RU2714839C1 - Jelly product production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. One proposes a method for production of jelly product based on extract of bilberry, cranberry, blueberries, and redberries, according to which gelatine is added to the composition of extracts of berries and left alone for 40 minutes. Then it is mixed and heated in microwave oven at power 800 W for 15 s. Then one pours into molds and cools down to room temperature, then mold with mixture is held for 60 minutes at temperature +(4±2) °C.

EFFECT: invention ensures production of a low-calorie product.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry and catering.

For the production of jelly use juice and juice production waste (squeeze or pulp). There is a method of producing jelly from fresh fruits and / or berries, which includes preparing fruit and berry raw materials, squeezing juice, cooking squeezed, filtering the broth, adding sugar to the broth, obtaining syrup, introducing gelatin into the syrup, boiling, filtering, adding juice and molding cooling the finished product [Collection of recipes for dishes and culinary products for catering. - M .: Khlebprodinform. 1996. S. 338.].

The disadvantage of this method is the long boiling during cooking of pomace and after adding gelatin to the syrup from a decoction of fruit and berry raw materials, which leads to a decrease in the antioxidant activity of the finished product due to the destruction of antioxidants during temperature exposure, high calorie content of the resulting product due to the addition of sugar.

There is a method of producing jelly from the juice of red currant berries [Patent RU No. 2315486, priority 04.05.2006. Berry jelly / E.N. Artemova, N.V. Myasishchev]. Juice is squeezed out of the prepared berries, which is heated to a boil, fructose and sorbitol are added, stirred until complete dissolution, boiled to a solids content of 68%. The hot mass is filtered and molded.

The disadvantage of this method is the formation of a significant amount of waste during the extraction of juice that is not used, prolonged boiling for boiling, which leads to the destruction of antioxidants; the use of fructose and sorbitol to regulate the sweet and sour taste, which makes the product more expensive.

There is a method for the production of berry jelly "Compote" [Patent RU No. 2688055, priority 10.11.2017. Berry jelly "Compote" / OS Yakubova, A.A. Bekesheva], including the preparation of syrup on a decoction of pulp obtained by boiling. The pulp is filled with hot water and boiled for 5-8 minutes. Sugar and dried stevia leaves are added to the resulting broth, the mixture is brought to a boil, insisted and citric acid is added, boiled, mixed with juice, pieces of raw berry are added, poured into molds.

The disadvantage of this method is the long cooking of the pulp, and boiling the mixture, destroying antioxidants; the use of sugar, which increases the caloric value and the cost of the product, the use of citric acid to regulate acidity, which does not allow attributing the resulting jelly to healthy food products.

The closest in technical essence and purpose of the obtained jelly is a method for the production of jelly based on willow tea (narrow-leaved fireweed) [Patent RU No. 2670532, priority 10.10.2017. A method of manufacturing jelly based on Ivan tea (fireweed narrow-leaved) / Ya.S. Shapiro], which allows you to get jelly with antioxidant properties. Water extracts of willow tea are obtained by infusion of dry raw materials at a temperature of 28 ° C for 20 minutes, and then at a temperature of 80 ° C for 25 minutes. For the preparation of jelly, a chilled extract is used, in which sugar, citric acid and a structurant are added.

The disadvantage of this method is the prolonged temperature effect at 80 ° C, which destroys antioxidants, as well as the addition of sugar and citric acid, without which it is impossible to obtain optimal organoleptic properties of the product. Sugar increases calorie content and leads to a rise in price of the product, citric acid - does not allow to attribute the resulting jelly to products for a healthy diet.

The technical result of the proposed method is to obtain a jelly product based on extracts from secondary berry raw materials (squeezing after squeezing juices of wild berries blueberries, cranberries, blueberries, lingonberries) of low calorie content without sugar and acidity regulators with maximum preservation of antioxidant properties in the finished product.

The technical result is achieved by a method of producing a jelly product based on extracts from secondary berry raw materials, in which the sweet and sour taste is controlled on the basis of compositions of extracts from acidic and sweet squeezed berries, and gelatin 3% is added to the extract composition to form a clot of the jelly product, preliminary swelling gelatin is carried out in an extract from pomace for 40 minutes, stirred, heated in a microwave oven for 15 seconds, with a power of 800 W, poured into molds without cooling.

The claimed method is implemented as follows:

Squeezes of wild berries of blueberries, cranberries, blueberries, lingonberries individually are used to obtain water extracts in different ways: in a microwave oven with a capacity of 800 W for 30 sec .; extraction with hot water for 10 minutes; by heating in a water bath at a temperature of 60 ° C.

The sweet and sour taste is optimized organoleptically by testing mixed extracts of different berries - sour (cranberries or cranberries) and sweet (blueberries or blueberries). Gelatin gel builder was added to the obtained extract compositions and left alone for 40 minutes, then stirred, heated in a microwave oven at 800 W for 15 seconds, then poured into molds and cooled to room temperature. Forms with the mixture are incubated for 60 minutes at a temperature of + (4 ± 2) ° С.

Example 1. In a composition of extracts from squeezed blueberries and cranberries in a ratio of 70:30 by volume, having a sweet and sour taste, established organoleptically, add 3% gelatin. The mixture is left alone for 40 minutes to swell the gelatin, then stirred, and then heated in a microwave oven with a power of 800 W for 15 seconds. Poured into molds when hot. After cooling to room temperature, the molds with the mixture were held for 60 minutes. at a temperature of + (4 ± 2) ° С.

Example 2. In the composition of extracts from squeezed berries of blueberries and lingonberries in a ratio of 55:45 by volume, having a sweet and sour taste, established organoleptically, add 3% gelatin. The mixture is heated in a 800 W microwave oven for 30 seconds, mixed and poured into molds in a hot state. After cooling to room temperature, the molds with the mixture were held for 60 minutes. at a temperature of + (4 ± 2) ° С.

Example 3. A composition of extracts from squeezed berries of blueberries and cranberries in a ratio of 60:40 by volume, having a sweet and sour taste, established organoleptically, is poured into consumer containers (glasses), 3% gelatin is added. The mixture is left alone for 40 minutes to swell the gelatin, after which it is heated in a 800 W microwave oven for 15 seconds. The formation of a clot of jelly product occurs after it is corked when cooling for 60 minutes. at a temperature of + (4 ± 2) ° С.

Wild berries - blueberries, blueberries, cranberries and lingonberries are a source of biologically active substances with antioxidant properties. Most of them are concentrated in the skin, and after squeezing the juice remains in the squeezes. Water-soluble antioxidants (phenolic compounds, flannoids and anthocyanins) pass into the extracts, providing their color and antioxidant properties. Simultaneously with antioxidants, sugars and organic acids pass into aqueous extracts, due to the predominance, one of which provides a sweet (extracts of squeezed blueberries and blueberries) or sour (extracts of cranberries and lingonberries) taste. Mixing sweet and acidic extracts ensures the formation of an optimal sweet and sour taste and increases the antioxidant properties determined by the DPPH and FRAP methods, in terms of ascorbic acid) [Rogozhin, V.V. Workshop on biochemistry of agricultural products / V.V. Rogozhin, T.V. Rogozhina. - St. Petersburg: GIORD, - 2016. - 480 p.] Due to the synergistic effect compared to the original extracts (table 1).

The production of a jelly product using microwave energy due to volumetric heating allows to speed up the production process and reduce the loss of antioxidants compared to traditional boiling technology before clot formation (table 2).

Thus, as a result of the implementation of the claimed method receive jelly products without sugar, low calorie content, without the use of food additives, with antioxidant properties.

Claims (1)

A method of manufacturing a jelly product based on an extract from squeezed berries of blueberries, cranberries, blueberries, lingonberries, characterized in that gelatin is added to the composition of extracts from squeezed berries and left alone for 40 minutes, then mixed and heated in a microwave oven at a power of 800 W for 15 s, then it is poured into molds and cooled to room temperature, after which the molds with the mixture are kept for 60 minutes at a temperature of + (4 ± 2) ° С.