RU2385627C1 - Procedure for making fruit-jelly sweets - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: procedure consists in preparing syrup by mixing water and jelly former and in successive boiling produced mixture and granulated sugar to contents of dry substances 72-80%. Also there is prepared vegetable composition out of apple puree taken at amount of 20-50 wt % and powder form product chosen from a row: vegetable and/or fruit-berry and/or berry with dispersion 100-500 mcm which upon mixing with apple puree are subject to conditioning at temperature 40-45°C till complete swelling. Further syrup is introduced into mixture which is thoroughly stirred and is filled into polypropylene shells of 25-40 mcm thickness or into multi-layer shells with an internal polypropylene layer. Upon packing product in shell is conditioned at temperature 5-15°C during 1-1.5 hours till complete process of structure forming.

EFFECT: facilitating required structural-mechanic properties of fruit-jelly to simplify packing, also facilitating anti-adhesion properties and easy consuming product directly from package.

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Description

The invention relates to the food industry and can be used for preparation followed by hermetic packaging of fruit and vegetable products, in particular in the preparation of marmalade.

In the manufacture of food products, in particular in the production of marmalade, jelly and the like, the use of numerous containers is known. In general, they consist of a glass vessel in the shape of a cup, which in the upper part has a closure in the form of a screw cap.

In the production of milk, fruit juices, wine and the like, it is also known to use various packaging containers having a tube part with a screw cap. Among the many packages in the form of tubes for milk and similar products, there are also a variety of forms of execution of constipation SU N 1364231, 12/30/1987.

The closest analogue to the problem being solved and the technical result to be achieved is a method for producing marmalade products, which involves preparing a syrup by mixing water and a gelatinizer, followed by boiling the resulting mixture with sugar, preparing a fruit composition, adding syrup to it, thoroughly mixing the resulting mass and molding it into packaging, containing a tube part with a base made of plastic-coated paper, an upper end wall made by injection molding of lastmassy, with a central opening surrounded by an outwardly protruding annular collar, having disposed top wall with a locking gripper device, separated from the line of weakened strength of the collar, wherein the container is provided with a cover (RU 2015082 C1, 30.06.1994).

The disadvantages of this method are the complexity of the production of this marmalade product due to the complexity of the production of the packaging used, as well as the fact that the surface in contact with the product being packaged, in particular with marmalade, does not have release properties. When using this product, it is necessary to have additional devices, in particular spoons, etc.

The objective of the invention is to eliminate the above drawbacks, in particular, simplify packaging, ensure release properties between the surface in contact with the material to be packaged and the product itself, as well as the possibility of using marmalade without any additional devices, which greatly expands the scope of its use, in particular, it can be used for the formation of school breakfasts, soldier rations, etc.

To achieve this goal, a method for producing marmalade products involves the preparation of syrup by mixing water and a gelatinizer, followed by cooking the resulting mixture and granulated sugar to a solids content of 72-80%, preparing a vegetable composition from applesauce, taken in an amount of 20-50 wt.%, and a powdered product selected from the series: vegetable and / or fruit and berry and / or berry with a dispersion of 100-500 microns, which, when mixed with applesauce, is aged at a temperature of 40-45 ° C until fully product smoldering, after which syrup is added to the mixture, the resulting mass is thoroughly mixed and formed into polypropylene shells with a thickness of 25-40 microns or into multilayer shells with an inner polypropylene layer, after packaging the product in the shell is kept at a temperature of 5-15 ° C for 1 -1.5 hours before the end of the process of structure formation.

The technical result consists in the fact that the selected sequence and parameters at each stage of the method provide the necessary structural and mechanical properties of marmalade to facilitate its molding into the above containers, release properties and the ability to use the product directly from the package.

The method is as follows.

First, when preparing a marmalade product, syrup is prepared by mixing the gel former and water with a mass ratio of 1: (40-80) for swelling and dissolution of the gel educator. Sugar is added in an amount from the ratio of the gelling agent and granulated sugar 1: 45-75.

Cook the resulting mixture at a temperature of 112-120 ° C to a solids content of 72-80%. In parallel, a vegetable composition is prepared from apple puree, taken in an amount of 20-50 wt.%, And a powdery product selected from the series: vegetable and / or fruit and / or berry and / or berry with a dispersion of 100-500 microns. The powdered product with applesauce is subjected to aging at a temperature of 40-50 ° C until the product is completely swollen. Then syrup is added to the mixture at a ratio by weight of the plant composition to syrup (50-80)%: (20-50)%.

Thoroughly mix the resulting mass at a temperature of 60-80 ° C to obtain a homogeneous structure of marmalade mass. Then the marmalade mass is molded into polypropylene shells with a layer thickness of 25-40 μm or into multilayer shells with an inner polypropylene layer. After packaging, the marmalade mass in the shell is kept at a temperature of 5-15 ° C for 1-1.5 hours until the end of its structure formation process.

The invention is illustrated by the following examples of its implementation:

Example 1

First, when preparing a marmalade product, syrup is prepared by mixing the gel former and water at a ratio by weight of 1:40 until the gel educator swells and dissolves. Sugar is added in an amount of 45 parts of agar-agar. Cook the resulting mixture at a temperature of 118 ° C to a solids content of 80%. In parallel, a vegetable composition is prepared from applesauce, taken in an amount of 50 wt.%, And a vegetable powder product with a particle size of 500 μm. The powdered product with applesauce is subjected to aging at a temperature of 45 ° C until the product completely swells. Then, syrup is added to the mixture at a weight ratio of the herbal composition to the syrup 20:80.

Thoroughly mix the resulting mass at a temperature of 60 ° C until a homogeneous structure is obtained in the marmalade mass. Then the marmalade mass is formed into polypropylene shells with a layer thickness of 40 μm. After packaging, the marmalade mass in the shell is kept at a temperature of 15 ° C for 1 hour until the end of its structure formation process.

Example 2

First, when preparing a marmalade product, a syrup is prepared by mixing the gel former and water at a weight ratio of 1:50 until the gel educator swells and dissolves. Sugar is added in an amount of 50 parts of agar-agar. Cook the resulting mixture at a temperature of 112 ° C to a solids content of 72%. In parallel, a vegetable composition is prepared from applesauce, taken in an amount of 50 wt.% Of its weight, and a fruit and berry powder product with a dispersion of 100 μm. The powdered product with applesauce is subjected to aging at a temperature of 40 ° C until the product completely swells. Then, syrup is added to the mixture at a ratio by weight of the herbal composition to the syrup 60:40.

Thoroughly mix the resulting mass at a temperature of 80 ° C until a homogeneous structure is obtained in the marmalade mass. Then the marmalade mass is formed into multilayer shells with an inner polypropylene layer. After packaging, the marmalade mass in the shell is kept at a temperature of 5 ° C for 1.5 hours until the end of its structure formation process.

Example 3

First, when preparing a marmalade product, syrup is prepared by mixing the gel former and water with a weight ratio of 1:65 until the gel educator swells and dissolves. Sugar is added in an amount of 75 parts of the amount of agar-agar. Cook the resulting mixture at a temperature of 112 ° C to a solids content of 72%. In parallel, a vegetable composition is prepared from applesauce, taken in an amount of 50 wt.% Of its mass and a berry powder product with a dispersion of 300 microns. The powdered product with applesauce is subjected to exposure at a temperature of 42 ° C until the product completely swells. Then, syrup is added to the mixture at a ratio by weight of the herbal composition to syrup 50:50.

Thoroughly mix the resulting mass at a temperature of 70 ° C until a homogeneous structure is obtained in the marmalade mass. Then the marmalade mass is formed into polypropylene shells with a layer thickness of 30 μm. After packaging, the marmalade mass in the shell is kept at a temperature of 10 ° C for 1.2 hours until the end of its structure formation process.

Example 4

Carried out analogously to example 1 or 2, or 3, only as a powder product is used vegetable and fruit and berry and berry in the form of powder from pumpkin, powder from beetroot, powders from pumpkin and apple, powders from carrots and apples, concentrates and extracts of blueberries, concentrates and extracts of cranberries, extracts and concentrates from lingonberries and others.

Claims (1)

A method for the production of marmalade products, characterized in that it involves the preparation of syrup by mixing water and gelling agent, followed by cooking the resulting mixture and granulated sugar to a solids content of 72-80%, preparing a vegetable composition from applesauce, taken in an amount of 20-50 wt. %, and a powdery product selected from the series: vegetable and / or fruit and berry, and / or berry with a dispersion of 100-500 microns, which, when mixed with applesauce, is aged at a temperature of 40-45 ° C until it is completely swollen product, after which syrup is introduced into the mixture, the resulting mass is thoroughly mixed and formed into polypropylene shells with a thickness of 25-40 microns or into multilayer shells with an inner polypropylene layer, after packaging the product in the shell is kept at a temperature of 5-15 ° C for 1 -1.5 hours before the end of the process of structure formation.