RU2820829C1 - Method for production of candied fruit jelly from fruits and vegetables of functional purpose - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to production of confectionary semi-products for production of structured sugar confectionary, in particular, candied fruit jelly. Functional purpose candied fruit jelly production method includes apricots or pumpkin milling, with their subsequent cooking in water until readiness, boiling for 3–5 minutes, with simultaneous removal of formed foam, milling boiled apricots or pumpkin using a blender to a homogeneous mass, followed by dosing into the mass of sweetener and lemon juice. Then, mass is repeatedly beaten with a blender with addition of a jelly-forming agent, pre-poured with warm water with temperature of 36 °C for 10 minutes and brought to a boil over low heat for 5 minutes. Then, at mass temperature of 60 °C, the mass is stirred until complete dissolution of the gelling agent, followed by molding into a mold lined with food film. Mass is left for solidification, cutting, dusting, packing and packing. Gelling agent used is agar-agar; after cooking of apricots or pumpkin, water is not drained, and the mass is solidified in shop for 1–2 hours. White sugar or natural honey is used as a sweetener. Sprinkling is represented by coconut flakes or cinnamon.

EFFECT: invention allows to obtain a product with increased nutritive value and reduced energy value and to expand the range of functional purpose products.

1 cl, 8 dwg, 2 tbl, 4 ex

Description

The invention relates to the food industry, in particular to the confectionery industry, namely to the production of functional jelly marmalade.

There is a known method that involves producing marmalade from vegetables using gelling agents (patent RU No. 2 664 833, IPC A23L 21/10 (2016.01), A23L 21/12 (2016.01), publ. 08.23.2018 Bulletin No. 24). The vegetables used are squash, zucchini, melon, pumpkin, carrots, beets, turnips, radishes and celery. Agar-agar, gelatin, pectin or others are used as a gelling agent in a ratio of 1.0-2.5% to the total mass of components. This method involves fractionating raw materials into juice and pulp in a ratio of 1:0.2-1.2. Pre-prepared invert syrup containing dry substances 78-80% and reducing substances 78-80%, obtained under conditions of combining hydrodynamic and acoustic cavitation in mutually perpendicular planes, where acoustic cavitation is carried out by an ultrasonic transducer with an oscillation frequency of 18-24 kHz and an oscillation amplitude of 3 -4 microns, heated to 65-75°C and mixed with a gelling agent solution. The gelling agent is first obtained by mixing it with juice in a ratio of 1:5-10, respectively, and keeping it for 30-45 minutes, followed by heating to a temperature of 90-95°C and maintaining this temperature of the solution for 1-2 minutes, after which followed by cooling to a temperature of 65-75°C and mixing the resulting mixture with the pulp, with constant stirring. This mass is kept for 13-16 minutes in a kneading machine, after which it is subjected to intense mechanical action (rotation speed of the kneading body 350-500 rpm) for 1-2 minutes, followed by molding the marmalade mass into a layer. During the cooling process of the formation (45-55 minutes), marmalade structure formation occurs. Next, the layer is cut into products and packaged.

The disadvantages of this method are the duration of the technological process.

The closest in technological essence to the claimed invention is marmalade (“Pumpkin dessert on gelatin”) https://www.youtube.com/watch?v=ZIaaNhfLzts), containing, kg: pumpkin - 100.0; white sugar - 125.0; lemon juice - 81.25; gelatin - 37.5. In this method, gelatin is used as a gelling agent. Boiled and cooled water is added to the gelatin and left to swell in the refrigerator for 10 minutes. After which the pumpkin is crushed, placed in a cooking container, filled with water to the top and sent to cook until tender (boil for 3-5 minutes). During the cooking process of pumpkin, it is necessary to remove the formed foam. At the end of cooking the vegetable, drain the water and grind the pumpkin in a blender to a mushy mass. White sugar and lemon juice are dosed into the finished pumpkin porridge, after which the mass is again beaten with a blender. After whipping, pre-prepared gelatin is added to the mass, and the temperature of the puree should be 60-80°C. The mass is stirred until the gelatin is completely dissolved. Next comes molding. The mold is covered with cling film and the whipped mass with gelatin is poured into it, and then sent to cool in the refrigerator at a temperature of 3-4°C for 3-5 hours. When the mass has frozen, it is removed from the mold and cut into portions, after which the marmalade is ready for use.

The disadvantage is: the high calorie content of the product, since the recipe includes a high-calorie ingredient - white sugar, which is not recommended for use in dietary nutrition. Replacing sugar with natural honey gives the product improved taste and dietary properties, and also increases the nutritional value of the finished product. In addition, the products must be kept in a refrigerator for 3-5 hours, which requires large production costs, since gelatin melts at a temperature of 35-40°C. The offered marmalade is not a halal product, therefore it is recommended to use agar-agar as a gelling agent. To give the product therapeutic and prophylactic properties, it is recommended to use cinnamon or coconut flakes as a dusting.

The technical result of the invention is the production of jelly marmalade made from fruits and vegetables, enriched with vitamins and minerals, which does not require large production costs.

The technical result is achieved by the fact that in the method of producing jelly marmalade from fruits and vegetables for functional purposes, which includes chopping fruits and vegetables, then boiling them in water until tender, boiling for 3-5 minutes while simultaneously removing the resulting foam, and after boiling the fruits and vegetables, water is not drained from the total mass of the semi-finished product, grinding cooked fruits and vegetables using a blender to a mushy mass, followed by dosing sweetener and lemon juice into the mass and re-beating the mass with a blender with the addition of warm water at a temperature of 36 ° C for 10 minutes. and the gelling agent brought to a boil over low heat for 5 minutes, at a temperature of the mass of 60-80°C, stirring the mass until the gelling agent is completely dissolved, followed by molding into a form lined with cling film, solidifying the mass in workshop conditions for 1-2 hours, cutting, packaging and packaging of finished products. In this case, agar-agar is used as a gelling agent, white sugar or natural honey is used as a sweetener, apricot or pumpkin is used as the main raw material, and cinnamon or coconut flakes are used as a topping for marmalade in the following ratio of components, kg:

Product 1

Pumpkin 100.0 White sugar 125.0 Lemon juice 81.25 Agar-agar 37.5 Water 139.95 Sprinkling 17.19 Product 2 Pumpkin 100.0 Natural honey 125.0 Lemon juice 81.25 Agar-agar 37.5 Water 139.95 Sprinkling 17.19

Product 3

Apricot variety "Novichok of the South-East" 100.0 White sugar 35.56 Lemon juice 7.74 Agar-agar 37.5 Water 73.61 Sprinkling 9.04

Product 4

Apricot variety “Novichok of the South-East” 100.0 Natural honey 35.56 Lemon juice 7.74 Agar-agar 37.5 Water 73.61 Sprinkling 9.04

No solution is known from the prior art that contains a set of features similar to the proposed solution.

The set of essential features of the proposed method for producing marmalade from fruits and vegetables for functional purposes are in the following cause-and-effect relationship with the achieved technical result.

In the proposed method, fruits and vegetables are crushed, boiled in water until tender, boiled for 3-5 minutes while removing the resulting foam, and after boiling the fruits and vegetables, the water is not drained from the total mass of the semi-finished product; the cooked fruits and vegetables are crushed using blender to a porridge-like mass, dose the sweetener and lemon juice into the mass, then re-beat the mass with a blender with the addition of a previously prepared gelling agent, at a mass temperature of 60-80°C, stir the mass until the gelling agent is completely dissolved, followed by molding into a mold lined with cling film, The mass solidifies in a workshop environment for 1-2 hours, after which the finished products are cut, packaged and packaged. In the resulting products, in comparison with the prototype method, the use of natural honey as a sweetener gives the products improved taste and dietary properties, and also increases the nutritional value and reduces the energy value of the finished products. In addition, agar-agar, unlike gelatin, does not melt at a temperature of 35-40°C, and solidification of the mass takes 1-2 hours, so the use of agar-agar as a gelling agent allows products to stand in workshop conditions, that is, there is no need for the use of refrigeration chambers, which ultimately leads to a reduction in production costs for the manufacture of products. Also, the use of agar-agar as a gelling agent allows the product to be classified as a halal food product. Using cinnamon or coconut flakes as a sprinkling for marmalade, which have numerous beneficial properties, which gives the products therapeutic and prophylactic properties.

The method is carried out as follows. To make the first and second products, pumpkin is used as the main raw material, and white sugar and natural honey are used as a sweetener, respectively. For the manufacture of the third and fourth products, apricot is used as the main raw material, and white sugar and natural honey are used as a sweetener, respectively. Boiled and cooled water at a temperature of 36°C is added to the jelly former and left to swell for 10 minutes. After which the fruits and vegetables are chopped, placed in a cooking container and filled with water. Fruits and vegetables are cooked until tender, boiling takes 3-5 minutes, removing the foam that forms during the boiling process. After cooking, the fruits and vegetables are crushed in a blender until smooth. Add sweetener and lemon juice to the finished mass, then re-beat the mass with a blender. After whipping, a previously prepared gelling agent is added to the mass at a temperature of 60-80°C. The mass is stirred until the gelling agent is completely dissolved. Next, mold it into a mold previously covered with cling film and pour the whipped mass with a gelling agent into it. The mold with the mass is cooled in the workshop conditions for 1-2 hours. The frozen mass is removed from the mold and cut into portions, after which the products are sprinkled with cinnamon or coconut flakes. The products are manufactured with the following content of prescription components, kg:

Product 1 Pumpkin 100.0 White sugar 125.0 Lemon juice 81.25 Agar-agar 37.5 Water 139.95 Sprinkling 17.19

Product 2

Pumpkin 100.0 Natural honey 125.0 Lemon juice 81.25 Agar-agar 37.5 Water 139.95 Sprinkling 17.19

Product 3

Apricot variety "Novichok of the South-East" 100.0 White sugar 35.56 Lemon juice 7.74 Agar-agar 37.5 Water 73.61 Sprinkling 9.04

Product 4

Apricot variety "Novichok of the South-East" 100.0 Natural honey 35.56 Lemon juice 7.74 Agar-agar 37.5 Water 73.61 Sprinkling 9.04

Examples of specific implementation of the proposed method.

Example 1. To make the first product, pumpkin is used as the main raw material, white sugar is used as a sweetener, and agar-agar is used as a gelling agent. Boiled and cooled water at a temperature of 36°C is added to agar-agar and left to swell for 10 minutes. After which the pumpkin is crushed, placed in a cooking container and filled with water. The pumpkin is cooked until tender, boiling for 3-5 minutes, removing the foam that forms during the boiling process. After cooking, grind the pumpkin in a blender until smooth. White sugar and lemon juice are dosed into the finished mass, then the mass is re-beat with a blender. After beating, pre-prepared agar-agar is added to the mass at a temperature of 60-80°C. The mixture is stirred until the agar-agar is completely dissolved. Next, molding is carried out into a form previously covered with cling film, into which the whipped mass with agar-agar is poured. The mold with the mass is cooled in the workshop conditions for 1-2 hours. The frozen mass is removed from the mold and cut into portions, after which the products are sprinkled with cinnamon or coconut flakes. Jelly marmalade is produced with the following content of recipe components, kg:

Product 1

Pumpkin 100.0 White sugar 125.0 Lemon juice 81.25 Agar-agar 37.5 Water 139.95 Sprinkling 17.19

Example 2. To make the second product, pumpkin is used as the main raw material, natural honey is used as a sweetener, and agar-agar is used as a gelling agent. Boiled and cooled water at a temperature of 36°C is added to agar-agar and left to swell for 10 minutes. After which the pumpkin is crushed, placed in a cooking container and filled with water. The pumpkin is cooked until tender, boiling for 3-5 minutes, removing the foam that forms during the boiling process. After cooking, grind the pumpkin in a blender until smooth. Natural honey and lemon juice are dosed into the finished mass, then the mass is re-beat with a blender. After beating, pre-prepared agar-agar is added to the mass at a temperature of 60-80°C. The mass is stirred until the agar-agar is completely dissolved. Next, molding is carried out into a form previously covered with cling film, into which the whipped mass with agar-agar is poured. The mold with the mass is cooled in the workshop conditions for 1-2 hours. The frozen mass is removed from the mold and cut into portions, after which the products are sprinkled with cinnamon or coconut flakes. Jelly marmalade is produced with the following content of recipe components, kg:

Product 2

Pumpkin 100.0 Natural honey 125.0 Lemon juice 81.25 Agar-agar 37.5 Water 139.95 Sprinkling 17.19

Example 3. To make the third product, apricot is used as the main raw material, white sugar is used as a sweetener, and agar-agar is used as a gelling agent. Boiled and cooled water at a temperature of 36°C is added to agar-agar and left to swell for 10 minutes. After which the apricot is crushed, placed in a cooking container and filled with water. The apricot is cooked until tender, boiling takes 3-5 minutes, removing the foam that forms during the boiling process. After cooking, grind the apricot with a blender until smooth. White sugar and lemon juice are dosed into the finished mass, then the mass is re-beat with a blender. After beating, pre-prepared agar-agar is added to the mass at a temperature of 60-80°C. The mass is stirred until the agar-agar is completely dissolved. Next, molding is carried out into a form previously covered with cling film, into which the whipped mass with agar-agar is poured. The mold with the mass is cooled in the workshop conditions for 1-2 hours. The frozen mass is removed from the mold and cut into portions, after which the products are sprinkled with cinnamon or coconut flakes. Jelly marmalade is produced with the following content of recipe components, kg:

Product 3

Apricot variety "Novichok of the South-East" 100.0 White sugar 35.56 Lemon juice 7.74 Agar-agar 37.5 Water 73.61 Sprinkling 9.04

Example 4. To make the fourth product, apricot is used as the main raw material, natural honey is used as a sweetener, and agar-agar is used as a gelling agent. Boiled and cooled water at a temperature of 36°C is added to agar-agar and left to swell for 10 minutes. After which the apricot is crushed, placed in a cooking container and filled with water. The apricot is cooked until tender, boiling takes 3-5 minutes, removing the foam that forms during the boiling process. After cooking, grind the apricot with a blender until smooth. Natural honey and lemon juice are dosed into the finished mass, then the mass is re-beat with a blender. After beating, pre-prepared agar-agar is added to the mass at a temperature of 60-80°C. The mass is stirred until the agar-agar is completely dissolved. Next, molding is carried out into a form previously covered with cling film, into which the whipped mass with agar-agar is poured. The mold with the mass is cooled in the workshop conditions for 1-2 hours. The frozen mass is removed from the mold and cut into portions, after which the products are sprinkled with cinnamon or coconut flakes. Jelly marmalade is produced with the following content of recipe components, kg:

Product 4

Apricot variety "Novichok of the South-East" 100.0 Natural honey 35.56 Lemon juice 7.74 Agar-agar 37.5 Water 73.61 Sprinkling 9.04

Figure 1 shows pumpkin jelly marmalade using white sugar as a sweetener and gelatin as a gelling agent (according to the prototype method).

Figure 2 shows pumpkin jelly marmalade using white sugar as a sweetener and agar-agar as a gelling agent.

Figure 3 shows pumpkin jelly marmalade using natural honey as a sweetener and agar-agar as a gelling agent.

Figure 4 shows apricot jelly marmalade using white sugar as a sweetener and agar-agar as a gelling agent.

Figure 5 shows apricot jelly marmalade using natural honey as a sweetener and agar-agar as a gelling agent.

Figure 6 shows jelly marmalade using cinnamon as a topping.

Figure 7 shows jelly marmalade using coconut flakes as a topping.

Figure 8 shows test samples for determining seneresis, where: sample 1 - using the prototype method, sample 2 - using white sugar as a sweetener, sample 3 - using natural honey as a sweetener.

Table 1 presents the organoleptic quality indicators of jelly marmalade made from fruits and vegetables.

Table 2 presents the chemical composition and nutritional value of jelly marmalade made from fruits and vegetables.

Organoleptic quality indicators. For comparative analysis, samples of jelly marmalade were used: sample 1 - according to the prototype method, sample 2 - from pumpkin using white sugar as a sweetener, sample 3 - from pumpkin using natural honey as a sweetener, sample 4 - from apricot using white sugar as a sweetener, sample 5 - from apricot using natural honey as a sweetener. Agar-agar was used as a gelling agent in samples 2-5.

The taste of the finished product is not very sweet, pleasant for the consumer; natural honey masks the taste of pumpkin (sample 3). The color of the marmalade is orange, typical for this type of product. The shape corresponding to the given name of the marmalade is regular, with clear edges, without deformation. The consistency in all cases is gelatinous and lingering (Fig. 1, 2, 3, 4, 5); products using agar-agar as a gelling agent have a transparent consistency (Fig. 2, 3, 4, 5).

The optimal amount of agar-agar, taken in a ratio of 5-5.5% to the total mass of components, provides the necessary consistency of the product; in addition, there is an improvement in the organoleptic quality indicators of the finished product, since the marmalade acquires a denser and more transparent structure, and allows for standing product in a workshop environment. Replacing gelatin with agar-agar allows this confectionery product to be classified as a product labeled “Halal”.

As a topping for pumpkin or apricot marmalade, use cinnamon or coconut flakes (Fig. 6, 7), which are rich in numerous beneficial properties. Cinnamon has antioxidant properties, anti-inflammatory activity, boosts immunity, reduces blood pressure, insulin resistance and lowers blood sugar by 29%, reduces the risk of heart disease, protects against colon cancer, and fights bacterial and fungal infections of the mouth and respiratory tract . Coconut flakes, in turn, activate the protective properties of the immune system and ensure the normal functioning of internal organs. It is rich in fiber, which cleanses the body by removing toxins and harmful substances, which helps reduce weight, cholesterol and blood sugar. Accelerates the excretion of bile and helps the absorption of minerals, and is also an antioxidant.

Natural honey increases the nutritional value of marmalade made from fruits and vegetables, and also gives the product dietary properties. But marmalade with a dosage of natural honey is not suitable for all segments of the population. For example, people with an allergy to honey cannot eat this product, so there are options for confectionery products made with white sugar (Fig. 2, 4).

Based on the chemical composition (Table 2) and the degree of satisfaction of daily needs, it is clear that a sample of pumpkin jelly marmalade, made with the addition of edible agar and natural honey (sample 3), has greater nutritional value than a product made using the prototype method (sample 1), by approximately 11.45%, due to an increase in the content of minerals, dietary fiber and vitamins. With the dosage of natural honey and edible agar, the content of vitamins such as PP, B1 and B2 increases by 0.07, 0.008 and 0.004%, respectively. While the energy value (Table 2) decreases for sample 3, compared to the control sample, by 2.6%, due to a decrease in the amount of proteins by 12%, fats by 0.06% and carbohydrates by 1.95%, which highlights This sample of marmalade is the most dietary product.

For apricot jelly marmalade with a dosage of natural honey (sample 5), compared to sample 4, the nutritional value of the product increases due to an increase in minerals and vitamins: Ca by 9.36%, Mg by 1.91%, Na by 0. 54%, K by 1.47%, P by 0.96%, Fe by 7.91%, PP by 0.73%, B1 by 0.44%, B2 by 1.93%, which indicates functional properties product. The energy value of apricot marmalade with a dosage of natural honey also increases by 0.08%, compared to a sample of apricot marmalade with a dosage of white sugar, due to an increase in fats and proteins by 0.59 and 0.02%, respectively, despite the fact that that the carbohydrate content decreases by 0.12%.

Thus, apricot marmalade and pumpkin marmalade contain biologically active substances such as vitamins, carotenoids, macro- and microelements, which improves the functional qualities of the finished product, while an increase in dietary fiber and a decrease in energy value give the product dietary properties.

As an additional criterion, the tendency of marmalade to syneresis was studied, which negatively affects the quality of confectionery products as a result of long-term storage. The control test was carried out for 30 minutes on filter paper at a temperature of 25°C in a thermostat. The results showed that apricot and pumpkin marmalade (Fig. 8) did not have an “absorption zone” that would indicate moisture separation. When introducing a gelling agent less than 5% of the mass of the total raw material, the marmalade spreads and has a tendency to syneresis.

The conducted research allows us to conclude that the use of agar-agar as a gelling agent, and white sugar or natural honey as a sweetener in the production of apricot or pumpkin marmalade is advisable, since the new type of marmalade acquires good taste and is a source of biologically active substances, dietary fiber, and are also a low-calorie product. This method allows you to expand the range of confectionery products labeled “Halal”.

The claimed invention is new and industrially applicable, since it can be implemented using known components that provide high quality jelly marmalade from apricot or pumpkin, and can be used as a product for dietary nutrition and expands the range of confectionery products labeled “Halal”.

Claims (8)

A method for producing jelly marmalade for functional purposes, including grinding apricots or pumpkin, followed by boiling them in water until tender, boiling for 3-5 minutes, while simultaneously removing the resulting foam, grinding cooked apricots or pumpkin using a blender until smooth, followed by dosing the sweetener and lemon juice into the mass and re-beating the mass with a blender with the addition of a gelling agent, previously filled with warm water at a temperature of 36 ° C for 10 minutes and brought to a boil over low heat for 5 minutes, at a mass temperature of 60 ° C, stirring the mass until complete dissolution of the gelling agent, followed by molding into a form lined with cling film, solidification of the mass, cutting, sprinkling, packaging and packaging, and agar-agar is used as a gelling agent; after cooking of apricots or pumpkins, the water is not drained, and the solidification of the mass is carried out in a workshop environment for 1-2 hours, use white sugar or natural honey as a sweetener, and coconut or cinnamon as a topping, with the following ratio of components, kg: Pumpkin 100.0 White sugar 125.0 Lemon juice 81.25 Agar-agar 37.5 Water 139.95 Sprinkling 17.19 Or Pumpkin 100.0 Natural honey 125.0 Lemon juice 81.25 Agar-agar 37.5 Water 139.95 Sprinkling 17.19 Or Apricot variety "Novichok of the South-East" 100.0 White sugar 35.56 Lemon juice 7.74 Agar-agar 37.5 Water 73.61 Sprinkling 9.04 Or Apricot variety "Novichok of the South-East" 100.0 Natural honey 35.56 Lemon juice 7.74 Agar-agar 37.5 Water 73.61 Sprinkling 9.04