RU2777412C1 - Method for manufacturing pastille product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the field of the food industry, in particular to the confectionery industry. The method for manufacturing a pastille product involves kneading a vegetable protein isolate previously swollen in water or vegetable protein with a protein content of at least 80%. The swelling of vegetable protein is carried out in water at a temperature of 20-25°C with a duty water curve (5-15):1. The swollen protein is kneaded with fruit puree and sugar. It is possible to add a structure former to vegetable protein. It is possible to add fruit, vegetable, nut flavoring components to the pastille mass before or during kneading. The resulting pastille mass is laid out in molds and dried in a drying cabinet for 3-8 hours at a temperature of 40-120°C, depending on the size and thickness of the pastille mass layer. The dried layers are cooled, kept at room temperature, then, if necessary, the surface of the products is cut and decorated. Finished pastilles are packaged for subsequent sale or storage. The initial components of the pastille mass are used in the following quantities, wt. %: vegetable protein isolate or dry vegetable protein with a protein content of at least 80% at least 15; fruit puree at least 20; sugar at least 15. It is possible to add a structure former, wt. %, up to 15, and it is possible to add fruit, vegetable, nut flavoring components in an amount of up to 25.

EFFECT: proposed method for manufacturing a pastille product provides a finished product with a soft elastic structure, developed porosity and airy texture, excellent taste qualities without the use of traditional egg white.

1 cl, 1 ex

Description

The invention relates to the field of the food industry, in particular to the confectionery industry and relates to a method for the production of a pastille product using a vegetable protein isolate or vegetable protein obtained by another method.

The closest analogue to the claimed method is a well-known method for the production of pastille products, including churning applesauce with sugar, egg white and structure-forming agent, pouring the pastille mass onto a conveyor belt or into trays, structuring the pastille mass at a temperature of 9 + 1 ° C, drying the pastille mass at at a temperature of 39+1°C, cutting the mass into individual products and drying them at a temperature of 47.5+7.5°C. Finished products are cooled, sprinkled with powdered sugar and packaged (Skobelskaya Z.G., Goryacheva G.N. Technology for the production of sugar confectionery "Textbook. - M.; IRPO; ProfObrIzdat., 2002). The disadvantage of this method is the use of animal raw materials - egg white, which excludes the possibility of the use of such a product by persons with an allergy to egg white and vegans.

Known "Method for the production of puff fruit marshmallow and puff fruit marshmallow" (RF Patent No. 2490926, Published: 27.08.2013, Bull. No. 24), including the preparation of pastille mass by churning chilled apple puree with the addition of granulated sugar and / or powdered sugar and egg white, pouring or laying out the pastille mass for drying, drying it, cooling the dried layer, forming a two-layer cake with filling the adjacent layers of the roll or cake with filler, soaking with natural cooling, sprinkling with powdered sugar and packaging for subsequent storage and / or sale . Drying of the pastille 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 pie is cured at a temperature of 18-30°C for 18 -30 hours. The disadvantage of this method is the use of animal raw materials - egg white, which excludes the possibility of using such a product by people with an allergy to egg white and vegans.

The problem solved by the proposed method for the production of a pastille product is the industrial production of a pastille product that does not contain egg white.

To achieve this objective, the proposed method for the production of pastille products includes the use of dry vegetable protein isolate or vegetable protein with a protein content of at least 80% instead of egg white.

The technical result achieved by the proposed method lies in the fact that this method of producing a pastille product does not use animal raw materials and therefore the finished product contains only vegetable components. In addition, the proposed product does not contain the allergen - egg white.

The essence of the invention is illustrated by the following description of the method:

Dry vegetable protein isolate or vegetable protein obtained in another way (protein content not less than 80%) is mixed with water at a temperature of 20-25°C with a hydromodule (5-15):1. The amount of water depends on the functional and technological properties of the dry protein, the end of the swelling process is determined visually. The swollen protein is churned together with fruit puree and sugar. It is possible to add a structure-forming agent to vegetable protein. It is possible to add fruit, vegetable, nut flavoring components to the pastille mass before or during whipping. The resulting pastille mass is laid out in molds and dried in an oven for 3-8 hours at a temperature of 40-120°C, depending on the size and thickness of the pastille mass layer. The dried layers are cooled, kept at room temperature, then, if necessary, cut and shape the surface of the products. Finished pastille products are packaged for subsequent sale or storage.

The ingredients are added in the following quantities (by weight):

• Dry vegetable protein or vegetable protein isolate with a protein content of at least 80% - at least 15%;

• Water - from 5 to 15 times more than dry protein (hydromodulus (5-15): 1);

• Fruit puree - not less than 20%;

• Sugar white sand - not less than 15%.

• It is possible to add structure former up to 15%;

• It is possible to add fruit, vegetable, nut or other flavoring components in an amount up to 25%

With the declared ratio of components and manufacturing technology of the pastille product, 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, pastille does not contain egg white.

Claims (1)

A method for the production of a pastille product, characterized in that it includes churning a vegetable protein isolate or dry vegetable protein with a protein content of at least 80% with fruit puree and sugar, previously swollen in water at a hydromodulus (5-15): 1, drying the pastille mass in layers in forms in an oven for 3-8 hours at a temperature of 40-120°C, depending on the size and thickness of the pastille mass layer, cooling the resulting layers, curing the resulting layers, if necessary, cutting and decorating the surface of products, packaging them for subsequent sale or storage, at the same time, vegetable protein isolate or dry vegetable protein is used in an amount of 15% or more, fruit puree - in an amount of 20% or more, sugar - in an amount of 15% or more, and it is also possible to add a structurant - pectin in an amount of not more than 15% and fruit, vegetable, nut flavor components in the amount of not more than 25%.