Marshmallow production method

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry and may be used during manufacture of pastille goods, in particular, gelatine-based marshmallow with increased nutritive value. The marshmallow manufacture method is as follows: syrup is prepared for marshmallow mass production from sugar, molasses and invert syrup taken at a ratio of 1:0.4:0.2, respectively. One separately prepares water solutions of gelatine and gum arabic; gelatine is soaked in water at a ratio of 1:2 and left for swelling during 2 hours; swollen gelatine is heated to 55-60°C for better transportation through the pipeline; gum arabic is additionally mixed with water at a ratio of 1:1 and soaked during 1 hours for complete dissolution; water solution of gelatine and gum arabic is introduced into the boiled out syrup. The produced mixture with dry substances weight fraction equal to 76% is beaten till the mass density is equal to 0.4-0.55 g/cm3; at the end of beating one introduces a flavouring agent, a colouring agent and citric acid; then one performs the mass cooling and moulding at a temperature of 28-32°C in the form of separate bodies by way of deposition or pressing through the extruder matrix in the form of rope with subsequent cutting into separate goods. Then marshmallow is cooled to room temperature, maintained during 1-2 hours and sprinkled with a starch-sugar mixture; the components ratio, kg, is as follows: sugar-molasses-invert syrup - 71.0-75.0; gelatine - 3.1-3.2; gum arabic - 6.5-8.3; flavouring agent - 0.1; colouring agent - 0.1; citric acid - 0.4; sugar powder for sprinkling - 1.1; starch for sprinkling - 1.1.

EFFECT: invention allows to enhance marshmallow quality due to improvement of organoleptic and physical-and-chemical indices, in particular, reduction of density, acidity and reducing substances content, to obtain a homogeneous fine-pored mass with resilient elastic properties, to enhance nutritive value of goods due to the product enrichment with biologically active substances, increase marshmallow storage life due to significant content in food fibres that bind the product free moisture and slower the goods drying process during storage and to intensify the marshmallow manufacture process.

1 tbl, 4 ex

 

The invention relates to confectionery industry and can be used in the production pastile products, in particular gelatin increased food value.

The closest to the claimed technical essence and the achieved result is a method for the production of marshmallow on gelatin [RF Patent №2146473, IPC CL.723G/00, 2000], providing for the preparation of a mixture by boiling syrup, beating the resulting mass, add the flavoring and aromatic substances, obtaining the marshmallow mass, molding, gelation, and as a stabilizer using the whey, as a foaming agent - sodium bicarbonate, as antikristallizator - molasses. Preparation of the syrup is carried out in the ratio of sugar, molasses and whey, kg: 7,62-7,67; 1,00-1,04; 1,69-1,72. The boiling is carried out until a solids content of 80 to 82%, it is administered pre-soaked gelatin, hot mixture down, consistently making citric acid and sodium bicarbonate and continue to knock until you obtain the marshmallow mass density of 400-600 kg/m3.

The disadvantage of this method is that whey is a perishable product and its storage should be implemented in refrigerating chambers; the nutrients contained in breast with�the crank, when the boiling syrup collapse; sodium bicarbonate is used as the foaming agent, has a negative impact on digestion, creating an alkaline environment inside the intestine.

The technical task of the present invention is to improve the quality of the finished product by improving its organoleptic and physico-chemical parameters, increased food and biological value due to the enrichment of the product with biologically active substances, rendering the product's functional focus and increase shelf life. Reducing the cost of the product, expanding the range pastile products.

To solve the technical problem of the invention proposes a method of production of marshmallow, characterized by the fact that cook the syrup to obtain the marshmallow mixture from sugar, molasses and invert syrup, taken in the ratio of 1:0,4:0,2 respectively, boiled until the mass fraction of dry substances of 85-88%, reducing substances 12-15%, and then boiled in syrup injected aqueous solution of gelatin and gum Arabic, in the ratio 1:2,4, and gelatin and gum Arabic are soaked in water separately. The resulting mixture with a mass fraction of dry substances of 76% is whipped to a density of mass of 0.4-0.55 g/cm3at the end of the whipping make the flavoring, dye and citric acid, followed by ohlazhdenie the molded mass at a temperature of 28-32 º C in separate housings by depositing or pressing through a die of the extruder in the form of a harness with subsequent cutting into individual products, then Zephyr cooled to room temperature, to stand for 1-2 hours and sprinkle starch and sugar mixture with the following ratio of components, kg:

Sugar syrup-invert syrup71,0 - 75,0
Gelatin3,1-3,2
Gum Arabic6,5-8,3
Flavoring0,1
Dye0,1
Citric acid0,4
Powdered sugar for dusting1,1
Starch for coating1,1

The technical result of the invention is to improve the quality of the finished product by improving its organoleptic and physico-chemical parameters, namely ready Zephyr has a rich flavor, chewy texture, uniformly-porous structure, high nutritional and biological value in the enrichment of the product with biologically active substances, i.e. the higher content of dietary fiber, macro - and microelements contained in natures�flax raw materials, functional direction and increase its shelf life due to the significant content of dietary fiber.

Gelatin in the technology of Zephyr used as a thickener and foaming agent that helps to get the marshmallow mass with viscous-plastic properties and the foam structure. The use of gelatin allows to enrich the product with protein, essential amino acids, mineral substances. It is known that the use of gelatin in the food has a positive impact on the status of joint tissues due to their content of amino acids, essential in the formation of cartilage. The gelatin provides profilakticheskoe impact against osteoporosis and arthritis.

The use of invert syrup in Zephyr technology contributes to the dietary product properties and prolong its shelf life due to the increase in the formulation of reducing substances (glucose, fructose).

The use of gum Arabic allows to enrich the product dietary fiber and minerals, to prevent the crystallization of sucrose in the finished marshmallow, and thus slow down the processes of drying and staling during storage. Gum Arabic is a natural dietary fiber, which in the production of marshmallow performs the functions of texturecoordinates and thickener, region�gives water-binding capacity, participates in the formation of taste level and improves organoleptic properties of the finished product. It has a positive effect on human health, exerting prebiotic effects on bowel function, enhances immunity by stimulating the growth and development of bifido - and lactic bacteria, and normalizes the level of cholesterol in the blood, affects the reduction of the glycemic index, which is extremely important for diabetic patients.

Method of cooking marshmallows is as follows.

First, prepare sugar syrup-invert syrup by mixing and dissolving in water prescription the amount of sugar, making the mixture of molasses, invert syrup in a ratio of sugar, molasses and invert syrup 1:0,4:0,2 respectively. The resulting mixture was boiled in the brewing kettle periodic or continuous action until the mass fraction of dry substances of 85-88%, reducing substances 12-15%.

Separately prepared aqueous solutions of gelatin and gum Arabic. Gelatin soaked in water in the ratio 1:2 and leave to swell for 2 h, and then the swollen gelatin heated to a temperature of 55-60ºC for better transportation through the pipeline. Gum Arabic is also mixed with water in a ratio of 1:1 and soaked for 1 h for complete dissolution.

In the hot syrup, boiled down to mass�stake solids 85-88%, make a heated aqueous solution of gelatin and an aqueous solution of gum Arabic. The obtained formula mixture down in compactors & chocolate melting machine periodic or continuous action with the introduction at the end of the churning flavoring and colorant, wherein the mass of the saturated air within 12-15 min, and its density decreases to 0.4-0.55 g/cm3.

Obtained marshmallow mass is then cooled to 30-32ºWith and transfer moulding machine for moulding articles in usadkoy or wypracowania. Molded products stand in the shop for 1-2 hours and sprinkles served on starch and sugar mixture, which is prepared by mixing the starch and powdered sugar in a 1:1 ratio.

Zephyr is prepared in the following ratio of components, kg:

Sugar syrup-invert syrup71,0-75,0
Gelatin3,1-3,2
Gum Arabic6,5-8,3
Flavoring0,1
Dye0,1
Citric acid0,4
Powdered sugar for dusting1,1
Starch for coating1,1

Before packing with marshmallow remove the excess starch and sugar mixture, after which the product is Packed and Packed.

The method is illustrated by the following examples.

Example 1 (prototype).

In this method, as the gelling agent used gelatin as a stabilizer - the whey, as a foaming agent - sodium bicarbonate, as antikristallizator - molasses, syrup - sugar syrup-whey syrup.

First preparation is carried out of the syrup by mixing the sugar, molasses and whey, taken in quantity, kg 7.62 mm:1,0:1,69 respectively, then the mixture is boiled until obtaining a syrup with a mass fraction of solids of 80 - 82%, administered pre-soaked gelatin. The hot mixture down, consistently making citric acid and sodium bicarbonate, the process of churning is continued until the receipt of the marshmallow mass density of 400-600 kg/m3.

Organoleptic and physico-chemical indicators of quality, chemical composition and energy value of marshmallow are presented in table.1.

Example 2.

Prepare sugar syrup-invert syrup by mixing and dissolving in water 44,38 kg of sugar, making the resulting mixture 17,75 kg molasses and 8,87 invert syrup (COO�wearing 1:0,4:0,2). The resulting mixture was boiled in the brewing kettle periodic or continuous action until the mass fraction of solids of 85%, reducing substances 12%.

Separately prepared aqueous solutions of gelatin and gum Arabic. Gelatin soaked in water in an amount of 3.2 kg and 6.4 kg (1:2) and leave to swell for 2 h, and then the swollen gelatin heated to a temperature of 55 ºC for better transportation through the pipeline. Gum Arabic in the amount of 8.3 kg and mixed with water in a ratio of 1:1 and soaked for 1 h for complete dissolution.

In the hot syrup, taken in an amount 71,0 kg, making the heated solution of gelatin and gum Arabic. The obtained formula mixture down in compactors & chocolate melting machine batch or continuous operation, making at the end of the churning 0.1 kg of flavouring "Strawberry", 0.1 kg of the colorant Ponceau and 0.4 kg of citric acid, the mass of the saturated air for 12 min, and its density is reduced to 0.5 g/cm3.

Obtained marshmallow mass is then cooled to 30 ° C and sent to the molding machine for molding articles usadkoy or wypracowania. Molded products stand in the shop for 1-2 hours and served with a dusting of starch and sugar mixture, which is prepared by mixing 1.3 kg of starch and 1.3 kg of powdered sugar.

Zephyr is prepared in the following ratio of components, kg:

Sugar syrup-invert syrup71,0Gelatin3,2Gum Arabic8,3Flavouring"Strawberry"0,1Dye "Ponce"0,1Citric acid0,4Powdered sugar for dusting1,1Starch for coating1,1

Before packing with marshmallow remove the excess starch and sugar mixture, after which the product is Packed and Packed.

Organoleptic and physico-chemical indicators of quality, chemical composition and energy value of marshmallow are presented in table.1.

Example 3.

Prepare the marshmallow mass analogously to example 2, but for the preparation of sugar-syrup-invert syrup take 45,63 kg of sugar, 18,25 kg molasses and 9,12 kg invert syrup.

Gelatin and gum Arabic to prepare solutions take in quantity 3,13 kg and 7.4 kg, respectively.

In the hot syrup, taken in an amount of 73.0 kg, making the heated solution of gelatin and gum Arabic. Received RX� the mixture down in compactors & chocolate melting machine batch or continuous operation, make at the end of the churning 0.1 kg of flavouring "Orange", 0.1 kg of dye "sunset" and 0.4 kg of citric acid, the mass of the saturated air for 13 min, and its density is reduced to 0.45 g/cm3.

Obtained marshmallow mass is then cooled to 31º and transfer moulding machine for moulding articles in usadkoy or wypracowania. Molded products stand in the shop for 1-2 hours and sprinkles served on starch and sugar mixture, which is prepared by mixing 1.3 kg of starch and 1.3 kg of powdered sugar.

Zephyr is prepared in the following ratio of components, kg:

Sugar syrup-invert syrup73,0
Gelatin3,13
Gum Arabic7,4
Flavouring"Orange"0,1
The dye "sunset"0,1
Citric acid0,4
Powdered sugar for dusting1,1
Starch for coating1,1

Before Upakovka� with marshmallow remove the excess starch and sugar mixture, after which the product is Packed and Packed.

Organoleptic and physico-chemical indicators of quality, chemical composition and energy value of marshmallow are presented in table.1.

Example 4.

Prepare the marshmallow mass analogously to example 2, but for the preparation of sugar-syrup-invert syrup take 46,88 kg of sugar, 18.75 per kg of molasses and 9,37 kg invert syrup.

Gelatin and gum Arabic for the preparation of solutions is taken in an amount of 3.07 and 6.14, respectively.

In the hot syrup, taken in 75,0 kg, making the heated solution of gelatin and gum Arabic. The obtained formula mixture down in compactors & chocolate melting machine periodic or continuous action with the introduction at the end of the churning 0.1 kg of flavouring "Raspberry", 0.1 kg of the colorant Ponceau and 0.4 kg of citric acid, the mass of the saturated air for 12 min, and its density decreases to 0.55 g/cm3.

Obtained marshmallow mass is then cooled to 32 º C, and transfer moulding machine for moulding articles in usadkoy or wypracowania. Molded products stand in the shop for 1-2 hours and sprinkles served on starch and sugar mixture, which is prepared by mixing 1.3 kg of starch and 1.3 kg of powdered sugar.

Zephyr is prepared in the following ratio of components, kg:

Sugar syrup-invert syrup75,0
Gelatin3,1
Gum Arabic6,5
Flavouring"Raspberry"0,1
Dye "Ponce"0,1
Citric acid0,4
Powdered sugar for dusting1,1
Starch for coating1,1

Before packing with marshmallow remove the excess starch and sugar mixture, after which the product is Packed and Packed.

Organoleptic and physico-chemical indicators of quality, chemical composition and energy value of marshmallow are presented in table.1.

Table 1

As can be seen from table 1, quality marshmallow, prepared by the proposed method (in comparison with the prototype), is increased by reducing the mass density due to the greater saturation of the air while beating, resulting in Zephyr has a fine structure with a thin sugar crust on the surface; in weight produces less reducing substances, as it has less�th acidity.

If you take the gelatin content <3,1, Zephyr is characterized by:

- reduced chewing properties;

- low density, since gelatin is used as a foaming agent;

- low porosity;

- low dimensional stability.

If you take the gelatin content >3,2, Zephyr is characterized by:

- high elastic properties, which are not easily to form the marshmallow mixture into the form of individual products.

The higher the percentage of molasses we substitute for invert syrup, the weight will have less porosity, and thus forming a weak ability; quality decreases marshmallow; increases the content of reducing substances (glucose, fructose), which increases the hygroscopicity of the product.

The proposed method of production of the Zephyr allows you to:

- to improve the quality marshmallow by improving its organoleptic and physico-chemical parameters, namely a reduction in the density, acidity, content of reducing substances;

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

- to improve the nutritional value of the product due to the enrichment of the product biologically active substances (essential amino acids, dietary fiber, macro - and microelements, vitamins);

- to increase the shelf life of marshmallows due to the significant content in Denisevich fibers, which link free moisture product and slow down the drying process of the product during storage;

- to intensify the process of production of marshmallow.

Method for the production of marshmallow, characterized by the fact that cook the syrup to obtain the marshmallow mixture from sugar, molasses and invert syrup, taken in the ratio of 1:0,4:0,2 respectively, separately prepared aqueous solutions of gelatin and gum Arabic, gelatine, soaked in water in the ratio 1:2 and leave to swell for 2 h, and then the swollen gelatin heated to a temperature of 55-60ºC for better transportation through the pipeline, gum Arabic is also mixed with water in a ratio of 1:1 and soaked for 1 h for complete dissolution, and then boiled in syrup injected aqueous solution of gelatin and gum Arabic, the resulting mixture with a mass fraction of dry substances of 76% is whipped to a density of mass of 0.4-0.55 g/cm3at the end of the whipping make the flavoring, dye and citric acid, followed by cooling and molding the mass at a temperature of 28-32 º C in separate housings by depositing or pressing through a die of the extruder in the form of a harness with subsequent cutting into individual products, marshmallows then cooled to room temperature, to stand for 1-2 hours and sprinkle starch and sugar mixture with the following ratio of components, kg:

sugar syrup-invert syrup71,0-75,0
gelatin3,1-3,2
gum Arabic6,5-8,3
flavoring0,1
dye0,1
citric acid0,4
powdered sugar for dusting1,1
starch for coating1,1



 

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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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