RU2549773C1 - Jelly marmalade and its production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to confectionary industry. The proposed jelly marmalade contains a jellying agent, taste and food additives; additionally, such marmalade contains sugar substitutes i.e. fructose, sorbitol and malt sprouts extract; the taste and food additives are represented by molasses, apple juice; the components are taken at the following ratio, wt %: fructose - 15.87-16.10; sorbitol - 24.80-24.89; jellying agent - 0.80-0.87; malt sprouts extract - 4.62-4.96; molasses - 28.72-28.77; apple juice - 24.80. The jelly marmalade production method envisages swelling of the jellying agent, marmalade mass boiling out till dry substances content is equal to 70%, cooling and moulding. The jellying agent swollen during 2 hours is dissolved under continuous stirring conditions at a temperature of no higher than 70°C; after complete dissolution one introduces the recipe quantity of sugar substitutes i.e. fructose and sorbitol into the mixture, then one adds molasses heated to 40°C, cools the mixture to 60°C and introduces preliminarily prepared apple juice and malt sprouts extract under stirring conditions.

EFFECT: invention consists in the ready product quality improvement, raw materials base expansion, usage of non-traditional raw materials, prime cost reduction due to sugar substitution with sugar substitutes and nutritive value increase due to biologically rich product usage.

2 cl, 2 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the confectionery, and in particular to the composition and method of production of jelly marmalade.

A known method of producing jelly marmalade containing sugar, gelatin, food and flavoring additives, which includes boiling the mass, cooling it, introducing flavoring agents in the form of juice, food acids, molding, aging, cooling and packaging of the finished product (see Ivanushko L.S. Recipes for marmalade, marshmallows and marshmallows. - M.: Food industry, 1974. - 208 p.).

The disadvantage of this method is the low consumer qualities, mild taste, low nutritional value and high cost.

Closest to the proposed invention is jelly marmalade and a method for its production, characterized in that the gelatin is mixed with a biomodified oat product and soaked in ten times the amount of water relative to the mixture with a temperature of 30 ° C. Leave to swell for 1.5 hours. Sugar, sodium lactate are successively introduced, stirred until complete dissolution, molasses is added, heated to 45 ° C. The resulting mass is boiled to a dry matter content of 70%, cooled and formed (see RF patent No. 2335141, IPC A23L 1/06, publ. 10.10.2008).

The disadvantages are the high calorie content of the product, the lack of therapeutic and preventive properties.

The technical problem to which the invention is directed is to improve the quality of the finished product, expand the raw material base, use non-traditional raw materials, reduce costs by reducing sugar consumption and replacing it with sweeteners, and increase nutritional value through the use of a biologically rich product.

The technical problem is achieved by the fact that in the jelly marmalade containing sugar, gelatin, flavoring and food additives, according to the invention, an extract of malt sprouts is additionally introduced, while the components are taken in the following ratio, wt.%:

fructose 15.87-16.10 sorbitol 24.80-24.89 student educator 0.80-0.87 malt sprout extract 4.96-4.62 food and flavoring additives 53.57-53.52

Food and flavoring additives include: molasses 28.77-28.72 wt.%, Apple juice 24.80 wt.%.

A method of producing jelly marmalade, providing for the swelling of the jelly for 2 hours, the swollen jelly is dissolved in a container with constant stirring at a temperature not exceeding 70 ° C, after complete dissolution, the prescription amount of sweeteners is added to the mixture, then molasses is added, heated to a temperature of 40 ° C, and marmalade mass is boiled to a solids content of 70%, cooled to a temperature of 60 ° C and, with stirring, pre-prepared apple juice and malt sprout extract are introduced, s Then cool and mold.

The technical result is to increase the nutritional value of jelly marmalade by enriching them with dietary fiber, vitamins and minerals, antioxidant properties, as well as reducing calories.

Malt sprout extract is prepared as follows. Whole malt sprouts are cleaned of impurities, distilled water is introduced in a ratio of 1:10. Extraction of malt sprouts is carried out in a water bath at a temperature of 80 ° C, the duration of the process is 30 minutes.

Malt sprouts have unique cleansing and healing properties. Normalize metabolism, improve the absorption and assimilation of vitamins, macro-, microelements and other biologically active substances. They contribute to the elimination of radionuclides, pesticides, nitrates, nitrites, mycotoxins, salts of heavy metals and other harmful substances from the body. In the study of dry malt sprouts and extract from them, some biochemical parameters were presented, are presented in table 1.

Table 1  Some biochemical indicators of malt sprouts Indicator Name Dry malt sprouts Malt Sprout Extract Solids,% 93.75 5.1 Glucose, mg / ml 1.32 2.48 Kjeldahl protein,% 22.85 9.23 Vitamin C, mg / 100 g 8.8 8.32 Vitamin B ₁ , mg / 100 g 0.015 0.013 Vitamin B ₂ mg / 100 g 0,050 0,043 Vitamin B ₆ , mg / 100 g 0.008 0.008 Vitamin PP, mg / 100 g 0.270 0.260 Antioxidant activity,% inhibition 12,642 23,074 Flavonoids,% 0.1813 0,028 Catalase enzyme activity, mg H ₂ O ₂ 0.153 0.0912 The activity of the enzyme dehydrogenase, min 6 one The activity of the polyphenol oxidase enzyme, mg 81.34 74.7 Phosphorus,% 0.405 0,068 Calcium% 0.408 0,036

Thus, the introduction of malt sprouts extract into jelly marmalade makes it possible to give marmalade high nutritional value and therapeutic properties.

Jelly marmalade is prepared as follows.

Example 1. In an open digester having a steam jacket, 0.87 wt.% Jelly is introduced, soaked in water relative to the mixture at a temperature of 20 ° C and left to swell for 2 hours. The swollen mixture is heated to a temperature of no higher than 70 ° C and according to the recipe, sucrose substitutes — fructose — 16.10 wt.% And sorbitol 24.89 wt.% Are successively loaded, mixed until completely dissolved, then 28.72 wt.% Molasses are added, heated to 40 ° C, after which the mixture is boiled up to 70% solids. After that, the boiled mixture is cooled to a temperature of 60 ° C and 24.80 wt.% Apple juice and 4.62 wt.% Extract of malt sprouts are added. Ready marmalade is poured into pre-greased molasses and left to gel for 45-60 minutes. Malt sprout extract is prepared as follows. Whole malt sprouts are cleaned of impurities, distilled water is introduced in a ratio of 1:10. Extraction of malt sprouts is carried out in a water bath at a temperature of 60 ° C, and the duration of the process is 20 minutes. Then molded and stand.

Got a jelly mass with increased adhesion and viscosity (table 2), therefore, it was considered advisable to increase the temperature of the water and increase the time for extraction of the mixture.

Example 2. In an open digester having a steam jacket, 0.80 wt.% Jelly is introduced, soaked in water relative to the mixture at a temperature of 20 ° C and left to swell for 2 hours. The swollen mixture is heated to a temperature of no higher than 70 ° C and according to the recipe, sucrose substitutes are added successively - fructose 15.87 wt.% And sorbitol 24.80 wt.%, Mixed until completely dissolved, then 28.77 wt.% Molasses are added, heated to 40 ° C, after which the mixture is boiled up to 70% solids. After that, the boiled mixture is cooled to a temperature of 60 ° C and 24.80 wt.% Apple juice and 4.96 wt.% Extract of malt sprouts are added. Malt sprout extract is prepared as follows. Whole malt sprouts are cleaned of impurities, distilled water is introduced in a ratio of 1:10. Extraction of malt sprouts is carried out in a water bath at a temperature of 80 ° C, and the duration of the process is 30 minutes. Then molded and stand.

Marmalade obtained by the second method has the most optimal quality indicators for the following physicochemical and structural-mechanical properties shown in table 2.

Quality indicators Example value Prototype Example 1 Example 2 Solids content,% 78.0 74.0 74.0 Reducing substances,% 20.8 21.6 22.7 Active acidity, pH 4.1 4,5 4.8 Viscosity, Pa · s 43.5 47.9 41.1 Adhesion, kPa 7.2 7.8 5.5 Strength, kPa 12.6 13.9 14.8

During the preparation of marmalade, it is necessary to ensure that the sugar substitutes - sorbitol and fructose with the introduction of molasses are completely dissolved, otherwise the remaining crystals of sugar substitutes can lead to sugaring of marmalade. The stock should be heated to a temperature of 40-45 ° C to reduce viscosity and, as a consequence, its uniform distribution in the recipe mixture. Boil the marmalade mass must be carried out to a solids content of 70%, since the mass has an optimal viscosity for the process of structure formation.

The resulting jelly marmalade has a pleasant taste, durable jelly, which does not stick to the teeth, and dissolves completely.

Thus, in comparison with the prototype, the proposed method allows on average:

- reduce cost by reducing sugar consumption by 32% and replacing it with sugar substitutes;

- increase the glucose content - by 6%, vitamin C - by 53.22%;

- increase the antioxidant activity of the extract of malt sprouts by 54.62%.

Jelly marmalade and its production method can be used at food industry enterprises. The invention allows to obtain high quality jelly mass with lower viscosity and adhesion, reduce the cost of jelly marmalade by reducing sugar and the use of cheap malt sprouts, expand the raw material base of the confectionery industry through the use of unconventional raw materials, and obtain jelly marmalade of high biological value.

Claims (2)

1. Jelly marmalade containing gelatin, flavoring and food additives, characterized in that it additionally contains sweeteners - fructose, sorbitol, malt sprout extract, as flavoring and nutritional supplements - molasses, apple juice, in the following ratio of starting components, wt. %:
fructose 15.87-16.10 sorbitol 24.80-24.89 student educator 0.80-0.87 malt sprout extract 4.62-4.96 syrup 28.72-28.77 Apple juice 24.80 2. A method of producing jelly marmalade, providing for the swelling of the gelling agent, boiling the marmalade mass to a solids content of 70%, cooling and molding, characterized in that the gelling agent, swollen for 2 hours, is dissolved in a container with constant stirring at a temperature not exceeding 70 ° C, after of complete dissolution, a prescription amount of sweeteners — fructose and sorbitol — is introduced into the mixture, then molasses heated to a temperature of 40 ° C is added, the mixture is cooled to a temperature of 60 ° C and, with stirring, Appropriately prepared apple juice and malt sprout extract.