RU2271125C1 - Marmalade for prophylaxis nutrition - Google Patents

Abstract

FIELD: food processing industry, in particular confectionery.

SUBSTANCE: claimed marmalade contains: sugar-containing component, structure-forming agent, food-grade acid and liquid base. As sugar-containing component sugar sand and 50 % natural fruit-and-berry syrup are used. As structure-forming agent apple pectin concentrate and apple gel-forming powder obtained by treatment of seed-less apple refuse with enzyme preparation are used. As liquid base secondary fruit-and-berry juice is used. More particularly marmalade contains (mass %): 50 % natural fruit-and-berry syrup 24.4-34.9; apple pectin concentrate 33.2-33.5; secondary fruit-and-berry juice 24.0-25.0; sugar sand 4.3-4.5; apple gel-forming powder 2.5-3.4; food-grade acid 0.1-0.2.

EFFECT: decreased sugar consumption without boiling down process duration and losses of organoleptic characteristics due to decreasing accumulation of reducing sugars; accelerated structure formation; target product of increased density, reduced dry matter content, improved nutrition value and decreased cost.

2 cl, 2 tbl, 7 ex

Description

The invention relates to food, namely to the confectionery industry, and can be used for the production of gelled products of a prophylactic direction using non-traditional structure-forming agents.

Known recipe for marmalade is "Children's", containing granulated sugar, molasses, pectin, citric and ascorbic acid, sodium lactate and water ("Recipes for marmalade, pastille and marshmallows," USSR State Agroprom, 1986).

The disadvantage of this product is the lack of natural vitamin-containing raw materials, low organoleptic properties, nutritional and biological value.

Closest to the claimed is the formulation of marmalade for preventive nutrition, including granulated sugar up to 70%, pectin up to 3%, citric acid up to 2%, β-carotene up to 0.02%, a component taken from the series: water, fruit juices or puree, pectin extract - the rest. (RU, part no. 92010813 / В from 08/12/92, IPC 6 A 23 L 1/06, published. 1995.03.27).

The disadvantages of the recipe are the use of a scarce expensive structure-forming agent and β-carotene, a large consumption of sugar, necessary to obtain a product with gelling properties characteristic of this type of product and, as a result, an increase in boiling time and a deterioration in organoleptic characteristics, high dry matter content, and insufficient nutritional value.

The technical result when using the present invention is to reduce sugar consumption without increasing the duration of the boiling process and deteriorating organoleptic indicators by reducing the growth of the accumulation of reducing sugars, accelerating structure formation, increasing the density of marmalade, as well as reducing the solids content in the finished product, increasing its nutritional value and reducing unit cost of production.

The technical result is achieved due to the fact that in marmalade for preventive nutrition, including a sugar-containing component, a structurant, food acid and a liquid base, granulated sugar is used with granulated sugar and 50% natural fruit and berry syrup, which is a secondary raw material in the production of candied fruit, as a structurant, apple pectin concentrate and gelatin apple powder obtained by treating apple pomace without seeds with an enzyme preparation are used Inositol L, and as the liquid base using secondary fruit and berry juice in the form of an aqueous extract obtained from fresh fruit pomace and berries, with the following component ratio, wt%:

syrup 50% fruit and berry natural 34.4-34.9 apple pectin concentrate 33.2-33.5 secondary fruit and berry juice 24.0-25.0 granulated sugar 4.3-4.5 gelatinous apple powder 2.5-3.4 food acid 0.1-0.2

at the same time, it is advisable to use 50% natural fruit and berry syrup, which is a secondary raw material in the production of candied fruit, obtained by repeatedly infusing the raw material in hot syrup.

Based on scientific and experimental studies, it was found that when using a specific ratio of apple pectin concentrate and apple gelatin powder developed at SKZNIISiV (RU, Pat. No. 2181957, published. BI No. 13 of 2002), the consumption of sugar-containing component to obtain marmalade with the required physicochemical, rheological and adhesive characteristics is significantly reduced, and the duration of the boiling process does not increase due to the acceleration of structure formation and a decrease in the rise to lichestva reducing substances, while mass density is increased.

In addition, the use of apple pectin concentrate and apple gelatin powder as a builder allows preserving the radioprotective properties of marmalade not only due to the pectin and β-carotene included in their composition, but also due to the significant amount of dietary fiber that performs the same function, however the cost of the substances used in the proposed formulation is much lower than expensive and scarce pectin and β-carotene.

Studying apple powder obtained by treating apple pomace after removing the seeds with the enzyme preparation Vinozim L with a 1: 1 hydromodule for 30 minutes and drying with IR rays at a temperature of 40-50 ° C and acting as a structurant in combination with pectin concentrate, prevents the growth of the amount reducing substances, which reduces the time required to obtain a product with high gelling properties and to exclude caramelization.

Jelly-forming apple powder and apple pectin concentrate have high biological and nutritional value due to their biologically active substances, trace elements, vitamins, easily digestible carbohydrates and a significant content of dietary fiber, which allows us to recommend a finished product for preventive nutrition. Their use, which allows to reduce the amount of sugar-containing component introduced into the formulation, also leads to a decrease in the dry matter content, satisfying these modern trends in the development of the food industry.

The use of 50% natural fruit and berry syrup as a sugar component, which is a secondary product in the production of candied fruit, not only reduces the cost of the finished product, but also additionally enriches it with biologically active substances, vitamins, easily digestible carbohydrates, acids and other substances, affecting not only the nutritional and biological value, but also the organoleptic assessment and assortment, provided that syrups obtained from various fruit and berry raw materials are used . It is most advisable to use the syrup obtained in the production of candied fruits by repeated infusion of raw materials in hot syrup, in it the above vital components are most fully preserved.

The use of secondary juice obtained from fresh squeezed fruit and berry raw materials by extracting them with water at a temperature of 40-50 ° C for 3-4 hours in a squeeze: water ratio of 1: 2-2.5, as a liquid base for swelling of the builder provides a reduction in the cost of finished products and their enrichment with soluble pectin (up to 0.5%), ascorbic acid (up to 2.5 mg /%), organic acids (up to 0.5%) and sugars (up to 3.0%).

Examples of specific performance.

Example 1. Apple jelly-forming powder in an amount of 3.44% by weight is mixed with 4.3% granulated sugar, 24% secondary apple juice is added, the mixture is heated until sugar and powder are completely dissolved, 34.9% 50% syrup is added cherry, 33.24% pectin apple concentrate and boil the resulting mass at a temperature of 85 ° C to a solids content of 69%, adding at the end of cooking 0.12% citric acid.

Physico-chemical and organoleptic characteristics characterizing the resulting product are shown in tables 1, 2.

Example 2. Perform as example 1, except that the quantitative composition of the components taken in the following ratio, wt.%:

50% natural cherry syrup 34,4 apple pectin concentrate 33.48 secondary apple juice 25.0 granulated sugar 4,5 gelatinous apple powder 2,5 lemon acid 0.12

Example 3. Perform as example 1, except that the quantitative composition of the components taken in the following ratio, wt.%:

50% Cherry Syrup 30,0 apple pectin concentrate 29.8 secondary apple juice 30,0 granulated sugar 6.0 gelatinous apple powder 4.0 lemon acid 0.2

Example 4. Perform as example 1, except that they use 50% apple syrup.

Example 5. Perform as example 4, in addition to using secondary quince juice.

Example 6. Perform as example 1, except that they use syrup 50% plum and pear secondary juice.

Example 7. Perform the prototype method, where as a liquid base taken pectin extract and fruit puree.

Table 1 Example No. Organoleptic indicators Tasting rating taste color the scent consistency one pronounced cherry dark red with a cherry shade cherry with apple tones crystalline, elastic, transparent at break 5,0 2 - // - - // - - // - - // - 4.8 3 plum quince brown mixed 4.8 four pronounced apple light yellow yellow apple crystalline, elastic, transparent at break 5,0

5 mixed pear and quince yellow, light brown quince apple - // - 5,0 6 low pear plum brown plum with a touch of pear - // - 4.8 7 sweet, slightly fruity brown weak fruity aroma - // - 4.6 table 2 No. physical and chemical indicators an example solids,% gelling ability, mmHg vitamin C, mg% vitamin P, mg% carotenoids, mg% reducing sugar,% boiling time, min one 69.2 570.0 7.6 22.0 0.75 11.8 5 2 69.3 564.0 7.2 22.0 0.74 11.9 5 3 69,4 472.0 6.2 20.6 0.65 12.5 9 four 69,4 574.0 8.2 24.4 0.74 11.9 5 5 69,4 564.0 9.6 28,2 0.74 11.8 5 6 69.2 576.0 6.6 23.6 0.74 11.85 6 7 71.0 520.0 2.2 12.0 0.69 14.3 10

Analysis of the data presented in table. 1 and 2, showed that the finished product with certain proportions of prescription components, has high gelling abilities, has a crystalline, elastic, fracture-transparent consistency, has a pronounced harmonious aroma, has a taste of the fruits involved in the composition, contains vitamins, including - ascorbic acid, vitamin P, β-carotene.

Claims (2)

1. Marmalade for preventive nutrition, including a sugar-containing component, a structuring agent, food acid and a liquid base, characterized in that as sugar-containing component use granulated sugar and 50% natural fruit and berry syrup, which is a secondary raw material in the production of candied fruit, in as a structuring agent, apple pectin concentrate and gelatin apple powder obtained by treating apple pomace without seeds with the enzyme preparation Vinozim L are used, and as a liquid Coy basics use secondary fruit and berry juice in the form of an aqueous extract obtained from fresh squeezed fruit and berry raw materials, with the following component ratios, wt.%: Syrup 50% fruit and berry natural 24.4-34.9 Pectin Apple Concentrate 33.2-33.5 Juice fruit and berry secondary 24.0-25.0 Granulated sugar 4.3-4.5 Jelly-forming apple powder 2.5-3.4 Food acid 0.1-0.2 2. Marmalade according to claim 1, characterized in that they use 50% natural fruit and berry syrup, which is a secondary raw material, in the production of candied fruits by repeated infusion of raw materials in hot syrup.