RU2768700C1 - Method for production of marmalade with the taste of alcoholic beverage and marmalade obtained by this method - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The proposed method for producing marmalade with the taste of an alcoholic beverage includes mixing fruit juice and glucose syrup to obtain a base mixture, heating the resulting base mixture to 40°C, mixing it with pectin and sugar until a homogeneous mixture is obtained, boiling the mixture at a temperature of 105-112°C until boiling down by 27%, cooling the mixture to 65-70°C. Then an alcoholic drink and citric acid are added, the mixture is mixed and poured into a mold, the mixture is cooled and kept at room temperature for 3-7 hours to obtain marmalade, followed by stabilization of the marmalade within 36 hours from the moment of filling in the molds. In this case, the components are included in the composition in the following ratio, wt. %: apple juice, or pear juice, or aloe juice, or guava juice 50-56, glucose syrup 11-12, pectin HSA105 1-2, sugar 8-12, alcoholic beverage 23-24, citric acid 0.79. Marmalade obtained by this method is also offered.

EFFECT: invention is aimed at developing a method for obtaining a new type of marmalade based on alcoholic beverages, which makes it possible to obtain marmalade with low energy and high nutritional value.

3 cl, 6 ex

Description

The invention relates to the food industry, in particular to the confectionery industry, and can be used in the production of marmalade based on alcoholic beverages.

A known method for preparing jelly marmalade based on starch syrup, see RF patent No. 2674594 dated 12/11/2018. This method includes the preparation of a water-sugar-pectin solution, the introduction of sodium lactate into it, mixing it with molasses, boiling the mixture in cooking equipment under a steam pressure of 0.2-0.4 MPa to a mass fraction of solids of 69-71%, cooling the resulting mass to a temperature of 85-90°C during tempering, after which citric acid, flavor and various food colors are added, jelly marmalade is prepared in the following mass ratio of components.

Known vegetable marmalade, see RF patent No. 2635166 dated 11/09/2017. This marmalade contains granulated sugar, molasses, pectin, herbal supplement, citric acid. At the same time, beetroot puree with a beetroot content of 10% of the amount of water and crushed ginger root are used as a herbal supplement with the following content of initial components, wt.%: Sugar sand 30.0-31.0, Molasses 11.0, Pectin 1, 38, Beet puree 48.0, Ginger root 8.0-9.0, Citric acid 0.62.

A known method for producing molded jelly marmalade with vegetable filler, see RF patent No. 2641526 dated 01/18/2018. This method includes the preparation of gelling components, cooking with the addition of sugar, citric acid, crushed vegetable filler, followed by mixing the resulting mass, shaping, aging and drying. At the same time, secondary marmalade with water in an amount of 6.5 to 7.0% by weight is introduced into the cooking apparatus. of the total mass of the ingredients, mix and simmer until the secondary marmalade is completely dissolved, then one third of the total sugar is added to the apparatus and the mixture is brought to a boil, then the batch is introduced in the amount of 21-25 wt%. of the total mass, including sodium citrate, pectin, sugar and water, and the mixture is again brought to a boil, followed by boiling for 2-3 minutes, then the remaining sugar is introduced into the boiling mass in 2-3 doses and the mass is boiled for 10 -15 min, vegetable filler is added in the amount of 1.5-4.1% by weight, after which - molasses in the amount of 24-30% by weight, heated to 60-65°C, and the marmalade mass is cooked at a temperature of 104-107 ° C for 2-3 minutes, at the end of cooking, citric acid is introduced, the mass is brought to a boil and poured into molds, while fresh or frozen berries crushed into small pieces, and / or fruits, and / or ginger are taken as a vegetable filler . This method can be taken as the closest analogue.

The disadvantage of the above solutions is the impossibility of obtaining marmalades, including alcoholic beverages.

The above methods make it possible to form the taste of marmalade by introducing artificial flavors or vegetable fillers into it, while they do not disclose the technology for adding alcoholic beverages to marmalade and the marmalade itself with the taste of an alcoholic beverage.

The technical objective of the present invention is to develop a method for producing a new type of marmalade based on alcoholic beverages, which makes it possible to obtain marmalade with low energy and high nutritional value.

The technical result is achieved by the fact that the method for the production of marmalade with the taste of an alcoholic beverage according to the first variant includes:

- mixing fruit juice and glucose syrup to form a base mixture,

- heating the resulting base mixture to 40 ° C, mixing it with pectin and sugar until a homogeneous mixture is obtained,

- boiling the mixture at a temperature of 105-112 ° C until boiling by 27%,

- cooling the mixture to 65-70°С,

- adding an alcoholic beverage and citric acid, mixing and then pouring the mixture into a mold,

- cooling and keeping the mixture poured in the form at room temperature for 3-7 hours to obtain marmalade,

- stabilization of marmalade within 36 hours from the moment of pouring into molds,

while the components are included in the composition in the following ratio, wt.%:

fruit juice - 50-56,

glucose syrup - 11-12,

pectin HSA105 - 1-2,

sugar - 8-12,

alcoholic drink - 23-24,

citric acid - 0.79.

Whiskey, cognac, armagnac, calvados, bourbon, rum are used as an alcoholic drink.

Apple juice is used as juice.

It also offers marmalade with the taste of an alcoholic beverage, made according to the above first variant of the method, including components in the following ratio, wt.%:

fruit juice - 50-56,

glucose syrup - 11-12,

pectin HSA105 - 1-2,

sugar - 8-12,

alcoholic drink - 23-24,

citric acid - 0.79.

Accordingly, in the marmalade made according to the first variant of the method mentioned above, whiskey, rum, cognac, armagnac, calvados, bourbon are also used as an alcoholic beverage, and apple juice is used as juice.

A method for the production of marmalade with the taste of an alcoholic beverage according to the second version, includes:

- mixing water, pectin and sugar to obtain a homogeneous base mixture,

- heating the base mixture to boiling,

- boiling the mixture at a temperature of 105-112 ° C until boiling by 27%,

- cooling the mixture to 65-70°С,

- adding an alcoholic beverage and citric acid, mixing and then pouring the mixture into a mold,

- cooling and keeping the mixture poured in the form at room temperature for 10-15 hours to obtain marmalade,

- stabilization of marmalade within 36 hours from the moment of pouring into molds,

while the components are included in the composition in the following ratio, wt.%:

water - 50-56,

pectin AS401 - 2-3,

alcoholic drink - 23-24,

citric acid - 0.79,

sugar - 20-24.

Gin, rum, absinthe, tequila, mezcal, brandy, grappa are used as an alcoholic drink.

It also offers marmalade with the taste of an alcoholic beverage, made according to the above second variant of the method, including components in the following ratio, wt.%:

water - 50-56,

pectin - 2-3,

alcoholic drink - 23-24,

citric acid - 0.79,

sugar - 20-24.

Accordingly, gin, rum, absinthe, tequila, mezcal, brandy, grappa are also used as an alcoholic beverage in the marmalade made according to the second variant of the method indicated above.

The method we propose according to the first option is to obtain marmalade from whiskey, cognac, armagnac, calvados, bourbon. The method includes heating apple juice, mixing it with pectin and sugar, boiling the mixture, mixing it with an alcoholic beverage and citric acid, followed by pouring it into a mold and drying at room temperature, while boiling the mixture of apple juice with pectin and sugar is carried out at a temperature 105-112 ° C until boiling by 27%, then cooling the mass to 65-70 ° C, adding alcohol and citric acid, after which the marmalade is poured into molds, the marmalade poured into the mold is cooled and left at room temperature for 3-7 hours , taken out of the molds, put into tight glass or aluminum containers and left to stabilize up to 36 hours from the moment of pouring into molds.

According to the second variant of the method for producing marmalade with the taste of an alcoholic beverage, another type of alcohol is preferably used in the composition of marmalade: gin, rum, absinthe, tequila, mezcal, brandy, grappa, and drinking water is used instead of apple juice.

EFFECT: inventions make it possible to obtain marmalade that fully reflects the aroma, taste and aftertaste of each alcoholic product used in the composition, but at the same time significantly reduce the alcohol component of alcohol (in the first 36 hours after the product is ready) or remove it altogether (after 72-140 hours after the product is ready). , by the 7th day completely loses alcohol content).

Marmalade is characterized by low energy and high nutritional value compared to other confectionery products, and in this invention the amount of sugar is reduced to a minimum value.

This invention does not use dyes and preservatives.

The choice of the boiling temperature of the mixture is due to the fact that a temperature of more than 112 ° C will lead to the destruction of the structure of the finished product. If the temperature of the mixture is less than 105 ° C, then the boiling process will be increased, respectively, the structure of the finished product will be destroyed. Also, the taste characteristics of marmalade will be affected by the temperature of the mixture at the stage of adding alcohol. If the temperature is too high, the flavor range of the alcoholic beverage will be lost. The recommended temperature is 65-70°C, it is at this temperature that the aroma, taste and aftertaste are revealed as fully as possible.

Cooling and keeping the marmalade in the molds for 3-7 hours is necessary for the marmalade to form its shape, the subsequent stay in vacuum containers to stabilize the structure.

The invention can be illustrated by the following examples.

Example 1

108 g of apple juice and 25 g of glucose syrup are mixed in a saucepan, the mixture is heated to 40 ° C and a mixture of 2.5 g of pectin and 25 g of sugar is gradually introduced into the rain, the mixture is brought to a boil and continue to boil until it is reduced for 44 g .. Further, while constantly stirring the mixture, cool it to 65-70 ° C, after which 50 grams of whiskey (or Calvados, cognac, armagnac, bourbon) and 1.7 g of citric acid dissolved in 1.7 g of warm water are added . The mixture is thoroughly mixed and poured through a sieve into molds, the foam is carefully removed. Leave to thicken for about 3-7 hours, after which it is removed from the mold, put into a vacuum glass or aluminum container and left to stabilize for up to 36 hours from the moment of pouring into molds.

The resulting marmalade is characterized by an attractive glossy appearance, smooth and delicate texture, no graininess, amber color, high transparency with a pronounced taste of the alcoholic beverage used in this recipe.

Example 2

108 g of tonic (aloe juice or guava juice) and 25 g of glucose syrup are mixed in a saucepan, the mixture is heated to 40 ° C and a mixture of 2.5 g of pectin and 25 g of sugar is gradually introduced into the rain, the mixture is brought to a boil and continue to boil until until it boils down to 44g. Then, with constant stirring, the mixture is cooled to 65-70°C, after which 50 grams of gin and 1.7 g of citric acid dissolved in 1.7 g of warm water are added. The mixture is thoroughly mixed and poured through a sieve into molds, the foam is carefully removed. Leave to thicken for about 3-7 hours, after which it is removed from the mold, put into a vacuum glass or aluminum container and left to stabilize for up to 36 hours from the moment of pouring into molds.

The resulting marmalade is characterized by an attractive glossy appearance, smooth and delicate texture, lack of graininess, color corresponding to the color of the gin used (neutral, pink, blue, greenish), high transparency with a pronounced taste of the gin used in this recipe.

Example 3

108 g of water and 20 g of glucose syrup are mixed in a saucepan, and without waiting for heating, a mixture of 3.8 g of pectin and 45 g of sugar is gradually introduced into the rain, the mixture is brought to a boil and continue to boil until it is reduced by 44 g. Further, constantly stirring the mixture, cool it to 65-70C, after which 50 grams of brandy and 1.2 g of citric acid dissolved in 2 g of warm water are added. The mixture is thoroughly mixed and poured through a sieve into molds, the foam is carefully removed. Leave to thicken for about 10-15 hours, after which it is removed from the mold, put into a vacuum glass or aluminum container and left to stabilize for up to 36 hours from the moment of pouring into molds.

The resulting marmalade is characterized by an attractive glossy appearance, smooth and delicate texture, no graininess, amber, gold or chocolate (depending on the color of the drink) color, medium transparency with a pronounced taste of the brandy used in this recipe.

Example 4

108 g of tonic and 25 g of glucose syrup are mixed in a saucepan, the mixture is heated to 40 ° C and a mixture of 2 g of pectin and 25 g of sugar is gradually introduced into the rain, the mixture is brought to a boil and continue to boil until it is reduced by 30 g. Next, while constantly stirring the mixture, cool it to 65-70 ° C, after which 50 grams of absinthe and 1.7 g of citric acid dissolved in 1.7 g of warm water are introduced. The mixture is thoroughly mixed and poured through a sieve into molds, the foam is carefully removed. Leave to thicken for about 3-7 hours, after which it is removed from the mold, put into a vacuum glass or aluminum container and left to stabilize for up to 36 hours from the moment of pouring into molds.

The resulting marmalade is characterized by an attractive glossy appearance, smooth and delicate texture, no graininess, green color, high transparency with a pronounced taste of absinthe used in this recipe.

Example 5

108 g of pear (or apple) juice and 25 g of glucose syrup are mixed in a saucepan, the mixture is heated to 40 ° C and a mixture of 2.5 g of pectin and 25 g of sugar is gradually introduced into the rain, the mixture is brought to a boil and continue to boil until until it boils down to 44g. Further, with constant stirring, the mixture is cooled to 65-70 ° C, after which 50 grams of grappa and 1.7 g of citric acid dissolved in 1.7 g of warm water are introduced. The mixture is thoroughly mixed and poured through a sieve into molds, the foam is carefully removed. Leave to thicken for about 3-7 hours, after which it is removed from the mold, put into a vacuum glass or aluminum container and left to stabilize for up to 36 hours from the moment of pouring into molds.

The resulting marmalade is characterized by an attractive glossy appearance, smooth and delicate texture, no graininess, amber color, high transparency with a pronounced taste of the grappa used in this recipe.

Example 6

108 g of water and 20 g of glucose syrup are mixed in a saucepan, and without waiting for heating, a mixture of 3.8 g of pectin and 45 g of sugar is gradually introduced into the rain, the mixture is brought to a boil and continue to boil until it is reduced by 44 g. Further, constantly stirring the mixture, cool it to 65-70 ° C, after which 50 grams of rum and 1.2 g of citric acid dissolved in 2 g of warm water are introduced. The mixture is thoroughly mixed and poured through a sieve into molds, the foam is carefully removed. Leave to thicken for about 10-15 hours, after which it is removed from the mold, put into a vacuum glass or aluminum container and left to stabilize for up to 36 hours from the moment of pouring into molds.

The resulting marmalade is characterized by an attractive glossy appearance, smooth and delicate texture, no graininess, amber color, high transparency with a pronounced taste of the rum used in this recipe.

Claims (23)

1. A method for the production of marmalade with the taste of an alcoholic beverage, including: - mixing fruit juice and glucose syrup to form a base mixture, - heating the resulting base mixture to 40 ° C, mixing it with pectin and sugar until a homogeneous mixture is obtained, - boiling the mixture at a temperature of 105-112 ° C until boiling by 27%, - cooling the mixture to 65-70°С, - adding an alcoholic beverage and citric acid, mixing and then pouring the mixture into a mold, - cooling and keeping the mixture poured in the form at room temperature for 3-7 hours to obtain marmalade, - stabilization of marmalade within 36 hours from the moment of pouring into molds, while the components are included in the composition in the following ratio, wt.%: apple juice, or pear juice, or aloe juice, or guava juice - 50-56, glucose syrup - 11-12, pectin HSA105 - 1-2, sugar - 8-12, alcoholic drink - 23-24, citric acid - 0.79. 2. The method according to claim 1, characterized in that whiskey, cognac, armagnac, calvados, bourbon, rum are used as an alcoholic beverage. 3. Marmalade with the taste of an alcoholic beverage, made according to claim 1, while the components are part of the marmalade in the following ratio, wt.%: apple juice, or pear juice, or aloe juice, or guava juice - 50-56, glucose syrup - 11-12, pectin HSA105 - 1-2, sugar - 8-12, alcoholic drink - 23-24, citric acid - 0.79.