UA99387U - Method of production of leaf sweets on a berry fruit base - Google Patents

Abstract

Method of production of leaf sweets on a berry fruit base in a form of a rolled puff pie; at least one formative berry fruit layer is used, the preparation of which includes the following steps: preparation of berry fruit raw stewing, removal of seeds, grinding with sugar until smooth essence, pouring of prepared mass for drying, drying, cooling of the dried layer, forming of twisted roll or at least two-layered puff cake, cutting to size, sprinkling with sugar powder and packing for storage and / or sale. To prepare formative layers of berry fruit raw materials they are sorted into groups by apple containing, then prepared berry fruit mass is poured into sheets for baking a layer of 5 mm to 10 mm and drying is carried out in drying chambers at 50-65 ° C for 4-10 hours to a residual moisture content not exceeding 45%.

Description

The useful model belongs to the confectionery industry and can be used for the preparation of leaf sweets on a berry-fruit base of various shapes.

A known method of production of pastille with stevia and melamine (Patent of Ukraine Mo 92870,

IPC Ag3O 3/00, publ. 10.09.2014, Bull. Mo 17), which includes preparation of the apple-sugar mixture, whipping of the mixture with egg white, preparation of agar-sugar-molasses syrup, its introduction into the whipped mass, acidification and aromatization, pouring into molds, proofing, drying. In the method at the stage of formation of agar-sugar-molasses syrup, add agar pre-soaked in a volume of 12...14 9u6 of stevia extract, granulated sugar 9...11 o; at the stage of whipping the egg white, granulated sugar in the volume of 34...36 U0 and elamin 0.3...0.5 Uo are added to the mass.

The main disadvantages of the known method are: the use of only apples as a basis for the production of pastille, which causes the finished product to have a vague color; the use of agar to thicken the paste mass, which makes it impossible to create a pastille confectionery product that has thin layers; the use of egg white to prepare this lozenge, which makes it impossible for people who are allergic to eggs or those who do not consume animal products.

There is a known method of obtaining a pastille (Patent of Ukraine Mo 71807, IPC Ag2g30 3/04, publ. 15.12.2004, Byul. Mo 12, 2004), which includes preparation of an apple-sugar mixture with egg white to obtain a whipped mass, preparation of agar of sugar-molasses syrup and adding it to the whipped mass, acidifying, adding flavoring, pouring into trays, holding for structure formation, drying, cutting into bars, in which apple pectin concentrate is used as a gelling agent. This method involves the creation of products with 20x20x60 mm bars, which does not provide the product with a new attractive appearance.

There is a known method of manufacturing a multi-layer pasty product in the form of a layered pie or roll (Patent RF Mo 2401015, MPK Agza 3/00, A2g3a 3/50, publ. 10.10.2010), in which applesauce is used to prepare the layers. Puree is divided into three parts. The first one is mixed with a previously prepared mixture of dry pectin and a part of granulated sugar and kept for 1.5-4 hours. The second part is mixed with dry egg white and left for 0.5-1 hour. In the third part, the first part and granulated sugar, which remained according to the recipe, are introduced. The mixture is whipped for 25-30 minutes. Then the second part is introduced into the mixture and the whipping is continued for 25-30 minutes. The whipped mass is poured into trays and dried to a certain humidity. The resulting layers are cooled and cut into blanks. The thickness of the dried paste layer is mostly up to 1.4 cm. The blanks are smeared with a layer of primer.

ЗB Form products in the form of puff pastry or roll. Smear is made from a pre-prepared mixture of dry egg white with fruit puree. The formed product is coated with a coating layer. The coating consists of sugar, dry egg white, pectin and applesauce.

Then the product is additionally dried, packed and sent for sale or storage.

The use of the proposed technology involves a long-term whipping process, as a result of which the finished mass has a porous structure, and when drying such a mass, it is impossible to create ready layers of paste with a thickness of up to 4 mm, therefore, when the layers are subsequently rolled into rolls, the layers crack in some places, which makes it impossible to obtain products good looking

In addition, the use of egg white to prepare this lozenge makes it impossible for people who are allergic to eggs or those who do not consume animal products to consume it.

A known method of production of leafy fruit lozenge (Patent of the Russian Federation No. 2490926, IPC

Aha 3/36, Aha 3/54, publ. 27.08.2013), which includes sorting and calibration of apple fruits, removal of mechanical impurities, washing of peeled fruits, baking them on baking sheets, rubbing baked fruits to obtain puree, preparation of paste mass by

BECAUSE whipping of cooled puree with the addition of granulated sugar and/or powdered sugar and egg whites, pouring or laying out the pasty mass for drying, drying it, cooling the dried layer, forming a rolled roll or at least a two-layer cake with a filler covering the adjacent layers of the roll or cake, standing for impregnation with natural cooling, cutting to size, dusting with powdered sugar and packaging for further storage and/or sale. In this method, apples are laid out on sheets for baking, which is carried out in a convection oven (specialized bakery equipment) with forced air circulation at a temperature of 190-260 "C for 60-90 minutes. And drying of the paste mass is carried out in a drying chamber at a temperature of 65- 85 70 for 20-40 hours. Such used temperature and time regimes have a negative effect on the finished composition of the layers of pasty products, and precisely such regimes lead to the consumption of vitamin C and other natural useful substances that were contained in pectin and applesauce.

And carrying out the process of drying the paste mass at a high temperature and for a long time leads to a loss of elasticity of the layers (when the layers are rolled into rolls, the layers crack and tear in some places), which makes it impossible to obtain good-looking products. In addition, the use of egg white in the mixture for making layers affects their structure (the finished layers have a porous structure), and it is also impossible to make a dried layer up to 4 mm thick from such a mixture. In addition, the use of egg white to prepare this lozenge makes it possible for people who are allergic to eggs or those who do not consume animal products to consume it. Finished products obtained by this technology have an indistinct color: apples are baked - the resulting mass becomes a light beige color, whipped proteins are added - the resulting mass becomes even lighter, the layers are dried - and as a result, their color becomes indistinct. As a result, the finished products have an unattractive appearance. This method is chosen as the closest analogue.

The technical result of the proposed method of production of leaf sweets on a berry-fruit basis is the improvement of structural and mechanical properties, namely the viscosity, plasticity, elasticity of the finished layers for sweets, while preserving the valuable food components of natural raw materials in the production process and improving the organoleptic indicators of the quality of the finished product . An additional technical result is the production of sweets that do not contain products of animal origin.

The task is solved by the fact that the proposed method of production of puff sweets on a berry-fruit basis in the form of a twisted roll or puff pastry, in which at least one form-forming berry-fruit layer is used in the products, the preparation of which includes the following stages: preparation of berry-fruit raw materials, stewing components of raw materials (if necessary), removing seeds, grinding with the addition of sugar to form a homogeneous mass, pouring the prepared mass for drying, drying it, cooling the dried layer, forming a twisted roll or at least a two-layer puff pastry, cutting it to size, sprinkling with powdered sugar and packaging for further storage and/or sale, in which, according to a useful model, for the preparation of form-forming layers, berry and fruit raw materials are sorted into groups according to the content of apples with the following ratio of components: apples - 0-10 95, strawberries or pears, or apricots, or peaches, or plums, or plum - the rest; apples - 30-50 96, tangerines or oranges, or currants, or currants, or raspberries, or cherries, or blueberries, or blackberries, or carrots, or pumpkin - the rest; apples - more than 60 95, lemons, viburnum, sod, sea buckthorn, cranberries, lingonberries - the rest, and for the production of form-forming layers, the prepared berry-fruit mass is poured onto sheets for baking with a layer of 5 mm to 10 mm and drying is carried out in drying chambers at a temperature 50-65 C for 4-10 hours to a residual humidity that does not exceed 45 95.

In addition, grinding of berry and fruit raw materials is carried out with the addition of natural sugar substitutes.

In addition, grinding of berry and fruit raw materials is carried out with the addition of natural spices and/or aromatic and/or flavoring substances.

In addition, the prepared layer is dried in drying chambers using the convection drying method in combination with infrared emitters.

Drying of the prepared berry-fruit mass, which is poured with a thin layer of 5-10 mm, under the proposed drying modes in drying chambers, namely with a selected temperature of 50-65"C and a relatively short time of 4-10 hours, makes it possible to obtain ready-made layers with with the following properties:

Because the thickness of the finished layer is from 1 to 4 mm; the layers have high plasticity, which ensures their uniform wrapping into rolls without any mechanical defects (the layers do not tear or crack); have a more jelly-like structure, which also ensures that they are evenly wrapped into rolls without any mechanical defects, and when cutting ready-made rolls or puff pastry, ensures the creation of an even edge; have a high nutritional value, since the berry-fruit base cannot be processed at a high temperature, which ensures the preservation of valuable food components of natural raw materials; have an attractive color that corresponds to the composition of the raw material. For example, layers with raspberries will have a color identical to the color of fresh raspberries.

Refusing to use natural or dry egg white as a component in the production of berry-fruit layer makes it possible to obtain a dried layer with a thickness of 1-4 mm (in known solutions, ready-made layers have a thickness greater than 4 mm, up to 6-14 mm). Moreover, ready-made products from such berry-fruit layers can be consumed by those who are allergic to eggs, and by vegetarians or people who are fasting.

Another advantage of the proposed method is that during the production of these sweets, it is envisaged to replace sugar with natural sugar substitutes (for example, honey), which makes it possible to consume sweets even for diabetics.

The method is carried out as follows.

The following actions are carried out for the production of form-forming berry-fruit layers: 1. Preparation of raw materials, which includes standard operations to remove mechanical impurities, washing of fruits and other standard procedures. Further, to obtain sweets of a certain type (according to the content of the base - apples and additional components - fruits and berries), the raw materials are sorted into groups according to the content of apples with the following ratio of components: apples - 0-10 96, strawberries or pears, or apricots, or peaches, or plums or plums - the rest; apples - 30-50 96, tangerines or oranges, or currants, or currants, or raspberries, or cherries, or blueberries, or blackberries, or carrots, or pumpkin - the rest; apples - more than 60 95, lemons, viburnum, sod, sea buckthorn, cranberry, lingonberry - the rest.

For example, 5 kg of apples and 5 kg of raspberries are used to make apple-raspberry sweets. 2. If necessary, fruits and berries are stewed, the bones are removed, and they are mashed.

For example, to make apple-raspberry sweets, only apples are stewed, because raspberries are quite soft in structure and stewing is not necessary.

C. The prepared raw materials are crushed in the required ratio using industrial equipment, such as a high-speed mixer, with the addition of sugar, at high speed until a homogeneous mass is formed within 15-25 minutes (depending on the selected fruits and berries). Sugar is added according to the recipe, for example, when making apple-raspberry sweets, one part of sugar is added to four parts of the mixture (2.5 kg of sugar is added to 10 kg of apple-raspberry mixture). Sugar can be replaced with honey, fructose and others.

This method provides for the possibility of adding natural spices and/or aromatic substances in the process of grinding raw materials. These can be mint leaves, cardamom, cinnamon, and others. 4. The prepared mass is poured into a thin layer of 5 mm to 10 mm on a baking sheet and dried at temperature from 507 to 65 "C for 4-10 hours in drying chambers. At this stage, drying chambers using the convection drying method are used, in combination with infrared emitters, which are located on the entire drying plane. The residual moisture content of the layers does not exceed 45 95.

The finished form-forming layers have a thickness from 1 mm to 4 mm. 5. Products are formed from the dried layers: rolls are formed by rolling (twisting), which are then cut into portioned pieces, or by layer-by-layer overlaying of layers one on top of the other, a sheet cake is formed, which is further cut into portioned pieces. b. Molded products are sprinkled with powdered sugar and wrapped in wrapping paper. 7. The finished products are stored at a temperature not higher than 10 "С, not more than 30 days.

A variety of fruits/berries are used to make the proposed leaf sweets.

Thus, the declared useful model ensures the production of a finished product - sweets on a berry-fruit basis with high nutritional value, with a beautiful color while preserving the valuable food components of natural raw materials. In addition, these sweets are not

BO contain products of animal origin.

Claims (4)

USEFUL MODEL FORMULA 1. The method of production of puff sweets on a berry-fruit basis in the form of a rolled roll or puff pastry, in which at least one form-forming berry-fruit layer is used in the products, the preparation of which includes the following stages: preparation of berry-fruit raw materials, stewing of raw materials components (if necessary ), removing seeds, grinding with the addition of sugar until a homogeneous mass is formed, pouring the prepared mass for drying, drying it, cooling the dried layer, forming a twisted roll or at least a two-layer puff pastry, cutting to size, sprinkling with powdered sugar and packaging for further storage and/or sale, which differs in that for the preparation of form-forming layers, berry and fruit raw materials are sorted into groups according to the content of apples with the following ratio of components: apples - 0-10 95, strawberries or pears, or apricots , or peaches, or plums, or plums - the rest; apples - 30-50 96, tangerines or oranges, or currants, or currants, or raspberries, or cherries, or blueberries, or blackberries, or carrots, or pumpkin - the rest; apples - more than 60 95, lemons, viburnum, sod, sea buckthorn, cranberries, lingonberries - the rest, and for the production of form-forming layers, the prepared berry-fruit mass is poured onto sheets for baking with a layer of 5 mm to 10 mm and drying is carried out in drying chambers at a temperature 50-65 "C for 4-10 hours to a residual humidity that does not exceed 45 95. 2. The method according to claims 1-2, which differs in that the grinding of berry and fruit raw materials is carried out with the addition of natural sugar substitutes. C. The method according to claims 1-3, which differs in that the grinding of berry-fruit raw materials is carried out with the addition of natural spices and/or aromatic and/or flavoring substances. 4. The method according to claims 1-4, which differs in that the drying of the prepared layer is carried out in drying chambers using the convection drying method in combination with infrared emitters.