RU2409215C1 - Method for production of jelly sweets with phytoadditives - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages dissolution of pectin in a preliminary prepared water extract or mixture of extracts of phytoadditives produced from produced of leaves and/or stems and/or inflorescences of cherry, great nettle, lime, raspberries, currants, thyme, dry substances content being 1.8-3.2 % and temperature 50-60°C. The extract/mixture of extracts is taken in a quantity exceeding that of pectin by a factor of 30. Dissolution is performed by stirring during 5-7 min in a vessel with a mechanical mixer and a steam jacket. Sugar is added to the produced solution which is heated 75-80°C till complete dissolution. Then molasses is added and the mixture is boiled out at a 110-112°C temperature till dry substances content is 72-75%. Then the syrup is tempered with citric acid and sodium citrate added to it. The produced jelly mass is shaped by casting into starch molds. The sweets bodies are cured at a temperature of 8-10°C, coated and packaged. The jelly mass components are used in a specified ratio. At the curing stage one additionally adds 0.1-1% of powder of phytoadditives or mixture thereof with particle size being up to 10 mcm and/or 0-5 % of alcohol-and-water extract of phytoadditives or mixture thereof. For preparation of phytoadditive extracts vegetal raw material is milled prior to extraction to produce a powder with particle size being up to 10 mcm. For production of water phytoadditives extract one performs extraction with 60°C water during 30-40 min, the weight ratio of extractive agent to powder being 15 to 1. The cake produced after extraction is used for addition at the curing stage in a quantity of 0.1-1%.

EFFECT: invention ensures production of a functional purpose product with improved consumer characteristics.

5 cl, 6 ex

Description

The invention relates to the food industry, to its confectionery industry, and can be used for the production of sweets with jelly cases.

A known method of producing jelly mass, including the preparation of sugar syrup containing gelatin (agar, agaroid, pectin), the introduction of sodium lactate, boiling the mass to a solids content (ST) of 70-76%, cooling to a temperature of 50-78 ° C and making flavor and flavoring components (Technology of confectionery products. Dragilev A.I., Lurie I.S. - M .: DeLi print, 2001, pp. 391-407).

The disadvantages of this method are the complexity and duration of the technological process, especially when using agar or an agaroid as a gelling agent, as well as the poverty of the resulting finished products in terms of vitamin and mineral composition.

A known method for the production of jelly confectionery mass containing gelatin, sugar beetroot, obtained by boiling sugar syrup with curd milk whey with a pH of 3.0 in the ratio of (1.5-1.9): 1 with a solids content of 84-86 % with pre-cooked 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. RU 2280373, A23L 1/06, A23G 3/48, 2006.07.27.

The disadvantage of this method is the complexity and multi-stage preparation of the preparation, as well as the use of gelatin as a gel former in an amount 4-8 times higher than the recommended for jelly candies application rate of pectin, requiring a long, for 1-1.5 hours, swelling. These shortcomings lead to an increase in the duration of the production cycle and an increase in the cost of finished products.

The closest analogue is a method of manufacturing candy canes from jelly-fruit mass, including swelling pectin in water, taken in ten times the mass of the powder, with stirring for 20-30 minutes and a temperature of 40-50 ° C; mixing sugar with water; mixing pectin-containing mixture with sugar-containing syrup at a temperature of 70-80 ° C; boiling the resulting mass in a coil cooking column; tempering boiled mass with citric acid and aromatic additives; the introduction at a temperature of 100-110 ° C of fruit filler and buffer salt; molding candy bodies by injection molding. RU 2322075, A23G 3/48, 2008.04.20.

The disadvantages of this method include the low utilization of equipment stages of preparation and mixing of sugar-containing syrup and pectin-containing mixture; the complexity of operation and maintenance of the coil hob; the duration of the pectin swelling process; the possibility of solidification of tempered fruit-jelly mass on a sieve; low content of biologically active substances in the fruit-jelly mass; the use of expensive flavors.

The problem to which the invention is directed is to obtain new types of functional jelly candies with improved consumer characteristics, simplifying the production of sweets by combining several stages of the production cycle in one device, and reducing the cost of finished products through the use of non-traditional raw materials.

The technical result, the solution of which this invention is directed, is to simplify the production method by carrying out the stages of preparing pectin-sugar-syrup and syrup in one unit, increasing the biological and nutritional value of jelly candies.

To achieve a technical result, a method for the production of jelly sweets is proposed, including sequential boiling of pectin-sugar-syrup syrup using an extract of herbal supplements, tempering the resulting mass with the addition of citric acid, sodium citrate and powder and / or an aqueous-alcoholic extract of herbal supplements. The formation of candy bodies is carried out by casting the jelly mass into starch forms and its structural formation with the subsequent cleaning of the candy bodies from starch by blowing with air. Cases of sweets are glazed and packaged.

The method is as follows.

Pectin is dissolved in a container with a mechanical stirrer and a steam jacket with stirring in a pre-prepared extract of herbal supplements with a solids content of 1.8-3.2%, a temperature of 50-60 ° C, taken in 30 times the mass of pectin, for 5 -7 min, then dissolve in pectin syrup with stirring and heating to 75-80 ° C sugar until completely dissolved, then make molasses and boil at a temperature of 110-112 ° C to a solids content of 72-75%. The resulting mass is tempered by adding citric acid, sodium citrate and other prescription components (powder and / or hydrophilic extract of herbal supplements), the mass is molded into starch forms, the bodies are aged at a temperature of 8-10 ° C, glazed and packaged. When this jelly mass is prepared in the following ratio of components, wt.%:

pectin 1,1 sugar 52 syrup 12.3 lemon acid 1,1 sodium citrate 0.35 herbal supplement powder 0-1.0 water-alcohol extract of herbal supplements (CB 16.0-20.0%) 0-5.0 water extract of herbal supplements (SV 1.8-3.2%) rest

The difference between the proposed solutions and the known ones is the use of an aqueous extract of phyto-additives with a solids content of 1.8-3.2% as a pectin solvent. The temperature of the extract in this case is 50-60 ° C, and its amount is 30 times higher than the amount of pectin, which allows to reduce the dissolution time of pectin to 5-7 minutes, which is 3-6 times faster than according to known sources. The preparation and boiling of pectin-sugar-syrup syrup is carried out in a digester with a mechanical stirrer and a steam jacket, in contrast to the analogue in which pectin swells in a container with a mechanical stirrer, the resulting pectin-containing solution is mixed with a previously prepared sugar-containing syrup in a separate mixer, and boiling of the resulting mass is carried out in a coil cooking column, which contributes to the reduction of equipment units, increase its load factor ki, the reduction of production areas and staff. The boiled mass with a temperature of 110-112 ° C is fed into a tempering machine, where it is mixed with citric acid, sodium citrate and with a powder or water-alcohol extract (SV 16.0-20.0%) of phytoadditions. An additional introduction of phyto-additives at the tempering stage allows minimizing the temperature effect and maximally preserving biologically active substances of plant materials. Moreover, the resulting mass with a moisture content of 25.0-26.0% and a temperature of 95-100 ° C has a viscosity in the range of 0.12-0.4 Pa · s at a strain rate of 30 s ^-1 , which does not prevent the molding of the mass by casting and contributes to its accelerated structural formation.

It is proposed to use powders and / or extracts of one or several herbs, leaves, inflorescences, stems of plants from the list in various ratios as phytoadditives:

Cherry (leaves)

Stinging nettle (leaves, stems, inflorescences)

Linden (inflorescences)

Raspberries (leaves)

Currant (leaves)

Thyme (leaves, stems, inflorescences)

Herbal supplements can be introduced in the form of fine powders with a particle size of up to 10 microns, aqueous extracts with a solids content of 1.8-3.2% or water-alcohol extracts with a solids content of 16.0-20.0%. The extractant used is water (water-alcohol mixture 1: 1) with a temperature of 60 ° C in the ratio of 10-15 mass parts of water (water-alcohol mixture) to 1 mass part of phytoaddition, the extraction process takes 20-40 minutes. The simplicity and the ability to obtain powders of the required dispersion and extracts of phytoadditions in the conditions of confectionery enterprises allows you to maximize save valuable biologically active substances contained in plant materials. To minimize additional investments when switching to the production of new types of functional jelly candies, it is possible to use ready-made concentrated extracts introduced at the stage of tempering the mass instead of herbal supplements powders, this will make it possible to abandon the additional stage of extract preparation and herbal supplements powder and shorten the production cycle.

Introduction to the formulation of extracts and / or powders of phytoadditions allows you to abandon the use of expensive synthetic food additives, in particular flavors, dyes and vitamin-mineral premixes, which will reduce the cost of the finished product and improve its consumer characteristics. The enrichment of jelly masses with phytoadditions is most rational when using pectin as a gelling agent, which has a therapeutic and prophylactic effect when intoxicated with toxic metals and radionuclides, since it has been established that the biologically active substances of most plants either do not affect the ability of pectin to bind and excrete toxic metals, either reinforce it. In turn, pectin, which has a prolonging effect, enhances the positive effect of biologically active substances of phytoadditions on the body.

Jelly candies obtained in this way have a delicate, strong structure, increased nutritional and biological value, a pleasant specific taste and aroma.

To implement the method, the following substances were used: granulated sugar - GOST 21-57, starch syrup - GOST 5194-68, chocolate icing - OST 10 093; cocoa powder - GOST 108; prefabricated cocoa mass - OST 10-73; cocoa butter substitutes - GOST 18931; citric acid - GOST 908-79, sodium citrate - GOST 22280-76, food additives in accordance with current regulatory documents and SanPiN 2.3.2 1078-01.

To obtain the jelly mass, French-made citrus pectin, UNIPECTIN PG DS, was used, the degree of esterification was 56-62%, and the optimum pH was 2.8-3.4.

The method is illustrated by the following examples.

Example 1

Pectin in an amount of 0.66 kg (1.1%) is dissolved in a container with a mechanical stirrer and a steam jacket with stirring in 19.89 kg (33.15%) of the previously prepared dioica nettle extract with a dry matter content of 2.2% and a temperature 50-60 ° C, taken in a 30-fold amount to the mass of pectin, for 5-7 minutes, then dissolved in pectin syrup with stirring and heating to 75-80 ° C sugar in an amount of 31.2 kg (52%) to complete dissolution, after which 7.38 kg (12.3%) of molasses are added and boiled at a temperature of 110-112 ° C to a solids content of 72-73%. The resulting mass is tempered by adding 0.66 kg (1.1%) of citric acid, 0.21 kg (0.35%) of sodium citrate, the mass is molded into starch forms, the bodies are aged at a temperature of 8-10 ° C, glazed chocolate icing and pack.

Sweets have a delicate, uniform, strong structure, a pleasant aroma and taste that is practically no different from traditional jelly sweets, unglazed candy bodies are transparent and have a straw shade.

Example 2

The method is carried out analogously to example 1. Pectin in an amount of 0.66 kg (1.1%) is dissolved in a container with a mechanical stirrer and a steam jacket with stirring in 19.89 kg (33.15%) of a pre-prepared mixture of extracts of six herbal supplements: dioica nettle (20%), raspberries (10%), thyme (20%), currants (20%), cherries (10%) and linden (20%), with a solids content of 2.0% and a temperature of 50-60 ° C taken in a 30-fold amount to the mass of pectin, for 5-7 minutes Further, the method is carried out analogously to example 1.

Sweets have a delicate, uniform, strong structure, a pleasant aroma and taste that is practically no different from traditional jelly sweets, unglazed candy bodies are transparent and have a straw shade.

Example 3

The method is carried out analogously to example 1 or example 2. It is characterized in that the resulting mass is tempered by adding 0.66 kg (1.1%) of citric acid, 0.21 kg (0.35%) of sodium citrate and 0.6 kg (1 %) of dioica nettle powder with a particle size of 6-8 μm, and the mass is molded into starch molds, the bodies are aged at a temperature of 8-10 ° C, glazed with chocolate icing and packaged.

Candies have a delicate, strong structure with particles of phytoadditive powder evenly distributed throughout the body, a specific pleasant taste with a characteristic herbal flavor and nettle aroma, unglazed candy bodies are opaque and have a greenish brown tint.

Example 4

The method is carried out analogously to example 3. It is characterized in that the resulting mass is tempered by adding 0.66 kg (1.1%) of citric acid, 0.21 kg (0.35%) of sodium citrate and 0.6 kg (1%) of the mixture powders of six herbal supplements from the list: dioica nettle (10%), raspberries (30%), thyme (25%), currants (10%), cherries (5%) and linden (20%) with a particle size of 6-8 μm, and form the mass by casting in starch forms, produce the casing is aged at a temperature of 8-10 ° C, glaze with chocolate icing and pack.

Sweets have a delicate, strong structure, with particles of phyto-additive powders evenly distributed throughout the body, a specific pleasant taste and aroma with the characteristic notes of the additives used, unglazed sweets are opaque and have a greenish brown tint.

Example 5

Pectin in an amount of 0.66 kg (1.1%) is dissolved in a container with a mechanical stirrer and a steam jacket with stirring in 18.69 kg (31.15%) of the previously prepared stinging nettle extract at a temperature of 50-60 ° C, taken in 30 -fold to the mass of pectin, for 5-7 minutes, then dissolved in pectin syrup with stirring and heating to 75-80 ° C sugar in an amount of 31.2 kg (52%) until complete dissolution, after which 7.38 kg (12.3%) molasses and boiled at a temperature of 110-112 ° C to a solids content of 73-75%. The resulting mass is tempered by adding 0.66 kg (1.1%) of citric acid, 0.21 kg (0.35%) of sodium citrate and 1.2 kg (2%) of an aqueous-alcoholic nettle extract with a solids content of 16, 5%, and the mass is molded by casting into starch forms, the bodies are aged at a temperature of 8-10 ° C, glazed with chocolate icing and packaged.

Candies have a delicate, uniform, strong structure, a specific pleasant aroma and taste with characteristic notes of nettle, less pronounced than jelly candies made in example 3, unglazed candy bodies are transparent and have a straw-green hue.

Example 6

Pectin in an amount of 0.66 kg (1.1%) is dissolved in a container with a mechanical stirrer and a steam jacket with stirring in 19.29 kg (32.15%) of the previously prepared extract of currant leaves with a solids content of 2.2% and a temperature 50-60 ° C, taken in a 30-fold amount to the mass of pectin, for 5-7 minutes, then dissolved in pectin syrup with stirring and heating to 75-80 ° C sugar in an amount of 31.2 kg (52%) to complete dissolution, after which 7.38 kg (12.3%) of molasses are added and boiled at a temperature of 110-112 ° C to a solids content of 70-72%. The resulting mass is tempered by adding 0.66 kg (1.1%) of citric acid, 0.21 kg (0.35%) of sodium citrate and 0.6 kg (1%) of currant leaf powder with a particle size of 6-8 μm, and form the mass by casting in starch forms, produce the casing is aged at a temperature of 8-10 ° C, glaze with chocolate icing and pack. The method is characterized in that when preparing currant leaf powder with a dispersion of 60-80 microns, dried currant leaves are crushed and sieved, the fraction of the desired dispersion is used for tempering, and the remaining fractions are extracted with water at a temperature of 60 ° C in a ratio of 15 parts by weight of water to 1 by weight of the powder, the duration of the extraction process is 30-40 minutes, the extract obtained is used for the preparation of pectin-sugar-syrup syrup.

Candies have a delicate, strong structure with particles of phytoadditive powder evenly distributed throughout the body, a specific pleasant taste with a characteristic aftertaste and aroma of currants, unglazed candy bodies are opaque and have a greenish brown tint.

Thus, the claimed invention will allow to obtain new types of jelly candies for functional purposes with improved consumer characteristics through the use of unconventional raw materials, to simplify the production of jelly candies by combining the stages of preparation and boiling of pectin-sugar-syrup syrup in one device.

Claims (5)

1. A method for the production of jelly sweets, characterized in that it involves the dissolution of pectin in a pre-prepared aqueous extract or a mixture of extracts of herbal supplements obtained from leaves and / or stems and / or inflorescences of cherry, nettle, linden, raspberry, currant, thyme, with a solids content of 1.8-3.2%, a temperature of 50-60 ° C, taken in 30 times the mass of pectin, with stirring for 5-7 minutes in a container with a mechanical stirrer and a steam jacket, into the resulting solution add sugar, heat to 75-80 ° C to of complete dissolution, make molasses and boiled at a temperature of 110-112 ° C to a solids content of 72-75%, after which the syrup is tempered with citric acid and sodium citrate, the resulting jelly mass is molded into starch forms, the candy bodies are aged at a temperature 8-10 ° C, their glazing and packaging, while the components of the jelly mass are used in the following ratio, wt.%:
pectin 1,1 sugar 52 syrup 12.3 lemon acid 1,1 sodium citrate 0.35 water extract of herbal supplements, SV 1.8-3.2% rest 2. The method according to claim 1, characterized in that at the stage of tempering, 0.1-1% of phytoadditive powder or a mixture thereof with a particle size of up to 10 μm and / or 0-5% aqueous-alcoholic extract of phytoadditives or a mixture thereof is additionally added. 3. The method according to PP.1 and 2, characterized in that for the preparation of extracts of phytoadditives, vegetable raw materials are ground before extraction to obtain a powder with a particle size of less than 10 microns. 4. The method according to claim 1, characterized in that in order to obtain an aqueous extract of phytoadditives, extraction is carried out with water at a temperature of 60 ° C in a ratio of 15 parts by weight of extractant to 1 part by weight of powder for 30-40 minutes. 5. The method according to claim 4, characterized in that the meal remaining after extraction is used for introduction in an amount of 0.1-1% at the tempering stage.