RU2851509C1 - Fruit jelly concentrate and method for its production - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dry compositions for preparing non-alcoholic beverages, in particular jelly. A jelly concentrate is proposed, which consists of the following components: starch, sugar, citric acid, dye, flavouring, liquid in the form of water or concentrated juice, while it is made solid and porous in the form of a cube or parallelepiped with a size of 10-15 mm on each side. A method for manufacturing a jelly concentrate is also proposed, consisting of the following components: starch, sugar, citric acid, dye, flavouring, liquid in the form of water or concentrated juice, while it is made solid and porous in the form of a cube or parallelepiped with a size of 10-15 mm on each side, which provides for mixing the components in two stages, wherein at the first stage the flavouring, dye, citric acid, liquid in the form of water or concentrated juice are uniformly mixed in a mixer until the flavouring, dye, citric acid are completely dissolved, then at the second stage the resulting mixture is first added to the sugar, stirring until a uniformly coloured mass is obtained, then starch is added to the resulting mass and mixed again until a uniformly coloured mass with a moisture content of 3-5% is obtained, then said mass - the mixture for obtaining the jelly concentrate is immediately fed using a screw conveyor into the cells, compacted by pressing with punches under a pressure of 3 to 30 kg/cm² to completely fill the cells and form the shapes of a cube or parallelepiped, after which they are ejected, and then they enter a belt conveyor, along which they pass through an infrared dryer installed above it with a length of 20-22 m, consisting of four sections, for drying for 15-20 minutes at a heating temperature in the first section of 40-45°C, in the second section of 45-60°C, in the third and fourth sections of 45-60°C, then they are sent for cooling so that the jelly concentrate becomes solid and porous in the form of a cube or parallelepiped with a size of 10-15 mm on each side for quick brewing with hot water in less than 1 minute.

EFFECT: acceleration of the jelly preparation process in less than 1 minute, as well as regulation of the sweetness and thickness of the jelly, convenience of dosing is increased.

2 cl, 2 dwg

Description

The field of technology to which the invention relates.

The invention relates to the food industry, namely to dry compositions for the preparation of non-alcoholic beverages, in particular, jelly.

State of the art.

A method for producing instant granulated fruit and berry jelly is known under patent RU2273446, published on 10.04.2006, which includes obtaining a semi-finished product concentrate from plant materials, while pre-mixing dosed quantities of crushed starch and sugar, processing berries into juice and meal, dehydrating the meal to 8-10 wt.% residual moisture with subsequent grinding to a particle size of less than 0.02 mm, concentrating the juice to 55-65 wt.% dry matter, placing the processed solid phase in a dosed amount in a mixer, and the concentrated juice in a measuring mixer, a vitamin preparation, potassium iodide and ferrous sulfate are dosed, dissolved in water and added to the measuring mixer immediately before use and thoroughly mixed with the concentrated juice, then all dry components are mixed and moved to a disk granulator with an activator equipped with a drive and installed with a gap relative to the bottom and side of the plate of 5-10 mm, and the ratio of the diameter of the working element of the activator to the diameter of the plate is 1:12-1:8, the mixed dry components are moistened with concentrated juice and a solution of a vitamin preparation, potassium iodide and ferrous sulfate to 60÷70 wt.% of the optimum moisture content, and then additional moistening of the mixture is carried out to obtain granules of the finished product, while the original ingredients are used in the ratio, wt.%: Starch 20.0-24.0, Meal 6.0-20.0, Concentrated juice (in terms of dry matter) 5.0-10.0, Vitamin preparation Up to 0.4, Citric acid (in terms of monohydrate) Up to 5.0, Potassium iodide Up to 0.2, Ferrous sulfate (anhydrous) Up to 0.3, Sugar Other. The disadvantages of the well-known jelly and its production method include the need to grind the sugar to powdered sugar and the need to granulate the product in various types of granulators, which complicates the production process and increases the cost. Furthermore, the proposed jelly concentrate in cube form, unlike the aforementioned alternative, allows for easier dosing and control of the jelly's sweetness and thickness due to the number of cubes.

A briquetted concentrate for the preparation of jelly is known according to patent RU2345677, published on 10.02.2009, consisting of a sugar substitute, fruit and berry extract or concentrated juice with flavoring additives, coloring, citric acid, sugar, starch in the following ratio of components, parts by weight: sugar - 35-60, starch - 32-52, citric acid - 0.4-1.3, sugar substitute - 0.05-1.0.

The said patent discloses a method for producing a concentrate for making jelly, characterized by mixing the components in two stages, the first of which involves mixing a sugar substitute, fruit and berry extract, or concentrated juice with a flavoring additive, coloring, and citric acid until the listed components are completely dissolved in the extract or liquid juice, and the second stage involves first adding sugar to the resulting liquid mixture, stirring until a uniformly colored mass is obtained, then adding starch and stirring again until a uniformly colored mass is obtained, which is then sent for briquetting.

The disadvantages of jelly concentrate and its production method include the need to perform additional steps before cooking, namely, stirring the crushed briquette in cold water, the need for intensive stirring of the composition in hot water, and a long cooking time (20-25 minutes).

The specified briquetted concentrate for the preparation of jelly and the method for its production according to patent RU 2345677 is the closest analogue to the invention.

Disclosure of the essence of the invention.

The technical problem, the solution of which is provided by the implementation or use of the invention, is the creation of a jelly concentrate and a method for its production, which makes it possible to speed up the process of preparing jelly from the concentrate.

Technical result: acceleration of the jelly preparation process.

An additional technical result: regulation of the sweetness and thickness of the jelly and increased ease of dosing.

To achieve the technical result, the jelly concentrate is characterized by the fact that it consists of the following components: starch, sugar, citric acid, coloring, flavoring, liquid in the form of water or concentrated juice, while it is made solid and porous in the form of a cube or parallelepiped with a size on each side of 10-15 mm.

The listed components represent the minimum set for making jelly.

Making the jelly concentrate solid and porous ensures quick brewing of the jelly from the concentrate with hot water, which speeds up the jelly-making process.

In order to achieve the technical result, the method for producing a jelly concentrate consisting of the following components: starch, sugar, citric acid, coloring agent, flavoring agent, liquid in the form of water or concentrated juice, while made solid and porous in the form of a cube or parallelepiped with a size on each side of 10-15 mm, is characterized in that it provides for mixing the components in two stages, while at the first stage, the flavoring agent, coloring agent, citric acid, liquid in the form of water or concentrated juice are uniformly mixed in a mixer until the flavoring agent, coloring agent, citric acid are completely dissolved, then at the second stage, the resulting mixture is first added to sugar, stirring until a uniformly colored mass is obtained, then starch is added to the resulting mass and mixed again until a uniformly colored mass with a moisture content of 3-5% is obtained, then the specified mass - the mixture for obtaining the jelly concentrate is immediately fed using a screw conveyor into the cells, compacted by pressing with punches under a pressure of 3 to 30 kg / cm2 to completely fill the cells and forming the shapes of a cube or parallelepiped, after which they are pushed out, and then they are fed onto a belt conveyor, along which they pass through an infrared dryer installed above it, 20-22 m long, consisting of four sections, for drying for 15-20 minutes at a heating temperature in the first section of 40-45 ° C, in the second section 45-60 ° C, in the third and fourth sections 45-60 ° C, then they are fed for cooling in such a way that the jelly concentrate becomes solid and porous in the shape of a cube or parallelepiped with a size on each side of 10-15 mm for quick brewing with hot water in less than 1 minute.

The stages of mixing the components in the method for producing jelly concentrate are known from the closest analogue.

Filling the cells with the mixture to obtain the jelly concentrate, compacting and drying it allows the jelly concentrate to be solid and porous, which ensures the quick brewing of the jelly from the concentrate with hot water, thus speeding up the jelly preparation process.

To achieve additional technical results, jelly concentrate is produced in cubes or other shapes. Common jelly concentrate shapes include cubes, parallelepipeds, clover, flowers, butterflies, and candies.

Brief description of drawings and other graphic materials.

The invention is explained by graphic material presented in the figures:

Fig. 1 – jelly concentrate in the form of a cube,

Fig. 2 – examples of forms of jelly concentrate.

Implementation of the invention.

Kissel concentrate consists of the following components: starch, sugar, citric acid, coloring, flavoring (flavoring additive), liquid.

Water or concentrated juice can be used as the liquid. Fruit and berry extract, in solid or liquid form, can also be used to make jelly.

Kissel concentrate is a solid. The product (kissel concentrate) can come in various shapes. Examples of solid kissel concentrate include cubes, parallelepipeds, clover shapes, flowers, butterflies, and candies. The figure shows an example of kissel concentrate in the form of a small cube. From here on, the term "cube" refers to the cube-shaped kissel concentrate, as well as any other shape in which kissel concentrate can be produced, including parallelepipeds, clover shapes, flowers, butterflies, and candies. Kissel concentrate is porous, meaning the cubes (or other shapes) of the kissel concentrate have pores. Kissel concentrate is porous to ensure quick brewing of the kissel from the concentrate with hot water.

The cube size should not exceed 15 mm on each side. The optimal size is 10-15 mm on each side. If the cube size is less than 10 mm, the cube will form poorly due to the large size of the sugar crystals, the edges will be uneven, and the cube may crumble. If the cube size is larger than 15 mm on each side, water will not be able to penetrate evenly through the pores, and therefore, such a cube will not brew quickly with hot water. The size of other forms of jelly concentrate should similarly not exceed 15 mm on each side, and the optimal size is also 10-15 mm on each side.

Method for producing jelly concentrate.

Mixing the ingredients to produce jelly concentrate is done in two stages. First, in a small container (mixer), the ingredients are evenly mixed: coloring, flavoring, citric acid, and liquid until the coloring, flavoring, and citric acid are completely dissolved. Water or concentrated juice can be used as the liquid. Fruit and berry extract, in solid or liquid form, can also be used to make jelly.

If water is used, the first step is to evenly mix the ingredients: coloring, flavoring (flavoring additive), citric acid, and water until the dry ingredients are completely dissolved.

If using fruit and berry extract or concentrated juice, the first step is to evenly mix the ingredients: coloring, flavoring (flavoring additive), citric acid, fruit and berry extract or concentrated juice, until the dry ingredients are completely dissolved.

The mixer can have a one-time loading capacity of 100, 200, 500 kg, 1000 kg.

In the second step, the resulting liquid mixture is added to the sugar, stirring until a uniformly colored mass is achieved. Starch is then added and stirred again until a uniformly colored mass is achieved. The moisture content of the resulting mass is 3-5%. This mixture serves as a precursor for the subsequent production of jelly concentrate—a ready-to-use, dry, solid, and porous product.

Next, the mixture for producing jelly concentrate (hereinafter referred to as the "mixture") is transferred from the receiving bin, still wet (immediately after mixing), to a drum with cells via a screw conveyor. The cells are automatically filled with the mixture using agitators. The cells can be of any shape, depending on the desired product shape. Examples of shapes include: cube, parallelepiped, clover, flower, butterfly, and candy.

After the cells are filled, the jelly concentrate mixture is compacted (pressed with punches at a pressure of 3 to 30 kg/ ^cm2 ) to completely fill the cell and form a mold. Compaction occurs as the drum rotates, driven by the punches. This low pressure is only required to form cubes or other shapes. As the drum moves, the punches then push the jelly concentrate mixture into cubes or other shapes onto a conveyor belt. Thus, after formation, the jelly concentrate mixture in solid form (cubes or other shapes) is transferred to the conveyor belt.

When the cubes arrive on the conveyor before the first section of the dryer, the cube is formed, hard, but at the same time very fragile and can crumble when pressed.

The cubes then pass along a belt conveyor through a dryer installed above the conveyor. Any type of dryer can be used to dry the mixture to produce jelly concentrate. An infrared tunnel dryer with three or four sections is optimal. Infrared radiation allows for drying the jelly concentrate mixture throughout the entire product. Using other types of dryers increases drying time and necessitates adding a drying section, which reduces line productivity and increases energy costs.

Three to four drying sections are optimal. The optimal dryer length is 20-22 meters. The dryer length is designed to ensure the drying process takes 15-20 minutes. With fewer drying sections or a shorter drying line, the cube will not be fully dried, and its structure will be fragile. A longer dryer is not advisable, as it reduces line productivity and increases energy costs.

The presence of several sections is characterized by the equipment's temperature adjustment depending on the sugar used (sugar crystals can have different sizes, so it is necessary to be able to regulate the temperature).

The mixture used to produce jelly concentrate in the form of cubes or other shapes passes through each section of a conveyor belt, where it is heated to the following temperatures: 40-45°C in the first section, 45-60°C in the second section, and 45-60°C in the third and fourth sections. This heating causes water to evaporate, and the sucrose solution crystallizes and forms a solid structure.

The temperature is increased to prevent the sugar syrup from crystallizing quickly on the surface of the cube. Heating above 70°C is not recommended, as moisture will rapidly escape as sugar syrup and, at this temperature, will begin to caramelize on the surface of the cube. This will prevent water evaporation, resulting in the cube remaining moist inside. Consequently, the cube will not dissolve when placed in water due to its lack of pores.

Due to the fact that the cube was not subjected to pressing under high pressure (200 kg/ ^cm2 ), the water during drying creates capillaries in the structure of the cube, thereby making it porous.

After the heating sections, the cubes or other forms of jelly concentrate enter the cooling section. After drying, the cubes are not destroyed by sucrose crystallization.

Next, the cubes of jelly concentrate are sent to the automatic packaging section.

Making Kissel from Concentrate. To make a drink—kissel—from concentrate, pour hot water into cubes (or other shapes). Preparation time is less than 1 minute.

This method of making jelly concentrate differs from the briquette concentrate and its production method in that using the stated jelly concentrate and its production method speeds up the jelly preparation process, as there is no need to crush the briquette, dilute it in cold water, and cook it. The preparation process eliminates the step of crushing the briquette, then diluting it with cold water, and cooking.

Kissel in cubes (or other shapes) is convenient for sale. It's easy to dose. You can adjust the sweetness and thickness of the jelly by changing the number of cubes.

This method of producing jelly concentrate and jelly concentrate differs from instant granulated fruit and berry jelly and its production method in that the sugar does not need to be ground to a powder and then granulated in various types of granulators, simplifying the production process and reducing the cost. At the same time, the dissolution time for granulated jelly and jelly cubes is approximately the same. Unlike the instant granulated jelly, the jelly cube concentrate offered here also allows for easier dosing and adjustment of the jelly's sweetness and thickness due to the number of cubes.

The product shape is convenient for packaging in boxes weighing from 100 to 1000 g.

This jelly concentrate is convenient for use in catering establishments as a quick-cook jelly, as it eliminates the need for dilution with cold water and subsequent cooking.

You can use any type of starch – this will only affect the temperature range of the hot water used to pour the jelly cubes, and the taste and organoleptic qualities of the product.

Claims (2)

1. Kissel concentrate, characterized by the fact that it consists of the following components: starch, sugar, citric acid, coloring, flavoring, liquid in the form of water or concentrated juice, while it is made solid and porous in the form of a cube or parallelepiped with a size on each side of 10-15 mm. 2. A method for producing a jelly concentrate consisting of the following components: starch, sugar, citric acid, coloring agent, flavoring agent, liquid in the form of water or concentrated juice, while made solid and porous in the form of a cube or parallelepiped with a size on each side of 10-15 mm, characterized in that it provides for mixing the components in two stages, wherein at the first stage, the flavoring agent, coloring agent, citric acid, liquid in the form of water or concentrated juice are uniformly mixed in a mixer until the flavoring agent, coloring agent, citric acid are completely dissolved, then at the second stage, the resulting mixture is first added to sugar, stirring until a uniformly colored mass is obtained, then starch is added to the resulting mass and mixed again until a uniformly colored mass with a moisture content of 3-5% is obtained, then the specified mass - the mixture for obtaining the jelly concentrate is immediately fed using a screw conveyor into the cells, compacted by pressing with punches under a pressure of 3 to 30 kg / cm ² to completely fill cells and forming the shape of a cube or parallelepiped, after which they are pushed out, and then they are fed onto a belt conveyor, along which they pass through an infrared dryer installed above it, 20-22 m long, consisting of four sections, for drying for 15-20 minutes at a heating temperature in the first section of 40-45 ° C, in the second section 45-60 ° C, in the third and fourth sections 45-60 ° C, then they are sent for cooling in such a way that the jelly concentrate becomes solid and porous in the shape of a cube or parallelepiped with a size on each side of 10-15 mm for quick brewing with hot water in less than 1 minute.