RU2547768C1 - Marshmallow production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: marshmallow production method envisages preparation of agar-sugar-molasses syrup; for this purpose dry powdery agar is mixed with 15°C water in a technological vessel at a ratio of 1:30; the mixture is left for swelling for 1 hour. Then swollen agar is quickly dissolved under heating conditions; one adds S of the recipe quantity of sugar sand; after agar complete dissolution one introduces molasses heated up to 60°C. The mixture is boiled out at a temperature of 110°C till dry substances content is equal to 85±0.5%. Produced syrup is cooled to 94±1°C. Dry egg albumen is reconditioned by way of soaking in 35-40°C warm water during 20-30 minutes; one takes 5.5 parts of water per 1 part of dry albumen. Then the remaining sugar sand is mixed with girasol puree or apple puree and girasol paste; one adds S of the recipe quantity of reconditioned egg albumen and performs whipping in the beating machine during 4-5 minutes. One introduces the remaining albumen, wipes the mixture during 5 minutes and adds lactic acid, a flavouring agent, agar-sugar-molasses syrup and stirs the mixture during 2-3 minutes for the recipe components uniform distribution. The marshmallow mass is prepared at the following components ratio, wt %: sugar - 54.4; agar - 0.86; molasses - 11.21; egg albumen - 5.23; girasol puree - 27.6; lactic acid - 0.54; flavouring agents identical to natural flavouring agents- 0.16 or sugar - 46.40; agar - 1.8; molasses - 21.9; egg albumen - 8.92; apple puree - 13.64; girasol paste - 6.3; lactic acid - 0.91; flavouring agents identical to natural flavouring agents - 0.13. The ready whipped mass is moulded by way of syringing using a continuous action syringe into a "flow-pack" type metallised film, cooled and packaged.

EFFECT: enhancement of the product quality indices, production process intensification, obtainment of functional and dietary purpose products with increased storage life.

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Description

The invention relates to the field of food industry, in particular to the confectionery industry, and can be used to obtain marshmallows.

Known methods for the production of marshmallows on agar: batch, including the preparation of the recipe mixture of applesauce with a solids content of at least 15.0%, granulated sugar, egg white, knocking the mixture for 8-10 minutes, making flavoring and coloring substances, separate preparation of agar-sugar-syrup syrup by boiling to a mass fraction of solids of 84-85%; combining both parts, followed by churning for 1-2 minutes, molding marshmallow blanks, curing them for 24 hours, dusting and gluing; and continuous, including the preparation of a sugar-apple mixture by dissolving sugar sand in applesauce; preparation of agar-sugar-syrup syrup by boiling to dry substances - 84.5 ± 0.5%; preparation of the finished recipe mixture from a sugar-apple mixture, agar-sugar-syrup syrup, egg white and an acid and flavor solution; knocking down the mixture under pressure of compressed air 0.3 ± 0.01 MPa, mass jigging, curing of the obtained workpieces for 24 hours, dusting and gluing [A. Zubchenko Technology of confectionery production, 2001, p.174-176].

The disadvantage of these methods is the low nutritional value, low shelf life.

The closest in technical essence and the achieved effect is the method of production of “New” marshmallows, which includes preparing a mixture of jam and pectin in a ratio of 31: 1, which is subjected to swelling for 2 hours, introducing sugar into an obtained mixture of egg white in a ratio of 4 : 1, knocking down the mixture for 6-8 minutes to obtain a dense foamy mass, adding agar-sugar-syrup syrup with a solids content of 60-65%, kneading for 5 minutes, followed by adding acid, flavor and dye and giving weight to molding [Pat. No. 2232511 Russian Federation, INC A23G 3/00. Method for the production of “New” marshmallows [Text] / Kostarev A.E., Vologzhanin A.I., Orlova L.M. - Declared. 09/12/2002; publ. 07/20/2004].

The disadvantages of this method are the high cost of marshmallows, the duration of the manufacturing process, the insufficiently high quality of the finished product: the taste properties and structure of the marshmallow - increasing density.

An object of the invention is to develop a method for the production of marshmallows, which allows to obtain marshmallows for functional purposes using non-traditional raw materials: mashed potatoes and Jerusalem artichoke paste, to improve the quality of products, to increase the shelf life.

To solve the technical problem of the invention, a method for the production of marshmallows is proposed, characterized in that it involves the preparation of agar-sugar-syrup-syrup, for which dry powdered agar is mixed in a technological container with water at a temperature of 15 ° C in a ratio of 1:30, left to swell for 1 h, then the swollen agar is quickly dissolved by heating, ½ of the prescribed amount of granulated sugar is added, after it is completely dissolved, molasses preheated to a temperature of 60 ° C are added, the mixture is boiled at t = 110 From to a mass fraction of solids of 85 ± 0.5%, the resulting syrup is cooled to t = 94 ± 1 ° C, dry egg white is restored by soaking it in warm water at a temperature of 35-40 ° C for 20-30 minutes, moreover, 1 part of dry protein take 5.5 parts of water. Next, the remaining granulated sugar is mixed with Jerusalem artichoke puree or apple puree and Jerusalem artichoke paste, ½ of the recipe amount of recovered egg white is added and knocked down in a beating machine for 4-5 minutes, the remaining protein is brought in, knocked over for 5 minutes, then milk is added acid, flavoring, agar-sugar-syrup syrup and mix for 2-3 minutes to evenly distribute the recipe components, prepare a marshmallow mass in the following ratio, wt.%:

Sugar 54.4

Agar 0.86

Molasses 11.21

Egg White 5.23

Jerusalem artichoke puree 27.6

Lactic acid 0.54

Flavors identical to natural 0.16

or

Sugar 46.40

Agar 1.8

Molasses 21.9

Egg White 8.92

Apple puree 13.64

Jerusalem artichoke paste 6.3

Lactic acid 0.91

Flavors identical to natural 0.13,

the finished whipped mass is formed by the method of “extrusion” using a continuous syringe into a metallized film of the “flow-pack” type, cooled and packaged.

The technical result of the invention is to improve product quality, increase its shelf life.

Jerusalem artichoke is unique in chemical composition. It has almost everything necessary for the normal functioning of the body substances, it is a source of vitamins C, E, B ₁ , B ₂ , B ₆ , PP and trace elements, carotenoids. It contains a large amount of potassium, calcium, silicon, magnesium, phosphorus, zinc, iron and fiber. Jerusalem artichoke also includes proteins, pectin, amino acids, organic and fatty acids.

Jerusalem artichoke contains a unique carbohydrate complex based on fructose and its polymers, the highest homolog of which is inulin, the most valuable and quantitatively predominant carbohydrate component found in Jerusalem artichoke tubers. Inulin positively affects the body's metabolism and promotes the absorption of vitamins and minerals in the body.

The method of production of marshmallows is as follows.

Agar-sugar-syrup syrup is prepared, for which dry powdered agar is mixed in a technological container with water at a temperature of 15 ° C at a ratio of 1:30, left to swell for 1 hour, then the swollen agar is quickly dissolved by heating in a digester with a stirrer, add ½ of the prescribed amount of granulated sugar, after its complete dissolution, make molasses preheated to a temperature of 60 ° C. The mixture is boiled in a coil cooking column at t = 110 ° C to a mass fraction of solids of 85 ± 0.5%. The resulting syrup is cooled in a tempering machine to t = 94 ± 1 ° C.

To prepare a whipped mass, dry egg white is soaked in warm water at a temperature of 35-40 ° C (5.5 parts of water are taken per 1 part of dry protein) for 20-30 minutes. Next, the remaining granulated sugar is mixed with Jerusalem artichoke puree or apple puree and Jerusalem artichoke paste taken in a 2: 1 ratio, ½ of the recipe amount of recovered egg protein is added and knocked down in a beating machine for 6 minutes, the remaining protein is added, knocked down for another 5 minutes, then add lactic acid, flavor, agar-sugar-syrup syrup and mix for 2-3 minutes to evenly distribute the prescription components.

The finished whipped mass is formed by the method of “extrusion” using a continuous syringe into a metallized film of the “flow-pack” type, cooled and packaged, a marshmallow mass is prepared in the following ratio of components, wt%:

Sugar 54.4

Agar 0.86

Molasses 11.21

Egg White 5.23

Jerusalem artichoke puree 27.6

Lactic acid 0.54

Flavors identical to natural 0.16

or

Sugar 46.40

Agar 1.8

Molasses 21.9

Egg White 8.92

Apple puree 13.64

Jerusalem artichoke paste 6.3

Lactic acid 0.91

Flavors identical to natural 0.13.

The method is illustrated by the following examples.

Example 1 (prototype).

Agar in the amount of 11.25 kg is pre-soaked for 1 day in cold water at a ratio of 1:30, then the washed swollen agar is dissolved by boiling in water, 150 kg of sugar are added, after dissolving the sugar 205.31 kg of molasses are loaded into the mixture and mixed thoroughly. Agar-sugar-syrup syrup is boiled to a solids content of 62.5%. 95 kg of jam are loaded into the creamer, and with continuous stirring with a thin stream, a dry mixture of pectin with sugar is poured (pectin 2.99 kg, sugar 9 kg), and the ratio of jam and pectin is 31: 1. The duration of swelling of pectin in jam is two hours and ten minutes. The prepared mixture is stirred, then 306 kg of granulated sugar and 75 kg of egg white are loaded. The mixture of components knock down for 7 minutes to obtain a dense foamy mass. To the whipped mass add agar-sugar-syrup syrup, boiled to a solids content of 62.5%, a temperature of 92.5 ° C and continue to beat for about another 5 minutes. Then add citric acid in an amount of 0.26 kg, a dye in an amount of 0.15 kg and an essence in an amount of 0.18 kg, mix the mass for no more than 1 minute and form. The obtained marshmallow mass is analyzed.

Housing properties: density of whipped mass (ρ) - 0.75 g / cm ³ ; mass fraction of moisture (w) - 18.0%; acidity (K) - 1.0 degrees; reducing substances (RV) - 8.0%. Shelf life is 1 month.

Marshmallows have a high density and short shelf life.

Example 2. To prepare 50 kg of whipped mass, take 0.43 kg (0.86 wt.%) Of dry powdered agar, soak in water at a temperature of 15 ° C at a ratio of 1:30, leave to swell for 1 hour.

To prepare agar-sugar-syrup syrup, swollen agar is quickly dissolved by heating, 13.6 kg (27.2 wt.%) Granulated sugar is added, after its complete dissolution 5.6 kg (11.21 wt.%) Is added heated to a temperature of 60 ° C molasses. The mixture is boiled at t = 110 ° C to a mass fraction of solids of 85 ± 0.5%. The resulting syrup is cooled to t = 94 ± 1 ° C.

To prepare a whipped mass, the remaining granulated sugar is 13.6 kg (27.2 wt.%) Mixed with 13.8 kg (27.6 wt.%) Jerusalem artichoke puree, 1.31 kg (2.615 wt.%) Of reconstituted egg is added protein and knock down for 6 minutes, add the remaining protein 1.31 kg (2.615 wt.%), knock down for another 5 minutes, then add 0.27 kg (0.54 wt.%) of lactic acid, 0.08 kg (0.16 wt.%) Flavoring, agar-sugar-syrup syrup and mix for 2 minutes to evenly distribute the recipe components.

The finished mass is sent for molding by extrusion using a continuous syringe into a metallized film of the type of "flow-pack", cooled and packaged, the marshmallow mass is analyzed.

Case properties: density of whipped mass (ρ) - 0.5 g / cm ³ ; mass fraction of moisture (w) - 24.0%; acidity (K) - 0.8 degrees; mass fraction of reducing substances (RV) - 9.1%. Shelf life is 4 months.

Example 3. For the preparation of 50 kg of whipped mass: take 0.9 kg (1.8 wt.%) Of dry powder agar, soaked in water at a temperature of 15 ° C in a ratio of 1:30, left to swell for 1 hour

To prepare agar-sugar-syrup syrup, the swollen agar is quickly dissolved by heating, 11.6 kg (23.3 wt.%) Granulated sugar is added, after its complete dissolution 10.95 kg (21.9 wt.%) Are added heated to a temperature of 60 ° C molasses. The mixture is boiled at t = 110 ° C to a mass fraction of solids of 85 ± 0.5%. The resulting syrup is cooled to t = 94 ± 1 ° C.

To prepare a whipped mass, the remaining granulated sugar is mixed with 11.6 kg (23.3 wt.%) Of 6.82 kg (13.64 wt.%) Applesauce and 3.15 kg (6.3 wt.%) Of paste from Jerusalem artichoke, add 2.23 kg (4.46 wt.%) of the recovered egg white and knock down for 6 minutes, add the remaining protein 2.23 kg (4.46 wt.%), knock another 5 minutes, then 0.46 kg (0.92 wt.%) of lactic acid, 0.065 kg (0.13 wt.%) of flavoring agent, agar-sugar-syrup syrup are added and mixed for 2 minutes to evenly distribute the recipe components.

The finished mass is sent for molding by the “extrusion” method using a continuous syringe into a metallized film of the “flow-pack” type, cooled and packaged.

Case properties: density of whipped mass (ρ) - 0.5 g / cm ³ ; mass fraction of moisture (w) - 24.0%; acidity (K) - 0.8 degrees; reducing substances (RV) - 8.7%. Shelf life is 4 months.

The proposed method allows to obtain confectionery products with a pleasant taste, aroma, delicate, soft, texture, unusual shape (in the form of sausages).

As can be seen from the examples, the proposed method makes it possible to obtain a marshmallow of a functional orientation, with improved quality indicators, an increased shelf life, and to intensify the production process.

Thus, the knocked down confectionery mass allows us to solve the problem: the creation of marshmallows on the basis of Jerusalem artichoke puree, or apple puree and pasta from Jerusalem artichoke and a breeder - functional, dietary purpose agar, increased shelf life, with improved quality indicators of products.

The resulting products contain 2 times more iron, 5 times more vitamin C, 2 times more vitamin PP, 2 times more potassium, and also 3.2% inulin.

The present invention allows to obtain confectionery products having a pleasant taste, aroma, delicate, soft, texture. The downed mass has a well-fixed structure.

If puree from Jerusalem artichoke take less than 27.6 wt. %, then the marshmallow mass will poorly maintain its shape, if the number of Jerusalem artichoke puree is more than 27.6 wt. %, the density of the marshmallow mass will be high - 0.8 g / cm ³ .

If the amount of paste from Jerusalem artichoke take less than 6.3 wt. %, then the nutritional value of marshmallows will be insufficient if the number of Jerusalem artichoke paste is more than 6.3 wt. %, then the potato flavor of Jerusalem artichoke will be felt, the marshmallow mass will have a high density of 0.75 g / cm ³ .

The proposed method for the production of marshmallows makes it possible to improve the quality indicators of the product, to intensify the process of its production, to obtain products of functional, dietary purpose, increased shelf life.

Claims (1)

A method of producing marshmallows, characterized in that it involves the preparation of agar-sugar-syrup syrup, for which dry powdered agar is mixed in a technological container with water at a temperature of 15 ° C at a ratio of 1:30, left to swell for 1 hour, then swollen agar is quickly dissolved by heating, added with _^1/2 of prescription amount of granulated sugar, after making it fully dissolved prewarmed to 60 ° C temperature molasses mixture was boiled at t = 110 ° C until the mass fraction of solids of 85 ± 0,5%, the resulting siro n is cooled to t = 94 ± 1 ° C, dry egg white is restored by soaking it in warm water at a temperature of 35-40 ° C for 20-30 minutes, with 5.5 parts of water taken per 1 part of dry protein, then the remaining sugar -pesok mixed with topinamburovym puree or apple puree and paste from artichoke, add _^1/2 of prescription amount of reduced egg white and knock in shake up machine for 4-5 minutes, making the remaining protein knock for 5 min, then added lactic acid , flavor, agar-sugar-syrup syrup and mix for e 2-3 min to evenly distribute the prescription components, marshmallow mass is prepared with the following component ratio, wt.%:
sugar 54,4 agar 0.86 syrup 11.21 egg white 5.23 Jerusalem artichoke puree 27.6 lactic acid 0.54 identical to natural flavors 0.16
or
sugar 46.40 agar 1.8 syrup 21.9 egg white 8.92 apple puree 13.64 Jerusalem artichoke paste 6.3 lactic acid 0.91 identical to natural flavors 0.13,
the finished whipped mass is formed by the method of “extrusion” using a continuous syringe into a metallized film of the “flow-pack” type, cooled and packaged.