RU2520023C1 - Marshmallow production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: marshmallow production method involves preparation of an apple-and-pectin mixture, a sugar-molasses syrup and marshmallow mass preparation by way of kneading the apple-and-pectin mixture, sodium lactate, sugar and protein with subsequent addition of the sugar-molasses syrup and lactic acid, the mass deposition, marshmallow halves proofing, powdering and gluing or glazing. During the apple-and-pectin mixture preparation one introduces powder manufactured from carrots, pumpkin, pears, plums, blackcurrants, sea-buckthorns or their mixture in an amount of 10-20 wt % in a dry or hydrated form with simultaneous reduction of sugar and/or apple puree quantity equivalent in terms of dry substance.

EFFECT: invention allows to manufacture a functional purpose product with stable quality characteristics and extended storage life.

2 tbl, 2 ex

Description

Method for the production of marshmallows

The invention relates to the food industry, to its confectionery industry, and can be used in the manufacture of marshmallows.

A known method for the production of marshmallows, including the preparation of apple-sugar-pectin mixture, its swelling for 2-3 hours, the addition of sodium lactate, granulated sugar and egg white and knocking over for 7-8 minutes, followed by the addition of boiled to a mass fraction of dry Substances 84-85% sugar syrup; knocking down the resulting mass for 5 min, introducing lactic acid 1 min before the end of knocking, molding the marshmallow, its aging and dusting [A. Zubchenko Technology of confectionery production [Text] / А.V. Zubchenko. - Voronezh, 2001. - P.176].

A known method of producing marshmallows, involving the preparation of apple-pectin mixture. For this, pectin, pre-mixed with sugar in a ratio of 1: 4, is added to the applesauce, left to swell for 15-20 minutes. Then the mixture is heated to a boil and dry wheat gluten is added, then it is cooled. At the same time, dry egg albumin is mixed with water and left to swell. Sodium lactate, granulated sugar are added to the chilled apple-pectin mixture and beaten with swollen egg albumin for 5-7 minutes. At the same time, dry egg albumin and dry wheat gluten are used in a ratio of 70:30. At the same time, sugar-syrup syrup with a solids content of 85% is prepared. Ready sugar-syrup syrup with a temperature of 85-90 ° C is added to the crushed mass and churning is continued until the volume increases by 2-2.5 times. Then, flavor, lactic acid is added to the mass and knocked down for no more than 1 min. The mass is molded into individual products and left to stand. Finished products are finished with icing sugar or glazed [RF Patent 2432771, A23G 3/00, 11/10/2011].

Closest to the claimed method is the preparation of a composition containing molasses, apple puree, foaming agent in the form of egg white and soy functional protein with a foaming ability of 40-50% and resistance of foam 50-60%, citrus pectin, sodium lactate and granulated sugar , when choosing components in the appropriate ratio [RF Patent 2279229, A23G 3/52, 07/10/2006].

The disadvantages of these methods are: the short shelf life of the finished product due to rapid loss of moisture and sugaring, the duration of the process of gelation of the marshmallow mass (24 hours), high sugar content, low content of biologically active substances.

The technical task of the invention is to reduce energy value, increase shelf life, enrichment with micronutrients and expanding the range of sugar confectionery products of healthy nutrition.

To solve the technical problem, a method for the production of marshmallows is proposed, involving the addition of fruit, berry, vegetable powder or a mixture thereof, in an amount of 10-20% of the total marshmallow, while reducing the amount of sugar equivalent in dry matter.

The technical result of the invention is to obtain a functional product with improved quality characteristics and an extended shelf life. The qualitative composition of the powders is characterized by a high content of micronutrients, which justifies their use to obtain a functional product (Table 1).

The powders are added to the recipe mixture in dry form with sugar in the preparation of the apple-pectin mixture; or hydrated with a substitute for a portion of applesauce. In the prescription mixture, pectin and polysaccharides present in the powder swell, while the foam resistance increases, the structural and mechanical characteristics of marshmallows are improved, which makes it possible to intensify the process of structure formation and to obtain products with stable structural and mechanical characteristics.

Table 1 Energy, biological and nutritional value of whipped sweets Indicators Units measuring With the addition of 10% pumpkin powder With the addition of 10% currant powder Basic recipe The energy value kcal 288.9 290.1 326 Squirrels g 0.8 0.8 0.8 Fats g 0.1 0.1 0.1 Carbohydrates g 71.2 71.5 78.8 Pectin substances g 2.0 1,0 0.8 Alimentary fiber g 1.3 0.8 0.3 Vitamins Vitamin C (Ascorbic) mg 5 20,0 0.28 Carotenoids mg 0.5 0.05 - Vitamin P (Bioflavonoids) mg - Vitamin B2 (Riboflavin) mg 0.02 0.02 0.01 Vitamin A (RE) mcg 25 - - Vitamin B1 (Thiamine) mg 0.01 0.01 - Vitamin PP (Niacin Equivalent) mg 0.1 0.05 - Vitamin E (TE) mg - 0.7 - Vitamin B9 (Folic) mcg 1,5 0.6 - Vitamin B6 (Pyridoxine) mg 0.01 0.05 Vitamin B5 (Pantothenic) mg 0.04 0.5 - Vitamin H (Biotin) mcg - 0.4 - Macronutrients Calcium mg 11.5 12.6 9.0 Magnesium mg 1.4 3.0 - Sodium mg 0.4 3.2 - Potassium mg 20,4 35.0 - Trace elements Iron mg 0.34 0.33 0.3 Zinc mcg 24.0 13.0 - Iodine mcg 0.1 0.1 - Copper mcg 18.0 13.0 - Manganese mg 4.0 18.0 - Fluorine mcg 8.6 1.7 -

It has been established that when fruit, berry or vegetable powder is added to the marshmallow, the loss of the mass fraction of moisture is 2.5-3 times less than the control, which confirms the advisability of using these powders as water-holding additives.

Due to the high hygroscopicity, the powders bind the water available in the freshly prepared product and reduce its activity, as a result of which freshness and consistency of the product are preserved, and the shelf life is extended (Table 2). In addition, the obtained marshmallow mass has good adhesion to chocolate glaze, which positively affects the stability of the structure during storage.

table 2 Physico-chemical characteristics of marshmallows Indicators With the addition of 10% pumpkin powder With the addition of 10% currant powder Basic recipe Mass fraction of reducing substances,% 9.0 8.6 8.0 Moisture content, % 19.0 20,0 20,0 Water activity 0.75 0.79 0.81 Density of marshmallow, kg / m ³ 500 480 450 Active acidity, pH 4.0 3.6 3.8

The organoleptic properties of vegetable powders make it possible to abandon the use of artificial colors and flavorings.

The essence of the method is illustrated in the following examples.

Example 1

When making marshmallows, pectin, a part of granulated sugar and pumpkin powder are poured into applesauce. The mixture is stirred to evenly distribute the components and allowed to swell for 2 hours. At the same time, sugar-syrup syrup is prepared by dissolving granulated sugar, adding molasses and boiling until the solids content is 85%. The prepared apple-pectin mixture with vegetable powder, granulated sugar, egg white, sodium lactate are loaded into a whipping machine and beat until a stable foam is obtained within 7-10 minutes. Then, sugar-syrup syrup is introduced and knocked down for 3-5 minutes. Then add lactic acid and mix for 1 minute. The finished marshmallow mass is sent to jigging, aging, dusting and gluing, or glazing. Mass fraction of moisture of marshmallows 20% (± 2%).

The components are selected in the following ratio (wt.%): Granulated sugar - 45.0; molasses - 13.0; apple puree - 24.0; pumpkin powder -10.0; protein - 5.5; pectin - 1.2; lactic acid - 0.7; sodium lactate - 0.6.

Finished products are characterized by high consumer characteristics, the content of vitamins, macro- and microelements.

Example 2

When making marshmallows, pectin, part of granulated sugar and hydrated, currant powder restored to puree are poured into applesauce. The mixture is stirred to evenly distribute the components and allowed to swell for 2 hours. At the same time, sugar-syrup syrup is prepared by dissolving granulated sugar, adding molasses and boiling until the solids content is 85%. The prepared apple-pectin mixture with vegetable puree, granulated sugar, egg white, sodium lactate are loaded into a whipping machine and beat until a stable foam is obtained within 7-10 minutes. Then, sugar-syrup syrup is introduced and knocked down for 3-5 minutes. Then add lactic acid and mix for 1 minute. The finished marshmallow mass is sent to jigging, aging, dusting and gluing, or glazing. Mass fraction of moisture of marshmallows 20% (± 2%).

The components are selected in the following ratio (wt.%): Granulated sugar - 45.0; molasses - 13.0; apple puree - 14.0; mashed reconstituted currant powder - 20.0; protein - 5.5; pectin - 1.2; lactic acid - 0.7; sodium lactate - 0.6.

Finished products are characterized by high consumer characteristics, the content of vitamins, macro- and microelements.

Claims (1)

Method for the production of marshmallows, including the preparation of apple-pectin mixture, sugar and syrup, and the preparation of marshmallows by knocking the apple-pectin mixture, sodium lactate, sugar and protein, followed by the addition of sugar and syrup and lactic acid, casing, aging, dusting and gluing halves of marshmallows or glazing them, characterized in that when preparing the apple-pectin mixture, a powder made from carrots, pumpkin, tomato, pear, plum, blackcurrant, sea buckthorn or a mixture thereof is introduced into the amount of 10-20 wt.% in dry or hydrated form while reducing the equivalent dry matter amount of sugar and / or applesauce.