RU2744298C1 - Method for production of whipped confectionary products, particularly pastille products - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: proposed method includes separate preparation of apple puree and structure-forming agent, boiling-out, combining fruit puree with structure-forming agent, whipping the obtained mixture, with addition of egg albumen into whisked mixture, mass molding, drying and product proofing. One of the structure-forming agent ingredients is represented by a starch-containing cereal grains crop. For structure-forming agent preparation one uses infusion preliminarily prepared by infusing ingredients for 12 hours. For the preparation of infusion, at least one group of starch-containing cereal crops is used and at least one type of whole cereals of starch-containing cereal crops with addition of cake, remaining after baking and straining of apples and baked fruit in certain ratio. Besides, corn and/or oat, and/or wheat, and/or barley, and/or rye and/or semolina groats are used as cereals for preparation of the structure-forming agent infusion. Whole grains for infusion preparation are represented by maize and/or oat and/or wheat and/or barley and/or rye cereals. Baked fruit is represented by pear, plum, apricot and quince. Structure-forming agent and apple puree are combined by way of introduction of apple puree into pre-cooked puree and freed from coarse fractions heated to temperature of 80 °C structure-forming agent infusion, boiling point of structure-forming agent infusion is performed together with apple puree after their connection and is performed to gelatinous state of said mixture. Boiling out mixture is carried out at temperature 115–130 °C for 60–70 minutes from the moment of the mass boiling. After obtaining gelatinous mass, it is cooled and whipped, wherein egg albumen is introduced into cooled ready gelatinous mass during beating, drying of paste mass in molds is performed in drying chamber for 14–20 hours.

EFFECT: invention is aimed at improvement of organoleptic characteristics of the ready product in comparison with known products.

3 cl, 2 tbl, 22 ex

Description

The invention relates to the confectionery industry, namely, to a technology for the preparation of whipped masses for pastilles: marshmallows and marshmallows.

There is a known method for the production of whipped pastilles, which is carried out in the following order: sugar, applesauce, potato cell juice with a dry matter content of 50-92% in an amount of 0.5-0.8% by dry matter by weight of the product is loaded into the whipping machine , the mixture is stirred and knocked down, then agar-sugar syrup is introduced into it, the resulting mass is molded and cooled. The purpose of this invention is to improve the quality of pastilles while simplifying the process and saving raw materials (see RF patent No. 1454354 dated 06/25/1987, MPK4 A23G 3/00, publ. 01/30/1989).

In the known method, the traditional egg white is replaced with potato cell juice, a waste of potato starch production, which reduces the cost of the process. To give it a stable structure, a stabilizer is introduced - agar-sugar syrup, which fills the gaps of the knocked down mass, displacing air from it, and the pastel mass acquires a strong structure.

This type of marshmallow - glue - is the most common and cheapest, however, the saving of raw materials greatly affects the taste for the worse, at the same time the technological process is quite complicated.

There is a known method of producing pastilles, which consists in preparing a pastel mass from a sugar-syrup semi-finished product, berry puree, egg white, dry dairy product, starch and the formation of pastilles, while the pastel mass is prepared by intensively mixing the recipe components for 2-3 minutes at a speed gradient 30-35 s ¹ with the following ratio of recipe ingredients, wt. %:

modified starch 1-2 applesauce 3-4 egg white 6-7 dry milk curd whey 8-11 powdered sugar semi-finished product 76-82

(see RF patent No. 1616579, M. class A23G 3/00, publ. 30.12.1990)

The problem to be solved by the known invention: the production of products with a simplification of the method and improvement of the quality of products.

However, the production of modified starches requires significant material and energy costs, which not only increases the cost of finished products, but also does not meet the requirements of adequate nutrition.

Modified starch has limited application. The difficulty of its use lies in the fact that for digestion it requires a high hydromodule (10-12 times the amount of water) and, consequently, a long subsequent evaporation of the introduced water. In addition, the process of forming the structure of a jelly from a starch solution proceeds very slowly - within 3-4 hours.

There is a known method for the production of whipped confectionery, selected as the closest analogue, providing for the preparation of apple-pectin-lactate mixture, sugar syrup, while, at the stage of preparation of sugar syrup, sugar is first mixed with water, the resulting mixture is boiled to a solids content 78 -89%, then extruded groats are introduced into it, molasses is introduced into it after the extruded groats are introduced, after which the apple-pectin-lactate mixture with sugar and protein is churned, the resulting sugar-syrup is introduced into it, the mass is formed and the products are kept. In this case, as extruded groats, either semolina, or wheat groats, or oat groats, or buckwheat groats, or barley groats, or corn groats are used (see RF patent No. 1836909, M. class A23G 3/00, publ. 08/30/1993).

The problem to be solved by this known invention is to accelerate the technological process, increase the biological value and improve the quality of products by increasing the stability of their structure.

According to the applicant, the improvement in the quality of finished confectionery products in the known method is achieved by obtaining a porous stable structure, since the extruded cereal is an adsorbent and structurant. Acceleration of the technological process is achieved by reducing the time for boiling sugar syrup and holding the finished products for 18-20 hours. A decrease in the energy value of products is achieved by reducing the amount of sugar, and therefore, products obtained by a known method contain 326 kcal / 100 g. An increase in the biological value of finished products obtained by a known method is provided due to the presence of vitamins in extruded cereals.

However, some of the ingredients included in the mixture in the known method limit the use of the finished confectionery product among a certain category of consumers.

So, sodium lactate, which is part of the raw materials, is not recommended for baby food, because the child's body does not have a sufficient amount of liver enzymes.

Considering the active effect of pectin on intestinal motility, products containing pectin should be used with caution by people with "weak" intestines.

Molasses can also be applied to individuals if they have an individual intolerance to the product. When consumed in large quantities, diabetes and other serious illnesses can occur. Given the high calorie content, the product can harm the figure.

The presence of a large amount of sugar in the mixture can also limit the number of consumers of whipped confectionery products obtained by a known method.

In addition, when extruded cereals are obtained, their chemical composition changes. Especially great changes undergo carbohydrates, the starch content decreases, the content of dextrins and other water-soluble substances increases sharply.

Extrusion also completely destroys phytase, an enzyme that breaks down phytic acid and releases phosphorus. This enzyme is found in plant foods. This means that the consumption of extruded foods can potentially lead to mineral deficiencies and diseases of the gastrointestinal tract.

In the extruded cereals, the so-called insulin-sensitized starch is created during the extrusion process, which significantly increases the risk of developing diabetes mellitus when using products containing extruded cereals.

During extrusion, cereals lose lysine, which plays an important role in the production of various enzymes and hormones, as well as in the formation of bones and muscles. Lysine belongs to essential amino acids, that is, it is not produced by the body, but comes from the outside along with food. With a lack of lysine, a person can develop various pathological conditions: anemia, edema, fever, depression, fatigue, blisters, hair loss, loss of concentration, loss of muscle mass, stomach ulcers, liver problems, immunodeficiency states.

During the process of extrusion of cereals, under the influence of significant speeds and pressure, mechanical energy is transformed into thermal energy, which leads to changes in depth in the quality indicators of the processed raw materials, for example, protein denaturation, gelatinization and gelatinization of starch, as well as other biochemical changes. Such processing destroys most of the nutrients.

Extruded cereals can increase the glycemic index of the finished food product. The glycemic index must be taken into account by diabetics, since a sharp rise in glucose is dangerous for their life and health. It can lead to the development of hyperglycemia, serious metabolic disorders, coma, and even death. Foods with a high index can provoke metabolic disorders and the formation of diabetes mellitus in healthy people. Therefore, if your diet contains predominantly high-carbohydrate foods, periodically get a blood glucose test.

The process of extrusion of cereals leads to the destruction of vitamin "A" (beta-carotene), leads to denaturation of proteins.

In addition, I would like to note the rather low taste of the product obtained by a known method, namely the sugary sweet taste, which requires the addition of lactic acid and essence to neutralize it. At the same time, the finished product has a weak, almost imperceptible apple flavor, which is interrupted by a sugar aftertaste. The aroma of the finished product is neutral. The product is homogeneous in consistency. There are small air pockets in the structure of the product. Easy to cut. However, the appearance of the finished product does not evoke appetite, so the addition of a dye to the composition is required to improve it.

The technical result, the solution of which is directed by the claimed invention, is to eliminate the shortcomings of the closest analogue.

The specified technical result is achieved by the fact that in the method for the production of whipped confectionery products, in particular pastille products, including the separate preparation of applesauce and a structurant, boiling, combining fruit puree with a boiled structurant, churning the resulting mixture, adding egg white to the whipped mixture, molding the mass , drying, storing of the product, while, as one of the ingredients of the structurant, the cereal of a starch-containing grain crop is used, according to the invention, for the preparation of the structurant, an infusion is used, previously prepared by infusion of the ingredients included in it for 12 hours, and, for the preparation of the infusion, it is used, at least one cereal of starch-containing cereals and at least one type of whole cereal of starch-containing cereals, with the addition of oil cake left after baking and rubbing apples and baked fruits, while being an ingredient The ingredients for preparing the infusion of the structurant are used in the following ratio, in kg per 1 liter

infusion:

groats 0.45-0.65 whole grain 0.45-0.75 cake 0.097-0.11 baked fruit 0.1-0.3,

moreover, corn and / or oat and / or wheat and / or barley and / or rye and / or semolina are used as cereals for preparing the infusion of the structurant; corn cereals are used as whole grains for preparing the infusion, and / or oats, and / or wheat, and / or barley, and / or rye, and as baked fruits, for preparing the infusion of the structurant, pear, plum, apricot, quince are used, while the amount of each individual ingredient for preparing the infusion when using only one of them is in kg per 1 liter. infusion:

corn grits 0.45 - 0.55 oat groats 0.40-0.50 wheat groats 0.45-0.55 barley groats 0.50-0.60 rye groats 0.55-0.65 semolina 0.55-0.65 whole grain corn 0.55-0.65 whole grain oats 0.45-0.55 whole wheat cereal 0.55-0.65 whole grain barley 0.70-0.75 whole grain rye 0.65-0.75 baked pear 0.2-0.3 baked plum 0.1-0.2 baked apricot 0.2-0.3 baked quince 0.1-0.2,

and when used together to prepare an infusion from more than one cereal and from more than one whole grain, the amount of each of them is determined by dividing the amount of each individual cereal and the amount of each individual cereal used to prepare the infusion of only one of them, by the amount, respectively cereals and cereals used for the preparation of the infusion, the combination of the structurant and applesauce is carried out by introducing the apple puree into the structurant infusion, previously prepared and freed from large fractions, heated to a temperature of 80 ° C, the infusion of the structurant is boiled together with the apple puree after they are combined and carried out until the jelly-like state of this mixture, the mixture is boiled at a temperature of 115-130 ° C for 60-70 minutes from the moment the mass boils, after receiving the jelly-like mass, it is cooled and knocked down, moreover, the egg white is introduced into the cooled ready-made jelly knowing the mass when churning, drying of the flat mass in forms is carried out in a drying chamber for 14-20 hours,

At the same time, a mixture of different varieties of apples is used to prepare applesauce.

And the sugar-containing component is added if necessary.

It is the use of cereal infusion as a structurant of at least one of the starch-containing cereals and whole grains, at least one of the starch-containing cereals, which makes it possible to exclude the negative effect on the composition of the finished product, which is inherent in the closest analogue. This is due to the fact that when cereal grains and whole grains are infused, all their useful composition - amino acids, trace elements, proteins, fats, vitamins, essential oils, starch - all pass into the infusion liquid unchanged.

The additional introduction to the infusion for the structure former of the cake remaining after baking and rubbing apples and baked fruits contributes to an even greater enrichment of the composition of the finished product with proteins, fats and carbohydrates, the percentage of which is as follows: 3% / 5% / 87%. In addition, apple cake is a low-calorie product. The calorie content of apple pomace is approximately 45-47 kcal per 100 grams of product. The chemical composition of apple cake includes: beta-carotene, vitamins A, B1, B2, B6, B9, C and PP, as well as useful minerals potassium, calcium, iron and phosphorus. The fiber in apple cake will work as a bowel scrub even after heat treatment. Also in the composition of apple pomace there are enough pectins, essential oils and dietary fiber (calorizer). When cooked, apple cake is absolutely harmless.

The additional introduction of baked fruit into the infusion for the structurant contributes to an even greater enrichment of the composition of the finished product with proteins, fats and carbohydrates.

So the introduction of baked quince provides the finished product with an additional amount of fiber. Baked quince is a low-calorie product. In addition, baked quince contains a high concentration of vitamin C. 100 grams of fresh quince contains 23 mg, or just over 25% of the daily value. When baked, this vitamin remains completely in the product. Quince is rich in antioxidants, vitamins C and E, which stimulate the immune system in a variety of ways. For example, vitamin C helps to increase the number of white blood cells, which are the body's main defenders against pathogens, viruses and bacteria.

Baked pear contains vitamins of group B, C, K, A, E and PP, which have a beneficial effect on the condition of the skin. It also contains trace elements: zinc, copper, fluorine, natural sugars, organic acids, fiber, tannins, due to which the presence of this product in the finished product helps to strengthen the immune system, improves the functioning of the digestive system, removes toxins, normalizes the work of the nervous and cardiovascular vascular system, improves mood.

Baked plums contain glucose, fructose and sucrose, vitamins A, B1, B2, C, H and PP, as well as essential minerals: potassium, calcium, magnesium, zinc, copper and manganese, iron, chromium, boron and nickel, phosphorus and sodium. The main beneficial property of plums is to gently cleanse the stomach and normalize the activity of the gastrointestinal tract. Plum has the ability to stimulate appetite and enhance intestinal motility, is useful for atherosclerosis, reduces cholesterol deposits on the walls of blood vessels. It is a weak diuretic, helps cleanse the kidneys, as well as the whole body from toxins and toxins. Plum contains a lot of potassium, which strengthens the heart muscle and the walls of blood vessels, which is useful in diseases of the cardiovascular system and hypertension.

The baked plum retains all its useful properties, and therefore the pastel product containing the baked plum is especially valuable.

Baked apricots are high in potassium and magnesium, which are good for our heart. A large amount of iron increases hemoglobin, so a product containing baked apricot is very useful for pregnant women.

The implementation of the combination of the structurant and fruit puree by introducing precisely the fruit puree into the infusion of this cereal, previously prepared and freed from large fractions, heated to a temperature of 80 ° C, allows, due to the temperature of the infusion, brought to 80 ° C, to reduce the boiling time of the combined mixture of apple puree and the structurant.

The implementation of the boiling down of the structurant together with the applesauce after they are combined to the jelly-like state of this mixture also helps to improve the quality of the finished product. This is achieved by obtaining a homogenized mass with a completely homogeneous composition. In the process of co-cooking, a stable bond is formed between the molecules of substances included in the substances to be boiled, further providing a uniform air-porous soft structure of the product.

Boiling temperature 115-130 ° С and boiling time 60-70 minutes

The time of boiling and the formation of jelly is 60-70 minutes from the moment of boiling of the mass, selected by the authors experimentally. The readiness of the jelly is determined visually - the mass becomes more viscous and dough. When pouring a sample from one container to another, readiness is determined by the speed of pouring the mass.

The introduction of the sugar-containing ingredient into the whipped mixture, if necessary, makes the finished confectionery product widely applicable, practically without restrictions. To preserve the required organoleptic characteristics of the finished product (to taste), a mixture of different varieties of apples is used in the preparation of fruit puree, which helps to achieve the required level of acidity and sweetness.

Carrying out the drying of the pastel mass in molds in a drying chamber for 14-20 hours allows the product to almost completely lose moisture and acquire a shape in appearance resembling dried bread.

The energy value of the claimed composition of the marshmallow is 295 kcal 100 g, which is confirmed by the test reports of the finished product.

All quantitative indicators are selected by the authors experimentally.

The claimed method is carried out as follows.

Apples (10 kg) are washed thoroughly under running water. Then they are laid out on pallets, which are closely placed on special racks and taken to the first point of production - in the oven. At this stage, water is evaporated from apples in ovens. Different varieties require different processing times and temperatures. On average, apples are baked for 40 minutes to 1 hour at 200 ° C. If before entering the oven moisture in one fruit is about 85%, then after a baking session, it remains only 14%. After the ovens, the apples are rubbed through an aggregator, which turns them into puree, which is then cooled in refrigerators. The temperature is maintained there from 0 ° C to 8 ° C. This temperature is needed to preserve the phenolic group - what is called taste.

From 10 kg of fresh apples, 5-6 kg of applesauce is obtained.

For the preparation of marshmallows, both fresh apples and applesauce from certain varieties are used, prepared aseptically, which provides for long-term storage of the puree (up to 2 years), without loss of quality and without the addition of preservatives. The method of aseptic preservation consists in short-term high-temperature processing of mashed potatoes in a thin layer at a temperature of 115-130 ° C, prolonged exposure at this temperature for 90-240 s, followed by rapid cooling to 30-40 ° C and serving a cooled sterile product under aseptic conditions in sealed sterile tanks for storage at a temperature of the production room of at least 0 ° C.

To prepare marshmallow for 1 lire of infusion, use 10 kg of applesauce.

To prepare the infusion, groats are poured into a special container, for example, oatmeal in an amount of 0.40-0.50 kg per 1 liter of infusion and whole grain of one of the starch-containing cereals, for example, corn cereal in an amount of 0.55-0 , 65 kg per 1 liter of infusion. To prepare the infusion of the structurant, various cereals are used, both individually and in a mixture with each other: oat, and / or semolina, and / or wheat, and / or barley and / or rye and / or corn in an amount in kg per 1 liter of infusion

And various whole grains of starch-containing cereals, both individually and in mixture with each other: corn cereal and / or oat cereal and / or wheat cereal, and / or barley cereal, and / or rye cereal in an amount in kg per 1 liter of infusion:

One of the baked fruits is added to the structurant: either a pear, or a plum, or an apricot, or a quince, in an amount in kg per 1 liter of infusion:

And also the cake remaining after baking and rubbing apples, in an amount in kg per 1 liter of infusion: 0.097-0.11.

The mixture is poured with warm water and infused for 12 hours. After the end of the infusion, large fractions are removed from the infusion. The finished infusion is heated in a vat to a temperature of 80 ° C. Apple puree is added to the heated infusion in an amount of 10 kg.

The mixture is slowly cooked for 60-70 minutes after the start of boiling at a temperature of 115-130 ° C.

The kissel-like state of the mass is determined by the rate of flow of the mass sample from one container to another.

After that, the resulting jelly-like mass is cooled to a temperature of 16 ° C. The cooled mixture is sent to the mixer for churning, where egg white is added in the amount of 50 grams of protein per 1 kg of jelly-like mass. If necessary, a sugar-containing component is added to the jelly-like mass in an amount of 0.2-0.3 kg per 1 kg of the jelly-like mass. As a sugar-containing component, one of the following substances is used in an amount per 1 kg of a jelly-like mass:

The mixture is knocked down to a state where the mass becomes airy and similar to sour cream, after which it is poured into special forms, which are placed in a drying chamber for 12-14 hours.

After drying, the marshmallow is taken out of the molds, the layers are connected using the same jelly-like mass, forming pies. Then carry out the final drying of the marshmallow within 3-4 hours, depending on the type of marshmallow.

After drying, the finished product rests in a special chamber for 12 hours at a temperature of 20-22 ° C and a relative humidity of 30%.

After that, the finished product is cut into pieces according to predetermined sizes and packaged.

If the mashed potatoes from which I make the pastille include apple varieties: Idared, Glory to the Winners, Orlovsky Sinap, Zhigulevskoe, Orlik, Belarusian Sweet, the pastille is made without adding a sugar-containing ingredient. When using other varieties of apples for making mashed potatoes, the sugar-containing ingredient is added to the applesauce simultaneously with the infusion, after which boiling is carried out. Subsequently, after shaping the pies, finishing drying and resting, the pastille to which the sugar-containing ingredient has been added, in particular, after the finished product is cut to predetermined sizes, they are sprinkled with powdered sugar and packaged.

Examples of specific implementation.

The composition and quantitative ratio of ingredients are summarized in tables No. 1 and No. 2.

The apple varieties presented in Tables # 1 and # 2 are not limited only to these uses. The varieties of these apples can be replaced by apple varieties that are similar in composition, sweetness, acidity, while maintaining the identity of the invention.

The finished product (marshmallow) has a taste and smell characteristic of the name of the products used in the composition, without any foreign taste and smell.

The consistency of the finished product is slightly lingering with various additions.

Indicators of the finished product:

Density - 0.6 g / cm at a rate of no more than 0.9 g / cm.

Mass fraction of fruit raw materials - 20%, at a rate of at least 15%.

Mass fraction of moisture - 15% at a rate of no more than 25%.

The energy value of the finished product is 295 kcal / 100 g.

Claims (7)

1. A method for the production of whipped confectionery products, in particular pastille products, including the separate preparation of applesauce and a structurant, boiling, combining fruit puree with a structurant, churning the resulting mixture, adding egg white to the whipped mixture, molding the mass, drying, keeping the product, when Herewith, as one of the ingredients of the structurant, cereal of a starch-containing grain is used, characterized in that for the preparation of the structurant, an infusion is used, previously prepared by infusion of the ingredients included in it for 12 hours, and for the preparation of the infusion, at least one cereal of starch-containing grain is used at least one type of whole cereals of starch-containing cereals with the addition of cake left after baking and rubbing apples and baked fruits, while the ingredients for preparing the infusion of the structurant are used in the layer the following ratio, kg per 1 liter of infusion: groats 0.45-0.65 whole grain 0.45-0.75 cake 0.097-0.11 baked fruit 0.1-0.3, moreover, corn, and / or oat, and / or wheat, and / or barley, and / or rye and / or semolina are used as cereals for preparing the infusion of the structurant; corn cereals are used as whole grains for preparing the infusion, and / or oats, and / or wheat, and / or barley, and / or rye, and pear, plum, apricot, quince are used as baked fruits for preparing the infusion of the structurant, while the amount of each individual ingredient for preparing the infusion using only one cereal and one grain cereal is, kg per 1 liter of infusion: corn grits 0.45-0.55 oat groats 0.40-0.50 wheat groats 0.45-0.55 barley groats 0.50-0.60 rye groats 0.55-0.65 semolina 0.55-0.65 whole grain corn 0.55-0.65 whole grain oats 0.45-0.55 whole wheat cereal 0.55-0.65 whole grain barley 0.70-0.75 whole grain rye 0.65-0.75 baked pear 0.2-0.3 baked plum 0.1-0.2 baked apricot 0.2-0.3 baked quince 0.1-0.2, and when used together to prepare an infusion from more than one cereal and from more than one whole grain, the amount of each of them is determined by dividing the amount of each individual cereal and the amount of each individual cereal used to prepare the infusion of only one of them, by the amount, respectively, of cereals and cereals used for the preparation of the infusion, the combination of the structurant and applesauce is carried out by introducing the apple puree into the infusion of the structurant, previously prepared and freed from large fractions, heated to a temperature of 80 ° C, the infusion of the structurant is boiled together with the apple puree after they are combined and carried out until it is jelly-like the state of this mixture, the boiling of the mixture is carried out at a temperature of 115-130 ° C for 60-70 minutes from the moment the mass boils, after receiving the jelly-like mass, it is cooled and knocked down, and the egg white is introduced into the cooled ready-made jelly-like mass ssu when churning, drying of pastel mass in forms is carried out in a drying chamber for 14-20 hours. 2. The method according to claim 1, characterized in that a mixture of different varieties of apples is used for the preparation of applesauce. 3. A method according to claim 1, characterized in that the sugar-containing component is added as needed.