RU2810202C1 - Method for producing jelly marmalade without adding sugar using tomato paste - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for producing jelly marmalade has been proposed, according to which a water-erythritol-pectin solution is prepared into which sodium lactate and starch molasses are added. The resulting mixture is boiled to a temperature of 103-108°C and mass fraction of moisture 26±1% and cooled while tempering to a temperature of 85-90°C, after which tomato paste and citric acid are added to it in the form of a 50% solution.

EFFECT: expansion of the range of jelly marmalade based on pectin of increased nutritional value.

1 cl, 3 tbl, 5 ex

Description

The invention relates to the food industry, in particular to the confectionery, and can be used in the production of jelly marmalade on pectin without added sugar based on various types of starch molasses (low-sugar or caramel, or high-sugar, or maltose), and a natural sweetener - erythritol with the addition of the product processing of tomatoes - tomato paste.

There is a known method for producing jelly marmalade based on pectin, which involves preparing a water-sugar-pectin solution. For this purpose, in a mixer equipped with a stirrer and a water jacket, pectin, sugar and water are mixed for 6-8 minutes (in a ratio of 1:2:23) at temperature 60-65 ºС, after which sodium lactate and molasses are added to the solution, the resulting mixture is boiled in a coil-cooker under a steam pressure of 0.2-0.4 MPa for about 2-3 minutes to a temperature of 105-107 ºС and the mass fraction of moisture 29-31%, the boiled mass is then cooled during tempering to a temperature of 85-90 ºС, after which dye, flavoring and food acid are added to it. The finished marmalade mass is molded using the casting method. [Pat. No. 2 674 594. IPC A 23 L 10/21, 2018. Method of preparing jelly marmalade / I.V. Plotnikova, M.G. Magomedov, O.I. Masyutina // publ. 12/11/2018, bulletin. No. 35].

The components are taken in the following ratio, kg:

White sugar – 3.72-3.8

Starch syrup of various types – 77.15-79.02

Pectin – 1.86-1.9

Sodium lactate – 0.92-0.95

Citric acid – 0.69-0.71

Flavoring – 0.1

Dye – 0.1.

Different aromatic substances are used as flavoring agents, depending on what aroma and taste is needed to impart to the marmalade mass. As a dye, choose a color that matches the taste and name of the jelly marmalade.

The disadvantages of this method are: low content of useful biologically active nutrients in the product; increased sugar content, calorie content and glycemic content; the presence of synthetic flavors and dyes obtained by chemical means.

The technical objective of the proposed invention is to expand the range of jelly marmalade based on pectin of increased nutritional value with lower sugar content, calorie content and glycemic content by eliminating white sugar from the recipe and adding a natural sweetener - erythritol with zero glycemic index and calorie content, adding a natural fortifier in the form of tomato paste to the recipe , which contains useful biologically active substances: antioxidants (lycopene, β-carotene, xanthophyll) - natural coloring substances that color the product in a natural red color of different shades (orange-red, red, crimson-red, etc.), which allows exclude synthetic dyes and flavors from the recipe; vitamins (A, groups B, C, E, PP, K, H), serotonin, minerals (Zn, P, K, Co, Mg, Ca, Fe), dietary fiber (fiber).

To solve the technical problem of the invention, a method is proposed for producing jelly marmalade on pectin without adding sugar based on various types of starch molasses and the sweetener erythritol, characterized by preparing an aqueous-erythritol-pectin solution into which sodium lactate, starch molasses (low-sugar or caramel) are added , or highly saccharified, or maltose), the resulting mixture is boiled in cooking equipment under hot steam pressure - 0.2-0.35 MPa to a temperature of 103-108 ° C and a moisture mass fraction of 26 ± 1%, the boiled mass is then cooled while tempering to temperature 85-90°C, after which tomato paste and citric acid are added to it in the form of a 50% solution, jelly marmalade is prepared with the following mass ratio of recipe components, kg:

Starch syrup

(low sugar or caramel,

or highly saccharified, or maltose) – 75.9-66.4

Erythritol – 10.0-15.0

Tomato paste – 7.0-12.0

Pectin – 3.9-3.6

Sodium lactate – 1.4-1.3

Citric acid – 1.8-1.7.

The use of starch molasses of various types (low-sugar or caramel, or high-sugar, or maltose) with certain specified properties allows you to regulate the sweetness, sugar content, calorie content, consistency, structure, color, shelf life of jelly marmalade and give it new flavor shades. The chemical composition, calorie content, sweetness and glycemic content of various types of starch molasses are presented in table. 1.

Table 1 - Comparative analysis of the chemical composition, calorie content, sweetness and glycemic content of white sugar and starch molasses of various types

Quality indicators and nutritional content per 100 g of product White sugar Types of starch molasses Low sugar Caramel Highly sugared Maltose Mass fraction of dry substances, % 99.85 79.3 78.9 83.0 81.5 Mass fraction of fat, g - 0.3 0.3 0.2 0.2 Mass fraction of protein, g - 0.3 0.3 2.5 2.5 Mass fraction of reducing agents, % (dextrose equivalent (DE) 0.05 32.3 40.4 62.6 52.5 Mass fraction of carbohydrates, g: 99.75 79.1 78.7 82.5 81.1 - sucrose 99.75 - - - - - glucose - 14.5 20.8 31.8 4.4 - maltose - 17.8 19.6 30.8 40.8 - maltotriose - - - - 14.7 - dextrins - 46.8 38.3 19.9 21.2 Mass fraction of organic compounds, g - 0.3 Mass fraction of ash
(in terms of dry matter), g 0.04 0.4 0.4 1.0 0.4 Sweetness (SES) 1 0.3 0.4 0.6 0.5 Glycemic index, % 75.0 85 84 86 86 Energy value, kcal (kJ) 387 (1620) 315
(1319) 313
(1310) 305
(1277) 313
(1310)

To reduce the sugar content, calorie content and glycemic content of jelly marmalade, the sweetener erythritol is added to the recipe, which is a white crystalline powder with a sweetness of 0.6-0.7% (of the degree of sweetness of sucrose), having a glycemic index and calorie content close to zero. Erythritol is a natural sweetener, which is obtained from natural starch-containing raw materials by fermentation. The addition of erythritol to the recipe provides the product with an original “cooling” effect.

Erythritol has significant thermal stability when heated to temperatures above 180°C, and is characterized by high chemical resistance, due to which it does not contribute to the destruction of enamel, since its pH ranges from 6.8 to 7.2. Compared to sucrose and other polyols, erythritol has very low hygroscopicity, which facilitates the creation of conditions for long-term storage of products based on it; due to the absence of a glucose fragment, erythritol does not affect the level of glucose in the blood, does not cause a significant increase in it, and is not required for its absorption insulin, which makes it possible to use it as an ingredient for the production of dietary foods with reduced calorie content and for diabetic nutrition.

Tomato paste is a product of processing ripe tomatoes, previously pureed and boiled to a dry matter content of 25 to 28%, which can significantly increase the nutritional value of finished products using it.

The main advantage of tomato paste compared to other tomato processing products is the high concentration of biologically active substances in its composition - antioxidants (lycopene, β-carotene), as well as vitamins (A, group B, C, E, PP, K, H), serotonin, minerals (Zn, P, K, Co, Mg, Ca, Fe), dietary fiber (fiber), etc.

The chemical composition of tomato paste with a dry matter content of 27.0±0.5% is presented in table. 2.

Table 2 - Chemical composition of tomato paste

Name of nutrients Nutrient content per 100 g of product Nutrient content, g Squirrels
Fats
Carbohydrates 5.5
0.5
16 Dietary fiber (fiber) 1.1 Organic acids 2.4 Ash 2.7 Vitamin content, mg - lycopene
- β-carotene
- A (retinol)
- B ₁ (thiamine)
- B ₂ (riboflavin)
- B ₄ (choline)
- B ₅ (pantothenic acid)
- B ₆ (adermin)
- B ₉ (folic acid)
- C (ascorbic acid)
- E (tocopherol)
- N (biotin)
- PP (nicotine acid)
- K (phylloquinone) 5.4
1.8
0.3
0.15
0.17
38.5
0.85
0.63
0.025
45.0
1.0
4.5
2.6
0.011 Mineral content, mg - K (potassium)
- Ca (calcium)
- Mg (magnesium)
- Na (sodium)
- P (phosphorus)
- Cl (chlorine)
- Fe (iron)
- I (iodine)
- Co (cobalt)
- Mg (manganese)
- Cu (copper)
- Mo (molybdenum)
-Se (selenium)
- Zn (zinc) 875
20
50
15
68
232
2.3
0.009
0.025
0.2
0.46
0.03
0.005
1.1 Energy value, kcal (kJ) 90 (377)

The method for producing jelly marmalade on pectin without adding sugar based on various types of starch molasses (low-sugar or caramel, or high-sugar, or maltose), erythritol sweetener with the addition of tomato paste is carried out as follows.

Prepare a water-erythritol-pectin solution, for which pectin, erythritol and water (in a ratio of 1:3.6:20) are mixed in a mixer equipped with a stirrer and a water jacket for 4-6 minutes at a temperature of 80-85°C. Sodium lactate, starch syrup (low-sugar or caramel, or high-sugar, or maltose) are added to the solution), the resulting mixture is boiled in a coil-cooker at an acute steam pressure of 0.2-0.35 MPa to a temperature of 103-108 ° C and mass fraction moisture 26±1%, the boiled mass is further cooled while tempering to a temperature of 85-90°C, after which tomato paste and citric acid are added to it in the form of a 50% solution. The finished marmalade mass is then sent for molding by casting into rigid molds, and then, after removal and curing, the molded marmalade is sent for drying.

Jelly marmalade with pectin is prepared with the following mass ratio of recipe components, kg:

Starch syrup (low sugar

or caramel, or highly sugared,

or maltose) – 75.9-66.4

Erythritol – 10.0-15.0

Tomato paste – 7.0-12.0

Pectin – 3.9-3.6

Sodium lactate – 1.4-1.3

Citric acid (50% solution) – 1.8-1.7.

The method is illustrated by the following examples.

Example 1 (prototype)

First, prepare a water-sugar-pectin solution by mixing pectin in the amount of 1.86 kg, sugar - 3.72 kg and water - 42.78 kg, everything is mixed for about 7 minutes at a temperature of 64 ºС, after which sodium lactate is added - 0. 92 kg and highly sugared molasses - 79.02 kg. The mixture is boiled in a coil-cooker for about 2 minutes under a steam pressure of 0.2 MPa until the moisture content of the mass is 29% and the temperature is 107°C. The boiled mass is unloaded into a tempering machine, where it is cooled to 85°C, after which dye is added - 0.1 kg, flavoring - 0.1 kg and citric acid in the form of a 50% solution - 0.69 kg. The resulting jelly marmalade mass is sent for molding by casting.

Jelly marmalade is prepared with the following ratio of recipe components, kg:

White sugar – 3.72

Highly sugared molasses – 79.02

Pectin – 1.86

Sodium lactate – 0.92

Citric acid (50% solution) – 0.69

Flavoring – 0.1

Dye – 0.1.

The organoleptic and physicochemical characteristics of the prototype jelly marmalade are given in Table. 3.

Example 2

Prepare a water-erythritol-pectin solution; for this, pectin in an amount of 3.9 kg, erythritol - 10.0 kg and water - 78 kg are mixed in a mixer with a water jacket and a stirrer for 6 minutes at a temperature of 85 ° C, then in the resulting solution is added with sodium lactate in the amount of 1.4 kg and maltose molasses - 75.9 kg. The resulting mixture is boiled in a coil-cooker to a temperature of 107°C and a moisture mass fraction of 25% at an acute steam pressure of 0.3 MPa. The boiled mass is then cooled by tempering to a temperature of 86°C, after which tomato paste is added to it in an amount of 7.0 kg and citric acid in the form of a 50% solution in an amount of 1.8 kg. The resulting jelly marmalade mass is sent for molding by casting into rigid molds; after removal and standing, the molded marmalade is dried.

Jelly marmalade is prepared with the following mass ratio of recipe components, kg:

Maltose molasses – 75.9

Erythritol – 10.0

Tomato paste – 7.0

Pectin – 3.9

Sodium lactate – 1.4

Citric acid (50% solution) – 1.8.

Organoleptic and physicochemical parameters of jelly marmalade are given in table. 3.

Example 3

The jelly marmalade mass is prepared similarly to example 2, but to prepare a water-erythritol-pectin solution, pectin in an amount of 3.8 kg is mixed with erythritol - 13.7 kg and water - 76.0 kg, the mixture is stirred for 5 minutes at a temperature of 83ºC, into the resulting the solution is added with sodium lactate - 1.38 kg and low-sugar molasses - 70.3 kg, then the mixture is boiled to a temperature of 105ºC and the mass fraction of moisture - 26% at an acute steam pressure of 0.25 MPa. The boiled mass is cooled to a temperature of 87ºC, after which tomato paste is added in an amount of 9.0 kg and citric acid in the form of a 50% solution in an amount of 1.76 kg. The resulting jelly marmalade mass is then molded, and the molded marmalade is sent for drying.

Jelly marmalade is prepared with the following mass ratio of recipe components, kg:

Low-sugar molasses – 70.3

Erythritol – 13.7

Tomato paste – 9.0

Pectin – 3.8

Sodium lactate – 1.38

Citric acid (50% solution) – 1.76.

Organoleptic and physicochemical parameters of jelly marmalade are given in table. 3.

Example 4

The jelly marmalade mass is prepared similarly to example 2, but to prepare a water-erythritol-pectin solution, pectin in the amount of 3.6 kg is mixed with erythritol - 15.0 kg and water - 72.0 kg, the mixture is stirred for 4 minutes at a temperature of 80ºC, after to which sodium lactate is added - 1.3 kg and caramel molasses - 66.4 kg, then the mixture is boiled to a temperature of 104ºC and the mass fraction of moisture is 25% at a steam pressure of 0.35 MPa. The boiled mass is cooled to a temperature of 86ºC, after which tomato paste is added in an amount of 12.0 kg and citric acid in the form of a 50% solution in an amount of 1.7 kg. The resulting jelly marmalade mass is then molded, and the molded marmalade is sent for drying.

Jelly marmalade is prepared with the following mass ratio of recipe components, kg:

Caramel molasses – 66.4

Erythritol – 15.0

Tomato paste – 12.0

Pectin – 3.6

Sodium lactate – 1.3

Citric acid (50% solution) – 1.7.

Organoleptic and physicochemical parameters of jelly marmalade are given in table. 3.

Example 5

The jelly marmalade mass is prepared similarly to example 2, but to prepare a water-erythritol-pectin solution, pectin in an amount of 3.8 kg is mixed with erythritol in an amount of 15.0 kg and water -76.0 kg, the mixture is stirred for 5 minutes at a temperature of 85ºC, in the resulting solution is added with sodium lactate - 1.35 kg and highly saccharified molasses - 66.4 kg, then the mixture is boiled to a temperature of 105ºC and a mass fraction of moisture - 25% at an acute steam pressure of 0.35 MPa. The boiled mass is cooled to a temperature of 86ºC, after which tomato paste is added - 12.0 kg and citric acid in the form of a 50% solution in the amount of 1.73 kg. The resulting jelly marmalade mass is then molded, and the molded marmalade is sent for drying.

Jelly marmalade is prepared with the following mass ratio of recipe components, kg:

Highly sugared molasses – 66.4

Erythritol – 15.0

Tomato paste – 12.0

Pectin – 3.8

Sodium lactate – 1.35

Citric acid (50% solution) – 1.73.

Organoleptic and physicochemical parameters of jelly marmalade are given in table. 3.

Quality indicators, nutritional and energy value of the obtained samples of pectin-based jelly marmalade are presented in Table. 3.

Table 3 – Quality indicators, nutritional and energy value of pectin-based jelly marmalade samples

Quality indicators Jelly marmalade Prototype Example 2 Example 3 Example 4 Example 5 Organoleptic characteristics: Taste and smell Characteristic for this name of marmalade, without foreign taste and smell Characteristic for this name of marmalade, with a delicate taste and aroma of tomato, without foreign taste and smell Consistency Thick, flowable at a temperature of 80-85°C Color Yellow Orange-red Red Raspberry red Raspberry red Physical and chemical indicators: Moisture content, % 29.0 24.7 25.6 24.4 24.5 Mass fraction of reducing substances, % 43.9 37.3 17.7 33.6 41.6 Titratable acidity, degrees 14.5 19.4 18.2 18.0 17.6 Effective viscosity, Pa⋅s 0.96 1.32 2.27 1.85 1.61 Nutritional and energy value of 100 g of product: Protein content, g 0.2 0.5 0.8 0.9 0.7 Fat content, g 0.2 0.3 0.3 0.3 0.1 Carbohydrate content, g, including:
- mono- and disaccharides
- dextrins 66.1
37.6
24.5 59.4
31.8
27.5 58.9
20.8
38.1 55.5
26.5
29.0 58.6
36.3
22.3 Glycemic index, % 71.7 65.4 59.5 55.5 57.1 Energy value, kcal (kJ) 252
(1055) 239
(1001) 241
(1009) 240
(1005) 234
(980)

If you add more erythritol to the marmalade recipe than the permissible value (more than 15 kg), then the product will begin to quickly crystallize during storage, which will lead to a decrease in its visco-plastic properties due to sugaring and the formation of a crystalline crust on the surface.

If you add less erythritol than the permissible value (less than 10 kg), then the effectiveness of reducing sugar content, glycemic content and calorie content will be insignificant.

If you add tomato paste more than the permissible value (more than 12 kg), then a pronounced tomato flavor will be felt in the product.

If tomato paste is added below the permissible value (less than 7 kg), then there will be no significant effect in increasing the nutritional value and imparting functional properties to the product.

If the marmalade mass based on starch molasses of various types is boiled to a moisture mass fraction of less than 25% or a larger amount of pectin is added to it (more than 3.9 kg), then it will have a viscous-heavy consistency, which will complicate the process of transporting it to the molding machine and casting into forms.

If the marmalade mass is boiled to a moisture mass fraction of more than 26% or a smaller amount of pectin is added (less than 3.6 kg), then it will have a liquid-like consistency and a weak jelly after standing.

The proposed method for the production of jelly marmalade based on pectin using various types of molasses, erythritol and tomato paste allows:

- expand the range of jelly marmalade without added sugar with reduced sugar content, glycemic content and calorie content;

- exclude artificial flavors and dyes from the recipe;

- increase the nutritional value of marmalade in terms of the content of antioxidants (lycopene, β-carotene), vitamins, minerals;

- reduce the sugar content of marmalade in terms of total carbohydrate content - by 10-16% and easily digestible carbohydrates - by 3.5...44.7%;

- increase the content of polysaccharides - dextrins, which impart dietary properties to the product - by 9.0...55.5%;

- reduce the glycemic index of marmalade by 6.3...16.2% and calorie content by 11...18 kcal.

Claims (7)

A method for producing jelly marmalade on pectin without adding sugar based on starch molasses and the sweetener erythritol, characterized in that a water-erythritol-pectin solution is prepared into which sodium lactate, starch molasses are added, for which low-sugar or caramel or high-sugar or maltose is used molasses, the resulting mixture is boiled in cooking equipment under hot steam pressure - 0.2-0.35 MPa to a temperature of 103-108 ° C and a mass fraction of moisture of 26 ± 1%, the boiled mass is then cooled while tempering to a temperature of 85-90 ° C , after which tomato paste and citric acid are added to it in the form of a 50% solution, jelly marmalade is prepared with the following mass ratio of the recipe components, kg: Starch syrup – 75.9-66.4 Erythritol – 10.0-15.0 Tomato paste – 7.0-12.0 Pectin – 3.9-3.6 Sodium lactate – 1.4-1.3 Citric acid – 1.8-1.7