RU26179U1 - MARMELAD - Google Patents

Description

MARMELAD

The utility model relates to the design of marmalade. Marmalade belongs to the group of fruit and berry confectionery. Marshmallow, which is used in multi-layer marmalade, also belongs to the same group. Marmalade and pastel products are fruit and berry concentrates obtained by appropriate processing. Marmalade and marshmallows are well preserved, as they contain a large amount of sugar (up to 65%) and little moisture (no more than 24%) compared to fresh fruits.

Marmalade is prepared by boiling a solution of agar or pectin, sugar or molasses, to which, depending on the formulation, add natural fruit or berry puree, juices, and also various flavoring, aromatic and coloring substances. After cooking, the marmalade mass is poured into special forms (see the book by A. V. Zubchenko “Technology of confectionery production. Gos.tehnol.akad., Voronezh, 1999, pp. 140-157.)

Depending on the method of molding and finishing the outer surface, the finished marmalade can be plastered, shaped in the form of various curly products, carved in the form of orange and lemon slices or oblong rectangular or diamond-shaped products. There is single layer marmalade and consisting of several layers (see "Recipes for marmalade, marshmallows and marshmallows, approved. Deputy Head of the Food Industry Department of the USSR GOSAGROPROM on December 29, 1986, pages 63-75). MoMPC marmalade surface: A 23L 1 / 06-1 / 072

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It can be smooth and corrugated, with a glossy crust sprinkled with sugar or without sprinkling.

Multilayer marmalade usually consists of layers of marmalade of different colors, one of the layers can be made of white marshmallow (see link 1, p. 100).

The objective of the proposed solution is to expand the assortment of marmalade products by developing new structural forms that can improve and diversify its taste and aesthetic qualities.

The closest solution to the proposed one can be considered the options for marmalade products listed in reference 2, pp. 63.64.69.

To solve this problem, marmalade containing a layer of marmalade mass, in contrast to the known ones, is made with interspersed from pieces of marmalade mass of a different color or from pieces of marshmallow.

In addition, marmalade can be supplemented with a layer of marshmallow interspersed with colored marmalade or stains of colored marmalade mass.

One of the layers of marmalade can be made of marmalade mass or marshmallow, in which cocoa is added.

Marmalade can also be made from marmalade mass mixed with marshmallow to obtain a matte pastel color.

The surface of the marmalade can be sprinkled with coconut.

Such products will improve and diversify the taste and thereby expand the range of well-known confectionery.

The proposed marmalade is shown in FIG. 1, which shows the different layers of marmalade.

the difference from the known varieties of marmalade offered is supplemented with interspersed from pieces of 2 marmalade masses of different colors or from pieces of 3 white marshmallows. This creates a new aesthetic impression and improves the taste of the product.

Layer 1 can be supplemented with layer 4 of marshmallow, which has interspersed 5 of colored pieces of marmalade mass or from stains of marmalade mass of different colors.

To expand the taste and color variety, marmalade mass and marshmallow can be made with cocoa additives. This gives a delicate pastel color unusual for marmalade shade.

In the proposed marmalade, other original color shades were obtained by mixing marmalade mass and marshmallows. This combination allowed us to achieve a matte pastel color in various shades.

Instead of sugar, it is proposed to sprinkle the surface of marmalade products with coconut flakes 7, which also gives the product an unusual taste and original appearance.

Such marmalade is made as follows.

Sugar, agar and water are placed in a vessel in certain proportions, mixed until sugar is dissolved. Invert syrup is added to the solution, which does not allow crystallization of sugar, acid and soda, if this is prescribed by the recipe. The resulting mass is boiled to 107 degrees C for less than 10 minutes (otherwise agar will deteriorate), then it is cooled to 60 degrees C and flavoring essences, dyes, citric and lactic acid are added.

This marmalade mass is poured into trays, where it stands for at least 24 hours and turns into jelly. Frozen jelly is cut according to stencils, laid out on a baking sheet and exist for 12-14 hours at a temperature of 35-50 degrees. After cooling to room temperature, the marmalade is packaged.

To get pastilles, beaten egg white and lactic acid are added to the marmalade mass, cooled to 90 degrees (gives the pastille a milky color). Sometimes add flavoring essences.

Blotches are obtained as follows. The marmalade mass of different colors is cut into long thin slices such as noodles, load the “noodles into the tank, pour it with an unhardened marmalade mass of a different color and mix. In this case, inclusions from pieces of marmalade of a different color are formed in the marmalade mass.

If the colored "noodles are poured with a mass of pastila, then you get a layer of pastila with colored splashes.

If hot marmalade mass is poured into the paste mass, then a layer of delicate pastel color with colored stains of arbitrary shape is obtained.

You can cook "pastila noodles and pour it with a not cooled marmalade mass - you will get a layer interspersed with pieces of pastila.

Delicate pastel matte color of any shades is achieved by mixing the liquid masses of marmalade jelly and marshmallow. The original color for marmalade products is obtained by adding cocoa to the marmalade mass or marshmallow.

Thus, the proposed options for the manufacture of marmalade can expand the taste and aesthetic boundaries of a long and well-known confectionery, which will expand the product range and more fully satisfy the tastes of customers.

Claims (9)

1. Marmalade containing a layer of marmalade mass, characterized in that it is supplemented with colored blotches consisting of pieces of marmalade mass of different colors.  2. Marmalade according to claim 1, characterized in that it is supplemented with blotches consisting of pieces of marshmallow.  3. Marmalade according to claim 1, characterized in that it is supplemented with a layer of marshmallow, which contains interspersed from pieces of marmalade mass of different colors.  4. Marmalade according to claim 1, characterized in that it is supplemented with a layer of marshmallows containing stains of colored marmalade mass.  5. Marmalade according to any one of claims 1 to 3, characterized in that one of the layers is made of marmalade mass, in which cocoa is added.  6. Marmalade according to any one of claims 1 to 3, characterized in that one of the layers is made of marshmallow, in which cocoa is added.  7. Marmalade according to any one of claims 1 to 5, characterized in that it is made of marmalade mass mixed with marshmallow to create a matte pastel color.  8. Marmalade according to any one of claims 1 to 6, characterized in that it contains more than three layers, alternating in color and thickness. 9. Marmalade according to any one of claims 1 to 4, characterized in that the surface of the marmalade is sprinkled with coconut.