UA59228A - fruit filling - Google Patents

Abstract

Fruit filling includes the apple sauce, sugar, molasses, citric acid, and aditionally it includes gum.

Description

Description of the invention

The invention relates to the food industry, namely to the confectionery industry, and can be used in the production of fruit fillings for the production of flour confectionery.

Known composition of fruit filling | Collection of cookie recipes, M.: Gosagroprom, 1987, p. 2481, 9o

Sugar 60

Apple puree 40

The disadvantage of this recipe composition is that it does not provide the possibility of obtaining products that retain their organoleptic indicators and physicochemical properties (shape, volume, texture, dry matter content, acidity) under normal baking conditions (convective method, temperature 220-250"С, duration of baking 10-20 minutes), that is, it does not have thermostable properties. Composition 75 (Kondyterskoe proizvodstvo, Mo1, 2001.), 90 was adopted as the prototype of the invention:

Apple puree 31.53

Sugar 39.63

Molasses 18.01

Pectin solution 595 10.81

Citric acid 0.02

The disadvantages of the composition are that the filling obtained according to this recipe does not have thermostable properties, there is a partial loss of viscosity when heated and an irreversible disruption of the structure during mechanical action (for example, pumping), therefore this product cannot be used in the production of flour confectionery products "

The basis of the invention is the task of creating a composition of fruit filling by using new raw materials that ensure the production of a product that has thermostable properties and good organoleptic indicators. with

The task is solved by the fact that the composition of the fruit filling includes sugar, applesauce, molasses, citric acid. high school

According to the invention, gum is additionally used in the following ratio of components, 90: Ha

Sugar 41.5-41.7 Ge)

Apple puree 5b, 2-56,3 yu

Citric acid 0.15-0.22

Molasses 1.88-1.89

Gum 0.05-0.083 « 20 The causal relationship between the proposed signs and the expected result is as follows. It is proposed to introduce gum into the composition of the fruit filling, which belongs to the group of heteropolysaccharides and is a natural thickener-stabilizer. The gum reduces the discoloration of the finished product, gives the product a creamy consistency and a mild taste. When using it with pectin, you can achieve a significant reduction in bSyneresis. sl Gum is used in such quantities that it has no nutritional value, but when interacting with pectin, it gives the product heat-stable properties. is), the source of pectin in the proposed recipe is applesauce.

GF When interacting with pectin, the gum forms compounds that contribute to the retention of moisture in the product during heat treatment, improves structural and mechanical properties and does not affect the organoleptic indicators of the product. The recommended dose of chewing gum is 0.05 - 0.083 95, an increase in the dose leads to a deterioration of organoleptic indicators.

The following can be used as gum: - guar gum (E412) - locust bean gum (E410) - xanthan gum (E415) - tara gum (E417)

Suggested introduction of sugar 41.5 - 41.795. When adding sugar less than 41.595, the product is not sweet enough, the consistency deteriorates. The proposed interval of introduction of sugar leads to obtaining a product with good taste and organoleptic indicators.

Introduction of applesauce 56.2 - 56.395. When entering less than 53.295, viscosity increases, insufficient amount of pectin. When adding applesauce to more than 56.395, the density of the recipe mixture decreases.

The proposed interval of introduction of apple puree leads to obtaining a product with good taste and organoleptic indicators. be Introduction of molasses 1.88 - 1.8995. When adding molasses less than 1.8890 o, sugar crystals may appear, the product loses its glossy surface. When more than 1.8995 molasses is added, the filling acquires a cloying-sweet taste. -D-

The proposed interval of introduction of molasses leads to a product with good taste and organoleptic indicators.

Introduction of citric acid 0.15 - 0.2295. When entering less than 0.1595, the texture of the filling deteriorates, a jelly-like structure is not formed. With the introduction of citric acid more than 0.22905, the taste properties deteriorate. The proposed interval of introduction of citric acid results in a product with good taste and organoleptic indicators.

Composition of fruit filling, 90: 70 Sugar 41.5-A1.7

Apple puree 5b,2-56,3

Citric acid 0.15-0.22

Molasses 1.88-1.89

Gum 0.05-0.083 and . . .

To obtain the product, a prescription mixture is made from the following ingredients: sugar - 41.6895, molasses - 1.8895, applesauce - 56.2795, citric acid - 0.1795, gum - 0.0695

This composition provides a product that has thermostable properties.

Other examples are given in the table:

For example! 0000 ingredients. 3000 Note Conclusions puree acid properties. » « properties. gum dose properties. g dose of chewing gum properties. and from the filling. with

Thus, it can be seen from the table that the proposed composition of the fruit filling, thanks to the introduction of gum in the amount of 0.05 - 0.08395, allows to obtain a product that has thermostable properties and good F organoleptic indicators. i am

Claims (1)

The formula of the invention "40 Fruit filling containing applesauce, sugar, molasses, citric acid, which differs in that it additionally contains gum with the following ratio of ingredients, 9o: :z" sugar 415-417 applesauce 56.2- 56.3 45 citric acid 0.15-0.22 1 molasses 1.88-1.89 gum 0.05-0.083. (Se) co Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2003, M 8, 15.08.2003. State Department of Intellectual Property of the Ministry of Education and Social Science of Ukraine. R bo b5