RU2313949C2 - Method for producing of fruit filler for caramel - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of confectioneries, more particular, sugar products such as caramel candies.

SUBSTANCE: method involves preparing sugar syrup; introducing plant enricher therein; boiling out fruit mixture under heating steam pressure of 0.3-0.4 MPa to moisture content of 31-35% and cooling; introducing into filler finely ground pulp of medlar as plant enricher with weight part of dry substances of 14-16%, said plant enricher being produced by sorting out fruit, washing and processing it using low pressure steam (110-120 kPa) during 10-15 min, rasping and finishing; boiling out fruit mixture during 2-3 min; using components in predetermined ratio. Method allows costs of filler to be reduced while its quality and nutritive value to be increased owing to utilizing low cost plant enricher which has increased nutritive value, and reduced content of syrup in receipt. Method also allows utilization of costly artificial aromatic substance to be avoided.

EFFECT: wider range of products, simplified process for preparing of filler due to reduced time for boiling out of pulp with sugar syrup.

1 tbl, 3 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of sugar products in the form of caramel to expand the range and reduce its cost.

The known composition of the confectionery mass for the preparation of fruit fillings containing granulated sugar, molasses, fruit and berry puree, rye semi-finished product, lactic acid, flavoring substance, and a method for its preparation, comprising preparing sugar syrup by mixing sugar syrup with molasses and boiling the resulting mixture to a mass fraction of moisture not exceeding 16%, making mashed fruit and berry, boiling the fruit mixture to a mass fraction of moisture of 15-18% and tempering the resulting filling to a temperature of 63-70 ° C, p when tempering, the product is added into the filling the extruded product of whole rye grains, aromatic and flavoring additives [Patent RU No. 2152728 C1, IPC ⁷ A23G 3/00, 07/20/2000].

The components are taken in the following ratio, wt.%:

Fruit and berry puree 45.0-60.0 Syrup 25.0-30.0 Prefabricated rye 2.0-3.5 Lactic acid 1.5-2.0 Flavoring 0.3-0.4 Granulated sugar Rest

A disadvantage of the known composition of the confectionery mass for the preparation of the filling and the method of its preparation is that the filling using the product of extruding whole grain of rye contains less fruit parts, while its organoleptic characteristics deteriorate (powdery flavor is felt), the duration of the filling production is increased due to the additional mixing time it with a semi-finished product from rye, which leads to an increase in the total duration of the technological process of preparing the finished product and I.

The closest in technical essence and the achieved effect is the method of preparation of the filling for caramel "Moskovskaya", glazed with chocolate, involving boiling sugar syrup under a heating steam pressure of 0.4-0.6 MPa to a moisture content of 13-17% with the introduction of a vegetable enrichment agent, aromatic and flavoring substances, and as a vegetable enrichment, this filling contains plum puree, while the components are taken in the following ratio, wt.%:

Plum puree 43,4 Lactic acid 1,58 Plum essence 0.4 Syrup 22.27 Granulated sugar Rest

[Recipes for caramel, part I "Caramel candy. Caramel with fillings: fruit and berry, liquor, honey." Gosagroprom SSS VNII confectionery industry, M. 1986, S. 135-136; The technological instruction for the production of caramel, VNII confectionery industry, M., 1990, S. 38-42].

The disadvantages of the known composition of fruit fillings are the high cost of the filling, its low nutritional value, which is due to the prolonged boiling of the vegetable dressing with sugar syrup, while there are a number of physico-chemical changes in the composition of the raw materials, leading to deterioration in quality, organoleptic characteristics and loss of vitamins in the product .

The technical task of the invention is to improve the quality of the fruit filling for caramel, its nutritional value, reduce the cost of the product, expand the range of confectionery.

A method of preparing a fruit filling for caramel, characterized in that it involves the preparation of sugar syrup, the introduction of a vegetable fortifier into it, which is used as a finely ground mashed loaf with a mass fraction of solids of 14-16%, obtained by sorting the fruits, washing, processing low pressure steam 110-120 kPa for 10-15 minutes, wiping and finishing, boiling the fruit mixture under a heating steam pressure of 0.3-0.4 MPa to a moisture content of 31-35% for 2-3 minutes and its cooling, when following m ratio of components, wt.%:

Loquat puree 56.0-60.0 Syrup 18.0-20.0 Granulated sugar Rest

The technical result of the proposed method is to increase the quality of the filling by treating with low pressure steam, rubbing and finishing the medlar fruit, resulting in puree that is finely ground, of a delicate consistency, increasing nutritional value through the use of medlar fruit containing significantly more minerals, vitamins , fiber, reducing the cost of filling due to the use of cheap natural enrichment, reducing the amount of molasses and exclusion from formulations flavoring expensive artificial origin, as well as expansion of the range, reduction and simplification of technological process of preparation filling by reducing the duration of boiling mash saharopatochnym syrup because of medlar puree contains a larger amount of dry matter of 14-16% compared to the prior art - 10%.

Medlar puree, which has a light brown color, pleasant sour taste and aroma reminiscent of a plum-pear smell, allows you to get the filling without the use of expensive flavoring and flavoring raw materials, that is, reduce the cost of filling, expand the range of caramel and increase its nutritional value.

Medlar is widely distributed in the Caucasus, Ukraine, Moldova, is used as a food, medicinal, ornamental plant. The fruits of medlar are juicy sweet-sour taste, oval or cylindrical, ruby or dark red. Medlar is a valuable food product that contains a significant amount of sugars, organic acids, tannins, fiber, minerals Ca, P, Fe, vitamins C, P. The cost of mashed medlar is 2-4 times lower than the cost of mashed plum.

A method of preparing a fruit filling for caramel is as follows.

First, mashed potatoes are prepared from the medlar fruit, for which they are sorted, washed, treated with low pressure steam 110-120 kPa for 10-15 minutes, wiped and finished to obtain a finely divided product with a mass fraction of solids of 14-16%.

Sugar syrup is then prepared, for which purpose in the mixer equipped with a mixer, molasses is mixed with sugar syrup prepared by mixing and boiling granulated sugar with water in a ratio of 1: 0.25. Next, the resulting mixture is subjected to boiling under heating steam pressure of 0.4-0.6 MPa to a moisture content of 13-17%. Previously prepared loquat puree is added to the boiled sugar syrup.

The resulting prescription mixture in the following ratio of components, wt.%:

Loquat puree 56.0-60.0 Syrup 18.0-20.0 Granulated sugar 36.0-20.0

sent for boiling in a continuous-coil servo vacuum apparatus, where it is boiled under a vapor pressure of 0.3-0.4 MPa for 2-3 minutes to a moisture content of 31-35%.

The method is illustrated by the following examples.

Example 1

First, mashed potatoes are prepared from the medlar fruit, for which they are sorted, washed, treated with 110 kPa low pressure steam for 15 minutes, wiped and finished to obtain a product of finely divided product with a mass fraction of solids of 16%.

Then, sugar-syrup is prepared, for which 54 kg of molasses are mixed in a mixer equipped with a mixer with sugar syrup prepared by mixing and boiling granulated sugar in the amount of 78.1 kg with water in a ratio of 1: 0.25. Further, the resulting mixture is subjected to boiling under a heating steam pressure of 0.6 MPa to a moisture content of 13%. In boiled sugar syrup, 168 kg of previously prepared loquat puree is introduced with stirring. The resulting fruit mixture in the following ratio of components, wt.%:

Loquat puree 56.0 Syrup 18.0 Granulated sugar 36.0

sent for boiling in a continuous-type coil-type vacuum apparatus, where it is boiled under a heating steam pressure of 0.3 MPa for 3 minutes to a moisture content of 31.5%.

Compared with the prototype, the fruit filling for caramel prepared according to the indicated technology and formulation has a viscous consistency, low sugar content, energy value, cost price, increased nutritional value, original aroma and taste. Organoleptic and physico-chemical indicators of the filling are presented in the table.

Example 2

The method of preparing fruit fillings is similar to example 1, but mashed medlar fruit puree is treated with low pressure steam 120 kPa for 10 min, the mass fraction of solids in the resulting product is 14%.

To prepare sugar syrup, molasses in an amount of 57 kg is mixed in a mixer with sugar syrup prepared by mixing and boiling granulated sugar in an amount of 69.1 kg with water in a ratio of 1: 0.25. In boiled sugar syrup puree from medlar is introduced in an amount of 174 kg. The resulting fruit mixture in the following ratio of components, wt.%:

Loquat puree 58.0 Syrup 19.0 Granulated sugar 23.0

boiled under heating steam pressure of 0.4 MPa for 2 minutes to a moisture content of 33%.

Compared with the prototype, the fruit filling for caramel prepared according to the indicated technology and formulation has a viscous consistency, low sugar content, energy value, cost price, increased nutritional value, original aroma and taste. Organoleptic and physico-chemical indicators of the filling are presented in the table.

Example 3

The method for preparing the fruit filling is similar to Example 1, but for the preparation of sugar syrup syrup in the amount of 60 kg is mixed in a mixer with sugar syrup prepared by mixing and boiling granulated sugar in the amount of 60.1 kg with water in a ratio of 1: 0.25. The resulting mixture is boiled under a heating vapor pressure of 0.4 MPa to a moisture content of 17%. In boiled sugar syrup puree from medlar is introduced in an amount of 180 kg. The resulting fruit mixture in the following ratio of components, wt.%:

Loquat puree 60.0 Syrup 20,0 Granulated sugar 20,0

boiled under heating steam pressure of 0.4 MPa for 2 minutes to a moisture content of 35.0%.

Compared with the prototype, the fruit filling for caramel prepared according to the indicated technology and formulation has a viscous consistency, low sugar content, energy value, cost price, increased nutritional value, original aroma and taste. Organoleptic and physico-chemical indicators of the filling are presented in the table.

As can be seen from the table, the fruit filling based on maslum puree in comparison with the prototype has a higher viscosity of 18-24 Pa · s (with a speed gradient of 6.7 s ^-1 , temperature 75 ° C), a significant content of minerals Ca, P, Fe, Vitamin C, Fiber, Low Carbohydrate, Energy.

Getting mashed potatoes from medlar with a solids content of 14-16% helps to reduce transport costs associated with the delivery of raw materials to production, which also helps to reduce the cost of finished products.

When mashed medlar puree is added in an amount of more than 60% (in terms of solids 10%), the fruit filling has a high viscosity, which makes it difficult to pump it through the pipeline.

When puree of medlar is added in an amount of less than 56%, the effect of aromatization of the filling decreases, its color becomes slightly expressed.

Thus, the proposed method allows to improve the quality of the fruit filling for caramel, namely to increase its nutritional value by enriching the mass with natural, vital components contained in maslada puree, reduce sugar content, calorie content, obtain products with an original taste and aroma, pleasant color , reduce the cost of production, expand its range.

Table - Comparative characteristics of the proposed method with the prototype Components and indicators The content of components in the mass, wt.% Characterization of indicators by examples one 2 3 Prototype Granulated sugar 26.0 23.0 20,0 32,4 Syrup 18.0 19.0 20,0 22.3 Plum puree - - - 43,4 Loquat puree 56.0 58.0 60.0 - Lactic acid - - - 1,6 Essence - - - 0.4 Organoleptic indicators Color Light brown Brown Dark brown Brown Taste and smell Pronounced plum and pear Pronounced plum and pear Pronounced plum and pear Plum physical and chemical indicators Moisture content, % 31.5 33.0 35.0 31.0-35.0 Effective viscosity at a temperature of 75 ° C, a gradient of speed of 6.7 s ^-1 , Pa · s eighteen 21 24 fifteen The nutritional value Carbohydrates, g 66.8 63.6 58.3 71.5 Minerals:
calcium, mg
phosphorus mg
iron, mcg 23,4
13,2
2.0 24.0
13.8
2,3 24.7
14,4
2.9 10.8
10,4
0.82 Fiber, g 1.4 1.8 2,5 0.22 Vitamin C, mg 5,0 5,4 5.9 4.3 Energy value, kcal 315 309 301 324

Claims (1)

A method of preparing a fruit filling for caramel, characterized in that it involves the preparation of sugar syrup, the introduction of a vegetable dressing into it, which is used as a finely ground loquat puree with a mass fraction of solids of 14-16%, obtained by sorting the fruits, washing them, processing with low pressure steam - 110-120 kPa for 10-15 minutes, wiping and finishing, boiling the fruit mixture under a heating steam pressure of 0.3-0.4 MPa to a moisture content of 31-35%, for 2-3 minutes cooling next m ratio, wt.%: Loquat puree 56.0-60.0 Syrup 18.0-20.0 Granulated sugar Rest