RU2651288C1 - Marshmallow production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionery and can be used in production of pastille products. Method for production of marshmallow is proposed, in which syrup and water-gelatin mixture are prepared for cooking marshmallow mass, mixed with beating with introduction of flavoring components, resulting marshmallow mass is cooled, and formed followed by cutting and dusting, using following weight ratio of initial components, kg: sorbitol 50–55.5; fructose 8–13; molasses molasses 25–30; gelatin 4.05; powdered pumpkin, or apple, or beet 4–4.6; food coloring different 0–0.1; flavoring food 0.19; citric acid 0.42; starch (for sprinkling) 2.24.

EFFECT: invention provides production of marshmallow with diabetic purpose, increases nutritional value by enriching product with natural fruit and vegetable powder enrichers containing biologically active substances.

1 cl, 1 tbl, 5 ex

Description

The invention relates to the confectionery industry and can be used in the manufacture of pastel products, in particular marshmallows on gelatin for diabetic purposes.

A known method of producing marshmallows on gelatin [RF Patent No. 2146473, filed April 14, 1998, published March 20, 2000, IPC Cl. ⁷ A23G / 00, 2000], which provides for the preparation of the mixture by boiling the syrup, knocking down the resulting mass, adding flavoring and aromatic substances, obtaining marshmallow, forming the products, their structure formation, with milk whey being used as a stabilizer, and sodium bicarbonate as a foaming agent, as an anticrystallizer - molasses. Syrup preparation is carried out from sugar, molasses and whey taken in the ratio, kg: 7.62 ÷ 7.67: 1.0 ÷ 1.04: 1.69 ÷ 1.72. Its boiling is carried out to a solids content of 80-82%, pre-soaked gelatin is introduced into it, the hot mixture is knocked down, introducing citric acid and sodium bicarbonate in series, and continue to knock until a marshmallow mass with a density of 400-600 kg / m ^{3 is} obtained.

The disadvantage of this method is that whey is a perishable product and its storage must be carried out in refrigerators; beneficial substances contained in whey, when boiling syrup partially destroyed; sodium bicarbonate, used as a foaming agent, has a negative effect on digestion, creating an alkaline environment inside the intestine, which leads to a violation of the gastrointestinal tract.

The closest to the claimed technical essence and the achieved effect is a method of producing marshmallows on gelatin [RF Patent No. 2558193, filed January 12, 2006, published April 10, 2008, IPC Cl. ⁷ A23G3 / 00, 2013], which provides for the preparation of marshmallows by boiling syrup, making the recipe components of the mixture, knocking the mixture, adding flavoring and aromatic substances, obtaining marshmallows, molding products, their structure formation, with gelatin being used as the gelatin and foaming agent, as an anticrystallizer - molasses. The preparation of the syrup is carried out from sugar, molasses and invert syrup, taken in quantity, kg: 44.38 ÷ 46.88: 17.75 ÷ 18.75: 8.87 ÷ 9.37. Its boiling is carried out to a dry matter content of 85-88%, and then pre-soaked gelatin and an aqueous solution of gum arabic are introduced, the hot mixture is knocked down, introducing successively flavoring, coloring, citric acid, and continue to knock until a marshmallow mass with a density of 400-550 kg / m ³ .

The disadvantage of this method is the increased sugar content, high energy value of the product due to the significant sugar content and low content of nutrients.

An object of the invention is to obtain diabetic marshmallows of increased nutritional value by enriching the product with natural fruit and vegetable powder fortifiers containing biologically active substances.

To solve the technical problem of the invention, a method for the production of marshmallows is proposed, characterized in that syrup and a water-gelatin mixture are prepared to produce marshmallow, mixed when knocked with flavoring ingredients, the obtained marshmallow is cooled, molded, followed by cutting and dusting, and the mass ratio of the starting components should be as follows, kg:

Sorbitol 50 - 55.5 Fructose 13 - 8 Maltose molasses 30 - 25 Gelatin 4.05 Fruit and vegetable powdery semi-finished product 0 - 4.6 Food color different 0,1 - 0 Food flavor different 0.19 Lemon acid 0.42 Starch (for dusting) 2.24

The technical result of the invention is to obtain a diabetic product through the use of sugar substitutes sorbitol and fructose instead of sugar and invert syrup. By quality indicators, ready-made marshmallows have a light foamy structure, chewing texture, rich taste, long shelf life, and are recommended for diabetic nutrition or mass consumption.

Gelatin in the technology of obtaining marshmallows acts as a gel and foaming agent. This allows you to get a marshmallow mass with elastic properties, chewing texture and foam structure. Gelatin contains essential amino acids, minerals, protein, which help to enrich the product with substances necessary for the life of the body. Most of all, gelatin is valued for its glycine content - an extremely important amino acid that is involved in many vital processes and supplies the body with energy. There are also other amino acids in gelatin, including alanine, glutamic and aspartic acid, which affect metabolism and improve heart function. In addition to them, gelatin also contains amino acids of proteins, for example, hydroxyproline and proline, which have a positive effect on the healing of fractures and brittle bones. Among the minerals present in gelatin, it is worth noting sulfur, calcium and phosphorus.

Replacing sugar with sorbitol and fructose reduces the glycemic index, that is, the product is more slowly absorbed by the body, which is especially important for feeding patients with diabetes. In addition, sorbitol and fructose are natural sweeteners and do not exceed blood glucose levels when consumed. Unlike synthetic sweeteners, which have no energy value and are not absorbed by the body, sorbitol and fructose are completely absorbed by the body and, like regular sugar, are a source of energy. Due to the increase in the formulation of reducing substances (fructose), the shelf life of the product increases.

The method of preparation of marshmallows is as follows.

First, sorbitol-fructose-syrup syrup is prepared by mixing and dissolving in water a prescription amount of sorbitol and fructose, adding maltose syrup to the resulting mixture, and the mass ratio of sorbitol, fructose and molasses corresponds to 1: (0.3 ÷ 0.1) :( 0 , 6 ÷ 0.45) (respectively). The resulting mixture is boiled to a mass fraction of solids of 85-86%, reducing substances of 12-15%.

Separately, an aqueous solution of gelatin is prepared, for this, the gelatin is soaked in water in a ratio of 1: 5 and left to swell for 30 minutes, then the swollen gelatin is heated to a temperature of 55-60 ° C for better transportation through the pipeline.

In a hot syrup make a heated aqueous solution of gelatin. The resulting recipe mixture is knocked in a whipping apparatus-aerator at a temperature of 80-85 ° C with the addition of flavoring, food coloring and / or fruit and vegetable semi-finished product, citric acid at the end of knocking, while the mass is saturated with air for 12-15 minutes, its density reduced to 0.4-0.55 g / cm ³ .

The obtained marshmallow mass is cooled to 30-32 ° C and transferred to a molding machine for molding products by depositing or pressing out in the form of a bundle with its subsequent cutting into individual products, then the marshmallow is cooled to a temperature of 23-25 ° C and fed to starch.

Marshmallows are prepared in the following ratio of components, kg:

Sorbitol 50 - 55.5 Fructose 13 - 8 Maltose molasses 30 - 25 Gelatin 4.05 Fruit and vegetable powdery semi-finished product 0 - 4.6 Food color different 0,1 - 0 Food flavor different 0.19 Lemon acid 0.42 Starch (for dusting) 2.24

The method of producing marshmallows is illustrated by the following examples.

Example 1 (prototype)

First, they prepare the syrup by mixing sugar, molasses and invert syrup taken in the amount of (44.38 ÷ 46.88) :( 17.75 ÷ 18.75) :( 8.87 ÷ 9.37) kg (respectively), then the mixture is boiled in a cooking apparatus of periodic or continuous action until a syrup is obtained with a mass fraction of solids of 85-88%, gelatin (pre-soaked separately in water) (1: 2 ratio) and gum arabic (1: 1 ratio) are introduced into it. The hot mixture is knocked down in a whipping machine of periodic or continuous action, sequentially adding flavoring, dye and citric acid, the whipping process is continued until a marshmallow mass with a density of 400-550 kg / m ^{3 is} obtained. The obtained marshmallow mass is then cooled to 30 ° C and transferred to a molding machine for forming products by depositing or pressing out. Molded products stand in the workshop for 1-2 hours and served on sprinkling with starch-sugar mixture, which is prepared by mixing starch and powdered sugar in a ratio of 1: 1.

Example 2

Sorbitol-fructose-syrup syrup is prepared by mixing and dissolving 50 kg of sorbitol in water, adding 13 kg of fructose and 30 kg of molasses to the resulting mixture (ratio 1: 0.3: 0.6). The resulting mixture is boiled in the dissector to a mass fraction of solids of 85%, reducing substances of 12%.

Separately, an aqueous solution of gelatin is prepared. Gelatin in the amount of 4.05 kg is soaked in water in the amount of 18.23 kg (1: 5 ratio) and left to swell for 30 minutes, and then the swollen gelatin is heated to a temperature of 60 ° C for better transportation through the pipeline.

In a hot syrup taken in an amount of 97.31 kg, a heated solution of gelatin is added. The resulting recipe mixture is knocked down in a whipping apparatus-aerator, 0.19 kg of different food flavoring, 0.1 kg of different food coloring and 0.42 kg of citric acid are added at the end of knocking, while the mass is saturated with air for 13 minutes and its density decreases up to 0.5 g / cm ³ .

The obtained marshmallow mass is then cooled to 32 ° C and transferred to a molding machine for forming products by depositing or pressing out. Molded products stand in the conditions of the workshop and served for sprinkling with starch in an amount of 2.24 kg.

Marshmallows are prepared in the following ratio of components, kg:

Sorbitol fifty Fructose 13 Maltose molasses thirty Gelatin 4.05 Food color different 0.1 Food flavor different 0.19 Lemon acid 0.42 Starch (for dusting) 2.24

Before packaging, excess starch is removed from the marshmallows, after which the products are packaged and packaged.

Organoleptic and physico-chemical quality indicators, chemical composition and energy value of marshmallows are presented in the table.

Example 3

Marshmallow mass is prepared analogously to example 2, but for the preparation of sorbitol-fructose-syrup syrup, 52.5 kg of sorbitol, 9.5 kg of fructose and 26.5 kg of molasses are taken in a ratio of 1: 0.2: 0.5.

In a hot syrup taken in an amount of 93 kg, a heated solution of gelatin is added. The resulting recipe mixture is knocked down in a whipping apparatus-aerator, 0.19 kg of food flavoring “Peach”, 4.6 kg of pumpkin powder and 0.42 kg of citric acid are added at the end of knocking, while the mass is saturated with air for 15 minutes and its density reduced to 0.45 g / cm ³ .

The obtained marshmallow mass is then cooled to 30 ° C and transferred to a molding machine for forming products by depositing or pressing out.

Marshmallows are prepared in the following ratio of components, kg:

Sorbitol 52,5 Fructose 9.5 Maltose molasses 26.5 Gelatin 4.05 Pumpkin powder 4.6 Fragrance food "Peach" 0.19 Lemon acid 0.42 Starch (for dusting) 2.24

Organoleptic and physico-chemical quality indicators, chemical composition and energy value of marshmallows are presented in the table.

Example 4

Marshmallow mass is prepared analogously to example 2, but for the preparation of sorbitol-fructose-syrup syrup, 55.5 kg of sorbitol, 8 kg of fructose and 25 kg of molasses are taken (ratio 1: 0.1: 0.45).

In a hot syrup taken in an amount of 93.3 kg, a heated solution of gelatin is added. The resulting recipe mixture is knocked down in the dissector with the addition of 0.19 kg of Apple flavor, 4.6 kg of apple powder and 0.42 kg of citric acid at the end of knocking, while the mass is saturated with air for 12 minutes and its density drops to 0 55 g / cm ³ .

The obtained marshmallow mass is then cooled to 30 ° C and transferred to a molding machine for forming products by depositing or pressing out.

Marshmallows are prepared in the following ratio of components, kg:

Sorbitol 55.5 Fructose 8 Maltose molasses 25 Gelatin 4.05 Apple powder  4.6 Fragrance food "Apple" 0.19 Lemon acid 0.42 Starch (for dusting) 2.24

Organoleptic and physico-chemical quality indicators, chemical composition and energy value of marshmallows are presented in the table.

Example 5

Marshmallow mass is prepared analogously to example 3, but for the preparation of sorbitol-fructose-syrup syrup take 52.6 kg of sorbitol, 10.0 kg of fructose and 26.5 kg of molasses.

Gelatin for the preparation of the solution is taken in an amount of 4.05 kg.

In a hot syrup taken in an amount of 93.7 kg, a heated solution of gelatin is added. The resulting recipe mixture is knocked down in the dissector with the addition of 0.19 kg of food flavoring “Strawberry” at the end of knocking, 4.0 kg of powder from beetroot and 0.42 kg of citric acid, while the mass is saturated with air for 15 minutes and its density decreases up to 0.45 g / cm ³ .

The obtained marshmallow mass is then cooled to 32 ° C and transferred to a molding machine for forming products by depositing or pressing out.

Marshmallows are prepared in the following ratio of components, kg:

Sorbitol 52.6 Fructose 10.0 Maltose molasses 26.5 Gelatin 4.05 Beetroot Powder 4.0 Fragrance food "Strawberry" 0.19 Lemon acid 0.42 Starch (for dusting) 2.24

Organoleptic and physico-chemical quality indicators, chemical composition and energy value of marshmallows are presented in the table.

As a result of processing experimental data on the study of the quality of the samples, it was found that with a decrease in the mass fraction of fructose and an increase in the mass fraction of moisture:

- the elasticity increases, that is, the ability of the marshmallow to resist a change in its volume and shape, to restore its shape and volume after removing mechanical stress;

- elasticity decreases, that is, the ability of the sample to undergo significant deformations with little effort;

- plasticity decreases, that is, the ability of marshmallows to deform irreversibly under constant load.

An increase in the sorbitol content in the formulation of marshmallows on gelatin and an increase in the mass fraction of moisture leads to an increase in relative elasticity and a decrease in relative ductility and elasticity, which affects the elastic properties and chewing consistency of marshmallow samples, namely, the elastic properties of marshmallows increase; according to organoleptic characteristics, the marshmallow has a greater chewing consistency and has a more elastic original structure.

The introduction of fruit and vegetable powders in the formulation of marshmallows on gelatin has a different effect on the relative rheological parameters of the samples: with the addition of pumpkin powder, the relative elasticity and plasticity of the marshmallow increases, but its relative elasticity decreases. The introduction of beet and apple powder has the opposite effect - relative elasticity and plasticity increases, but relative elasticity decreases.

As can be seen from the table, the quality of the marshmallows (sample 2) prepared according to the proposed method (compared with the prototype) is increased by reducing the density of the mass due to its greater saturation with air when whipping, as a result of which the marshmallow has a finely porous structure with a thin crust on surface; the mass contains more reducing substances, which helps to extend the shelf life of the product due to its hygroscopicity.

The proposed method for the production of marshmallows allows you to:

- improve the quality of marshmallows by improving its organoleptic and physico-chemical characteristics (density reduction);

- to obtain a homogeneous finely porous mass with elastic properties;

- increase the nutritional value of the product due to the enrichment of the product with fruit and vegetable powdery semi-finished products containing biologically active substances (essential amino acids, dietary fiber, macro- and micronutrients, vitamins);

- increase the shelf life of marshmallows due to the significant content of reducing substances (glucose, fructose), dietary fiber, which bind the product’s free moisture and slow down the drying process of the product during storage.

Physico-chemical characteristics of marshmallows Indicators 1 (prototype) 2 3 four 5 Taste and Aroma Characteristic for this product, taking into account flavoring additives, without extraneous taste and odor Color White White Light yellow Cream Pink Consistency Elastic, chewing Structure Finely porous The form Peculiar to this product Surface No coarse surface hardening Mass fraction of reducing substances,% 15.4 16.8 16,0 16,0 16,2 Density, g / cm ³ 0.47 0.41 0.49 0.48 0.49 Strength, Pa 241.13 232.81 228.13 225.40 230.42 Titratable acidity, degrees 5.7 5.9 6.1 6.3 6.2 Chemical composition Food substances 1 (prototype) 2 3 four 5 Water g 23.6 19.5 19.3 19.7 19.8 Proteins, g 3.75 3.62 3.82 3.67 3.71 Fats, g 0.1 0.115 0.16 0.45 0.115 Carbohydrates, g 78.22 81.02 76.55 77.21 80.73 Dietary fiber, g - - 3.9 3.6 1,1 Minerals, mg Sodium 0.97 0.41 3.96 6.54 0.95 Potassium 1.97 0.47 10.26 16.92 4.1 Calcium 28.03 36.73 35.89 35.18 36.65 Magnesium 4.94 7.25 7.5 7.26 7.41 Phosphorus 12.59 18.06 18.35 17.59 18.36 Iron 0.24 0.1 0.21 0.85 0.12 Energy Value, kcal 316.35 325.91 316.35 316.13 325.17 The content of vitamins, mg FROM - - 0.84 1.05 1,5 β-carotene - - 0.64 0.15 0.01 In ₁ - - 0,07 0,065 0.01 In ₂ - - 0.10 0,075 0.02

Claims (2)

Method for the production of marshmallows, characterized in that to obtain a marshmallow, syrup and a water-gelatin mixture are prepared, mixed while kneading with flavoring ingredients, the obtained marshmallow is cooled, molded, followed by cutting and dusting, using the following mass ratio of the starting components, kg: Sorbitol 50-55.5 Fructose 8-13 Maltose molasses 25-30 Gelatin 4.05 Pumpkin or apple or beetroot powder 4-4.6 Food color different  0-0.1 Food flavor different 0.19 Lemon acid 0.42 Starch (for dusting) 2.24