RU2464811C1 - Sheet berry marmalade - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to confectionary branch and catering, and may be used during production of fruit-and-berry dietary sheet marmalade. The sheet berry marmalade contains puree of red currant berries of one or several of the following varieties: Bayana, Vika, Dar, Orla, Marmeladnitsa, Niva, Orlovskaya Zvezda, Orlovchanka, sugar sand or sorbitol and fructose. The initial components are used at the following ratio, wt %: sugar sand - 40, red currant berries puree - 60; or sorbitol - 25, fructose -25 red currant berries puree - 50.

EFFECT: invention allows to produce a product with high nutritive value, gelating and organoleptic properties without addition of gelatinising agents and modifier salts, with low caloric content and consumable by diabetes patients.

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Description

The invention relates to the food industry, in particular to the confectionery industry and catering, and can be used in the production of fruit and berry fruit diet marmalade.

Known fruit and berry fruit jelly (Pavlova N.S. Collection of basic recipes for sugar confectionery [Text] / N.S. Pavlova. - S-Pb: GIORD, 2000. - P.162) containing granulated sugar, apple puree , fruit and berry puree, sodium lactate in the following ratio of components, wt.%:

granulated sugar 49.8 apple puree 36.7 fruit and berry puree 12.8 sodium lactate 0.7

The disadvantage of this marmalade is the insufficient technological quality of the prescription mixture for nutritional value, gel-forming ability, acidity, mass fraction of moisture, requiring additional consumption of modifier salts, namely sodium lactate, complicating the process and increasing the cost of the finished product, as well as high calorie content due to significant sugar content.

The closest in technical essence to this technical solution is fruit and berry fruit marmalade (Pavlova N.S. Collection of basic recipes for sugar confectionery [Text] / N.S. Pavlova. - S-Pb: GIORD, 2000. - P.170 ) containing granulated sugar, apple puree, fruit and berry puree, lactic acid, sodium lactate in the following ratio of components, wt.%:

granulated sugar 41 apple puree 46 fruit and berry puree 12.5 lactic acid 0.17 sodium lactate 0.33

The disadvantage of this marmalade is the insufficient technological quality of the recipe for nutritional value, gel-forming ability, acidity, mass fraction of moisture, requiring an additional consumption of organic acids, such as lactic acid, and modifying salts, such as sodium lactate, complicating the process and increasing the cost of the finished product .

The problem to which the invention is directed is to increase the nutritional value of the product, improve the gel-forming and organoleptic properties, exclude modifying salts, lactic acid from the formulation, reduce calories, replace sugar with sugar substitutes, and use it for people suffering from diabetes.

The technical problem is achieved by the fact that berry fruit marmalade contains mashed red currant berries of one or several varieties of Bayan, Vika, Dar Orel, Marmalade, Niva, Oryol star, Orlovchanka, granulated sugar or sorbitol and fructose in the following ratio of initial components, wt. %:

granulated sugar 40 mashed red currant berries 60

or

sorbitol 25 fructose 25 mashed red currant berries fifty

For the preparation of berry fruit marmalade, red currant berries of one or several varieties Bayan, Vika, Dar Orel, Marmalade maker, Niva, Oryol star, Orlovchanka of the All-Russian Research Institute for Fruit Crop Breeding, intended for cultivation in the Central Black Earth region, were used, since they have a high content of biologically active substances, including organic acids, pectins, vitamins C and P, with antioxidant activity, and are the most useful GOVERNMENTAL for this type of processing. The use of these varieties allows you to get a dietary product with high nutritional value and vitamin activity, a harmonious combination of organoleptic indicators, strong jelly without the addition of gel formers, organic acids, modifying salts and low calorie content by reducing the amount of sugar added to the recipe and completely replacing it with sugar substitutes - sorbitol fructose.

The introduction of fructose and sorbitol reduces the calorific value of the produced berry fruit marmalade to 16%. Along with this, fructose has the property of enhancing its own aroma of red currant berries, thereby improving the organoleptic characteristics of the finished marmalade.

The inventive berry fruit marmalade is prepared as follows.

The recipe mixture is prepared by mixing mashed redcurrant puree with sugar or sugar substitutes - sorbitol and fructose. The mashed potatoes are subjected to secondary, that is, control wiping to completely separate it from the particles of the skin and seeds remaining after the rough first wiping, as well as to free the mashed potatoes from impurities that may have accidentally got into it. For this purpose, it is passed through a washing machine with a sieve having openings from 0.5 to 1 mm. Sugar or sweeteners are also pre-wiped through sieves with a hole diameter of not more than 3 mm and passed through magnets to remove metal impurities. Mixing is carried out until sugar or sugar substitutes are completely dissolved.

The prepared recipe mixture containing at least 34% solids is transferred to boiling in a continuous way. The mixture is boiled to a solids content of 68.5 ± 2% and a temperature of 106-108 ° C is reached. To control the degree of boiling of the mass, a refractometer and a thermometer are used. The finished marmalade mass is sent to molding at a temperature of 82.5 ± 12.5 ° C. The formation of marmalade mass is carried out by casting in containers. For marmalade mass casting, automatic molding machines are used. For gelation and cooling, containers with marmalade mass are placed on special racks and kept for 14-16 hours for gelation, cooling and getting a crust on the open surface of the layer, which protects marmalade from getting wet and gives it an attractive appearance. At the same time, an insignificant part of moisture evaporates from the mass, as a result of which the solids content in marmalade increases by 0.4-0.6%.

Example 1. From prepared berries of red currant get mashed potatoes. The recipe mixture is prepared by mixing mashed redcurrant puree with sugar. The mashed potatoes are subjected to secondary rubbing to completely separate it from the particles of the skin and seeds remaining after the rough first rubbing, as well as to free the mashed potatoes from extraneous impurities that may have accidentally got into it. For this purpose, it is passed through a washing machine with a sieve having openings from 0.5 to 1 mm. Sugar or sweeteners are also pre-wiped through sieves with a hole diameter of not more than 3 mm and passed through magnets to remove metal impurities. Mixing is carried out until complete dissolution of granulated sugar or sweeteners.

The prepared recipe mixture containing at least 34% solids is transferred to boiling in a continuous way. The mixture is boiled to a solids content of 68.5 ± 2% and a temperature of 106-108 ° C is reached. To control the degree of boiling of the mass, a refractometer and a thermometer are used. The finished marmalade mass is sent to molding at a temperature of 82.5 ± 12.5 ° C. The formation of marmalade mass is carried out by casting in containers. For marmalade mass casting, automatic molding machines are used. For gelation and cooling, containers with marmalade mass are placed on special racks and kept for 14-16 hours for gelation, cooling and getting a crust on the open surface of the layer, which protects marmalade from getting wet and gives it an attractive appearance. At the same time, an insignificant part of moisture evaporates from the mass, as a result of which the solids content in marmalade increases by 0.4-0.6%.

To obtain berry layer marmalade, the following ratio of components was taken, wt.%:

granulated sugar 41 mashed red currant berries 59

We obtained high-quality marmalade, with an attractive appearance, clean, uniform on a break, saturated with ruby-red color, taste and smell inherent in natural raw materials, gelatinous elastic consistency characteristic of this type of processing, without signs of syneresis. The energy value of this product was 242.7 kcal.

Example 2. The product was obtained analogously to example 1 in the following ratio of components, wt.%:

granulated sugar 40 mashed red currant berries 60

We obtained high-quality marmalade, with an attractive appearance, clean, uniform on a break, saturated with ruby-red color, taste and smell inherent in natural raw materials, gelatinous elastic consistency characteristic of this type of processing, without signs of syneresis. The energy value of this product was 231.1 kcal.

Example 3. The product was obtained analogously to example 1, but instead of sugar used sweeteners - sorbitol and fructose in the following ratio of components, wt.%:

sorbitol 25 fructose 25 mashed red currant berries fifty

We got high-quality marmalade, with an attractive appearance, clean, uniform on a break, saturated with ruby-red color, the taste inherent in natural raw materials, a pronounced aroma, gelatinous elastic consistency characteristic of this type of processing, without signs of syneresis. The energy value of this product was 265.5 kcal.

Cooking marmalade with a different ratio of components is impractical, as it results in a product with low organoleptic characteristics: inharmonious taste, weak or protracted texture, wet surface.

The obtained marmalade is a product with high nutritional value, gelling and organoleptic properties without the addition of gel-forming agents, modifying salts, low calorie content, suitable for use by people suffering from diabetes mellitus.

Claims (1)

Fruit berry marmalade containing mashed red currant berries of one or several varieties of Bayan, Vika, Dar Orel, Marmalade, Niva, Oryol star, Orlovchanka, granulated sugar or sorbitol and fructose in the following ratio of initial components, wt.%:
granulated sugar 40 mashed red currant berries 60 or sorbitol 25 fructose 25 mashed red currant berries fifty