RU2761088C1 - Method for producing "sugar-free" marmalade based on molasses and concentrated juice - Google Patents

Abstract

FIELD: foodstuffs.

SUBSTANCE: invention relates to the food industry, in particular, to the confectionery industry. The method for producing marmalade based on molasses and concentrated juice includes preparation of raw materials, preparation of syrup, boiling, cooling thereof, introduction of fruit-based raw materials, moulding and packaging. In the marmalade formulation, high-sugar starch molasses with a DE of 26 to 35 is used, containing 40 to 43% glucose, 54 to 56% maltose and 4 to 8% dextrins, mixed with water, agar-agar, and boiled to produce a syrup with a 70 to 80% mass fraction of dry matter. The resulting syrup is cooled to a temperature of 60 to 70°C, and concentrated fruit and berry or vegetable juice with a dry matter content of at least 65% is introduced while mixing. The resulting marmalade mass is moulded continuously by the method of "pumping" using a syringe into an air- and moisture-impermeable "flow-pack" type shell, or a layer of marmalade is moulded. The moulded finished products are separated from each other by cutting and directed for packaging. The components of the formulation are taken in a certain mass ratio.

EFFECT: invention provides a possibility of producing "sugar-free" marmalade with a reduced energy and sugar content, increased nutritional value due to the introduction of highly concentrated fruit and berry or vegetable juices with a dry matter content of at least 65% into the formulation, as well as expanding the product range.

1 cl, 1 tbl, 4 ex

Description

The invention relates to the food industry, in particular to the confectionery industry, and can be used in the production of jelly-fruit marmalade on agar-agar "without added sugar" based on molasses using concentrated fruit and berry or vegetable juices.

A known method for the production of jelly-fruit maremelade on agar, providing for soaking agar, preparing agar-sugar-syrup, boiling it to a mass fraction of dry matter 73-74%, cooling the boiled syrup in a tempering machine to 50-55 ° C, introducing fruit berry puree, fruit and berry supplies, flavoring substances, molding, holding, sprinkling with sugar, drying, cooling, packaging and packaging [Oleinikova, A.Ya. Confectionery technology [Text] / A.Ya. Oleinikova, L.M. Aksenova, G.O. Magomedov. - SPb .: Publishing house "RAPP", 2010.- S. 521-527].

The disadvantage of this method is the high sugar content and caloric content of the product, the content of artificial colors and flavors, a long technological process, a short shelf life, due to the sugaring of the marmalade during storage, and reduced nutritional value.

The closest in technical essence and the achieved result is a method for the production of marmalade, providing for the preparation of raw materials, preparation of a syrup containing a gelling agent, sugar, molasses, water and an additive from vegetable raw materials, molding and packaging, characterized in that, as an additive from vegetable raw materials use concentrated fruit and berry juices with a dry matter content of 15-20% in an effective amount and large inclusions of various berries or citrus fruits in an amount of 5-25% of the total mass, and after molding, the resulting products are covered with a film, which is a yellow liquid at 25 ° C with a viscosity of 1.1-4.0 Pa · s and obtained on the basis of triglycerides of edible fatty acids and carnauba wax [RF Patent No. 2434534, class. А23G3 / 00, publ. 11/27/2011].

The disadvantage of this method is the high sugar content and calorie content of the product, due to the use of a significant amount of sugar in the recipe, insufficiently high nutritional value due to the use of low-concentrated juices with a dry matter content of 15-20%.

The technical objective of the invention is to develop a method for the production of marmalade "without added sugar" on the basis of molasses and concentrated juice, which makes it possible to obtain marmalade "without added sugar" of low calorie content and sugar content, increased nutritional value due to the introduction into the recipe of highly concentrated fruit and berry or vegetable juices containing dry matter not less than 65%, as well as expand the range of products for dietary and treatment-and-prophylactic purposes for all groups of the population, including children.

To solve the technical problem of the invention, a method for the production of marmalade "without added sugar" based on molasses and concentrated juice is proposed, including the preparation of raw materials, preparation of syrup, boiling, its cooling, the introduction of fruit raw materials, molding and packaging, characterized in that in the recipe of marmalade, instead of sugars use starch syrup, which is mixed with water, agar-agar and boiled to obtain a syrup with a dry matter mass fraction of 70-80%, the resulting syrup is cooled to a temperature of 60-70 ° C and concentrated fruit and berry or vegetable juice is added with stirring with with a dry matter content of at least 65%, the resulting marmalade mass is molded in a continuous manner by the "injection" method using a syringe into an air- and moisture-proof casing of the "flow-pack" type, the molded finished products are separated from each other by cutting and sent for packaging, prepared jelly-fruit marmalade with the following ratio of recipe components , kg / 100 kg:

Starch syrup 33.18-66.12 Concentrated fruit and berry or vegetable juice 66.36-33.08 Agar agar 0.46-0.80

The technical result of the invention consists in the development of a method for the production of marmalade "without added sugar" based on molasses and concentrated juice of low calorie content and sugar content, increased nutritional value due to the introduction into the formulation of highly concentrated fruit and berry or vegetable juices with a dry matter content of at least 65%, and also to expand the range of products for dietary and treatment-and-prophylactic purposes for all groups of the population, including children.

High sugar syrup (DE 26-35) is used as starch syrup, which contains 40-43% glucose, 54-56% maltose and 4-8% dextrins. Due to its balanced composition of sugars, this type of molasses does not crystallize when stored at room temperature. To facilitate working with molasses, it is recommended to store it at a temperature of 55 ° C. It has a higher osmotic pressure than sucrose of the same mass, therefore it has a greater effect on stability. Molasses helps to accelerate the process of recrystallization of sucrose. Since the sweetness of molasses is lower than sucrose, the addition of highly sugar molasses to the marmalade results in an apparent decrease in its sweet taste, but instead enhances the fruity aroma. It also gives the marmalade a shine, making it look more attractive. Treacle also promotes color saturation, water retention and osmotic pressure.

Concentrated fruit and berry (apple, cranberry, pear, cherry, blackcurrant, etc.) or vegetable (pumpkin, tomato, beetroot, etc.) is a viscous product obtained as a result of direct pressing of edible ripe fruits, berries or vegetables. They contain from 60 to 80% of amine nitrogen from the total content of total nitrogen. In addition, concentrated juices contain amino acids such as valine, leucine, threonine, aminobutyric acid, lysine, arginine, aspartic acid, serine, glutamic acid, phenyl-alanine, alanine, tyrosine. They also contain a large amount of monosaccharides, vitamins (E, PP, C, A, H, B vitamins), macro- and microelements (Cl, Fe, Mn, K, Ca, P, F, Cu, Zn, Co, I), etc.

Method for the production of marmalade "without added sugar" based on molasses and concentrated juice is carried out as follows. First, agar-syrup is prepared, for which agar-agar is mixed in water in a ratio of 1:30, brought to a boil, starch syrup, preheated to a temperature of 60-65 ° C, is added and boiled to obtain a syrup with a mass fraction of dry substances of 70-80 %, the resulting syrup is cooled to a temperature of 60-70 ° C and a concentrated fruit and berry or vegetable juice with a dry matter content of at least 65% is added with stirring, the resulting marmalade mass is molded in a continuous way by the "injecting" method using a syringe into an air- and moisture-proof a casing of the "flow-pack" type, the molded finished products are separated from each other by cutting and sent for packaging, jelly-fruit marmalade is prepared with the following ratio of recipe components, kg / 100 kg:

Starch syrup 33.18-66.12 Concentrated fruit and berry or vegetable juice 66.36-33.08 Agar agar 0.46-0.80

The method is illustrated by the following examples.

Example 1 (prototype)

A solution of a gelling agent (agar, or pectin, or gelatin) is prepared by keeping it in any solution for 2-3 hours at a temperature of 18-25 ° C, followed by heating to a temperature of 50-55 ° C. Sugar syrup is prepared by dissolving sugar in water at a temperature of 80 ° C, adding molasses to the sugar solution. The solution of the gelling agent is mixed with sugar syrup taken at a temperature not lower than 70 ° C. Then there are introduced concentrated fruit and berry juices with a dry matter content of 15% in an effective amount and large inclusions 0.5 cm in size of various berries in an amount of 25% of the total mass. These components are thoroughly mixed and molded. The molded or layered marmalade is covered with a film, which at 25 ° C is a yellow liquid with a viscosity of 1.1 Pa · s and obtained on the basis of triglycerides of edible fatty acids and carnauba wax.

Organoleptic and physicochemical indicators of quality, nutritional and energy value of marmalade are presented in the table.

Example 2.

Method for the production of marmalade "without added sugar" based on molasses and concentrated juice is carried out as follows. First, agar-syrup is prepared, for which agar-agar is mixed in water in a ratio of 1:30, brought to a boil, starch syrup preheated to a temperature of 60 ° C is added and boiled to obtain a syrup with a mass fraction of dry substances of 70%, the resulting syrup cooled to a temperature of 60 ° C and added with stirring concentrated apple juice with a dry matter content of 67%, the resulting marmalade mass is molded in a continuous manner by the "injection" method using a syringe into an air- and moisture-proof casing of the "flow-pack" type, molded finished products are separated from each other by cutting and sent for packaging, jelly-fruit marmalade is prepared with the following ratio of recipe components, kg / 100 kg:

Starch syrup 33.18 Concentrated apple juice 66.36 Agar agar 0.46

Organoleptic and physicochemical indicators of quality, nutritional and energy value of marmalade are presented in the table.

Example 3.

Method for the production of marmalade "without added sugar" based on molasses and concentrated juice is carried out as follows. First, agar-syrup is prepared, for which agar-agar is mixed in water in a ratio of 1:30, brought to a boil, starch syrup preheated to a temperature of 63 ° C is added and boiled to obtain a syrup with a mass fraction of dry substances of 75%, the resulting syrup cooled to a temperature of 65 ° C and added with stirring concentrated cranberry juice with a dry matter content of 68%, the resulting marmalade mass is molded in a continuous way by the "injection" method using a syringe into an air- and moisture-proof casing of the "flow-pack" type, molded finished products are separated from each other by cutting and sent for packaging, jelly-fruit marmalade is prepared with the following ratio of recipe components, kg / 100 kg:

Starch syrup 49.65 Concentrated cranberry juice 49.72 Agar agar 0.63

Example 4.

Method for the production of marmalade "without added sugar" based on molasses and concentrated juice is carried out as follows. First, agar-syrup is prepared, for which agar-agar is mixed in water in a ratio of 1:30, brought to a boil, starch syrup preheated to a temperature of 65 ° C is added and boiled to obtain a syrup with a mass fraction of dry substances of 80%, the resulting syrup cooled to a temperature of 70 ° C and added with stirring concentrated pumpkin juice with a dry matter content of 70%, the resulting marmalade mass is molded in a continuous way by the method of "syringing" with a syringe into an air- and moisture-proof casing of the "flow-pack" type, molded finished products are separated from each other by cutting and sent for packaging, jelly-fruit marmalade is prepared with the following ratio of recipe components, kg / 100 kg:

Starch syrup 66.12 Concentrated pumpkin juice 33.08 Agar agar 0.80

Organoleptic and physicochemical indicators of quality, nutritional and energy value of marmalade are presented in the table.

Table - Nutritional and energy value of marmalade

Indicators Example 2 Example 3 Example 4 Nutritional value, (g / 100 g):
Squirrels
Fats
Carbohydrates 0.37
0.17
32.96 0.30
0.24
45.22 0.07
0.20
55.21 The energy value,
(kcal / 100 g) / (kJ / 100 g) 135.24 / 565.84 188.86 / 790.19 223.01 / 933.07 Minerals, (mg / 100g):
Sodium
Potassium
Calcium
Magnesium
Phosphorus
Iron 4.45
84.80
14.5
7.75
4.88
5.27 3.52
7.15
18.35
29.67
2.32
0.14 3.99
76.44
27.16
13.90
0.42
0.30 Vitamins (mg / 100 g):
β-caratin
B ₁ (thiamine)
B ₂ (riboflavin)
B ₉ (folic acid)
PP (niacin)
C (ascorbic acid)
E (tocopherol) -
1.36
0.06
2.87
1.69
1.46
0.48 -
1.35
0.06
4.35
2.39
5.47
0.03 0.50
1.80
0.09
11.91
3.28
2.64
0.17

The presented ratio of recipe components by the authors was selected experimentally and going beyond their range will entail changes in the organoleptic and physicochemical indicators of the quality of marmalade.

The use of agar-agar in an amount of 0.46-0.80 kg is rational, since when it is used more than 0.80 kg, the cost of marmalade will increase, and with the introduction of less than 0.46 kg, a jelly-like structure of the product is not formed.

If you use concentrated fruit and berry or vegetable juice over 66.36 kg, then this will lead to a significant increase in the cost price and the appearance of a sour taste of marmalade, and if less than 33.08 kg, then to a decrease in its nutritional value.

The proposed method for the production of marmalade "without added sugar" based on molasses and concentrated juice allows:

- to receive fruit jelly "without added sugar" of reduced calorie content and sugar content;

- to increase the nutritional value of products by introducing into the formulation highly concentrated fruit and berry or vegetable juices with a dry matter content of at least 65%;

- to expand the range of products for dietary and treatment-and-prophylactic purposes for all groups of the population, including children.

Claims (2)

A method for the production of marmalade based on molasses and concentrated juice, including the preparation of raw materials, preparation of syrup, boiling, cooling, introducing fruit raw materials, molding and packaging, characterized in that the formulation of marmalade uses highly sugared starch molasses with DE 26-35, which has in its composition of 40-43% glucose, 54-56% maltose and 4-8% dextrins, which is mixed with water, agar-agar and boiled to obtain a syrup with a mass fraction of dry substances of 70-80%, the resulting syrup is cooled to a temperature of 60-70 ° С and add, with stirring, concentrated fruit and berry or vegetable juice with a dry matter content of at least 65%, the resulting marmalade mass is molded in a continuous way by the "syringing" method using a syringe into an air and moisture-proof casing like a "flow-pack" or molded a layer of marmalade, the molded finished products are separated from each other by cutting and sent for packaging, while the recipe components are taken in the following ratio wearing, kg / 100 kg marmalade: Highly sugar starch syrup with DE 26-35, containing 40-43% glucose, 54-56% maltose and 4-8% dextrins 33.18-66.12 Concentrated fruit and berry or vegetable juice 66.36-33.08 Agar agar 0.46-0.80