RU2530158C1 - Method for preparation of jelly sweets of chewing consistency - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: at first, one soaks a jellying agent represented by a mixture of carrageenan and gum arabic taken at a ratio of (1.6-1.8):(0.15-0.2) by way of their mixing with 30-35 wt % of the recipe amount of sugar sand in water for the mixture complete swelling during 1-1.5 hours. One mixes the produced mass with apricot puree. Simultaneously, one prepares sugar-molasses syrup with moisture content equal to 20-22% by way of mixing the rest of the sugar sand recipe quantity. The mixture of prepared jellying agent and apricot puree and syrup are blended and boiled out till dry substances content is equal to 68-72% at a temperature of 110-112°C. Sodium citrate, a mixture of citric and lactic acids taken at a ratio of 1:1 and a flavouring agent are introduced into the prepared mass. The mass is cooled to 90-100°C and cast into starch or ceramic moulds. Cooled sweets bodies are supplied for encapsulation. The composition components are taken at the following ratio, wt %: mixture of carrageenan and gum arabic - 1.75-2.0, molasses - 30-31, apricot puree - 30-32, sodium citrate - 0.003-0.0032, citric and lactic acids mixture - 0.8-1.0, flavouring agent - 0.5-0.7, sugar sand - balance. The invention allows to manufacture goods by a flow mechanised method; sweets adhesion is reduced and the production process is accelerated.

EFFECT: produced goods are stable during storage, may be stored during 6 months preserving their physical-and-chemical properties, have a chewing effect, do not stick to teeth, are enriched with food fibres and have reduced sugar content which respectively reduces the goods calorie content.

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Description

The invention relates to the food industry, namely to the manufacture of coated poured chewing sweets with an elastic-viscous consistency.

The closest analogue is the analogue relating to the method of making jelly sweets of chewing consistency, the formulation of which contains: molasses, agaroid, citric acid, alcohol and essence, in the following ratio of components: molasses - 34.04, agaroid - 17.07, citric acid - 1 , 0, alcohol - 2.04, essence - 0.53. In this method, only one gelling agent was used - an agaroid (see the current recipe No. 50 for candy "Arcadia". RECIPES FOR CANDY AND IRIS (VNIIKP), Volume I, Moscow, 1986 - P.118-119).

The disadvantages of this method is that in the recipe for these sweets, the sugar content is increased, the nutritional value of sweets is reduced due to the lack of dietary fiber in the recipe, the jelly formation process is long, which does not allow producing products in a flow-mechanized way, the increased adhesion of sweets, the shelf life of sweets .

The task set in the development of this type of candy is to reduce the sugar content by 1.5-2 times, which accordingly reduces the calorie content of the products and the enrichment with dietary fiber in comparison with the recipe taken as the closest analogue. This invention allows to produce products in a flow-mechanized way, the adhesion of sweets is reduced and the production process is accelerated. The resulting products are rack in storage, while maintaining their physico-chemical and organoleptic characteristics. Sweets have a chewing effect.

To achieve this goal, the method of making jelly chewing gum candies is characterized in that the jelly former is soaked in the form of a mixture of carrageenan and gum arabic taken in the ratio (1.6-1.8): (0.15-0.2) by mixing them with 30-35 wt.% Of the prescription amount of granulated sugar in water, leave the mixture to fully swell for 1-1.5 hours, then mix the resulting mass with apricot puree, in parallel prepare sugar syrup with a moisture content of 20-22% by mixing the remaining from the prescription quantities and granulated sugar, combine the mixture of the prepared gelatinizer, apricot puree with sugar syrup and boil to a dry matter content of 68-72% at a temperature of 110-112 ° C, sodium citrate is introduced into the prepared mass, a mixture of citric and lactic acids taken in the ratio 1: 1, and a flavoring agent, cool the mass to 90-100 ° C and cast it into starch or ceramic molds, chilled candy bodies are served for pan-coating, while the components in the composition are taken in the following ratio, wt.%:

a mixture of carrageenan and gum arabic - 1.75-2.0

molasses - 30-31,

apricot puree - 30-32,

sodium citrate - 0.003-0.0032,

a mixture of citric and lactic acids - 0.8-1.0,

flavoring - 2-3,

granulated sugar - the rest.

Chewing candies made from such a composition have a pleasant taste, have a quick "charge". The process of undergraduate education is completed in 40 minutes, which allows you to produce products in a flow-mechanized way, the adhesion of candies is reduced. Sweets have a chewing effect without sticking to the teeth. The resulting rack products are in storage, can be stored for 6 months, while maintaining their physico-chemical and organoleptic characteristics.

When panning ready-made jelly candies, a glazer is used, which consists of vegetable oils, carnauba wax (5-12%) E 903, alpha tocopherol E 307, citric acid E 330, in contrast to glaze, it freezes 2-3 times faster, has very good ability to prevent adhesion of products and good resistance to oxidation, and is also more economical to use.

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

First, jelly-forming agents are soaked in the form of a mixture of carrageenan and gum arabic, taken in the ratio (1.6-1.8) :( 0.15-0.2) by mixing them with 30-35 wt.% Granulated sugar in a prescription amount of granulated sugar in water taken in an amount providing complete swelling of the mixture within 1-1.2 hours. Mix the resulting mass with apricot puree. In parallel, sugar syrup is prepared with a moisture content of 20-22% by mixing the remaining sugar from the prescription. Mix the mixture of prepared gelatin and apricot puree with syrup and boil to a solids content of 68-72% at a temperature of 110-112 ° C. The remaining portion of granulated sugar, prescribed by the recipe, sodium citrate, a mixture of citric and lactic acids, taken in a ratio of 1: 1 and flavor, are introduced into the prepared mass. The mass is cooled to 90-100 ° C and cast into starch or ceramic molds, the chilled candy bodies are served for drazhirovany, while the components in the composition are taken in the following ratio, wt.%:

a mixture of carrageenan and gum arabic - 1.75-2.0, molasses - 30-31, apricot puree - 30-32, sodium citrate - 0.003-0.0032, a mixture of citric and lactic acids - 0.8-1.0, flavor - 0.5-0.7, granulated sugar - the rest.

Example 1

Initially, the gelding agents are soaked in the form of a mixture of carrageenan and gum arabic, taken in a ratio of 1.6: 0.15 by mixing them with 30 wt.% Granulated sugar of the prescribed amount of granulated sugar in water, taken in an amount that ensures complete swelling of the mixture for 1 hour. Mix the resulting mass with apricot puree. In parallel, sugar syrup is prepared with a moisture content of 20% by mixing the remaining amount of granulated sugar from the prescription. Mix the mixture of prepared gelatin and apricot puree with syrup and boil to a solids content of 68% at a temperature of 110 ° C. The remaining mass of granulated sugar, prescribed by the recipe, sodium citrate, a mixture of citric and lactic acids in a ratio of 1: 1 and flavor are introduced into the prepared mass. The mass is cooled to 90 ° C and cast into starch forms, the cooled candy bodies are served for drazhirovany. The components in the composition are taken in the following ratio, wt.%:

a mixture of carrageenan and gum arabic - 1.75, molasses - 30, apricot puree - 30, sodium citrate - 0.003, a mixture of citric and lactic acids - 0.8, flavoring - 0.5, sugar - the rest.

Example 2

 Carried out as in example 1, only when soaking a mixture of carrageenan and gum arabic take in the ratio of 1.8: 0.2. Mix them with 35 wt.% The prescription amount of granulated sugar. Water is taken in an amount that ensures complete swelling of the mixture within 1.5 hours. In parallel, sugar syrup is prepared with a moisture content of 20-22% by mixing the remaining from the prescription amount of granulated sugar and adding the prescription amount of molasses 31 wt.%. A mixture of the prepared gelatinizer is combined with apricot puree and sugar syrup and boiled to a solids content of 72% at a temperature of 112 ° C. The flavor is introduced into the prepared mass. Cooling the mass of the remainder of the granulated sugar provided for in the recipe, sodium citrate, a mixture of citric and lactic acids are carried out to a temperature of 100 ° C. The mass is cast into starch or ceramic molds, chilled candy bodies are served for pan-coating. The components in the composition are taken in the following ratio, wt.%:

a mixture of carrageenan and gum arabic - 2.0, molasses - 31, apricot puree - 32, sodium citrate - 0.0032, a mixture of citric and lactic acids - 1.0, flavoring - 0.7, sugar - the rest.

Claims (1)

A method of preparing jelly candies of chewing consistency, characterized in that the gelling agent is first soaked in the form of a mixture of carrageenan and gum arabic taken in the ratio (1.6-1.8) :( 0.15-0.2), by mixing them with 30- 35 wt.% Of the prescription amount of granulated sugar in water, leave the mixture to fully swell for 1-1.5 hours, then mix the resulting mass with apricot puree, sugar-syrup with a moisture content of 20-22% is simultaneously prepared by mixing the remaining sugar from the prescription amount sand mix mix l prepared gelatin and apricot puree with sugar syrup and boiled to a solids content of 68-72% at a temperature of 110-112 ° C, sodium citrate, a mixture of citric and lactic acids taken in a ratio of 1: 1, and flavoring are introduced into the prepared mass the mass is cooled to 90-100 ° C and cast into starch or ceramic molds, the chilled candy bodies are served for drazhirovany, while the components in the composition are taken in the following ratio, wt.%:
mixture of carrageenan and gum arabic 1.75-2.0 syrup 30-31 apricot puree 30-32 sodium citrate 0.003-0.0032 a mixture of citric and lactic acids 0.8-1.0 flavoring 0.5-0.7 granulated sugar - rest