RU2468605C2 - Vitaminous jelly marmalade and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The jelly marmalade production method involves soaking jellying components, sugar-containing and jellying components dissolution in water, syrup cooking, juice introduction into the syrup, the produced mass stirring with subsequent moulding and cooling. The syrup is cooked till dry substances content is equal to 74-85%. The juice is represented by freshly squeezed or freshly squeezed fast-frozen juice of berries, fruit, vegetables, edible roots introduced while the syrup temperature is equal to 40-90°C. The juice is introduced into the syrup in an amount of 0.1 - 70% of the ready marmalade weight, the mixture stirred and dispensed into moulds for maturing.

EFFECT: invention ensures production of vitaminous marmalade with a tender and transparent structure based on fresh vegetal raw material, having a taste corresponding to the taste of berries, fruit, vegetables and edible roots and a jelly texture habitual for the consumer; the marmalade well preserves vitamins and other beneficial substances during long-term storage life.

11 ex

Description

The invention relates to the food industry, namely to jelly marmalade and a method for its production.

Jelly confectionery is called a jelly-like structure, prepared on sugar and gelling basis. Semi-finished products are used in the production of marmalade, which contain a sufficient amount of pectin or other gelatinizer of the required quality. These are pulps, mashed potatoes, steaks and supplies. According to GOST 6442-89 (date of entry into force 01.01.1990), depending on the raw materials used as a gelatinous base, marmalade is made:

fruit and berry - based on gelling fruit and berry puree;

jelly - on the basis of student educators;

jelly-fruit - on the basis of gelatin-forming in combination with gelling fruit and berry puree.

Fruit and berry marmalade is obtained by boiling fruit and berry puree with sugar and other additives. As gelatinous base, gelling apple puree is mainly used, and other types of fruit and berry purees, as well as flavoring, aromatic and coloring substances, are used as flavoring additives.

Jelly marmalade is prepared from agar boiled with sugar and molasses, with the addition of flavoring and aromatic substances. In addition to agar, pectin can be used as a gel-forming substance.

The technological scheme for the production of jelly shaped marmalade includes the following stages: preparation of raw materials; preparation of agar-sugar-syrup syrup and cooling it; preparation of marmalade mass; molding and jelly formation of marmalade mass; selection of marmalade from molds and sprinkling with sugar; drying and cooling marmalade; packaging and labeling.

The difference between jelly marmalade and fruit and berry is that the jelly-like structure of the product can be obtained only if there is a gel-forming agent at certain concentrations in aqueous solutions.

As mentioned above, the subject of the present invention is jelly marmalade and a method for its preparation.

The prior art method for the production of jelly marmalade (see RF patent No. 2341107, A23L 1/06, publication date 12/20/2008), which allows "to provide increased vitamin activity due to the introduction of fresh berries, to obtain a low-calorie product due to the complete replacement of sugar - sand substitute for plant origin - stevioside, extended shelf life, diabetic purpose. " The disadvantage of this solution is the use of fresh berries, since they violate the homogeneous structure of marmalade and create additional difficulties associated with the instability of the quality of the obtained product (namely, to improve the consistency and eliminate this reason, the berries are immersed in glycerin). In addition, the ratio of jelly mass and berries is 7: 3 by weight, which indicates a small vitamin content. There is one more problem: inside the berries during storage, anaerobic fermentation, which is hazardous to the health of the consumer, is possible.

In the patent of the Russian Federation No. 2376869 (A23L 1/06, publication date 12/27/2009) in order to increase the nutritional value of finished products, increase the shelf life of finished products, it is proposed to use vegetable or fruit and vegetable puree based on agar-fructose syrup. As you know, vegetable puree before adding to marmalade must be subjected to high-temperature processing, in which vitamins are mainly destroyed, which, according to the applicant, is a drawback of this solution. When mashed potatoes are added to marmalade, it loses transparency, its structure worsens.

The closest in combination of essential features is jelly marmalade and its production method, known from RF patent No. 2059387 (A23L 1/06, publication date 05/10/1996). The composition for producing jelly marmalade includes protein, a sweetening component, flavoring and aromatic additives, water, as well as a therapeutic and prophylactic additive. In this case, as a therapeutic and prophylactic additive, they are used singly or in combination, for example, boiled carrots, carrot juice, beet pectin, beet juice, boiled beets, and as a sweetening component, a syrup from carbohydrates or polyols. The disadvantage of this solution is the use of boiled juice of carrots and / or beets, while its amount is from 0.1-10% of the total weight of the composition. The disadvantage is the fact that the resulting jelly mass is boiled, which undoubtedly affects the low content of vitamins in the finished marmalade.

As a review of the prior art shows, the task of producing jelly marmalade with a high content of vitamins is relevant.

The technical result when using the claimed invention is to develop the composition of jelly marmalade with a high content of vitamins and a method for its production, which allows preserving the ability of marmalade mass to retain its desired shape, as well as taste, delicate and transparent texture, as well as safety from anaerobic infections.

The problem is solved and the technical result is achieved due to the fact that in the marmalade containing 15-26% water, 0.5-5% gelling agent, 20-80% sweetener, the plant component is added in the form of freshly squeezed or freshly squeezed quick-frozen juices of fruits, berries, vegetables root crops in an amount of from 0.1 to 70 wt.% by weight of marmalade.

In this case, the juice used (freshly squeezed or quick-frozen) can be from one type of fruit (berries) or from two or more species taken in the same or different proportions.

It should be noted that freshly squeezed juice is understood to mean juice squeezed from plant materials before adding to the composition of marmalade. Preferably, said juice is unfiltered. If freshly squeezed juice cannot be used immediately, it can be subjected to rapid freezing, in which the properties of the juice are retained substantially completely. Before use, quick-frozen juice is previously thawed.

In addition to juice, vegetables, fruits, berries in the form of ground particles or their quick-frozen parts can be additionally included in the composition. The authors of the present invention investigated the introduction into the marmalade of various plant components, including not only freshly squeezed juices, but also crushed vegetables, berries, fruits, juices squeezed from frozen vegetables, berries and fruits, the residual material obtained after juice extraction or the above combinations. All these plant components contain the maximum stored amount of vitamins, minerals and fiber, which is transferred to the finished product.

Various berries selected from viburnum, lingonberries, raspberries, cranberries, blueberries, lingonberries, strawberries, cherries, wild strawberries, aronia, red currants, black currants, gooseberries, barberries, cherries, can be used as starting material for juice and plant material. blueberries, rose hips, sea buckthorn, cloudberries, plums, thorns, grapes, blackberries, honeysuckle.

In addition, vegetables and root vegetables selected from pumpkin, beets, carrots, zucchini, tomatoes, ginger, celery, green peas, cabbage, potatoes, corn, squash, pepper, rhubarb can be used as starting material for juice and plant material. radish, lettuce, asparagus, beans, garlic, spinach, Jerusalem artichoke, horseradish, cucumbers, rutabaga, kohlrabi, parsnip, artichoke, radish, sweet potato.

In addition, fruits selected from orange, mandarin, pineapple, grapefruit, lime, kumquat, feijoa, apples, avocado, apricots, pomegranate, pear, guava, fig, kiwi, apricot can be used as starting material for juice and plant material. , mango, persimmon, banana.

This list is not exhaustive, but only indicates the types of fruits and berries that have been tested by the author in production.

It is permissible to use various combinations of freshly squeezed juice, freshly squeezed juice, particles of plant material residues obtained after extracting the juice, particles of ground fresh or frozen fruits, leaves, berries, herbs or root crops.

The gelling agent may be selected from agar, pectin, gelatin, konjac gum, gum arabic, carriginan, or combinations thereof.

The sweetener may be selected from sucrose, fructose, glucose, sorbitol, isomalt, honey, molasses, or combinations thereof.

Marmalade may additionally contain:

- citric acid in an amount of 0.1-2%;

- water infusions of herbs, fruits, vegetables, berries, seeds or seeds,

- seaweed,

- oil extracts,

- flavors and dyes, both natural and identical to natural;

- prebiotics, probiotics, vitamins, minerals, balms and extracts of herbs, vegetables, berries, nuts, fruits;

A method for the production of jelly marmalade consists in preparing gelling components - agar or agaroid (soaking, washing and swelling), if required by the recipe. Then, in order to thicken, agar-sugar-syrup syrup is boiled in a cooking apparatus at a heating steam pressure of 3-4 kg s / cm ² to a dry matter content of 74-85% (determined by refractometry). The finished mass is poured into another container for the introduction of the plant component, and, if necessary, flavoring and aromatic additives.

The difference from the known methods for the production of jelly marmalade is the addition of a plant component to the resulting syrup. At the same time, the temperature of the syrup is 40-90 ° C (it is not previously cooled), the amount of the plant component is 1.0-70 wt%. In order for gelling of marmalade to occur, it is very important to prepare syrup to a solids content of 74-85%. At higher or lower rates, this result is not achieved. The plant component is added at the stage of cooking the syrup 2-3 minutes before the end of the cooking process.

Given the usual level of microbial contamination of such raw materials, the berries are briefly treated with heat, for example, superheated steam, before squeezing the juice. Vegetables are peeled by removing the outer layer and scalded with steam. At the same time, the temperature in the center of processed berries and vegetables should not exceed 40 ° C for the most complete preservation of vitamins and other useful substances. After this treatment, the raw materials are sent to a juicer. In the case of fruits and vegetables, prior chopping may be necessary before extracting the juice.

Additionally, crushed residues of plant material, frozen or fresh, obtained after juice extraction, as well as crushed fresh or quick-frozen particles of vegetables, berries, fruits, can be introduced at this stage. However, the size of these particles should be in the range of 0.01-1.0 cm, preferably 0.05-0.5 cm, since the marmalade structure and taste are retained at these sizes.

Then the components are evenly mixed until a marmalade mass is obtained, after which it is sent to molding and cooling. Marmalade after the process of gelation is selected from the molds, sprinkled with granulated sugar and served for drying. In addition, marmalade may be decorated with a sprinkling of nuts, candied fruit, wafer crumbs, dried leaves, flowers, poppy seeds, or sugar dressing, chocolate mass, freeze-dried berries and fruits, etc. A protective coating of vegetable resins can be applied to marmalade.

Chilled marmalade is freed from excess sugar on a sieve and sent for packing in boxes or boxes; vacuum packaging of finished products may be provided.

As additional components, marmalade may include vitamin or mineral complexes, probiotics, prebiotics, balms, extracts of herbs, nuts and fruits, berries, vegetables, infusions of herbs, fruits, berries, vegetables, seeds, algae, oil extracts, flavorings and dyes, both natural and identical to natural.

Preferably, gum arabic, for example Fibregum, is added to the marmalade as a source of soluble dietary fiber. The authors found that the introduction of dietary fiber along with the use of unfiltered juice can further increase and stabilize the vitamin content of marmalade.

Thus, an increased content of vitamins in jelly marmalade is achieved due to the use in the composition of the plant component in the form of freshly squeezed or freshly squeezed quick-frozen juice of fruits, berries, vegetables, root crops or their combinations in an amount from 0.1 to 70 wt.% By weight of marmalade. Vitamin marmalade allows you to ensure the delivery to the consumer of a complete set of water-soluble vitamins required to maintain health and a significant portion of the required daily allowance of soluble and insoluble fiber, coarse fibers. When using freshly squeezed juices in marmalade, it acquires a lighter, transparent structure, pleasant when nibbling and chewing.

The production of jelly marmalade, preserving the given structure in the proposed composition, is possible subject to the implementation of the claimed method. Due to the fact that the syrup is boiled in the cooking apparatus until the solids content is 74-85%, into which the plant component is then introduced at a temperature of 40-90 ° C, marmalade is gelled. At the same time, marmalade retains its taste during long-term storage. The method provides safety against anaerobic infections by treating plant components before squeezing the juice.

The following are examples illustrating the data of the invention.

Example 1

The composition of the marmalade may contain the following ratio of components, wt.%:

- water 26%;

- gelling component (agar) 5%;

- sweetener (fructose) 50%;

- freshly squeezed carrot juice (as a plant component) 19%.

Using this recipe, marmalade with a delicate structure, glassy on a break, does not contain sugar crystals, the surface is smooth and shiny. Marmalade easily bites off, does not stretch. Marmalade has the taste and smell of carrots.

Example 2

Another example of the composition of marmalade, containing the following ratio of components, wt.%:

- water 15%;

- gelling agent (carrageenan) 1.4%;

- sweetener (sugar) 60%;

- freshly squeezed lemon juice (as a plant component) 17.8%;

- sodium citrate 0.2%;

- citric acid 0.6%;

- chopped ginger root 5%.

Using this recipe, marmalade was obtained with a delicate structure, slightly crumbly at a break, does not contain sugar crystals, the surface is smooth and shiny. Marmalade easily bites off. Marmalade has a taste and smell characteristic of ginger and lemon root.

The following are examples of the implementation of the method for producing the claimed vitamin jelly marmalade:

Example 1

At the first stage, the gelling components are soaked. Gelatin and agar were taken as gelling components.

Next, carry out dissolution in water:

- sugar-containing components, for example fructose, in a ratio of 1: 1 (fructose to water);

- living components (gelatin and agar) in a ratio of 1: 4 (gelatinous components to water).

Then carry out the cooking of the above components in an open cooking apparatus at a heating steam pressure of 3-4 kg s / cm ² to a solids content of 78% (determined by refractometry).

Freshly squeezed juice is added to the resulting syrup, for example, carrots 12.5% and the crushed remainder of the plant material (carrots) 2% by weight of the syrup, followed by stirring. The addition of juice is carried out at a temperature of 70 ° C. The resulting marmalade is molded by pouring into a silicone mold with cells. Then the marmalade is cooled at a temperature of, for example, 18-23 ° C for 2-8 hours. Then, the marmalade made is prepared for sale: it is packaged, packaged, rolled.

During the tasting assessment, it was found that marmalade has a delicate transparent structure, does not contain sugar crystals, the surface is smooth and shiny. Marmalade easily bites off, and also has a taste that matches carrots.

Example 2

The method is carried out in the same manner as in example 1 with the following modifications.

Seaweed (carrageenan) and buffer salt (sodium citrate) were taken as gelling components.

Soaking and subsequent dissolution in water were carried out:

- sugar-containing components, for example, a mixture of sugar and molasses in a ratio of 1: 4 (sugar-containing components to water);

- gelling components (a mixture of carrageenan and sodium citrate) in a ratio of 1:20 (gelling components to water).

Then carry out the cooking of the above components in an open cooking apparatus at a heating steam pressure of 3-4 kg s / cm ² to a solids content of 79%.

Additionally, at the end of cooking, citric acid is added to the resulting syrup in an amount of 0.9% by weight of the syrup. Freshly squeezed unfiltered juice is also added, for example, raspberries 20% and the crushed residue of plant material (raspberries) 5% by weight of the syrup, followed by stirring. The addition of juice is carried out at a temperature of 65 ° C.

The resulting marmalade is molded by pouring into a silicone mold with cells. Then the marmalade is cooled at a temperature of, for example, 18-23 ° C for 2-8 hours. After removal, the marmalade is coated with a protective layer of vegetable resin (varnish), for example acacia resin.

Then, the marmalade made is prepared for sale: it is packaged, packaged, rolled.

During the tasting assessment, it was found that the obtained marmalade has a delicate transparent structure, does not contain sugar crystals, the surface is smooth and shiny. Marmalade easily bites off, has a pleasant berry raspberry flavor.

Example 3

The method is carried out in the same manner as in example 2, with the following distinctive features.

Pectin was taken as a gelling component, isomalt was used as a sugar-containing component (sweetener). Soaking and dissolution in water was performed in the same percentage of components to water as in example 2.

As freshly squeezed juice, tomato juice was added in an amount of 18% by weight of the obtained syrup and residual plant material (frozen tomato cake) 3% by weight of the syrup.

After excavation, the marmalade was sprinkled with decorative sugar. Then the products are packaged, packaged, rolled.

When tasting the marmalade, it was found that it has a delicate jelly-like structure, does not contain sugar crystals, the surface is sprinkled with sugar, the taste of marmalade matches the taste of tomatoes. Marmalade easily bites off.

Example 4

The method is carried out in the same manner as in example 2 with the following distinctive features.

A mixture of carrageenan and agar was taken as a gelling component, and sugar as a sugar-containing component. Soaking and dissolution in water was performed in the same percentage of components to water as in example 2.

As freshly squeezed juice, unfiltered beet juice of 10% and beet pulp was added as 20% to the weight of the obtained syrup. After adding oilcake to marmalade, celery tincture was additionally added in an amount of 0.1% by weight of marmalade.

Marmalade was molded by starch casting. After removal, the marmalade was blown and decorated with chocolate mass.

When tasting the marmalade, it was found that it has the taste and smell of beets and chocolate. The surface is smooth, shiny. The product easily bites off.

Example 5

The method is carried out in the same manner as in example 1, with the following features.

When dissolving, instead of water, an aqueous infusion of grass, for example, thyme, was used.

After cooking, a quick-frozen freshly squeezed unfiltered apple juice of 10% to syrup, as well as ground frozen pieces of zucchini in an amount of 10% to syrup, were added as a plant component. After that, vitamins (E, B1, B2, A, D, B6, PP, B12, C) were added to the marmalade in an estimated amount of 2% of the weight of the finished marmalade, which provides an additional intake into the human body when they are introduced into the product by 20 -60% of the norm of vitamins from the recommended average daily intake.

The marmalade was molded into plastic molds with cells.

When tasting the marmalade, it was found that it has a delicate jelly-like structure, does not contain sugar crystals. Marmalade easily bites and chews.

Example 6

The method of implementation in the same manner as in example 1, with the following features.

As a plant component, freshly squeezed blackcurrant juice 5%, ground beetroot 10% and its ground tops in the amount of 2.0% of the total weight were added.

The mass is molded into silicone molds with cells.

When tasting the marmalade, it was found that it has a delicate jelly-like structure, does not contain sugar crystals.

Example 7

The method of implementation in the same manner as in example 1, with the following features. Gum arabic was used as gelling components, sorbitol as a sugar-containing component.

Soaking and subsequent dissolution in water were carried out:

- sugar-containing component (sorbitol) in a ratio of 1: 4 (sorbitol to water);

- gelling component (gum arabic) in a ratio of 1: 7 (gum arabic to water).

Then carry out the cooking of the above components in an open cooking apparatus at a heating steam pressure of 3-4 kg s / cm ² to a solids content of 79%.

As a plant component, add purified ground celery root 5 wt.% And freshly squeezed quick-frozen apple juice 5 wt.% To the weight of the syrup.

Then make a mineral complex (zinc, copper, iodine, iron, manganese, selenium) in an estimated amount of 25% of the daily dose of the drug.

The mass is molded into silicone molds with cells. Then the marmalade is cooled at a temperature of 18-23 ° C for 7 hours. After sampling products, they are packed, packaged, rolled.

When tasting the marmalade, it was found that it has a delicate jelly-like structure, does not contain sugar crystals. Marmalade easily bites and chews.

Example 8

The method is carried out in the same manner as in example 1, with the following modifications.

Gelatin and pectin were used as gelling components, as well as a buffer salt (sodium citrate), and glucose as a sugar-containing component.

Soaking and subsequent dissolution in water were carried out:

- sugar-containing components;

- gelling components (pectin, gelatin and sodium citrate) in a ratio of 1:15 (gelling components in water).

Then carry out the cooking of the above components in an open cooking apparatus at a heating steam pressure of 3-4 kg s / cm ² to a solids content of 77%.

As a plant component, freshly squeezed apple juice is added in an amount of 15% by weight of the syrup, ground turnip 2% and ground algae - seaweed 2% by weight of the syrup.

The mass is molded at a temperature of 18-23 ° C for 6.5 hours.

After sampling the products, they are packed, packaged, rolled.

When tasting the marmalade, it was found that it has a delicate jelly-like structure, does not contain sugar crystals. Marmalade easily bites and chews.

Example 9

A method of obtaining a marmalade composition includes:

Soaking gelling components 2.5% weight. units of total syrup. The cooking process is carried out in an open cooking apparatus.

A gelling component, fructose, is added to the water. Syrup is boiled to a solids content of 77-81%, preferably 78-79%.

Before use, quick-frozen juice is thawed and subjected to short-term heat treatment at a temperature of 80-100 ° C in a cooking boiler in order to develop raw materials and release excess moisture.

Molasses is added to the syrup obtained, while the amount of sweeteners is 25%, heat-treated blueberry juice is added at a rate of 70% by weight of the finished marmalade. The temperature range of the syrup ranges from 70-80 ° C.

The resulting marmalade is poured into a silicone mold with cells.

Then the marmalade composition is left to stand at a temperature of from -5 to + 5 ° C for 1 hour, after which the product is moved to a temperature setting from 15 to 21 ° C for three hours.

Then the products are packaged, packaged, rolled.

According to this recipe, a sample of marmalade composition was made, which was stored for 180 days at a temperature of 22-24 ° C.

During the tasting evaluation of the marmalade composition, it was found that marmalade with a given juice content hardens and holds its shape, does not spread. Marmalade does not contain sugar crystals, the surface is smooth and shiny. Marmalade easily bites off, has a pronounced natural taste.

Claims (1)

A method of producing jelly marmalade, including soaking the gelling components, dissolving the sugar and gelling components in water, boiling the syrup, introducing the juice into the syrup, mixing the resulting mass, followed by molding and cooling, characterized in that the syrup is boiled to a solids content of 74-85%, freshly squeezed or freshly squeezed quick-frozen juice of berries, fruits, vegetables, root crops at a syrup temperature of 40-90 ° C is introduced as juice, and the juice is introduced into the syrup in an amount of from 0.1 to 70 wt.% by weight of the finished marma Hell, stirred and poured into molds to stand.