RU2372786C1 - Marshmallow production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. When producing marshmallows agar-maltitol-maltose syrup is produced by mixing of agar dissolved in water taken in quantity 1.0:(62.0-63.0) with maltitol solution with maltose syrup with following boiling during 15-30 seconds till syrup with moisture content 17-25% is obtained. At the same time protein-inuline-apple mixture is prepared by mixing of dry albumen, inuline and apple puree with following mixture swelling till viscous and homogenous consistency. After that fructose, isomalt and sorbite are mixed. Swollen protein-inuline-apple mixture is added. The mixture is beaten till its volume increases 2-3 times. Beaten mixture is mixed with agar-maltitol-maltose syrup with following beating of the mass till obtaining of stable foam structure. At the end milk acid and vanilla essence are added. Prepared mass is formed as separate products. They are dried and decorated with maltodextrin. The ingredients are used in the specified proportions.

EFFECT: invention allows to obtain marshmallows with dietary properties, decrease its energy value and increase qualitative characteristics.

2 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used in the production of whipped confectionery products enriched with components for diet food.

A known method of producing marshmallows made of egg white, sugar and apple-pectin mixture, the preparation of which uses applesauce, pectin and sugar. After mixing the components of the mixture, the mass is knocked down to a foamy consistency. Then sugar syrup is prepared by boiling sugar with a liquid phase. Churn the foamy mass with sugar syrup, acidify, flavor and tint. Products are molded from the resulting mass, they are subjected to aging and dusting. Moreover, the ratio of applesauce and sugar at the stage of preparing the apple-pectin mixture is 1: 5-1: 6 on dry matter. In the preparation of sugar syrup, whey with an acidity of 220-260 ° T in the ratio of sugar to sugar 1: 2.2-1: 2.5 is taken as the liquid phase. Boiling the syrup lead to a solids content of 87-88%. The resulting syrup is divided into two parts, one of which in the amount of 37-40% is cooled to a temperature of 102-106 ° C. Sodium bicarbonate is introduced into it in an amount of 0.21-0.24% and knocked down with a foamy mass, and the remainder of the syrup is brought to a temperature of 95-97 ° C and used to acidify the mass (SU No. 1535514 A, 01/15/1990).

Marshmallows made using this technology dries quickly during storage, which leads to a loss of consumer qualities and, as a result, to a violation of its structural properties, in particular its shape.

The closest analogue to the claimed method is a method for the production of marshmallows, which involves mixing molasses, apple puree, foaming agent in the form of egg white, citrus pectin, sodium lactate and granulated sugar. Functional soy protein with a foaming ability of 40-50% and foam resistance of 50-60% is also additionally introduced into the mixture as a foaming agent, when choosing components in the following ratio, wt.%:

Syrup 12-13 Apple puree 3-4 Egg white 0.4-0.5 Soy protein 0.4-0.5 Citrus Pectin 1.2-1.3 Sodium lactate 0.2-0.3 Granulated sugar Rest

Marshmallows prepared by this technology also have low taste, in particular, uneven volume and porosity, dries quickly during storage, which leads to the loss of its consumer qualities.

The objective of the invention is to create a method for the production of marshmallows with dietary properties, reducing its calorie content, as well as improving its quality indicators.

To achieve this goal, the method of production of marshmallows involves the preliminary preparation of agar-maltitol-maltose syrup by mixing dissolved agar in water, taken in a ratio of 1.0: (62.0 ÷ 63.0), with a solution of maltitol and with the addition of maltose syrup, followed by boiling the mixture for 15-30 minutes to obtain a syrup with a moisture content of 17-25%, preparing a protein-inulin-apple mixture by mixing dry egg protein with inulin and applesauce, followed by swelling of the mixture until it is viscous one native consistency, after which fructose, isomalt and sorbitol are mixed with a swollen protein-inulin-apple mixture added to the mixture, beat the mixture until the volume is increased by 2-3 times, mix the beaten mass with agar-maltitol-maltose syrup, and also followed knocking down the mass to obtain it with a stable foam structure, with the addition of lactic acid and vanilla essence at the end of the knocking process, molding the prepared mass in the form of separate products, drying and finishing them with maltodextrin, with the next choice Nia between components (parts by weight):

apple puree - 38-390 dry egg white - 7.8-8.2 agar - 7.3-8.6 lactic acid - 2.7-6.8 vanilla essence - 0.8-1.0 isomalt - 48-133 fructose - 97-154 sorbitol - 16-52 maltitol - 347-435 maltodextrin - 29-34 maltose syrup - 108-121 inulin - 48-115.

The technical result of the invention lies in the fact that the joint use of such sweeteners as isomalt and sorbitol with fructose in a protein-inulin-apple mixture in combination with the prescribed formulation, with the selection of the raw materials and their quantity, contributes to the manifestation of the protein-inulin-apple mixture synergistic effect, resulting in comparison with the use of only one sweetener, to increase the foaming ability, which leads to a decrease in the density of marshmallows, as well as to a decrease in its mild awns. Moreover, the use of a mixture of maltitol and maltose syrup in combination with other ingredients contributes to the fact that the marshmallow has good anti-crystallization properties. At the same time, the use of just such sweeteners reduces the calorie content of the product, which gives it dietary properties.

The invention is illustrated by the following description of the method.

When preparing marshmallows, an agar-maltitol-maltose syrup is preliminarily prepared by mixing dissolved agar in water, taken in a ratio of 1.0: (62.0 ÷ 63.0), with a solution of maltitol and with the addition of maltose syrup, followed by boiling the resulting mixture for 15-30 minutes until syrup with a moisture content of 17-25%. At the same time, a protein-inulin-apple mixture is prepared by mixing egg dry protein with inulin and applesauce, followed by swelling of the mixture until it is viscous with a uniform consistency. After that, fructose, isomalt and sorbitol are mixed with a swollen protein-inulin-apple mixture added to the mixture. Beat the mixture until the volume increases by 2-3 times. The whipped mass is mixed with agar-maltitol-maltose syrup, followed by churning of the mass to obtain it with a stable foam structure, with the addition of lactic acid and vanilla essence at the end of the churning process. The prepared mass is molded in the form of separate products. They are dried and trimmed with maltodextrin.

The components are taken in the following ratio (parts by weight):

apple puree - 38-390 dry egg white - 7.8-8.2 agar - 7.3-8.6 lactic acid - 2.7-6.8 vanilla essence - 0.8-1.0 isomalt - 48-133 fructose - 97-154 sorbitol - 16-52 maltitol - 347-435 maltodextrin - 29-34 maltose syrup - 108-121 inulin - 48-115.

Specific examples of the method.

Example 1

When preparing marshmallows, an agar-maltitol-maltose syrup is preliminarily prepared by mixing dissolved agar in water taken in a ratio of 1.0: 62.0 with a solution of maltitol and with the addition of maltose syrup, followed by boiling the mixture for 15 minutes to obtain a syrup with a moisture content of 17 % At the same time, a protein-inulin-apple mixture is prepared by mixing egg dry protein with inulin and applesauce, followed by swelling of the mixture until it is viscous with a uniform consistency. After that, fructose, isomalt and sorbitol are mixed with a swollen protein-inulin-apple mixture added to the mixture. Beat the mixture until a 3-fold increase in volume. The whipped mass is mixed with agar-maltitol-maltose syrup, followed by churning of the mass to obtain it with a stable foam structure, with the addition of lactic acid and vanilla essence at the end of the churning process. The prepared mass is molded in the form of separate products. They are dried and trimmed with maltodextrin.

The components are taken in the following ratio (parts by weight): apple puree - 38, dry egg white - 7.8, agar - 7.3, lactic acid - 2.7, vanilla essence - 0.8, isomalt - 48, fructose - 97, sorbitol - 16, maltitol - 347, maltodextrin - 29, maltose syrup - 108, inulin - 48.

Example 2

Carried out analogously to example 1, only in the preparation of agar-maltitol-maltose syrup, the ratio between agar and water is taken to be 1.0: 63.0, and the cooking of the syrup is carried out for 30 minutes to obtain a syrup with a moisture content of 25%. Beating the protein-inulin-apple mixture is carried out to increase the volume by 2 times. The components are taken in the following ratio (parts by weight): apple puree - 390, dry egg white - 8.2, agar - 8.6, lactic acid - 6.8, vanilla essence - 1.0, isomalt - 133, fructose - 154, sorbitol - 52, maltitol - 435, maltodextrin - 34, maltose syrup - 121, inulin - 115.

The resulting ready-made marshmallows has an increased porosity evenly distributed throughout the volume, which is maintained throughout the entire shelf life. The shape of the marshmallows is correct, the same, uniform in the batch. During storage, there is no soaking and settling of marshmallows.

Claims (1)

Method for the production of marshmallows, characterized in that it provides for the preliminary preparation of agaromaltitalt malt syrup by mixing dissolved agar in water, taken in a ratio of 1.0: (62.0-63.0), with a solution of maltitol and with the addition of maltose syrup, followed by cooking obtained the mixture for 15-30 minutes to obtain a syrup with a moisture content of 17-25%, preparation of a protein-inulin-apple mixture by mixing egg dry protein with inulin and applesauce, followed by swelling of the mixture until it is viscous with a uniform with persistence, after which fructose, isomalt and sorbitol are mixed with a swollen protein-inulin-apple mixture added to the mixture, beat the mixture until the volume increases by 2-3 times, mix the whipped mass with agaromaltitalt syrup, also with the subsequent knocking of the mass until it is stable foam structure, with the addition of lactic acid and vanilla essence at the end of the process, molding the prepared mass as separate products, drying and finishing them with maltodextrin in the following ratio of components, wt .h .:
apple puree 38-390 dry egg white 7.8-8.2 agar 7.3-8.6 lactic acid 2.7-6.8
vanilla essence 0.8-1.0
Isomalt 48-133
fructose 97-154 sorbitol 16-52
maltitol 347-435
maltodextrin 29-34 maltose syrup 108-121 inulin 48-115