WO2012177164A1

WO2012177164A1 - Method for producing fruit jelly and jelly-like sweet pastes

Info

Publication number: WO2012177164A1
Application number: PCT/RU2011/000448
Authority: WO
Inventors: Анатолий Николаевич ДЕЦИНА; Галина Цыреновна ЦЫБИКОВА; Тамара Батоевна ВАНДАНИМАЕВА
Original assignee: Detsina Anatoly Nikolaevich; Tsybikova Galina Tsyrenovna; Vandanimaeva Tamara Batoevna
Priority date: 2011-06-24
Filing date: 2011-06-24
Publication date: 2012-12-27

Abstract

The invention relates to a method for producing fruit jelly and jelly-like sweet pastes and can be used in the food industry, and specifically in the confectionery industry. The technical result of the invention consists in extending the range of sugary confectionery for treatment and prophylaxis purposes with a higher content of minerals and vitamins of natural origin. The method for producing fruit jelly and jelly-like sweet pastes, which involves preparing a treacly syrup with gelling agents being introduced, boiling the mixture down, introducing taste and aromatic additives, and cooling the mixture, is characterized in that, after boiling down, the mixture is cooled to 30-50°С and strained red whortleberries, cranberries and black chokeberries are introduced with the following quantitative content of components in the finished product: 2.0-3.0% by mass of red whortleberry, 2.0-3.0% by mass of cranberry, 10.0-12.0% by mass of black chokeberry, with the boiled down treacly mixture containing the gelling agents and additives making up the remainder to 100%.

Description

METHOD FOR PRODUCING MARMELADE AND JELLY

CANDY MASSES

The alleged invention relates to a method for the production of marmalade and jelly candy masses and can be used in the food industry, namely the confectionery.

A known method of preparation of fruit and jelly confectionery, involving the mixing of swollen gelatin with sugar syrup, the addition of acid and fruit flavoring, molding the mass with subsequent gelation (see SU 1604323 A1 tfs A23G3 / 00, published. 07.11.90. Bull. "41) .

The disadvantages of this method, designed to simplify the technology for the production of fruit and jelly mass, are low nutritional value: carbohydrates - 80.5 g / 100g, the content of vitamins, for example, ascorbic acid is only 10-16 mg /%, high calorie content is 300 kcal limiting the consumption of marmalade.

A known method for the production of jelly sweets, which consists in the preparation of fruit drinks from dried apricots, sugar syrup, boiling, the introduction of flavoring and aromatic additives, molding, cooling (see RU "2031594 C1, publ. 27.03.95. Bull. N ° 9).

However, this method is distinguished by a complex product formulation, comprising 7-8 components, a complex and lengthy (13-15 days) technology for isolating the liquid fraction upon receipt of the component - dried apricot fruit, and the destruction of vitamins in the process when heated to 90-100 ° C.

The closest analogue (prototype) in technical essence and the achieved effect to the present invention is a method for the production of jelly marmalade (RU, 2127985, publ. 03/27/1999), including boiling a sugar solution with gelatin and molasses to obtain jelly-sugar syrup, molding, sprinkling with sugar and drying of finished products. An agaroglycerin mixture with an agar and glycerol ratio of 75: 30 or a pectinoglycerin mixture with a pectin and glycerin ratio of 70: 35 and vegetable, berry or blended puree, which is introduced after cooling the agarosaccharine syrup to 70 ° C or simultaneously with pectin and glycerin, are used as a gelatinizing agent. subsequent cooling of the mass to 60 ° C and make a dental food adaptogenic additive for medical purposes.

However, the modes of introducing berry puree into the sugar mixture suggest cooling it to 70 ° C, which does not allow to fully preserve the vitamins in the berry puree.

The technical result of the invention is the expansion of the range of sugar confectionery products for therapeutic purposes with a higher content of minerals, vitamins of natural origin.

The specified technical result is achieved by the fact that in the method for the production of marmalade and jelly sweets, involving the preparation of sugar syrup with the introduction of gelling agents, boiling, the introduction of flavoring and aromatic additives, cooling according to the invention, after boiling the mixture is cooled to 30-50 ° C and rubbed lingonberry, cranberry and chokeberry berries with the following quantitative content of the finished product components (wt.%): lingonberry 2.0-3.0

cranberries 2.0-3.0

Chokeberry 10.0-12.0

boiled sugar mixture with RU2011 / 000448

3 gelling agents and additives the rest is up to 100%

It is known that functional food products are widely used by the population for the prevention of a number of diseases. In modern conditions, an important task is to expand the assortment of confectionery sugar products for functional purposes, including those containing a significant amount of vitamins and minerals.

It is known to use puree from wild mountain ash in the form of additives in the manufacture of caramel fillings, candy, marmalade, dragees (see Vigorov L.I. Garden of medicinal crops. - Sverdlovsk. - 1976). Sea buckthorn, cranberry, lingonberry puree with the aim of improving the quality and biological activity of products is introduced into sweets such as “Bird's milk” (see SN Kravchenko, AM Popov, NT Vetrova. Study of the inhibitory properties of processed fruit and berry raw materials / / Food Technology - 2007). Berry mashed polysaccharides (pectin, fiber, hemicellulose) have a great effect on the stability of whipped masses, acting as surface-active substances.

Blackcurrant powder is used in the production of waffles “Berry”. Blackcurrant extract is used as a biologically active and binding additive in the production of tablet candies.

Raspberries and blackberries are used as supplies for flavoring confectionery.

Functional ingredients also include dietary fiber, inulin, oligofructose, which are prebiotics of non-microbial origin, which can have a positive effect on the host through selective RU2011 / 000448

4 stimulation of growth or increased metabolic activity of normal intestinal microflora.

An essential distinguishing feature of the proposed method is the introduction into the mass chilled to a temperature of 30-50 ° C of mashed cranberries, lingonberries and aronia. This contributes to the enrichment of jelly sweets and marmalade with vitamins and minerals.

From the known method (prototype) of the production of jelly marmalade (RU 2127985, 03/27/1999), our proposed method differs in the formulation of marmalade and production technology. So, in a contrasting method, the jelly formulation includes glycerin, berry or vegetable puree for the production of which, as you know, temperatures of 100-1 10 ° C and SPADM are used. In addition, the modes of introduction of mashed potatoes suggest cooling to 70 ° C, which does not allow to fully preserve vitamins. In our claimed method, sugar syrup is cooled to 30-50 ° C and then rubbed berries are introduced. This ensures a high content of vitamins and an increase in nutritional value.

The food additives used in the claimed method — mashed berries of lingonberry, cranberry and chokeberry, are sources of vitamin C and other biologically active substances contained in them, pectins, organic acids that contribute to gelation, increase consumer benefits and functional properties of jelly sweets and marmalade.

Rubbed berries of lingonberry, cranberry and chokeberry are administered in an amount of 2-3, 2-3, 10-12%, respectively, in a syrup chilled to 30-50 ° C.

When rubbed berries are introduced into the cooked jelly mass during its cooling at a temperature above 50 ° C, vitamin C contained in berries are significantly destroyed, the structure and mechanical strength of the molded products are deteriorating, which contradicts the task. The introduction of mashed berries into a jelly cooked mass at a temperature below 30 ° C makes it difficult to evenly distribute the additive and mix the mass, which makes it impossible to obtain a jelly candy mass and marmalade.

Thus, the optimum temperature for putting rubbed berries into the jelly mass is a temperature of 30-50 ° C, which ensures the preservation of vitamin C in the berries and increases the strength of the jelly.

The introduction of a mixture of mashed berries of lingonberries, cranberries, chokeberries in the jelly mass allows you to abandon the use of a number of aroma-flavoring additives and vitamins of synthetic origin, reduce material costs and enrich jelly products and marmalade with vitamins and minerals of natural origin. The applicant did not find information about the use of a mixture of mashed berries in the composition: lingonberries - 2-3%, cranberries - 2-3%, aronia - 10-12%, in the production of jelly sweets and marmalade.

The use of cranberries and cranberries in an amount of 2-3% is due to the requirements for the organoleptic properties of the product, its structural and mechanical properties. Organic acids contained in cranberries and cranberries in significant quantities, when added over 3%, significantly increase the acidity of marmalade and jelly candy masses and worsen their taste. The use of cranberries and cranberries in amounts of less than 2% is undesirable, since they are sources of vitamins, pectin substances. In this case, a decrease in the content of vitamins from 120 to PO mg /%, jelly strength, plastic deformations increase from 2.19 to 2.23 units. instrument.

Chokeberry contains significantly less organic acids and is characterized by a higher content of vitamins, pectin substances, this allows you to add 10-12% to marmalade and jelly candy masses. The introduction of chokeberry in the jelly mass of less than 10% leads to a decrease in the content of vitamins, which is undesirable, the amount of vitamin C decreases from 120 to 80 mg /%. The introduction of chokeberry more than 12% negatively affects the formation of marmalade jelly, the strength of marmalade: plastic deformations increase from 2.19 to 2.31 units. instrument. The strength of the jelly was determined on a device "Structometer ST1". Thus, experimentally established the optimal amount of mashed berries introduced into the jelly mass: lingonberries - 2-3%, cranberries - 2-3%, chokeberry - 10-12%, providing a high content of vitamins, increasing strength and improving the consistency of jelly.

Table 1. Comparative characteristic

Quality indicators Product type

Marmalade "Lemon" Marmalade according to the known technology of the claimed technology

Carbohydrates, g / 100 g 80.5 80.4

Proteins, g / 100 g 0.03 0.03

Fats, g / 100 g 0.04 0.04

Vitamin C, mg% 16.2 120

The energy value,

kcal / 100 g 305 304

Consistency:

- elastic deformations 1.12 0.96

plastic 1, 76 2.19 strain

(unit prib.) 48 „ _w . , „

7

A comparative characteristic of the finished product obtained by the present method, and the product obtained by traditional technology, are presented in table 1.

As can be seen from table 1, the content of vitamin C in marmalade made by the present method is higher compared to marmalade made according to the well-known traditional technology (see Dragilev A.I., Lurie I.S. Confectionery technology. - M .: DeLi print, 2001), and the plastic deformation of the jelly is higher by 0.43 units. instrument.

The proposed method allows to obtain jelly sweets and marmalade, which are high in vitamin C, through the use of inexpensive and widespread raw materials - lingonberries, cranberries and aronia, which enriches products with vitamins and other biologically active substances that increase the nutritional value of the finished product.

Description of the proposed method for the production of marmalade and jelly candy

Pectino (agaro) -sugar syrup is prepared. The formulation of the mixture are shown in table 2.

Table 2. The recipe of the mixture

The mixture is boiled to a solids content of 85-90%, which corresponds to a temperature of 110 ° C. After boiling, the jelly mass is cooled to a temperature of 30-50 ° C and a mixture of pre-rubbed lingonberry berries is added - 2-3%, cranberries - 2-3% and chokeberry - 10-12%. The jelly mass is mixed and molded, or poured into a layer and then subjected to cooling at a temperature of 12-16 ° C.

The resulting product is characterized by the following quality indicators presented in table 3.

Table 3

New Product Quality Indicators

The use of the present invention in the food industry makes it possible to obtain sugar confectionery products having functional properties, a high content of vitamins while simplifying the formulation and the process of their preparation.

The inventive method is characterized by the following examples of specific performance:

Example 1. Prepare agar-sugar-syrup syrup from 612 kg of sugar, molasses - 242 kg, agar-agar - 10 kg, citric acid - 10, sodium citrate - 4.0 kg, boiled to a dry matter content of 85%, by heating to a temperature of 1 10 ° C, the mixture is cooled to 50 ° C and a mixture of mashed berries is introduced in the composition: lingonberry - 2%, cranberries - 2%, chokeberry - 12%. Then, after vigorous stirring, the jelly mass is formed and then subjected to cooling at a temperature of 12 ° C.

Example 2. Prepare pectin-sugar-syrup syrup according to the recipe table. 2. The syrup is boiled at a temperature of 1 10 ° C to a solids content of 90%. The mixture is cooled to 40 ° C and a mixture of mashed berries is introduced in the composition: cranberries - 3%, cranberries - 3%, chokeberry - 10%. Then, after vigorous stirring, the jelly mass is formed and then subjected to cooling at a temperature of 12 ° C.

Thus, the above examples confirm the claimed technical result: expanding the range of sugar confectionery products for therapeutic purposes with a higher content of minerals, vitamins of natural origin.

Industrial applicability. The inventive technology can be implemented both at home and at large confectionery enterprises in the food industry.

Claims

CLAIM

A method for the production of marmalade and jelly sweets, involving the preparation of sugar syrup with the introduction of gelling agents, boiling, the introduction of flavoring and aromatic additives, cooling, characterized in that after boiling the mixture is cooled to 30-50 ° C and rubbed berries of cranberries, cranberries and chokeberry are introduced the following quantitative content of the components of the finished product (wt.%): lingonberry 2.0-3.0

cranberries 2.0-3.0

Chokeberry 10.0-12.0

boiled sugar mixture with

gelling agents and additives the rest is up to 100