SU599792A1 - Method of preparing jelly-type confectionery articles - Google Patents

Description

one

The invention relates to the field of making jelly confectionery, such as marmalade, and makes it possible to obtain a product of enhanced nutritional value with a high protein content without using traditional gelling agents.

The main types of raw materials for the production of jelly confectionery in our country and abroad are polysaccharide-type gel forming agents, such as pectins, agar-agar, agaroid, etc. 1. The confectionery industry of the USSR suffers from an acute shortage of traditional gel-forming agents, since domestic sources in the country are limited and the basic need for raw materials is met by imports. On the other hand, a significant part of the milk protein, casein, is a waste of the dairy industry, which is used.

A number of methods are known for producing casein-based products in a gel-like form. The closest to the invention in terms of technical dryness and the achieved result is a method for producing a jelly product, which consists in grinding food casein to a powder, pouring the powder into an aqueous solution of food acids, flavoring and flavoring.

additives, then the mixture is heated to 100 ° C until casein is completely dissolved and maintained at a temperature of 85-100 ° C for 40 minutes, poured into molds. Next, the mixture is cooled to

room temperature and get a jelly product, suitable for use in nutrition 2.

However, this method does not allow to obtain a product with commodity and consumer goods.

properties of marmalade, which, according to GOST, is produced in the form of "products of certain shapes, molded by casting into rigid forms with a shelf life without soaking up to 2.5 months.

Obtaining a product with the necessary consumer properties is possible only if its humidity does not exceed 25%, and the content of reducing substances is 28%. The possibility of molding products is due to the not too high viscosity of the mass before casting, which should ensure the defect-free filling of the form and a sufficient speed of gel formation.

By this method, you can get

Claims (4)

a product with a dry substance content of more than 35% only after long boiling. This is due to the mutual limited solubility of protein and sucrose in water, which causes a concentration of 7% casein and 28% sugar in the original syrup. The low concentration of components in the initial solution determines the need for its boiling. In the process of long boiling of sucrose in an acidic medium, it is almost completely hydrolyzed to glucose and fructose, the amount of reducing substances reaches 50%, due to which the product soaks during storage. Also, the boiled product has a high temperature of bottom formation, which determines too high viscosity and the impossibility of casting it. The aim of the invention is to obtain a product with commercial and consumer properties corresponding to marmalade. This is achieved in that according to the proposed method, sucrose is introduced into the casein solution in the form of a hot syrup just before bottling in the presence of a defoaming agent, and after cooling it is dried. In this casein solution is taken with a concentration of 18-35%. Syrup is taken with a concentration of 75-90% and a temperature of 90-115 ° C. In addition, the drying is carried out at a temperature of 45-55 ° C for 3-6 hours. Example 1. In a 5 liter apparatus equipped with a stirrer, a thermometer, a heating jacket and a lower descent, 1 liter of water is added and added with stirring 6 ml of phosphoric and 6 g of citric acid, 0.1 ml of 5% emulsion of defoaming agent KE-10 and 0.27 kg of finely ground casein. Then the heating is turned on, the mixture is brought to 96-100 ° C and kept at this temperature for 10-12 minutes with stirring until casein is completely dissolved. After the casein is dissolved, the solution at a temperature of 100-105 ° C is fed into a heated screw mixer, where it is mixed for 3 minutes with 1.0 liter of sugar syrup with a moisture content of 12% and 1 g of vanillin, and then served for pouring into molds. After cooling to room temperature, the products are selected from molds and dried at 50 ° C and forced ventilation for 3 hours, then sprinkled with granulated sugar. The moisture content of the finished products is 24%, the strength according to Valens (at 22 ° C) is 0.650 kg. The content of reducing substances - 21%. Example 2. In a 5 L apparatus equipped with a stirrer, a thermometer, a jacket for heating, 1.3 liters of water are poured, 10 ml of phosphoric acid, 0.1 ml of antifoam agent, 2 g of vanillin and 0.25 kg of finely ground casein are added with stirring and heated while moving until casein is completely dissolved. The casein solution at a temperature of 95-100 ° C is poured into a 10-liter apparatus equipped with a heating jacket, a thermometer, and a stirrer. Then, 1.2 l of sugar syrup with 15% moisture is added in portions with stirring and heating. Boiling with stirring is continued for 30 minutes, after which the mixture is cut as indicated in Example 1. The strength of the finished products according to Valens is 0.750 0.780 kg, the humidity is 22%. The content of reducing substances - up to 40%. Example 3. In the apparatus with a capacity of 5 liters, equipped with a stirrer, thermometer and jacket for heating, pour 1.1 liters of water, 9 ml of phosphoric acid, 6 g of citric acid, 40 g of xylose and 0.2 ml of antifoam agent. 270 g of finely ground casein are introduced here. 10 minutes after the addition of casein, the heating is turned on and, bringing the temperature of the mixture to 95-102 ° C, maintained at this temperature for 10 minutes with stirring until casein is completely dissolved. In another apparatus, a sugar solution is prepared at the rate of 1.5 kg of sugar and 0.3 l of water, into which 0.5 vanillin and 2 ml of orange essence are added. Then the casein solution is mixed with sugar syrup at 100-110 ° C, boiled to a moisture content of 30%, then the mixture is poured into molds. After cooling to room temperature, the product is chosen from the forms, dried at 45-50 ° C with forced ventilation. more than 2 hours, sprinkled with sugar. Then the products are dried for 2 hours at a temperature not higher than 65 ° C. The moisture content of the finished marmalade product is 23%, the strength according to Valens (at 22 ° C) is 0.850-0.900 kg. The content of reducing substances - 19.6%. Example 4. In a 5 L apparatus equipped with a stirrer, a thermometer and a jacket for heating, 1.3 liters of water, 15 ml of phosphoric acid and 10 g of citric acid are poured, then with stirring 0.4 g of casein, which swells without heating with stirring within 5 min. Then, without interrupting the stirring, the heating is turned on and the casein is completely dissolved for 15 minutes at a temperature of 100-105 ° C. The solution is fed to a heated screw mixer, where it is mixed with 1.0 l of 80% sugar syrup, 2 g of vanillin and 5 ml of banana essence. The mixture in 3-5 minutes goes to the bottling form. Cooled to room temperature, the product is selected from the forms, sprinkled with sugar and dried for 6 hours at a temperature not higher than 55 ° C by forced ventilation. The resulting products contain 19–20% of reducing substances, have a moisture content of 20–21% and a Valenta strength of 0.850– 0.900 kg. The proposed method allows the production of confectionery such as marmalade to use casein, which is a waste of dairy production, instead of scarce pectin, agar-agar, etc. Claim 1. The method of obtaining jelly confectionery, involving the dissolution of ground to powdered the state of casein when heated in an acidic medium, the introduction of sucrose with constant stirring, rolls into forms and cooling, characterized in that, in order to obtain a product with commercial and consumer properties corresponding to marmalade, sucrose is introduced into the casein solution in the form of hot syrup immediately before bottling in the presence of an antifoaming agent, and after cooling the product is saturated. 2. A method according to claim 1, wherein the casein solution is taken at a concentration of 18-35%. 3. The method according to claim 1, ex. that the syrup is taken with a concentration of 75-90% h with a temperature of 90-115 ° C. 4. A method according to claim 1, characterized in that the drying is carried out at a temperature of 45-55 ° C for 3-6 hours. Sources of information taken into account in the examination 1. Confectioner's handbook, M., “Pishepromizdat, 1958, Part 1, p. 351. 2. USSR author's certificate N ° 492103, cl. A 23J 3/02, 1973.