SU1279575A1 - Method of producing whipped confectionery mass - Google Patents

Abstract

The invention relates to confectionery industry and catering, in particular to the method of production of whipped Confectionery masses. The purpose of the invention is to improve quality while reducing caloric content. In the whipping machine, whip the egg white and the juice of the table beet, taken in the amount of 5-15% of the total amount of the egg white, until a foam mixture is obtained. Further, depending on the type of whipped confectionery mass of the souffle, marshmallow or cream type, sugar-agar-syrup syrup or sugar syrup is prepared and evaporated to a certain dry matter content. Then, in case of preparing the cream with boiled sugar syrup, boil the whipped foamy mixture and do not stop beating until ready. In preparing the mass of the souffle, a chilled sugar-agar-trefoil syrup is added to the whisk of a completely shaped mixture, after which the mixture is whipped up and flavoring, aromatic, and other prescription ingredients are added during the whipping process. 2 tab.

Description

N5

The invention relates to the confectionery industry and catering, in particular to the method of production of uncooked confectionery shops. The purpose of the invention is to improve the quality while reducing to laterality. In tab. Figure 1 presents a comparison of the characteristics of the indicators of the concentration of condensed diffusion juice of sugar beet and natural from table beet. T tb l Foaming ability,% 43.0 120.0 Foam stability 30 minutes after beating,% 73.0 85.2 Caloric content of frothers, kcal277.032.0 Sugar content,% 73.8 8.63 Curing of saponin,% 0.05 0.05 Protein content,% - 1.3 Vitamin content, mg B, - 0.04 0.20 C - 15.00 P - 50.00 Natural beet juice contains finely divided residues destroyed cell structures that exhibit surface-active properties, since they are a protein-polysaccharide complex, including proteins, pectic substances that take part in foaming juice. Residues of cellular structures, like solid particles, also increase the mechanical strength of the adsorption layer of the foam, which reinforces its structure, i.e. they play the role of foam stabilizers, which is one of the reasons for the greater stability of the bone foam of natural juice of table beet relative to the thickened diffuse juice of sugar beet .. Condensed diffusion juice does not contain any protein substances, since its processes are aimed at coagulation and removal of all protein substances, melanoidins and free amino acids. Natural juice of beetroot, in addition to protein fine medium, also contains soluble proteins. Proteins, as is well known, have surface activity and foaming properties and, therefore, make a major contribution to the foam formation of table beet juice. In addition, the high sugar content in the condensed diffusion juice significantly increases its viscosity, which drastically reduces foaming, since the lower the viscosity of the solution, the higher the foaming capacity. Using the example of custard protein cream, the optimality of the selected parameters of the amount of the injected juice of table beet is considered and substantiated. A custard protein cream was prepared according to the well-known and proposed methods. In the first case, thickened diffusion juice of sugar beet was used as a substitute for egg protein, in the second case - naturghum juice from table beet. Indicators of the quality of creams, depending on the concentration of various juices are given in table. 2,

table 2

Foaming ability of the composition,%

The stability of the composition,%

The stability of the cream,%

The density of the cream

Effective in viscosity at shear rate of 5.40

Colour

Caloric content of the foaming composition, kcal 1347-1315 As follows from the data table. 2, the use of the proposed method of preparing whipped confectionery masses in all cases favorably affects the quality of the finished product as compared with the prototype both in structural and mechanical properties and in organoleptic characteristics. The foaming capacity of the composition increases by 2.3-10.5%, the stability of both the composition and the product remains high, the density of the cream decreases by 1027.7% relative to the prototype, the effective viscosity remains high higher (by 0.8-0.4%) of the prototype, at a shear rate of 5, Replacing the egg protein by less than 5% does not lead to noticeable changes

435

480

85

75

100

100

270

250

25.7-23.0 26.2

22.0

Pink Pale Inthenrhos Syvnorozovy

1306-1181 1331

1156 product quality indicators compared with the prototype, the use of 15% replacement of egg white protein is limited by a decrease in foam stability and compaction, despite the increasing foaming capacity of the composition as a whole. Replacing the egg white with a larger amount of table beet juice is also limited by the organoleptic characteristics of the products, when the product of the proposed method acquires an intense pink color, and the prototype is brown. In addition, the whipped confectionery products manufactured according to the proposed method are enriched with vitamins B, B, C and P, while the Pro | Totype does not provide this, reducing the caloric content of products by 10–15% due to the insignificant content

5 1

Sugar in the natural juice of table beet compared with condensed diffusion juice, where their amount is 73.8%.

 Examples of specific performance

METHODS1.

Whipping mass souffle type.

Example 1 To prepare 10 kg of a whipping mass of the soufflé type, prepare 6.1 kg of sugar-agar syrup, boiled down to a dry matter content of 77%. Parallel with the boiling of the syrup in a beating machine, beat 0.54 kg of egg white and 15% (0.1 kg) of the total amount of egg white beet juice juice. When the volume of the forming composition increases approximately twice, the cooled to 65 ° C sugar-agar-syrup syrup is gradually added and the mass is whipped until a homogeneous fine structure is obtained. In the whipping process, 2.3 kg of butter, 1.1 kg of whole condensed milk with sugar are added, and at the end of the beat are added 0.04 kg of citric acid and 0.02 kg of citrus essence. After mixing sufficiently, the mass is discharged and transferred to a molding. Density of the whipped mass is 560 kg / m.

Example 2. To prepare 10 kg of a whisk, a soufflé type was prepared with 6, kg of sugar agar syrup, boiled down to a solids content of 83%. In parallel with the boiling of the syrup in the whipping machine, beat 0.61 kg of egg white and 5% (0.03 kg) of the total amount of egg white juice of beet juice, when the volume of the pyogenizing composition increases approximately twice, the sugar cooled to 70 ° C is added. agar-syrup syrup and beat the mass until a homogeneous fine structure is obtained. In the whipping process, 2.3 kg of spicy oil, 1.1 kg of whole condensed milk with sugar are added, at the end of the beating 0.04 kg of citric acid and 0.02 kg of citrus essence are added. After sufficient mixing, the mass is discharged and transferred to a molding. Density of the whipped mass is 580 kg / m. . The wheeled mass for marshmallow.

Example 3. For the preparation of 10 kg of a whisk for marshmallow, 2.6 kg of sugar and 5.1 kg of sugar were prepared.

and mix it into a whipping machine, beat it, adding in two steps during whipping a foaming mixture of 2.47 kg of egg protein and 0.13 kg of natural beetroot juice which makes up 5% of the total amount of egg protein .

At the same time, the agar syrup is prepared and, at 90 ° C, is introduced into the whipped

the mixture is then added with flavoring and aromatic substances. The end of whipping is measured by the change in volume, which is approximately twice as large as 5 compared to the initial one, as well as an increase in the viscosity of the mass. Ready zephyr mass has a density of 410 kg / m.

Example 4 For preparing 0 0-kg whipping mass for marshmallow, 2.6 kg of sugar and 5.1 kg of mashed sugar are prepared from the sugar-block mixture and loaded into a whipping machine, whipped, added in two batches at 25 whipping times. a foaming mixture of 2.21 kg of egg white and 0.39 kg of natural beetroot juice, which is 15% of the total amount of egg protein. At the same time, the agar syrup is cooked and, at 95 ° C, is introduced into the whipped mixture, after which flavoring and aromatic substances are added. The end of the mass beating is determined by the change in volume, which is approximately doubled compared to the original, and also, by the increase in the viscosity of the mass. Ready zephyr mass has a density of 400 kg / m.

40 Brewed white cream cream with beetroot juice.

Example 5. To prepare 10 kg of custard, a beater was loaded with 3.25 kg of egg white and 5% (0.17 kg) of the total amount of egg beet juice of table beet and whipped to increase the volume by 5-6 times. At the same time, sugar syrup is prepared, for which 6.97 kg of ca50 Hara and 2 kg of water are boiled down to 120 and they are brewed with a whipped mixture, without stopping beating until the product is fully prepared. The density of the cream is 250 kg / m.

Example 6: For preparing 1-0 kg of custard protein cream. a whipping machine is loaded with 2.91 kg of egg white and 15% (0.513 kg) of the total amount of egg white juice of beetroot juice and whipped until 712795758

5-6 times volume. Simultaneously stitching the recipe components with a sugar syrup is prepared, for which you first beat the egg whites, 6.97 kg of sugar and 2 kg of water to boil with beet juice and subsequent whisk and brew them a mixture that is different, without stopping to beat up, in order to improve the quality of product availability. Density with a simultaneous decrease in caloricore 233 kg / m. From beet juices using the formula of the invention beets juice in the amount of

The method of obtaining whipped conditioner is 5-15 wt.% Of the total amount of IChtera masses, providing for mixed protein.

Claims (1)

5-6 times volume. Simultaneously stitching the recipe components with a sugar syrup is prepared, for which you first beat the egg whites, 6.97 kg of sugar and 2 kg of water to boil with beet juice and the subsequent beat, and brew them with a mixture that differs, without breaking until half a day, that, in order to improve the quality of the product availability. Density with simultaneous reduction of 233 kg / m calorie-cream, from beet juices using the formula of the invention beetroot juice in an amount The method of obtaining whipped conditioner is 5-15 wt.% Of the total amount of IChtera masses, providing for mixed protein.