RU2685950C1 - Method for obtaining a specialized purpose of marshmallow - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: invention relates to confectionary industry. Method for obtaining specialized marshmallow is proposed, including boiling the agar-dextrose syrup, cooling it and mixing it with a protein-apple mixture prepared from whipped protein and applesauce, the introduction of phytonutrient from plant and animal raw materials, mixing, forming marshmallow, boiling, drying and cooling, at the same time, in the agar-dextrose mixture and in the protein apple mixture, fructose is added, reconstituted egg white is used to prepare the protein apple mixture, and cryogenic powders from Hypericum leaves, eleutherococcus as phytonutrient, berries of viburnum and lemongrass with a particle diameter of not more than 0.01 mm, obtained by removing moisture from the raw materials cooled to very low temperatures – from -100 °C to -190 °C, and the hemolene dietary supplement, which is a lyophilic dried defibrinated reindeer blood, which are added to the mixture after mixing the agar-fructose-dextrose syrup with the protein-fructose-apple mixture, in the following ratio of the original prescription components, wt.%: fructose 46.3–48.8; molasses 10.2–11.8; agar 9.6–9.8; apple sauce concentrated 16.2–17.6; crying powder from Hypericum leaves 2.22–2.48; cryogenic powder from the leaves of eleutherococcus 2.64–2.70; cryogenic powder from viburnum berries 3.12–3.98; cryogenic powder from berries of lemongrass 1.60–1.84; BAA "Hemolen" 1.80–1.86; dry egg white 4.6–5.2; water the rest being.EFFECT: invention is aimed at obtaining a specialized marshmallow intended for using by people in autonomous conditions of existence (cosmonauts, residents of the Far North, athletes), systematic using of which is aimed at improving the performance and endurance of the body after the action of large loads, by introducing into the recipe physiologically valuable ingredients.1 cl, 1 tbl, 2 ex

Description

The invention relates to the confectionery industry and can be used in the manufacture of specialized marshmallow, in particular for feeding people who are in autonomous conditions of existence (cosmonauts, residents of the Far North, athletes).

A known method for the production of marshmallow, which involves the preparation of the mixture by boiling the syrup, churning the resulting mass, adding flavor and aromatic substances, obtaining marshmallow mass, molding products and their structure formation. Agar-sugar syrup is boiled to a dry matter content of 60-65% and at a temperature of 90-95 ° C is added to the prepared mixture of jam with pectin (the ratio of jam and pectin is 31: 1) and granulated sugar with egg white, then knocked down, introducing successively citric acid, dye and essences, mix the mass for no more than 1 minute and direct it to molding [1, Patent 2232511 RU, IPC 51 A23G 3/00].

The disadvantage of this technical solution is the use of taste and aromatic substances of chemical nature to preserve consumer properties of marshmallow, including increasing the shelf life.

от рецептурного количества сахара-песка, после его полного растворения вносят предварительно подогретую до температуры 60°С патоку. Смесь уваривают при t=110°С до массовой доли сухих веществ 85±0,5%. Полученный сироп охлаждают до t=94±1°C. Сухой яичный белок восстанавливают, замачивая его в теплой воде температурой 35-40°С в течение 20-30 мин, причем на 1 часть сухого белка берут 5,5 частей воды. Далее оставшийся сахар-песок смешивают с топинамбуровым пюре или яблочным пюре и пастой из топинамбура, добавляют

от рецептурного количества восстановленного яичного белка и сбивают в сбивальной машине в течение 4-5 мин. Вносят оставшийся белок, сбивают в течение 5 мин, затем добавляют молочную кислоту, ароматизатор, агаро-сахаро-паточный сироп и перемешивают в течение 2-3 мин для равномерного распределения рецептурных компонентов, далее вводят ароматизаторы, идентичные натуральным [2, Патент 2547768 RU, МПК 51 A23G 3/00, A23G 3/52].A known method for the production of marshmallow, providing for the preparation of agar-sugar-syrup, for which dry powdered agar is mixed in a technological container with a water temperature of 15 ° C in a ratio of 1:30, left to swell for 1 hour. Then the swollen agar is quickly dissolved by heating, add

from the prescription amount of granulated sugar, after its complete dissolution, syrup is preheated to a temperature of 60 ° C. The mixture is boiled at t = 110 ° C to a mass fraction of dry substances of 85 ± 0.5%. The resulting syrup is cooled to t = 94 ± 1 ° C. Dry egg white is restored by soaking it in warm water with a temperature of 35–40 ° C for 20–30 min, and 5.5 parts of water are taken for 1 part of dry protein. Next, the remaining granulated sugar mixed with artichoke puree or applesauce and a paste of Jerusalem artichoke, add

from the prescription amount of the recovered egg protein and knock down in the whipping machine for 4-5 minutes. Bring in the remaining protein, churn for 5 minutes, then add lactic acid, flavor, agar-sugar-syrup syrup and mix for 2-3 minutes to evenly distribute the recipe components, then introduce flavorings that are identical to natural [2, Patent 2547768 RU, IPC 51 A23G 3/00, A23G 3/52].

The disadvantage of this technical solution is the use of synthetic flavors, identical to natural, used to preserve consumer properties of marshmallow, including increasing the shelf life.

The closest analogue to the claimed technical solution is the method of making marshmallow, in which applesauce and granulated sugar are combined in a 1: 1 ratio, mixed to dissolve sugar, egg white, a mixture of Jerusalem artichoke powder and flowers of calendula or Jerusalem artichoke and amaranth leaves are introduced, in a ratio 1: 1, which is an additive enriching biologically active substances, a natural dye and flavoring, and beat a lot for 20-25 minutes. Then, an agar-sugar-treating syrup with a temperature of 85 ° C is introduced into the whipped mass, gently stirring the mixture at low speed for 1 minute, and at the end of mixing lactic acid is added. Next, the finished marshmallow mass is sent to the molding, vystoyku and dusting, with the prescription ingredients used in the following ratio, kg per 1 ton of finished product: granulated sugar 653.0; powdered sugar 29.9; treacle 130.4; apple puree 390,0; a mixture of powders of Jerusalem artichoke and calendula or Jerusalem artichoke flowers and amaranth leaves (1: 1) 40.0; egg white 65.0; agar 6.1; glycerin 2.5; lactic acid 6.7 [3, Patent 2570720 RU, IPC 51 A23G 3/00.] (prototype).

The disadvantage of this technical solution is the use of flavors and increase the shelf life of marshmallows due to the use of a synthetic food additive - glycerin (E 422), due to its dehydrolizing properties.

The technical problem solved by this invention is to obtain specialized marshmallows intended for use by people in autonomous conditions of existence, the systematic use of which is aimed at improving the efficiency and endurance of the body after high loads, by introducing into the formulation of physiologically valuable ingredients (flavonoids, polysaccharides , glycosides, etc.) based on natural raw materials and the dietary supplement "Hemolene", containing a wide range of mineral substances, proteins, polyunsaturated fatty acids, etc., representing lyophilized defibrinated blood of reindeer.

The essence of the invention lies in the fact that in the method of obtaining specialized marshmallow, including boiling the agar-syrup syrup, its cooling and mixing with the protein-apple mixture prepared from whipped protein and applesauce, adding phytoadditives from plant and animal raw materials, mixing, molding marshmallow, dehumidification, drying and cooling, fructose is added to the agar-syrup mixture and to the protein-apple mixture, reconstituted egg protein is used to prepare the protein-apple mixture, and ve phytoadditives - phytopowders from leaves of Hypericum, Eleutherococcus, berries of viburnum and lemongrass, with a particle diameter of not more than 0.01 mm, obtained by removing moisture from the raw materials cooled to very low temperatures - from -100 ° С to -190 ° С, and fine dietary supplement “Hemolen”, which is a lyophilized, defibrinated reindeer blood, which is added to the mixture after mixing agar-fructose-syrup syrup with a protein-fructose-apple mixture, with the following ratio of prescription components of marshmallow, % mass .:

Fructose 46.3-48.8,

Molasses - 10.2-11.8,

Agar - 9.6-9.8,

Concentrated applesauce - 16.2-17.6,

Hypericum leaves powder - 2,22-2,48,

Cryopowder from the leaves of Eleutherococcus - 2.64-2.70,

Cryo-powder from viburnum berries - 3.12-3.98,

Cryopowder from berries of lemongrass - 1.60-1.84,

BAA "Gemolen" - 1.80-1.86,

Dry egg white - 4,6-5,2,

Water the rest.

The method is as follows. Dry powdered agar is mixed in a process tank with water at a temperature of 20-25 ° C, in a ratio of 1:35, respectively, is left to swell for 1 hour, then the swollen agar is dissolved by heating in a digester with a stirrer for 1 minute, add fructose 0.6 of the total amount of the recipe, after its complete dissolution injected preheated to a temperature of 60 ° C. The mixture is boiled in a coil cooking column at t = 115-120 ° C to a mass fraction of dry substances of 85 ± 0.5%. The resulting agar-fructose syrup syrup is cooled in a tempering machine to t = 95-90 ° C. To prepare whipped mass, dry egg white is soaked in warm water at a temperature of 40-45 ° C with a dry protein-water ratio of 1: 3 for 30 minutes, then the remaining fructose is mixed with concentrated apple sauce (mass fraction of dry substances = 35%), The recovered egg white is added to the resulting mass and is knocked down in a beater for 10 minutes, then the agar-fructose syrup obtained previously is added and mixed for 2-3 minutes to evenly distribute the recipe components, after which the resulting mass Phyto-powders from Hypericum leaves, Eleutherococcus, Viburnum and Schizandra berries, with a particle diameter of not more than 0.01 mm, are obtained by cryogenic technology, which consists in removing moisture from phyto raw materials cooled to very low temperatures (from -100 ° C to -190 ° C), and the hemolene dietary supplement, which represents lyophilized, defibrinated reindeer blood, then the resulting mass is mixed for no more than 1 minute and sent to molding using a rooting machine, then sent to the boil, dry, cool and pack. Prepare a marshmallow special purpose in the following ratio of prescription components,% wt .:

Fructose 46.3-48.8,

Molasses - 10.2-11.8,

Agar - 9.6-9.8,

Concentrated applesauce - 16.2-17.6,

Hypericum leaves powder - 2,22-2,48,

Cryopowder from the leaves of Eleutherococcus - 2.64-2.70,

Cryo-powder from viburnum berries - 3.12-3.98,

Cryopowder from berries of lemongrass - 1.60-1.84,

BAA "Gemolen" - 1.80-1.86,

Dry egg white - 4,6-5,2,

Water the rest.

The use of the invention allows to obtain a low-calorie marshmallow special purpose with a high biological value of finished products, due to the introduction of fructose instead of sugar.

The number of dietary supplements "Hemolen", plant leaves from Hypericum, Eleutherococcus, berries of Viburnum and Schizandra in the composition for the preparation of marshmallow specialized purpose, determined taking into account the allowable consumption of physiologically active ingredients contained in them.

Method for the production of marshmallow is illustrated by the following examples.

Example 1

Dry powdered agar in the amount of 9.7 kg is mixed in a process tank with water at a temperature of 20-25 ° C in a ratio of 1:35, respectively, is left to swell for 1 hour, then the swollen agar is dissolved by heating in a digester with stirrer for 1 minute , add fructose in the amount of 29.71 kg; after its complete dissolution, syrup is preheated to a temperature of 60 ° C in the amount of 11.2 kg. The mixture is boiled in a coil cooking column at t = 115-120 ° C to a mass fraction of dry substances of 85 ± 0.5%. The resulting agar-fructose syrup syrup is cooled in a tempering machine to t = 95-90 ° C. To prepare whipped mass, dry egg white is soaked in warm water at a temperature of 40-45 ° C, with a dry protein-water ratio of 1: 3, for 30 minutes, then the remaining fructose in the amount of 17.84 kg is mixed with concentrated apple sauce (mass fraction dry matter = 35%) in the amount of 16.9 kg, add 4.9 kg of reduced egg white and knock off in a whipping machine for 10 minutes, then add the previously obtained agar fructose syrup syrup and mix for 2-3 minutes for uniform distribution of prescription components, then consequently, phyto-powders from the leaves of Hypericum in the amount of 2.35 kg, Eleutherococcus 2.67 kg, berries of Viburnum 3.55 kg and lemongrass 1.72 kg, with a particle diameter of not more than 0.01 mm, obtained using cryogenic technology, which is in the removal of moisture from the raw materials, cooled to very low temperatures (from -100 ° C to -190 ° C), and the hemolene biologically active additive, in an amount of 1.83 kg, which represents lyophilized defibrinated blood of reindeer, are mixed weight of not more than 1 minute and sent to molded With the help of a marsh-emitting machine, then it is directed to a vystoyka, drying, cooled and packaged.

Example 2

Dry powdered agar in the amount of 9.8 kg is mixed in a technological tank with water at a temperature of 20-25 ° C in a ratio of 1:35, respectively, left to swell for 1 hour, then the swollen agar is dissolved by heating in a digester with stirrer for 1 minute , add fructose in the amount of 29.84 kg after its complete dissolution make the treacle preheated to a temperature of 60 ° C in the amount of 11.8 kg. The mixture is boiled in a coil cooking column at t = 115-120 ° C to a mass fraction of dry substances of 85 ± 0.5%. The resulting agar-fructose syrup syrup is cooled in a tempering machine to t = 95-90 ° C. To prepare a whipped mass, dry egg white is soaked in warm water at a temperature of 40-45 ° C with a dry protein-water ratio of 1: 3 for 30 minutes, then the remaining fructose in the amount of 18.96 kg is mixed with concentrated apple puree (dry matter mass fraction = 35%) in the amount of 17.6 kg, add 5.2 kg of reduced egg white and churn in a whipping machine for 10 minutes, then add the previously obtained agar-fructose syrup syrup and mix for 2-3 minutes to evenly distribute prescription components, then by Consequently, phytopowders are introduced from the leaves of Hypericum in the amount of 2.48 kg, Eleutherococcus 2.70 kg, berries of Viburnum 3.98 kg and lemongrass 1.84 kg with a particle diameter of not more than 0.01 mm, obtained using cryogenic technology, which consists in removing moisture from phyto raw materials, cooled to very low temperatures (from -100 ° C to -190 ° C) and finely dispersed biologically active additive "Hemolene" in the amount of 1.86 kg, which represents lyophilized defibrinated blood of reindeer, do not mix the mass more than 1 minute and sent to the molding using a marshmallowing machine, then sent for vystoyku, drying, cooled and packaged.

The proposed method for the production of marshmallow allows you to get marshmallow specialized purpose of reduced calorie through the use of fructose and high biological value through the use of natural ingredients with adaptogenic and tonic effect. Samples of specialized-purpose marshmallows have a pleasant taste, aroma, delicate, soft texture.

Tests were conducted on rats that were forced to swim in water. (see tab. 1)

As can be seen from the table, the use of marshmallow increased the duration of swimming of rats, adapting to the cold, all the days of the experiment.

The technical result of the use of the invention is to obtain a new type of marshmallow of a specialized purpose, having a reduced caloric value, intended for use by people in autonomous conditions of existence, the systematic use of which is aimed at improving the health and endurance of the body after the action of large loads, by introducing into the recipe physiologically valuable ingredients (flavonoids, polysaccharides, glycosides, etc.) in the form of phytopowders based on natures Hemolene, which contains a wide range of mineral substances, proteins, polyunsaturated fatty acids, etc., which is a lyophilized defibrinated blood of reindeer.

LITERATURE:

1. Patent 2232511 RU, IPC 51 A23G 3/00. Method for the production of marshmallow "New" / A.E. Kostarev (RU), A. I. Vologzhanin (RU), L.M. Orlova (RU); 2002124401/13; declare September 12, 2002; publ. 07/20/2004.

2. Patent 2547768 RU, IPC 51 A23G 3/00, A23G 3/52. Method for the production of marshmallow / G.O. Magomedov (RU), L.A. Lobosova (RU), I.G. Barsukova (RU); 2013158961/13; declare 12/31/2013; publ. 04/10/2015.

3. Patent 2570720 RU, IPC 51 A23G 3/00. Method of making marshmallow with herbal supplements / D.V. Nikitin (RU), OV Perfilova (RU), Yu.V. Rodionov (RU); 201413321/13 appl. 09/05/2014; publ. 12/10/2015

Claims (12)

A method for producing specialized marshmallows, including boiling the agar-syrup syrup, cooling it and mixing with the protein-apple mixture prepared from whipped protein and apple puree, adding herbal supplements from plant and animal raw materials, mixing, forming marshmallow, drying, drying and cooling, characterized in that fructose is added to the agar-matrix mixture and to the protein-apple mixture, reconstituted egg-white is used for the preparation of the protein-apple mixture, and cryoporous is used as herbal supplements pullets from the leaves of Hypericum, Eleutherococcus, viburnum berries and Schisandra with a particle diameter of not more than 0.01 mm, obtained by removing moisture from the raw materials cooled to very low temperatures - from -100 ° C to -190 ° C, and a fine biologically active additive "Hemolene", which represents freeze-dried defibrinated reindeer blood, which is added to the mixture after mixing the agar-fructose syrup syrup with the protein-fructose-apple mixture, in the following ratio of initial prescription components, wt.%: Fructose 46.3-48.8; Molasses 10.2-11.8; Agar 9.6-9.8; Concentrated applesauce 16.2-17.6; Hypericum leaves powder 2,22-2,48; Cryopowder from the leaves of Eleutherococcus 2.64-2.70; Cryo-powder from viburnum berries 3,12-3,98; Cryopowder from the berries of lemongrass 1,60-1,84; BAA "Gemolen" 1,80-1,86; Dry egg white 4.6-5.2; Water the rest.