RU2642636C1 - Marshmallow production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: marshmallow production method is proposed, which involves preparing agar-fructose-treacle syrup, for which purpose dry powdered agar is mixed in a technological vessel with water at the temperature of 15°C and the water duty 1:30, left to swell for 1 hour, then the swollen agar is quickly dissolved while heating in a cooking vat with a stirrer, fructose is added; after its complete dissolution, treacle pre-warmed to the temperature of 60°C is introduced, the mixture is boiled out in a coil cooking column at t=112°C up to the mass fraction of dry substances 86±1%, the resulting syrup is cooled in a tempering machine to t=95±2°C; for preparing the whipped mass, dry egg white is soaked in warm water at the temperature of 35-40°C, at the dry protein-water ratio of 1:3 for 20-30 minutes, the fructose is further mixed with powder of Jerusalem artichoke and apple puree, half of the recovered egg white is added and whipped in a whipping machine for 4 min, the remaining egg white is added, whipped for 4 minutes, then lactic acid, vanilla essence, red colouring, agar-fructose-treacle syrup are added and stirred for 1-2 min for the uniform distribution of the formulation components; the finished mass is moulded by the method of depositing by means of a marshmallow-depositing machine onto trays, directed for curing, drying, glazing with chocolate icing, cooled, and packed. Marshmallow is prepared at the following ratio of the formulation components, wt %: chocolate icing 33.88; fructose 40.18; treacle 8.32; apple puree 13.19; powder from Jerusalem artichoke 2.33; egg white 1.00; agar 0.51; lactic acid 0.40; vanilla essence 0.13; red colouring 0.06.

EFFECT: invention allows to improve the quality of products, to increase the shelf life, to reduce the sugar content, to obtain marshmallows of the functional purpose using powder from Jerusalem artichoke and fructose, allows to expand the raw material base for the marshmallow production.

1 tbl, 2 ex

Description

The invention relates to the food industry, in particular to the confectionery industry, and can be used in the manufacture of marshmallows based on agar and fructose with the addition of applesauce and Jerusalem artichoke powder.

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 resulting mixture under compressed air pressure of 0.3 ± 0.01 MPa, mass jigging, curing of the obtained workpieces for 24 hours, dusting and gluing [Oleinikova A.Ya., Aksenova L.M., Magomedov G.O. Technology of confectionery, 2010, S. 548-553].

The disadvantage of these methods is the high content of sugar in finished products, flavoring and aromatic additives, dyes that do not have nutritional value, short shelf life. These products are contraindicated in patients with diabetes mellitus.

The closest in technical essence and the achieved effect is a method of producing marshmallows, including the preparation of a gel-forming component - agar, which is carried out by soaking it in water before swelling, preparation of agar-sugar syrup-syrup based on it, followed by boiling. In the preparation of the recipe mixture, granulated sugar, citric acid, vanilla essence are additionally added, a blend of apple puree is used as a filler, and egg white is used as a foaming agent. The ratio of granulated sugar used for the preparation of syrup and for the preparation of the recipe mixture is selected in the range of 0.92-1.06. The structure of the blanks is carried out at a temperature of 18-25 ° C for at least 2 hours, drying is carried out at a temperature of 34-38 ^o C for no more than 6 hours, while the components of the recipe mixture are taken in the following amount, wt.%: Agar - 0 -1.1, molasses - 12-14, blend blend - 33-38, egg white - 0.5-1.1, food acid - 0.5 - 0.7, flavoring - 0.01 - 0.15, granulated sugar - the rest. [RF patent No. 2166259, A23G 3/00 Method for the production of marshmallows and marshmallows / Ananyeva TV; Open Joint-Stock Company "Confectionery Factory" Udarnitsa "- Application. September 16, 1999; publ. May 10, 2001].

The disadvantage of this method is the presence in its formulation of a large amount of sugar.

An object of the invention is to develop a method for the production of marshmallows, which allows to improve product quality, increase shelf life, reduce sugar consumption, to obtain functional marshmallows using unconventional raw materials: Jerusalem artichoke powder, fructose sugar substitute, which allows expanding the raw material base in the production of marshmallows.

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-fructose-syrup syrup, for which dry powdered agar is mixed in a technological container with water at a temperature of 15 ° C, the water module is 1:30, left to swell for 1 h then swollen agar is quickly dissolved when heated in a digester with a stirrer, fructose is added, after it is completely dissolved, molasses preheated to a temperature of 60 ° C are added, the mixture is boiled in a serpentine column at t = 112 ° C to a mass fraction of solids of 86 ± 1%, the resulting syrup is cooled in a tempering machine to t = 95 ± 2 ° C, to prepare a whipped mass, the dry egg white is soaked in warm water at a temperature of 35-40 ° C, with a dry protein - water ratio of 1: 3, for 20-30 minutes, then fructose is mixed with Jerusalem artichoke powder and applesauce, half of the recovered egg white is added and knocked down in a beating machine for 4 minutes, the remaining egg white is added, knock down for 4 minutes, then add lactic acid, essence in aniline, dye red, agar-fructose-syrup syrup and mixed for 1-2 minutes to evenly distribute the recipe components, the finished crushed mass is formed by the method of "jigging" using a marshmallow machine on trays, sent for curing, drying, glazing with chocolate glaze 358 , 23 kg, cooled and packaged, marshmallows are prepared in the following ratio of prescription components,% mass .:

Chocolate glaze 33.88 Fructose 40.18 Syrup 8.32 Apple puree 13.19 Jerusalem artichoke powder 2,33 Egg white 1.00 Agar 0.51 Lactic acid 0.40 Vanilla essence 0.13 Dye red 0.06

The technical result of the invention is the development of a method for the production of marshmallows, which allows to increase the quality of products, increase shelf life, reduce sugar consumption, to obtain functional marshmallows using unconventional raw materials: Jerusalem artichoke powder, fructose sugar substitute, which allows expanding the raw material base in marshmallow production.

Fructose (fruit sugar) is three times sweeter than glucose. Since fructose solutions have a left-handed effect on polarized light, it is also called levulose. During metabolism in the human body, fructose, along with sucrose, is a source of energy. By caloric value equal to sucrose, fructose is effectively absorbed by the human body and can be used by diabetics as a daily food component in the range of 0.5 ... 1 g per 1 kg of human weight (the exception is extremely rare cases of hereditary fructose immunity). The use of fructose in patients with diabetes mellitus can reduce the dose of insulin taken by them.

Studies have shown the usefulness of fructose for healthy people in the manifestation of a tonic effect, as well as for people with great physical activity. Therefore, fructose products are very popular among athletes, drivers.

Due to the increased degree of sweetness in comparison with sucrose, fructose is used in the confectionery industry in the preparation of baby food and a number of medical preparations.

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, B1, B2, B6, PP and trace elements, carotenoids. It contains a high content of potassium, calcium, silicon, magnesium, phosphorus, zinc, iron and fiber, a large amount of protein, represented by 16 amino acids, including 8 essential, pectic substances, organic and fatty acids. Jerusalem artichoke has the ability to accumulate inulin in tubers (a natural polysaccharide consisting of 95% fructose, which positively affects metabolism).

The method is as follows.

For the preparation of agar-fructose-syrup syrup, dry powder agar 5.41 kg is mixed in a technological vessel with water at a temperature of 15 ° C, a water module of 1:30, left to swell for 1 h, then the swollen agar is quickly dissolved by heating in a digester with a stirrer add 216.81 kg of fructose, after its complete dissolution make 87.95 kg of molasses preheated to a temperature of 60 ° C, boil the mixture in a coil cooking column at t = 112 ° C to a mass fraction of solids of 86 ± 1%, the resulting syrup cooled in a tempering machine d t = 95 ± 2 ° C, to prepare a whipped mass, dry egg white 10.54 kg is soaked in warm water at a temperature of 35-40 ° C, with a ratio of dry protein to water 1: 3, for 20-30 minutes, then fructose 202 , 43 kg are mixed with 24.62 kg of Jerusalem artichoke powder and 139.53 kg of applesauce, add half the recovered egg white and knock in a beater for 4 minutes, add the remaining egg white, knock for 4 minutes, then add lactic acid 4.25 kg, vanilla essence 1.37 kg, dye red 0.68 kg, agar-fructose-syrup syrup and mix in within 1-2 minutes for uniform distribution of the recipe components, the finished crushed mass is formed by the method of "jigging" using a marshmallow machine on trays, sent for curing, drying, glazing with chocolate glaze 358.23 kg, cooled and packaged, marshmallows are prepared in the following ratio of recipe components,% mass .:

Chocolate glaze 33.88 Fructose 40.18 Syrup 8.32 Apple puree 13.19 Jerusalem artichoke powder 2,33 Egg white 1.00 Agar 0.51 Lactic acid 0.40 Vanilla essence 0.13 Dye red 0.06

The technical result of the invention is the development of a method for the production of marshmallows, which allows to increase the quality of products, increase shelf life, reduce sugar consumption, to obtain functional marshmallows using unconventional raw materials: Jerusalem artichoke powder, fructose sugar substitute, which allows expanding the raw material base in marshmallow production.

The method of production of marshmallows is illustrated by the following examples:

Example 1 (prototype).

Marshmallows are prepared - for this, they first prepare the gel-forming component - agar by soaking it until it swells, prepare syrup from swollen agar, granulated sugar and molasses, then boil it under a pressure of 1 atm, and prepare the recipe mixture from a filler - a blend of apple puree , the foaming agent is egg white and, in addition, granulated sugar and prepared syrup are added, the ratio of granulated sugar used to prepare the syrup and to prepare the recipe mixture is 1.06, the recipe mixture is prepared with providing a viscosity of 0.9 Pa · s with a velocity gradient of 60 sec ^-1 , after preparing the recipe mixture, beat it continuously until a marshmallow consistency is obtained, then the blanks are structured, dried and the product is formed onto which the finishing material is applied in the form of powdered sugar, then the workpieces are subjected to structure formation at a temperature of 18 ° C for at least two hours. After which the preforms are dried at t = 34 ° C for no more than 6 hours.

The finished product is analyzed, the analysis data are presented in table 1.

Example 2. To prepare 1000 kg of whipped mass: take 5.41 kg of dry powder 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-fructose-syrup syrup swollen agar dissolve with heating, add 216.81 kg of fructose, after its complete dissolution make 87.95 kg of pre-warmed molasses, the mixture is boiled at t = 112 ° C to a mass fraction of solids of 86 ± 1%, the resulting syrup is cooled up to t = 95 ± 2 ° С, for the preparation of a whipped mass of fructose 202.43 kg mixed with 24.62 kg of Jerusalem artichoke powder and 139.53 kg of applesauce, add 21.08 kg of reconstituted egg white and knock for 4 minutes, add 21.08 kg of egg white, knock for another 4 minutes, then add 4.25 kg of lactic acid, 1.37 kg of vanilla essence, 0.68 kg of red dye, agar-fructose-syrup syrup and stirred for 2 minutes to evenly distribute the recipe components, the finished whipped mass is formed by the method of "jigging" using marshmallow machines on trays, sent to the rack, drying, glazing 358.23 kg of chocolate icing, cooled and packaged in a metallized film like flow-pack.

Chocolate glaze 33.88 Fructose 40.18 Syrup 8.32 Apple puree 13.19 Jerusalem artichoke powder 2,33 Egg white 1.00 Agar 0.51 Lactic acid 0.40 Vanilla essence 0.13 Dye red 0.06

Finished products are analyzed, the analysis data are presented in table 1.

The proposed method for the production of marshmallows allows you to: improve product quality, increase shelf life, reduce sugar consumption, to obtain functional marshmallows using unconventional raw materials: Jerusalem artichoke powder, fructose sugar substitute, which allows expanding the raw material base in the production of marshmallows.

Table 1

Data analysis of samples of marshmallows

Indicators 1 (prototype) 2 Nutrition value, (g / 100 g):
Squirrels
Fats
Carbohydrates
5.08
0.18
87.17
7.98
0.23
80.69 The energy value 410.00 (kcal / 100 g) / 1717.9 (kJ / 100 g) 357 (kcal / 100 g) /
1493 (kJ / 100 g)

Claims (2)

A method of producing marshmallows, characterized in that it involves the preparation of agar-fructose-syrup syrup, for which dry powdered agar is mixed in a technological vessel with water at a temperature of 15 ° C, a hydraulic module of 1:30, left to swell for 1 h, then swollen agar quickly dissolve when heated in a digester with a stirrer, add fructose, after it is completely dissolved, molasses preheated to a temperature of 60 ° C are added, the mixture is boiled in a coil cooking column at t = 112 ° C to a mass fraction of dry things stv 86 ± 1%, the resulting syrup is cooled in a tempering machine to t = 95 ± 2 ° C, to prepare a whipped mass, dry egg white is soaked in warm water at a temperature of 35-40 ° C, with a dry protein-water ratio of 1: 3 for 20-30 minutes, then fructose is mixed with Jerusalem artichoke powder and applesauce, add half the recovered egg white and knock in a beater for 4 minutes, add the remaining egg white, knock for 4 minutes, then add lactic acid, vanilla essence, red dye, agar-fructose-syrup n and mixed for 1-2 minutes to evenly distribute the recipe components, the finished crushed mass is formed by depositing using a marshmallow machine into trays, sent for curing, drying, chocolate glazing, cooled and packaged, marshmallows are prepared in the following ratio of the recipe components, wt.%: Chocolate glaze 33.88 Fructose 40.18 Syrup 8.32 Apple puree 13.19 Jerusalem artichoke powder 2,33 Egg white 1.00 Agar 0.51 Lactic acid 0.40 Vanilla essence 0.13 Dye red 0.06