RU2735871C1 - Method for production of apple pastille - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Proposed method for apple pastille production involves whipping pre-cooled apple puree with sugar and egg albumen for production of pastille mass, drying pastille paste in the drying cabinet, cooling the obtained formations, coating the formations with pastille mass, forming the obtained formations into pies or rolls, which are further dried, cooled, sprinkled with sugar powder and packaged for subsequent implementation or storage. Ingredients are added in the following ratio, wt. %: apple puree: 3.2–4.0; sugar: 0.4–1.03; egg white: 0.02–0.048. Said ingredients are whipped twice to produce a ready pastille mass relative to the initial one. Drying of beds from pastille mass is carried out on screens, the bottom of which is lined with parchment, at temperature 75–85 °C during 18–19 hours, formed of ready layers of pies or rolls coated on top and sides with a uniform layer of raw pastille mass, and then they are sent for drying for 12–18 hours at temperature of 25–40 °C. Ready pastille pies or rolls are cooled in room temperature conditions.

EFFECT: invention allows to exclude microbiological risks at improvement of product endodontic, microbiological and physicochemical parameters, to reduce time of technological operations, to increase shelf life of the product.

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Description

The invention relates to the food industry, and in particular to a method for making confectionery products such as apple candy.

An analogue of the claimed marshmallow and the method of its production is a product widely known to the public under the name "Belevskaya marshmallow", which has a traditional composition - applesauce, sugar, egg white - excluding the use of additional preservatives.

Pastila is made by baking pancakes-pies from a mass obtained by combining baked and mashed apples with sugar and beaten egg white, glued together with the same, but raw, mass. The pastille can be stored for a long time without drying out, and when pressed, it takes its previous shape.

The industrial production of marshmallow, both in the past and now, is a rather long, laborious and expensive process.

There is a known "METHOD FOR PRODUCING PACKED FRUIT PASTILLES AND PAYED FRUIT PASTILLES" (RF Patent No. 2490926, Published: 27.08.2013, bull. No. 24). A method for the production of puff fruit pastilles, including the preparation of a pastel mass by churning chilled mashed potatoes with the addition of granulated sugar and / or powdered sugar and egg whites, pouring or laying out the pastel mass for drying, drying it, cooling the dried layer, forming a two-layer cake with a filler coating adjacent layers of a roll or pie, soaking stand with natural cooling, dusting with powdered sugar and packaging for subsequent storage and / or sale. Drying of the pastel mass is carried out in a drying chamber at a temperature of 65-85 ° C for 20-40 hours, further cooling of the dried layers is carried out to a temperature of 18-30 ° C, and the roll or cake is kept at a temperature of 18-30 ° C for 18 -30 h.

The main disadvantages of the analogue are the long drying time of the product, which negatively affects the yield of products in the industrial production of the product.

For the prototype, the "METHOD FOR PRODUCING FRUIT PASTILLE IN THE FORM OF PIE OR ROLL AND PASTILLE, OBTAINED BY THIS METHOD" (RF Patent No. 2222203, Published: 27.01.2004, Bull. No. 3) is chosen, which is characterized by the fact that it involves rubbing baked fruits for the preparation of mashed potatoes , churning mashed potatoes with sugar and protein, drying the pastel mass in layers at a temperature of 50-75 ° C until a crust forms on the surface of the pastel mass, and said drying begins at a temperature at the upper limit of the specified range, and ends at a temperature at the lower limit of the specified range, after which the resulting layers are cooled, coated with pastel mass, molded into pies or rolls, dried, cooled, powdered with powdered sugar and packed for subsequent sale or storage.

The main disadvantages of the prototype are the need to provide a complex temperature regime when drying the pastel mass, an increase in microbiological risks, and therefore, a decrease in shelf life, when drying the pastel mass at lower temperature conditions (50-75 ° C).

The problem solved by this invention is the industrial production of marshmallows, excluding microbiological risks while improving the granoleptic, microbiological and physicochemical characteristics of the product, reducing the time required for technological operations, increasing the shelf life of the product.

This task is achieved by the fact that the method for the production of apple marshmallows provides for churning pre-chilled applesauce with sugar and egg white to obtain a pastel mass, drying the pastil mass in layers in an oven, cooling the resulting layers, coating the layers with pastel mass, forming the resulting layers into pies or rolls , which are then dried, cooled, sprinkled with powdered sugar and packaged for subsequent sale or storage, while the ingredients are added in the following mass ratio:

- apple puree: 3.2-4.0;

- sugar: 0.4-1.03;

- egg white: 0.02-0.048,

at the same time, these ingredients are whipped to obtain the finished pastel mass until it doubles in volume relative to the initial one, the layers of the pastil mass are dried on sieves, the bottom of which is lined with parchment, at a temperature of 75-85 ° C for 18-19 hours, formed from The finished layers of pies or rolls are coated on top and on the sides with a uniform layer of raw pastel mass, and then they are sent for drying for 12-18 hours at a temperature of 25-40 ° C, the finished pastel pies or rolls are cooled at room temperature.

A specific example of implementation of the method

For the production of apple marshmallow, perform the following steps:

- take ready-made pre-chilled applesauce, sugar, egg white, while using, for example, a mass ratio of 4.0: 1.03: 0.045, respectively;

- by whipping the above ingredients, a pastille mass is obtained, while the pastille mass should double in volume, have a stable foam-like structure;

- the layers are formed from the pastel mass and sent for drying in a drying cabinet, while the layers from the pastil mass are dried on sieves, the bottom of which is lined with parchment, at a temperature of 75-85 ° C for 18-19 hours;

- the readiness of the layers is determined by a standard confectionery technique, for example, with a sharpened wooden pin, which must freely pass through the thickness of the layer and taken out of it, remain dry;

- finished layers are cooled and placed, for example, on racks;

- if the marshmallow is formed in the form of a pastille pie, consisting of several interconnected layers, then each layer of the pie is coated with a pastel mass and laid on top of each other, while additionally the finished pie is coated with a pastille mass from all sides;

- if the marshmallow is formed in the form of a pastel roll, then a layer is selected that does not break when folded (folding along the length of the layer), the layer is coated with a pastel mass and rolled into a roll, while additionally the finished roll is coated with a pastil mass from all sides;

- the resulting cake or roll is sent for drying for 12-18 hours at a temperature of 25-40 ° C;

- finished pastel pies or rolls are cooled at room temperature, then the resulting confection is sprinkled with powdered sugar and packaged for subsequent sale or storage.

Prepared by the inventive method pastille layers are not overdried and not sticky, have a uniformly dried, fluffy, porous structure.

The finished marshmallow in the form of whole bars (pies) and rolls turns out to be soft, well cut with a knife and, when pressed evenly, quickly takes its original shape.

The ratio of the components proposed in this production method allows the components to be churned more intensively in a short period of time and to obtain a well-aerated pastel mass with a high dry matter content, to dry the pastel mass at higher temperatures in drying ovens. Due to this, protein denaturation and moisture evaporation occurs more intensively, which allows eliminating microbiological spoilage of the product during drying, as well as reducing the drying time to 18 hours. At the same time, sieves are used to dry the layers from the pastel mass, the bottom of which is lined with parchment, which also additionally affects the reduction of the drying time and the uniformity of preparation of the pastil layers. With the stated ratio of the components and the technology for the manufacture of marshmallows, it is possible to obtain a product with a soft, elastic structure, with a well-developed porosity and airy texture, with excellent taste. At the same time, the time required for the technological cycle of marshmallow production is reduced, and due to the elimination of microbiological risks during drying, the shelf life of the product increases.

Claims (5)

A method for the production of apple marshmallow, providing for churning pre-chilled applesauce with sugar and egg white to obtain a marshmallow mass, drying the marshmallow mass in layers in a drying oven, cooling the resulting layers, coating the layers with the pastel mass, forming the resulting layers into pies or rolls, which are then dried, cooled, sprinkled with powdered sugar and packaged for subsequent sale or storage, while the ingredients are added in the following mass ratio: - apple puree: 3.2-4.0; - sugar: 0.4-1.03; - egg white: 0.02-0.048; and these ingredients are whipped to obtain the finished pastel mass until it doubles in volume relative to the initial one, the layers of the pastel mass are dried on sieves, the bottom of which is lined with parchment, at a temperature of 75-85 ° C for 18-19 hours, formed from ready-made layers of pies or rolls are coated on top and on the sides with a uniform layer of raw pastel mass, and then they are sent for drying for 12-18 hours at a temperature of 25-40 ° C, the finished pastel pies or rolls are cooled at room temperature.