RU2642096C1 - Method of producing sugary items from berries - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method is proposed for producing sugary products from berries, which involves mixing berries with sugar, holding them until a syrup is obtained, separation of berries from syrup, drying them with constant mixing with sugar powder until the surface of berries is completely covered with powdered sugar, and glazing of the berries obtained, while a mixture of irgia, red currant, blackcurrant at a ratio of 3:1:1 is used as berries; after applying a layer of glaze, berries are dusted with cocoa, and a mixture consisting of butter, natural sweetener, redcurrant juice, potato starch and water, with the following ratio of components, mass %: butter – 68.0–88.0; natural sweetener – 1.9–2.1; red currant juice 3.8–5.8; potato starch – 0.2–0.3; water – the rest, is used as a glaze.

EFFECT: invention makes it possible to obtain a product having a relatively low caloric content, as well as maintaining a stable structure during its transportation and long-term storage.

1 cl, 2 ex

Description

The invention relates to the food industry and can be used in the manufacture of small sweets, namely dragees.

A known method for the production of tabletted confectionery products involving the preparation of the initial mixture of powdered sugar and a binder in the form of a fruit extract, granulating the resulting mixture, drying and grinding it, preparing the mixture for pressing with the introduction of calcium stearate and coconut oil, making tablets by pressing. In order to improve production conditions by reducing the degree of adherence of the mixture during the preparation of the mixture for pressing, pectin is additionally added in an amount of 8-10% with a particle size of 3-55 μm, while before being introduced into the mixture, it is pre-mixed with calcium stearate and mixed for 5-10 minutes, coconut oil is introduced at the stage of preparation of the initial mixture in an amount of 0.9-1.1%, and blackcurrant extract in an amount of 4.5-5.5% by weight of the mixture is used as a fruit extract (SU 1653698 A1, 06/07/1991).

A known method for the production of dragees from freeze-dried berries, fruits or vegetables in chocolate glaze, which provides for the preparation of raw materials for filling dragees in the form of natural berries, fruits or vegetables, freeze-dried in a vacuum, while the berries are small in size, whole and cut into cubes of size 1 cm, then the prepared raw material is subjected to a 30-fold knurling with icing of black or white chocolate at a temperature of 35 ° C in a pelletizing boiler rotating at a speed of 30 rpm, after 3-4 knurling and until During the rolling process, a stream of compressed air cooled to 18 ° C is supplied, the semi-finished product is left standing for 3 hours, glossed in a copper drum rotating at a speed of 30 rpm by treating with a drop in the amount of 0.2% of the weight of the processed semi-finished product with a simultaneous jet supply air and the maturation of the finished product for 4 hours (RU 2335916 C2, 10.20.2008).

The closest technical solution is a method for preparing sugar confectionery from berries, which involves mixing the berries with sugar, keeping them until a syrup is obtained, separating the berries from the syrup, drying them with constant stirring with powdered sugar until the berries are completely coated with powdered sugar and glaze the resulting berries with chocolate (SU 1470274 A2, 04/07/1989).

The disadvantages of the known methods for producing sugary products, including high-calorie products, due to the use of large amounts of sugar, as well as the inability to obtain a product with a long shelf life.

The problem to which the invention is directed, is to develop a method for producing a low-calorie sugar product from berries with a wide range of uses.

The technical result achieved when solving the problem lies in the development of an inexpensive and labor-intensive way to obtain a low-calorie sugar-containing product from berries that maintains a stable structure during its transportation and long-term storage.

To achieve the technical result, a method for preparing sugar products from berries is proposed, which involves mixing berries with sugar, keeping them until a syrup is obtained, separating the berries from the syrup, drying them with constant stirring with powdered sugar until the surface of the berries is covered with powdered sugar and glazing the resulting berries. At the same time, as a berry, a mixture of berry: red currant: black currant is used, with a ratio of 3: 1: 1. After applying a layer of glaze, the berries are sprinkled with cocoa. As a glaze, use a mixture consisting of butter, a natural sweetener (for example, stevia extract), juice from red currant, potato starch and water, in the following ratio, wt. %:

Butter 68.0-88.0 Natural sweetener 1.9-2.1 Redcurrant juice 3.8-5.8 Potato starch 0.2-0.3 Water Rest

A method for the production of sugar products from berries is as follows.

Berries, redcurrants, blackcurrants at a ratio of 3: 1: 1 are mixed with sugar in the ratio of a mixture of berries: sugar = 1: 2 and kept for 7-8 hours until syrup is obtained, then the mixture is cooled to 2-3 ° C and kept until the berries are completely sugared, after which the berries are separated from the syrup and dried at a temperature of 40-45 ° C with stirring every 1-2 hours, with the addition of powdered sugar. The mixing process is carried out until the surface of the berries is completely covered with icing sugar. Then the berries are glazed in a coating pan during its rotation at a speed of 15-20 rpm, while the berries are knurled in an amount of 20-30 times with glaze. After glossing, the finished product is aged for 6-7 hours and then sprinkled with cocoa. As a glaze, use a mixture consisting of butter, a natural sweetener (for example, stevia extract), juice from red currant, potato starch and water, in the following ratio, wt. %:

Butter 68.0-88.0 Natural sweetener 1.9-2.1 Redcurrant juice 3.8-5.8 Potato starch 0.2-0.3 Water Rest

The finished product is unloaded, packaged and sent for storage or sale.

Example 1

Irgu, redcurrant, blackcurrant taken in a ratio of 3: 1: 1, inspect, wash and dry. Prepared berries are mixed with sugar in a ratio of a mixture of berries: sugar = 1: 2 and kept in a container for 7 hours until syrup is obtained. Next, the resulting mixture (syrup) is cooled to 2 ° C and kept at this temperature until the berries are completely sugared, after which the berries are separated from the syrup by centrifugation and dried at 40 ° C with stirring every hour with the addition of powdered sugar to the berries. The mixing process is carried out until the surface of the berries is completely covered with icing sugar. Prepared berries are served in a coating pan when it is rotated at a speed of 15 rpm. Berries are knurled in an amount of 20 times. As a glaze, use a mixture consisting of butter, a natural sweetener, juice from red currant, potato starch and water, in the following ratio, wt. %: butter - 68.0; natural sweetener - 1.9; juice from red currant - 3.8; potato starch - 0.2; water is the rest. After glossing, the product is aged for 6 hours and then sprinkled with cocoa. The finished product is unloaded, packaged and sent for storage or sale.

Example 2

Irgu, redcurrant, blackcurrant, taken in a ratio of 3: 1: 1, inspect, wash and dry. The prepared berries are mixed with sugar in the ratio of the mixture of berries: sugar = 1: 2 and kept in a container for 8 hours until syrup is obtained. Next, the resulting mixture (syrup) is cooled to 3 ° C and kept at this temperature until the berries are completely sugared, after which the berries are separated from the syrup by centrifugation and dried at a temperature of 45 ° C with stirring every two hours while adding powdered sugar to the berries . The mixing process is carried out until the surface of the berries is completely covered with icing sugar. Prepared berries are served in a coating pan during its rotation at a speed of 20 rpm. Berries are knurled in an amount of 30 times. As a glaze, use a mixture consisting of butter, a natural sweetener, juice from red currant, potato starch and water, in the following ratio, wt. %: butter - 88.0; natural sweetener - 2.1; redcurrant juice - 5.8; potato starch - 0.3; water is the rest. After glossing, the product is aged for 7 hours and sprinkled with cocoa. The finished product is unloaded, packaged and sent for storage or sale.

As a result of the method, a product having a relatively low calorie content is obtained by replacing part of the sugar used with a natural sweetener; as well as maintaining a stable structure during its transportation and long-term storage.

Claims (2)

A method of preparing sugar products from berries, characterized in that it involves mixing the berries with sugar, keeping them until a syrup is obtained, separating the berries from the syrup, drying them with constant stirring with icing sugar until the berries are completely coated with icing sugar and glazing the resulting berries, wherein as berries use a mixture of berry, redcurrant, blackcurrant, with a ratio of 3: 1: 1; after applying a layer of glaze, the berries are sprinkled with cocoa, and as a glaze, a mixture consisting of butter, a natural sweetener, juice from red currant, potato starch and water is used, in the following ratio, wt.%: Butter 68.0-88.0 Natural sweetener 1.9-2.1 Redcurrant juice 3.8-5.8 Potato starch 0.2-0.3 Water Rest