RU2803296C2 - Method of producing marshmallow - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: invention can be used in the production of sugary confectionery products for diabetic nutrition. The method of producing marshmallow involves the preparation of syrup from molasses by dissolving it in water. The resulting mixture is boiled down to a solids content of 85-86%, reducing substances 12-15%, an aqueous solution of gelatine is prepared separately by soaking the gelatine in water in a ratio of 1:5, left to swell for 30 minutes, then heated to 55±2°C. An aqueous solution of gelatine, applesauce, sweetener thaumatin are added to the hot molasses syrup and whipped at a temperature of 80±2°C, cooled to 55±2°C, citric acid is added along with a flavouring component – pumpkin or beet powder obtained by freeze drying, and biologically active additive Biocomplex Normoflorin-B. Then it is mixed thoroughly, whipping for 12-15 minutes, the resulting marshmallow mass is cooled to 30±2°C, moulded, the resulting marshmallow is ingrained, dried for 12 hours, dusted with starch and packaged.

EFFECT: invention makes it possible to obtain marshmallow with probiotic and prebiotic properties, high organoleptic properties, high nutritional and biological value.

1 cl, 2 tbl

Description

The invention relates to the confectionery industry and can be used in the production of sugary confectionery products for diabetic nutrition.

There is a known method for the production of marshmallows containing granulated sugar, molasses, applesauce, a foaming agent, citrus pectin and sodium lactate; a concentrate of curd whey proteins is used as a foaming agent in the form of a dry fine powder with an acidity of 130°T and a solids content of 94-95% at the following ratio of components, in mass, in dry matter:

Syrup 9.63-10.45 Applesauce 2.17-2.18 Curd whey protein concentrate with acidity 130°T and dry matter content 94-95% 12.11-13.82 Citrus pectin 1.15-1.25 Sodium lactate 0.16-0.17 Granulated sugar Rest

[Patent No. 2063150 RU, IPC A23L 1/06].

The disadvantage of this method is the low dietary value of the resulting product.

The closest in technical essence to the claimed method is a method for producing marshmallows, characterized by the fact that to obtain a marshmallow mass, syrup and a water-gelatin mixture are prepared, mixed while churning with the addition of flavoring recipe components, the resulting marshmallow mass is cooled, molded, followed by cutting and dusting , and the following mass ratio of the initial components is used, kg:

Sorbitol 50-55.5 Fructose 8-13 maltose molasses 25-30 gelatin 4.05 pumpkin, or apple, silt and beet powder 4-4.6 different food coloring 0-0.1 various food flavorings 0.19 lemon acid 0.42 starch (for sprinkling) 2.24

[Patent No. 2651288 IPC A23G 3/52].

The disadvantage of this method is low organoleptic characteristics, nutritional and biological value, lack of probiotic, prebiotic and dietary properties.

The technical result of the invention is to increase organoleptic characteristics, nutritional and biological value, impart probiotic, prebiotic, dietary, and preventive properties.

The technical result is achieved by the fact that the method for producing marshmallows, including preparing syrup and a water-gelatin mixture, mixing them while churning with the addition of flavoring components - pumpkin or beet powder, obtaining marshmallow mass, cooling, molding, dusting, packaging, characterized in that it additionally contains applesauce, biologically active additive “Biocomplex “Normoflorin-B”, sweetener “TAUMATIN”, flavoring components, pumpkin or beet powder, which is obtained by freeze-drying.

The introduction of a natural low-calorie sweetener "TAUMATIN", a protein nature, prevents an increase in the human glycemic index, thereby making the claimed confectionery product a diabetic product, i.e. a preventative product with increased organoleptic characteristics, namely increased sweetness, even with minimal introduction into the recipe.

The addition of the biologically active additive “Biocomplex “Normoflorin-B”, containing bifidobacteria: Bifidobacterium bifidum, Bifidobacterium longum, helps impart probiotic properties to the product. The microorganisms included in the dietary supplement are not genetically modified, and the absence of lactose and cow's milk protein eliminates an allergic reaction. The dietary supplement is completely natural, without preservatives, dyes, taste adapters, contains essential amino acids, organic acids, vitamins C, E, PP, H and group B; microelements K, Na, Ca, Fe, Mg, Cu, Zn, F; prebiotic - lactitol, which gives the product prebiotic properties.

The introduction of flavoring components - pumpkin or beet powder, obtained by freeze-drying, allows you to preserve the highest percentage of vitamins, macro- and microelements, which increases the nutritional and biological value of the finished product. The introduction of any berries or fruits into the production technology of confectionery products subject to freeze drying is also possible.

Introduction to the method of producing applesauce will allow you to obtain excellent organoleptic characteristics, namely the consistency and taste of the product, due to the content of a large amount of dietary fiber, as well as vitamin C, which gives excellent taste in combination with the TAUMATIN sweetener.

Marshmallow is obtained as follows: syrup is prepared from molasses by dissolving it in water. The resulting mixture is boiled to a dry matter content of 85-86% and reducing substances of 12-15%. Separately, prepare an aqueous solution of gelatin by soaking the gelatin in water in a ratio of 1:5, leave to swell for 30 minutes, then heat to 55±2°C. Add an aqueous solution of gelatin and applesauce to the hot molasses syrup and beat at a temperature of 80±2°C. Cool to 55±5°C, add citric acid, a flavoring component - pumpkin or beet powder obtained by freeze-drying, biologically active additive "Biocomplex "Normoflorin-B", mix thoroughly for 12-15 minutes, while the marshmallow mass is saturated air, its density decreases to 0.4-0.55 g/cm ³ . The resulting marshmallow mass is cooled to 30±2°C for molding. The finished, formed marshmallows are left to stand and dried for about 12 hours. The marshmallows are lightly dusted with starch, the excess is removed, packaged and sent for storage.

Table 1 shows the organoleptic characteristics of marshmallows obtained according to the claimed method.

Analysis of organoleptic indicators indicates that marshmallows obtained by the claimed method have high organoleptic indicators.

Table 2 shows the physicochemical and microbiological parameters of marshmallows obtained according to the claimed method.

Analysis of organoleptic, physico-chemical and

microbiological indicators of marshmallows obtained according to the claimed method for producing marshmallows showed that the product has increased organoleptic characteristics, high probiotic, prebiotic and diabetic qualities, nutritional and biological value.

Marshmallow obtained by the claimed method has probiotic and prebiotic properties due to the addition of the biologically active additive “Biocomplex “Normoflorin-B”, high organoleptic characteristics, due to the use of the sweetener “TAUMATIN” together with applesauce. It has high nutritional and biological value due to the addition of pumpkin or beet powder obtained by freeze drying. Marshmallow is a preventive product against diabetes thanks to the use of the sweetener “TAUMATIN”, obtained microbiologically and having a protein nature, which prevents an increase in the human glycemic index when consumed. This allows you to diversify the diet of people suffering from diabetes.

The claimed marshmallow also helps to increase human performance, improve well-being, i.e. is a product for preventive purposes, namely a product of healthy nutrition.

This method of producing marshmallows allows you to enrich your diet with a product that increases the body’s resistance to negative environmental factors, because marshmallows, according to the claimed method, have high functional value, high organoleptic characteristics, pre- and probiotic properties.

The claimed marshmallow was made in laboratory conditions and was tasted at the Department of Food and Food Biotechnology of the Federal State Budgetary Educational Institution of Higher Professional Education Omsk State Agrarian University named after. P.A. Stolypin.

Sources taken into account when preparing the application:

1. Patent No. 2063150 RU, IPC A23L 1/06

2. Patent No. 2651288 IPC A23G 3/52 (prototype).

Claims (1)

A method for producing marshmallows, characterized by the fact that syrup is prepared from molasses by dissolving it in water, the resulting mixture is boiled to a dry matter content of 85-86%, reducing substances 12-15%, an aqueous solution of gelatin is prepared separately, soaking gelatin in water in a ratio of 1 :5, leave to swell for 30 minutes, then heat to 55±2°C, add an aqueous solution of gelatin, applesauce, thaumatin sweetener to the hot molasses syrup and beat at a temperature of 80±2°C, cool to 55±2° C, add citric acid, a flavoring component - pumpkin or beet powder obtained by freeze-drying, biologically active additive "Biocomplex "Normoflorin-B", mix thoroughly, whipping for 12-15 minutes, the resulting marshmallow mass is cooled to 30±2°C , molded, the resulting marshmallow is left to stand, dried for 12 hours, dusted with starch and packaged.