Marshmallow production method

FIELD: food industry.

SUBSTANCE: marshmallow production method involves preparation of an apple-girasol-pectin mixture with moisture content equal to 32.5%; for this purpose a mixture of pectin and sugar sand at a ratio of 1:5 is batched into the mixer whereto one additionally batches the recipe quantity of apple and girasol puree at a ratio of 1:1 - 1:2, continuously stirring to prevent formation of clots. The mixture is left for 2 h for pectin swelling and its better distribution in the apple-girasol mixture. Then one adds into swollen apple-girasol-pectin mixture sodium lactate, reconditioned albumen with weight fraction of dry substances equal to 15% and the remaining sugar sand. The recipe mixture is whipped in a beating machine for 8 min; without interruption of the whipping process, one add concentrated apple juice with dry substances content equal to 80±0.5% and temperature equal to 50±0.5°C. One proceeds with whipping for 5 no more; then one adds lactic acid and whips the mixture for 1 min. The ready whipped mass is moulded by way of deposition with the marshmallow mass temperature during moulding no lower than 55°C; marshmallow is maintained for 2-3 h, covered with chocolate glaze, cooled and packaged. The marshmallow mass is prepared at the following components ratio, wt %: sugar sand - 20.4-28.93; pectin - 0.9-1.23; concentrated apple juice - 9.56-30.06; albumen - 2.73-3.91; apple puree - 6.98-8.95; girasol puree - 6.98-17.90; lactic acid - 0.45-0.63; sodium lactate - 0.35-0.65; chocolate glaze - 28.24-31.15.

EFFECT: invention ensures development of a marshmallow production method that allows to increase the product quality, extend storage life, reduce sugar intensity, produce functional purpose marshmallow using non-traditional raw materials such as apple-girasol puree and concentrated apple juice, he invention allowing to expand marshmallow production raw material base.

2 ex

 

The invention relates to food industry, in particular to the confectionery industry, and can be used to get a marshmallow.

The following method is known for the production of marshmallow pectin: periodic, comprising preparing a mixture of prescription from Apple and the sugar-pectin mixture is swelling of the pectin in applesauce for 2-3 h, sodium lactate, sugar, egg whites, beating the mixture for 7-8 minutes, separate the preparation of sugar syrup by boiling until mass fraction of dry substances of 84-85%; unification of both parts with the subsequent beating for 3-5 min, and application of lactic acid for 1 min before the end of the process, molding blanks marshmallow them out within 24 hours dusting and bonding [Zubchenko A.V. Technology of confectionery, 2001, p. 176]; and the known method of continuous accelerated, including the addition of pectin in the mixture of water with applesauce, swelling of pectin within 15 min of stirring, the dissolution of pectin by boiling for 2-3 min, add sodium lactate, sugar, boiling down Apple and the sugar-pectin mixture at a pressure of heating steam 0,24-0,26 MPa to the mass fraction of dry substances of 81.5±0.5%, and tempering the obtained syrup at a temperature of 92.5±2,5°C; mixing of molasses, having a temperature of 45.0±2,5°C with egg white and add the floor�internal mixture to the syrup, mixing prescription components, adding thereto an emulsion of acid and flavour, i.e. obtaining prescription mixture with a mass fraction of dry substances of 77.5±0.5% and a temperature 75,0±2°C; Downing prescription mixture at a pressure of compressed air 0,24-0,30 MPa, otsidku marshmallow mass, cooling, gelation and drying of buildings marshmallow dusting buildings marshmallow with powdered sugar [Oleinikov A. I. Design of confectionery enterprises, 2003, Pp. 144-149].

The disadvantages of these methods is the low nutritional value and low shelf life.

A method of producing marshmallow with vegetable protein preparations for partial replacement of egg protein, in particular functional soy protein with foaming capacity of 40-50% and resistant foam 50-60% [Pat. NO. 2279229, RUSSIA, A23G 3/52. Marshmallows. /Tsyganova I.e., Kulichenko A. I. Publ. 10.07.2006, bull. No. 19].

The disadvantage of this method is the duration of the process of churning the marshmallow mass (up to 25 minutes) and the need for the introduction of substances that neutralize the taste of soy in the finished product.

The closest in technical essence and the achieved effect is a method for the production of marshmallow "New", comprising preparing a mixture of jam and pectin in a ratio of 31:1, which is subjected to swelling within 2 hours, introducing into the mixture of sugar and I�ment of protein in a 4:1 ratio, the churning of the mixture for 6-8 minutes to obtain a dense foamy mass, adding'agaro-sugar-treacle syrup with a solids content of 60-65%, beating for 5 min followed by introduction of acid, flavoring and coloring, and mass feeding to the molding [us Pat. No. 2232511 Russian Federation, Inc A23G3/00Method for the production of marshmallow "New" [Text] /Kostarev, A. E. and later A. I., Orlov, L. M. - Appl. 12.09.2002; publ. 20.07.2004].

The disadvantages of this method are the high cost of Zephyr, insufficiently high quality of the finished product: taste properties and structure of marshmallow - increasing density.

An object of the invention is to provide a method of production of marshmallow, allowing to improve product quality, increase shelf life, reduce charoenrat, get the marshmallows functional purpose using unconventional raw materials: Apple topinambur puree, concentrated Apple juice, allowing to expand the resource base in the production of marshmallows.

To solve the technical problem of the invention proposes a method of production of marshmallow, characterized by the fact that it provides for the preparation of Apple-topinambur-pectin mixture humidity of 32.5%, for the mixture of pectin and sugar in the ratio 1:5 is metered into the mixer and there when continuous�VNOM stirring to prevent the formation of lumps prescription amount of Apple and topinambur puree in a ratio of 1:1 - 1:2, the mixture is left for 2 h for swelling of pectin and a better distribution of it in Apple-topinambur mixture, then swollen in Apple-topinambur-pectin mixture is introduced sodium lactate, restored egg protein with a mass fraction of solids of 15%, the rest of the recipe sugar, formulated mixture down in compactors & chocolate melting machine for 8 min and without interrupting the process of churning, make Apple juice concentrate with a solids content of 80±0.5% with a temperature of 50±0.5°C, continue beating for another 5 minutes, then add lactic acid and knock 1 min, cook the marshmallow mass in the following ratio of components, wt.%:

Sugar20,4-28,93
Pectin0,9-1,23
Apple juice concentrate30,06-to 9.56
Egg white2,73-of 3.91
Apple purée6,98-8,95
Puree topinambur6,98-17,90
The lactic acid45-0,63
Sodium lactate0,35-0,65
Chocolate glaze31,15-28,24,

the finished mass is formed by depositing, the temperature of the marshmallow mass of the molding should be not lower than 55°C, hold it for 2-3 hours, you frost with chocolate icing, cooled and packaged.

The technical result is to improve product quality, increase shelf life, reduce charoenkul, receipt of product functional purpose through the use of unconventional raw materials: Apple topinambur puree, concentrated Apple juice, allowing to expand the resource base in the production of marshmallow, marshmallow contains no dyes, flavors, molasses.

The Jerusalem artichoke is a unique chemical composition. It has almost all necessary for normal functioning of organism substance that is a source of vitamins C, E, b1In2In6, PP and minerals, carotenoids. It contains high content of potassium, calcium, silicon, magnesium, phosphorus, zinc, iron and fiber. The composition of Jerusalem artichoke are also proteins, pectin, amino acids, organic and fatty acids.

The Jerusalem artichoke contains a unique carbohydrate complex on the basis of fructose and its polymers, the higher homologue of which inulin, the most valuable and quantitatively predominant carbohydrate component�HT. It is found mainly in the tubers of Jerusalem artichoke together with sugars (from 13 to 20% on the wet weight). Inulin has a positive effect on the metabolism of the body and AIDS in the absorption of vitamins and minerals in the body.

Apples and their by-products - a valuable product for human health. They contain a complex of vitamins. Organic acids, pectins, sugars and trace elements and essential in the food balance of the population. The introduction of the Zephyr mass concentrated Apple juice allows you to give products a distinctive aroma of Apple juice and cream color, to increase the shelf life of marshmallows to four months and use these products to people of different age groups.

Method for the production of marshmallow is as follows.

Prepare Apple-topinambur-pectin mixture humidity of 32.5%, for the mixture of pectin and sugar in the ratio 1:5 is metered into the mixer and there with continuous stirring to prevent the formation of lumps needed according to the recipe the amount of Apple and topinambur puree in a ratio of 1:1 to 1:2, the mixture is left for 2 h for swelling of pectin and a better distribution of it in Apple-topinambur mixture, then swollen in Apple-topinambur-pectin mixture is introduced sodium lactate, restored egg white with a massive $ �th solids 15%, the rest of the recipe sugar. Formula mixture down in compactors & chocolate melting machine for 8 min and without interrupting the process of churning, make Apple juice concentrate ST=80±0.5% with a temperature of 50±0.5°C, continue beating for another 5 minutes, then add lactic acid and knock 1 min.

Ready a lot of knock is formed by depositing, the temperature of the marshmallow mass of the molding should be not lower than 55°C, hold for 2 hours, you frost with chocolate icing, cooled and packaged, cooked marshmallow mass in the following ratio of components, wt.%:

Sugar20,4-28,93
Pectin0,9-1,23
Apple juice concentrate30,06-to 9.56
Egg white2,73-of 3.91
Apple purée6,98-8,95
Puree topinambur6,98-17,90
The lactic acid0,45-0,63
Sodium lactate0,35-0,65
Chocolate glaze 31,15-28,24

The method is illustrated by the following examples:

Example 1 (prototype).

In ceremonially car load 95 kg of jam and at continuous stirring in a thin stream poured a dry mixture of 3,06 kg of pectin and 15 kg of sugar. The duration of the swelling of the pectin in the jam for two hours and thirty minutes. The obtained mixture was stirred, then load 300 kg of sugar and 75 kg of egg protein. Component mixture, beat for 6-8 minutes to obtain a dense foamy mass. To whipped mass is added'agaro-sugar-treacle syrup, boiled until the solids content of 64.5%, the temperature of 94.5°C and continue whisking for about another 5 min. Then added 0.25 kg of citric acid, 0.15 kg of dye and 0.16 kg essences, the mixture stirred no more than 1 minute and molded.

The properties of the case: the density of the aerated mass (ρ) 0.7 g/cm3; mass fraction of moisture (w) 21,0%; acidity (K) of 1.0 deg; reducing substances (PB) of 8.1%. Shelf life is 1 month.

Example 2. To prepare 50 kg mass of whipped first, cook Apple-topinambur-pectin mixture humidity of 32.5%, for which we take in a ratio of 1:5, 0.45 kg (0,9% wt.) pectin and 2.25 kg (with 4.5% wt.) sugar, 3,49 kg (6,98% wt.) Apple, 3,49 kg (6,98% wt.) topinambur puree, mix and leave for 2 hours for swelling of pectin and a better distribution of it in Apple-topinambur mixture./p>

In swollen Apple-topinambur-pectin mixture is introduced 0,18 kg (0,35% wt.) sodium lactate, and 1.37 kg (2,73% wt.) restored egg whites with a mass fraction of solids of 15%, the rest of the recipe sugar 7,95 kg (15,9% wt.). Prescription knock mixture for 6 min and without interrupting the process of churning, make 15,03 kg (30,06% wt.) concentrated Apple juice ST=80±0.5% with a temperature of 50°C, continue beating for another 5 minutes, then add 0.23 kg (0,45% mass.) lactic acid and knock 1 min.

The finished mass is sent to the molding. The temperature of the marshmallow mass of the molding should be not lower than 55°C. Hold it in for 2-3 hours, then you frost with chocolate icing 15,575 kg (31,15% wt.), cooled and packaged.

The properties of the case: the density of the aerated mass (ρ) of 0.41 g/cm3; mass fraction of moisture (w) 22,0%; acidity (To) 7.0 deg; reducing substances (PB) of 25.0%. Shelf life 3 months.

Zephyr with the addition of topinambur puree, and concentrated Apple juice has a sweet, pleasant taste, with the aroma of Apple juice, cream color. The surface is embossed with the typical gloss chocolate glaze.

As you can see, the products obtained contain 2 times more iron, 5 times more vitamin C, 2 times more vitamin e, 2 times more potassium, and it contains 3,07% inulin.

The proposed method produ�VA Zephyr allows you to get a pastry, having a pleasant taste, aroma, delicate, soft texture. Knocked mass has a well-documented structure.

Zephyr has a functional orientation, increased quality indicators, increased shelf life, no artificial colorings and flavorings.

Thus, knocked confectionery mass allows you to solve the problem: create a marshmallow-based topinambur and Apple puree, and concentrated Apple juice and the gelling agent - pectin functional, enhanced shelf life, with high quality products.

If you take concentrated Apple juice, less of 9.56 wt.%, it leads to deterioration in the quality of the product: aerated mass is characterized by fluidity, toughness, low formaterials capacity; addition of concentrated Apple juice more 30,06% wt. impractical because it knocked off the mass will be very dense, and the obtained product expensive.

If the puree of Jerusalem artichoke to take less 6,98% wt., the marshmallow spread will not retain its shape if the number of puree of Jerusalem artichoke more 17,90% wt., the density of a marshmallow mass will be high - 0.8 g/cm3.

The proposed method of production of marshmallow can improve the quality of your products, to make products functional, dietici�whom purpose to increase shelf life, reduce charoenrath finished products, to expand the range.

Method for the production of marshmallow, characterized by the fact that it provides for the preparation of Apple-topinambur-pectin mixture humidity of 32.5%, for the mixture of pectin and sugar in the ratio 1:5 is metered into the mixer and there with continuous stirring to prevent the formation of lumps prescription metered quantity of Apple and topinambur puree in a ratio of 1:1 to 1:2, the mixture is left for 2 h for swelling of pectin and a better distribution of it in Apple-topinambur mixture, then swollen in Apple-topinambur-pectin mixture is introduced sodium lactate, restored egg protein with a mass fraction of solids of 15%, the rest of the recipe sugar, formulated mixture down in compactors & chocolate melting machine for 8 min and without interrupting the process of churning, make Apple juice concentrate with a solids content of 80±0.5% with a temperature of 50±0.5°C, continue beating for another 5 minutes, then add lactic acid and knock 1 min, finished a lot of knock is formed by depositing, the temperature of the marshmallow mass of the molding should be not lower than 55°0With, hold it for 2-3 hours, you frost with chocolate icing, cooled and packaged, cooked marshmallow mass in the following ratio com�of onenow, wt.%:

sugar20,4-28,93
pectin0,9-1,23
Apple juice concentrateBy 9.56-30,06
egg white2,73-of 3.91
Apple purée6,98-8,95
puree topinambur6,98-17,90
the lactic acid0,45-0,63
sodium lactate0,35-0,65
chocolate glaze28,24-31,15

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Praline mass // 2243676

FIELD: confectionery industry, in particular, preparing of confectionery products from praline mass.

SUBSTANCE: praline mass receipt includes following components used in the following ratio, wt%: cacao-oil 8.0-11.0; coconut oil 5.0-7.0; balsam 0.8-1.0; alcohol 2.3-2.5; almond aromatizer 0.05-0.07; cherry aromatizer 0.03-0.04; rubbed cocoa 7.0-8.0; dry cocoa 9.0-10.0; fried and rubbed nut core 17.0-18.0; cedar nut 4.0-5.0; food phosphatide concentrate 0.09-0.1; salt 0.08-0.1; milk-and-bird cherry syrup 13.5-14.5; sugar powder the balance. Milk-and-bird cherry syrup has moisture content of 19% and is prepared in cooking apparatus for 30-40 min at steam pressure of 0.3-0.4 MPa from condensed milk, powdered bird-cherry and sand sugar used the ratio of (3.0-4.0):(1.0-1.5):(5.0-6.0):(2.0-3.0). Praline mass produced on the basis of said components has soft main aroma of bird-cherry, combined sweet bird-cherry and soft nut taste and thin spicy bitter taste, and imparts prolonged bird-cherry aftertaste. Praline mass has homogeneous microporous structure with optimally correlated plasticity, hardness, formability and spreading capacity.

EFFECT: increased nutritive and biological value and wider range of confectionery products prepared with the use of praline mass.

FIELD: food-processing industry, in particular, production of caramels.

SUBSTANCE: method involves mixing soft substance, plasticizer and preparation produced from Mortierella jenkinii micromycet biomass by predetermined process and used as texturizer and emulsifier; boiling out.

EFFECT: simplified method and reduced consumption of processing additives.

2 ex

FIELD: food-processing industry, in particular, production of caramels.

SUBSTANCE: method involves mixing soft substance, plasticizer and preparation produced from Mortierella exigua micromycet biomass by predetermined process and used as emulsifier and texturizer; boiling out.

EFFECT: simplified method and reduced consumption of processing additives.

2 ex

FIELD: food-processing industry, in particular, production of caramels.

SUBSTANCE: method involves mixing soft substance, plasticizer and preparation produced from Mortierella gracilis micromycet biomass by predetermined process and used as texturizer and emulsifier; boiling out.

EFFECT: simplified method and reduced consumption of processing additives.

2 ex

FIELD: food-processing industry, in particular, production of caramels.

SUBSTANCE: method involves mixing soft substance, plasticizer and preparation produced from Mortierella parvispora micromycet biomass by predetermined process and used as texturizer and emulsifier; boiling out.

EFFECT: simplified method and reduced consumption of processing additives.

2 ex

FIELD: food-processing industry, in particular, production of candies with centers similar to those of "Bird's milk" type candies.

SUBSTANCE: method involves boiling sugar-agar-agar-syrup; aerating the latter with albumen and mixing resultant mass with fatty raw material, other receipt components and fillers; forming by spreading process; proofing; cutting into centers and glazing; using candied peel of citrus fruit and/or carrot, which had been preliminarily ground to particles of 3-10 mm size and dusted with starch. Also, before forming procedure, candied peel of citrus fruit and/or carrot is introduced into boiled agar-agar-sugar-syrup mass mixed with albumen, fatty raw material and other receipt components, in an amount of 5-20% by total weight and mixed for 10-30 s.

EFFECT: reduced production cost, uniform distribution of candied peel in candy mass while providing stable state thereof.

2 cl, 2 ex

FIELD: food industry, confectionary industry.

SUBSTANCE: soft caramel should be obtained due to mixing a sweet substance, a plasticizer and a preparation obtained out of Mortierella minutissima micromycete biomass according to the preset technique as a structure-forming agent and emulsifier followed by boiling down process. The innovation provides more simplified technique and decreased expenses of technological additives.

EFFECT: higher efficiency of manufacturing.

2 ex

FIELD: food industry, confectionary industry.

SUBSTANCE: soft caramel should be obtained due to mixing a sweet substance, a plasticizer and a preparation obtained out of Mortierella indohii micromycete biomass according to the preset technique as a structure-forming agent and emulsifier followed by boiling down process. The innovation provides more simplified technique and decreased expenses of technological additives.

EFFECT: higher efficiency of manufacturing.

2 ex

FIELD: food-processing industry.

SUBSTANCE: method involves extruding from outlet opening of coaxial head thin strip of first flowable material enclosed inside layer of second flowable material, with at least first flowable material and second flowable material being immiscible; applying thin strip onto support and applying additional thin strip over first thin strip for producing of laminated sugar glasses mass. Laminated food product has thin layers including at least first flowable material enclosed between thin layers of second flowable material. Apparatus has movable support, coaxial head unit for applying of at least one layer of flowable material onto support, and coaxial head unit holder arranged above support. First drive unit is connected to coaxial head holder for rocking said holder in first direction. Second drive unit is connected to first drive unit for rocking said first drive unit in second direction perpendicular to first direction. According to another version, apparatus is equipped with main support having inlet end and outlet end and adapted for rocking in first direction. Inlet end is adapted for receiving onto support of one or more layers of flowable material. Apparatus is further equipped with rotary support for supporting of outlet end of main support and device for rocking of support inlet end in second direction perpendicular to first direction, coaxial head unit for applying of at least one layer of flowable material onto support inlet end, and holder for coaxial head unit, said holder being arranged above inlet end of support.

EFFECT: provision for obtaining of sugar glass products with definite layer structure and improved controlling of thickness of layers in the process of manufacture of sugar glasses from sugar glasses mass.

29 cl, 5 dwg, 3 ex

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