, characterized in that it additionally contains a biomodified oat product, while the components are taken in the following ratio, wt.%: Sugar 66.97-68.02 Student 1.1-1.2 Biomodified Oat Product 6.5-7.0 Food and flavoring additives 24.38-24.83 2. A method of producing jelly marmalade, characterized in that the gelatin is mixed with BMPO and soaked in ten times the amount of water relative to the mixture with a temperature of 30 ° C, left to swell for 1.5 hours, then sugar and sodium lactate are successively introduced, mixed until completely dissolved, molasses is added, heated to 45 ° C, the resulting mass is boiled to a solids content of 70%, cooled and formed.