RU2735428C1 - Marmalade production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Jelly-fruit marmalade production method envisages preparation of red viburnum and blackcurrant berries puree, agar-agar soaking in running water for swelling for 1 hour, mixture of puree of red viburnum berries and puree of blackcurrants berries mixing with fresh finely chopped peppermint, introduction of isomalt and swollen agar-agar into the obtained puree. Then one performs boiling out at temperature of 98–100 °C to dry substances weight ratio of 68.5 ± 2 %, moulding of marmalade mass, cooling to temperature of 23–25 °C during 1–2 hours, aging during 2–3 hours, starch coating, drying from 2 to 12 hours, packing and packing. For the ready product preparation recipe components are used in the following initial ratio, kg: puree of red viburnum berries 25–45, puree of blackcurrant berries 25–45, peppermint 1–5, agar-agar 2.5, isomalt 20.

EFFECT: invention ensures increase of the natural berry raw material content in the product without complication of the technological preparation process; wherein the developed product is characterized by low energy value due to the produced sugar substitute for isomalt, improved food value, due to high content of vitamins, macro- and microelements introduced with berry raw material, and can be recommended in preventive nutrition, as well as for people suffering from sugar diabetes.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the production of confectionery products with a jelly structure, namely, jelly-fruit marmalade using natural raw materials from berries and isomalt, which has a preventive focus.

Compared to other confectionery products, marmalade is characterized by low energy and high nutritional value. Due to the presence of gelling agents, it is able to remove from the body toxins, elements of heavy metals, harmful substances formed in the process of metabolism.

There are various methods of making marmalade based on berry puree.

So, for example, the known recipe "Marmalade berry layer" containing puree of red currant berries of one or more varieties, sugar or sorbitol and fructose (RF patent No. 2464811 from 03.30.2011, IPC A23L 1/06). The starting components are used at the following ratio, wt. %: granulated sugar 40, red currant puree 60 or sorbitol 25, fructose 25, red currant puree 50. The invention makes it possible to obtain a product with high nutritional value, good gelling properties and organoleptic quality indicators without adding gelling agents and modifier salts, low calorie content, suitable for use by people with diabetes.

The disadvantage of this product is the high energy value of the finished marmalade and the long gelation process due to the absence of a gelling agent.

There are ways to make marmalade by replacing sugar with natural sweeteners.

For example, there is a known "Method for the production of jelly-fruit marmalade" (RF patent No. 2622710 dated 08/28/2015, IPC A23L 21/10), including the preparation of agar-isomalt-syrup, cooling the mixture with stirring to a temperature of 50-55 ° C , adding citric acid and pomegranate juice, mixing, shaping, cooling and packaging. In this case, the initial components are introduced in the following ratio, kg per 1000 kg of finished products: agar - 18.0-23.5, isomalt - 500.0, molasses - 333.3, pomegranate juice - 214.0-250.0, acid lemon - 6.0, water - the rest.

The disadvantage of this method is the reduced nutritional value due to the low content of dietary fiber in pomegranate juice, as well as the impossibility of recommending the obtained marmalade for diabetic nutrition due to the presence of molasses in the product formulation.

The closest in production technology and the achieved result is fruit-jelly marmalade based on natural sweeteners and gelling agents. It contains viburnum berries puree, orange puree, fructose and gelatin (RF patent No. 2627492 dated November 25, 2016, IPC A23L 21/10).

The disadvantage of this product is the high energy value of the finished marmalade and the content of fructose in the recipe, which has recently been considered by nutritionists as a conditionally diabetic product, since it contributes to the development of obesity and fatty hepatosis.

In contrast to the known, the claimed method provides an increase in the content of natural berry raw materials in the product without complicating the technological process of preparation. The developed product is characterized by a reduced energy value due to the replacement of sugar with isomalt, improved nutritional value due to the high content of vitamins, macro- and microelements introduced with berry raw materials, and can be recommended in preventive nutrition, as well as for people suffering from diabetes.

Viburnum berries contain vitamins (A, D, E, C, carotene), minerals (phosphorus, magnesium, potassium, iron, calcium, copper, manganese, iodine), about 30% invert sugar, bioflavonoids (about 300-500 mg / 100 g), tannins, which ensures their high nutritional value. Own pectin substances of viburnum juice provide its jelly-forming ability.

The characteristic smell and specific bitterness of viburnum berries can be leveled by strong flavors of natural origin, so it was decided to supplement the recipe of black currant puree in order to improve the organoleptic characteristics of the product. Its multivitamin complex is richly represented by B vitamins (B ₁ , B ₂ , B ₃ , B ₅ , B ₆ ) and vitamin C. It contains a large amount of macro- and microelements such as calcium, iron, magnesium, phosphorus, potassium and zinc. Blackcurrant berries contain organic acids (citric and malic), various sugars (mainly glucose and fructose), glycosides and flavonoids, pectin, tannins, anthocyanins (cyanidin, delphinidin) and nitrogenous substances.

Peppermint leaves are a part of gastric, carminative, sedative and choleretic teas, mint drops for nausea as an appetite-enhancing agent, and an antispasmodic stomach remedy. The addition of crushed peppermint leaves helps to improve the taste and aroma of the product.

Agar-agar was chosen as the gelling component of the developed marmalade. It contains about 1.5-4% mineral salts, 10-20% water and 70-80% polysaccharides, which contain D- and L-galactose, 3,6-anhydrogalactose, pentose, D-glucuronic and pyruvic acids. Agarose and agaropectin were extracted from the agar.

Agar agar is insoluble in cold water. It dissolves completely only at temperatures from 95 to 100 ° C. The hot solution is clear and slightly viscous. When cooled to temperatures of 35-40 ° C, it becomes a clean and strong gel, which is thermo-reversible. When heated to 85-95 ° C, it again becomes a liquid solution, again turning into a gel at 35-40 ° C.

Isomalt is a product of enzymatic processing of sucrose into isomaltulose followed by catalytic hydrogenation. Isomalt is approved for use without any restrictions by the WHO Joint Expert Committee on Food Additives. In terms of taste, it is close to sucrose, it has a less pronounced sweetness (sweetness coefficient 0.5). It is a new generation low calorie carbohydrate with a low glycemic index. Belongs to the class of prebiotics, has the properties of plant fiber and works as a ballast, creating a feeling of fullness and filling the stomach. It is slowly absorbed by the walls of the intestinal tract, it is used in the manufacture of products for patients with diabetes mellitus. Therefore, the introduction of isomalt makes it possible to reduce the energy value of marmalade products, recommend them for dietary nutrition and expand the range of products.

The claimed marmalade is prepared as follows.

Pre-get mashed potatoes, wiping the berries of viburnum red and black currant, agar-agar is soaked in running water for 1 hour. The puree is subjected to secondary wiping in order to completely separate it from the particles of the skin and seeds remaining after the first rough rubbing, as well as to release the puree from any foreign impurities that may have accidentally got into it. For this purpose, it is passed through a pulper with a sieve having holes of 0.5 to 1 mm. Fresh finely chopped peppermint is added to the mixture of puree from viburnum berries of red and black currant. Isomalt and swollen agar-agar are introduced into the resulting puree and boiled at a temperature of 98-100 ° C to a dry matter mass fraction of 68.5 ± 2%. The mass is molded by casting, cooled to a temperature of 23-25 ° C for 1-2 hours. To form a structure, the product is left to stand for 2-3 hours at a temperature of 23-25 ° C. Then they are removed from the molds, sprinkled with starch, dried for 2 to 12 hours to obtain a crust on the open surface that protects the product from getting wet and gives it an attractive appearance, is packed and packaged.

At the same time, in order to give the marmalade a preventive focus for the preparation of the finished product, the prescription components are used in the following initial ratio, in kg:

puree of red viburnum berries 25-45 black currant puree 25-45 peppermint 1-5 agar-agar 2.5 isomalt 20

Thus, the proposed production method provides an increase in the content of natural berry raw materials without complicating the technological process of preparation. The developed product is characterized by a reduced energy value due to the replacement of sugar with isomalt, better nutritional value due to the high content of vitamins, macro- and microelements and can be recommended in preventive nutrition, as well as for people suffering from diabetes.

The invention can be illustrated by the following examples.

Example 1

Pre-get mashed potatoes by rubbing the berries of viburnum, red and black currant. Agar-agar in the amount of 2.5 kg is soaked in running water for 1 hour. The puree is subjected to secondary wiping in order to completely separate it from the particles of the skin and seeds remaining after the first rough rubbing, as well as to release the puree from any foreign impurities that may have accidentally got into it. For this purpose, it is passed through a pulper with a sieve having holes of 0.5 to 1 mm. Fresh finely chopped peppermint in the amount of 5 kg is added to the mixture of puree from red viburnum berries in the amount of 25 kg and mashed potatoes from black currant berries in the amount of 45 kg. Isomalt in an amount of 20 kg and swollen agar-agar are introduced into the resulting puree and boiled at a temperature of 98-100 ° C to a mass fraction of dry substances of 68.5 ± 2%. The mass is molded by casting, cooled to a temperature of 23-25 ° C for 1-2 hours. To form a structure, the product is left to stand for 2-3 hours at a temperature of 23-25 ° C. Then they are removed from the molds, sprinkled with starch, dried for 2 to 12 hours to obtain a crust on the open surface that protects the product from getting wet and gives it an attractive appearance, is packed and packaged.

The resulting marmalade is characterized by an attractive appearance, rich bright burgundy color, pronounced taste and aroma of viburnum with a hint of black currant, elastic consistency, smooth and glossy surface (table 1).

Example 2

The technology for making marmalade is similar to example 1, only they make mashed potatoes from red viburnum berries in an amount of 35 kg, mashed potatoes from black currant berries in an amount of 35 kg and fresh finely chopped peppermint in an amount of 3 kg.

The resulting marmalade is characterized by an attractive appearance, rich violet-red color with a fresh sweet-sour prevailing currant taste with light hints of viburnum and mint present, elastic consistency, smooth and glossy surface (table 1).

Example 3

The technology for preparing marmalade is similar to example 1, only they make mashed potatoes from red viburnum berries in an amount of 25 kg, mashed potatoes from black currant berries in an amount of 45 kg and fresh finely chopped peppermint in an amount of 1 kg.

The resulting marmalade is characterized by an attractive appearance, rich purple color, pronounced taste and aroma of black currant with a hint of viburnum, elastic consistency, smooth and glossy surface (table 1).

The increased content of reducing substances in the developed marmalade in comparison with the analogue will extend the shelf life of the finished product. Organoleptic and physicochemical indicators of the quality of marmalade according to the closest analogue and examples of the proposed method are presented in table 1.

Claims (2)

A method for the production of jelly-fruit marmalade using natural raw materials from berries and isomalt, providing for the preparation of mashed potatoes from the berries of the viburnum red and black currant, soaking the agar-agar in running water for swelling for 1 hour, mixing a mixture of mashed potatoes from red viburnum berries and mashed potatoes from black currant berries with fresh finely chopped peppermint, adding isomalt and swollen agar-agar to the resulting puree, boiling at a temperature of 98-100 ° С to a dry matter mass fraction of 68.5 ± 2%, molding a marmalade mass, cooling to a temperature of 23-25 ° С for 1-2 hours, aging for 2-3 hours, sprinkling with starch, drying from 2 to 12 hours, packing and packaging, while for the preparation of the finished product the prescription components are used in the following initial ratio, in kg: puree of red viburnum berries 25-45 black currant puree 25-45 peppermint 1-5 agar-agar 2.5 isomalt 20