RU2498621C2 - Fresh berries marmalade preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry, in particular, to fresh berries marmalade preparation. The fresh berries marmalade preparation method is as follows: berries are strained till production of juice with pulp (1000 g); pectin in an amount of 160 g is mixed with sugar in an amount of 72 g; water is added in an amount of 700 g; the product is put in a water bath for 20 minutes for pectin swelling. After swelling one transfers the mixture into a boiling tank and cooks it for 2-3 minutes; then one adds juice with berry pulp in an amount of 850 g and sugar powder in an amount of 850 g and additionally cooks the mixture during 35 minutes. In another container one stirs 160 g of molasses, 150 g of juice with berry pulp with 8 g of citric acid and puts the mass in a water bath for 20 minutes; one adds the mass to the tank and additionally boils the mixture during 10 minutes till dry substances content is equal to 77%-79.5%. The mixture is dispensed into moulds and cut to required sizes. Then the product is sprinkled with sugar or sugar powder and dried during 6-24 hours. Then the ready product is delivered for packing.

EFFECT: invention yields a more environmentally friendly product, enhances organoleptic properties and expands the range of marmalades.

Description

The invention relates to the confectionery industry, namely the preparation of marmalade from fresh berries.

Various recipes are known for the preparation of marmalade from sugar, molasses, gelatin, citric acid, dyes, flavorings.

For example, from patent RU 2366276 C2 dated 09/10/2009, a composition for preparing marmalade is known which contains sugar, molasses, pectin, cranberry, citric acid, sodium citrate, Saro1 gloss, food flavorings Aromatic, mountain ash, green apple and blackcurrant, food dyes "Tatrazin" and "Ponceau."

The disadvantage of this composition of the preparation of marmalade is that they use dyes and flavorings, albeit food, but of chemical origin, which is undesirable. In addition, such a composition of marmalade has a low structural and mechanical properties.

A known method of producing a jelly product (see Technology of confectionery products. Edited by G.A. Marshalkin. 1978. S.114-116), providing for preliminary soaking jelly for 1.5 hours, dissolving the soaked jelly, introducing sugar into the solution and food additives in the form of molasses and others, boiling the mass, cooling it, introducing flavoring additives in the form of mashed potatoes, supplies, food acids, molding, aging, cooling and packaging of the finished product.

The disadvantages of the known mass are the duration of the cooking process of the mass, low nutritional value and high cost.

The objective of the claimed invention is to improve the technology of production of marmalade using natural ingredients.

The technical result of the invention is the expansion of the assortment of marmalade, as well as its coloring due to the natural color of the berries of the feedstock to produce an environmentally friendly product without artificial colors.

The claimed technical result is achieved in that the method of preparation of marmalade from fresh berries is that:

- pre-wipe the berry to juice with pulp 1000 g;

- mix pectin 160 g with sugar 72 g and add 700 g water, mix until smooth and put in a water bath for 20 minutes to swell the pectin;

- pour after pectin swelling into a cooking pot and boil for 2-3 minutes, then add juice with pulp of berries 850 g and 850 g of powdered sugar and boil for another 35 minutes;

- 160 g of molasses and 150 g of juice with pulp of berries with 8 g of citric acid are mixed in another container and put in a water bath for 20 minutes, added to a cooking pot and boiled for another 10 minutes, sodium lactate is added during cooking to ensure liquid marmalade and the ability to mold 77% -79.5% solids;

- the resulting mass is poured from the digester into casting molds, either in a plastic packaging or in a baking sheet, and then cut into the required dimensions;

- freeze the frozen marmalade from the molds and sprinkle with icing sugar or sugar and then serve in a drying chamber, in which it is dried from 6 to 12 hours;

- after drying, the marmalade cools at room temperature for 12-24 hours or by passing through a chilled tunnel;

- serve the finished product for packaging, or cut the desired weight and shape and pack on a horizontal packaging machine.

Composition of the product:

Fresh berries - 1000 g

Sugar - 72 g

Molasses - 160 g

Powdered Sugar - 850 g

Pectin - 160 g

Citric acid - 8 g

Also, frozen marmalade can sprinkle with gum arabic. Gum arabic (lat. Gummi - gum and arabicus - Arabian) - a solid transparent mass secreted by various types of acacia; viscous liquid hardening in air. Gum arabic dissolves in water with the formation of a sticky weakly acidic solution, which creates a protective film and protects the product from quick drying (it is possible to manufacture without gum arabic).

The essence of the invention lies in the fact that for the preparation of marmalade, the juice is squeezed out of fresh berries and immediately goes into production with pulp. Gum arabic can be used to increase the shelf life of marmalade. Flavors, colorants and preservatives are not used in the production (other manufacturers use concentrated juice at best, which manufacturers claim is made from natural products, but there is doubt that they do not use additives in the form of coloring and flavoring). Gum arabic (Latin gummi - gum and arabicus - Arabian) - a solid transparent mass secreted by various types of acacia. Registered as a food supplement E414.

Claims (1)

A method of preparing marmalade from fresh berries, which consists in the fact that
- pre-wipe the berry to juice with pulp 1000 g,
- mix pectin 160 g with sugar 72 g and add 700 g water, mix until smooth and put in a water bath for 20 minutes to swell the pectin;
- pour after pectin swelling into a cooking pot and boil for 2-3 minutes, then add juice with pulp of berries 850 g and 850 g of powdered sugar and boil for another 35 minutes;
- 160 g of molasses and 150 g of juice with pulp of berries with 8 g of citric acid are mixed in another container and put in a water bath for 20 minutes, added to the boiler and boiled for another 10 minutes, sodium lactate is added during cooking to provide marmalade with a liquid state and the ability to mold 77% -79.5% solids;
- pour the resulting mass from the digester into casting molds either in a plastic packaging or in a baking sheet, and then cut into the required dimensions;
- freeze the frozen marmalade from the molds and sprinkle with icing sugar or sugar, and then serve in a drying chamber in which it is dried for 6 to 12 hours;
- after drying, the marmalade cools at room temperature for 12-24 hours or is passed through a chilled tunnel;
- serve the finished product for packaging or cut the desired weight and shape and pack on a horizontal packaging machine.