RU2298938C2 - Method for producing of red currant filler - Google Patents

Abstract

FIELD: method for producing of heterogenous fillers for confectionery industry.

SUBSTANCE: method involves holding red currant in heated syrup; separating phases; adding syrup to separated liquid phase; bringing to boiling state; introducing red currant; boiling-out under vacuum; providing vacuum cooling and packaging.

EFFECT: wider range of fillers for confectionery products with homogenous distribution of solid phase which is not deteriorated during storage, and improved quality of confectionery products.

3 cl

Description

The invention relates to a technology for the production of fillers for confectionery products.

A known method of producing a filler for confectionery, involving boiling fruit puree with sugar syrup (Technology for confectionery production. A textbook for universities. / Ed. Rapoport A.L. - M.-L.: Pishchepromizdat, 1940, p. 57- 72).

The fillers obtained by this method are homogeneous organoleptic properties.

A known method of producing a filler for confectionery, involving the mixing of honey, a solution of citric acid, sugar, molasses, a structurant in the form of pectin, carboxymethyl cellulose, modified starch, gum or their mixtures and raisins, boiling the mixture to achieve a dry matter content of about 70%, cooling and the introduction of flavoring (RU 2236791 C2, 09/27/2004).

The filler obtained by this method is heterogeneous, but during storage, gravitational phase separation occurs and anisotropy of the organoleptic and technological properties of such a product occurs.

The technical result of the invention is to obtain a new filler for confectionery products with a stable distribution of the solid phase, which does not change during storage.

This result is achieved in that the method of producing redcurrant filler involves preparing redcurrant, separating the ridges and washing, preparing a syrup with a solids content of about 80%, introducing into it by weight about 0.7% pectin, or about 3% modified starch, or about 0.2% of gum, or a mixture of these substances in the same amounts, calculated on the equivalent content of one of the components, separating part of the syrup in an amount of 1.5 times the mass of red currant, heating it to 70-80 ° C, introducingred currant, aging for 3-4 hours and separation of phases, mixing the separated liquid phase with the rest of the syrup until the ratio of red currant and syrup reaches 7:13 and bringing the mixture to a boil, introducing the separated solid phase into it, boiling under vacuum, vacuum cooling to a solids content of not more than 70% and packaging.

Preferred embodiments of the present invention provide cooling to 85-90 ° C when the packaged product is sealed and sterilized, or cooling to 45-50 ° C when a preservative is introduced into the product before packaging.

The method is implemented as follows.

Red currants are prepared according to traditional technology, the ridges are separated and washed. At the same time, syrup is prepared with a solids content of about 80% with an accuracy of the raw material consumption rate.

For the preparation of syrup, sugar or sugar and molasses are used in a ratio by weight of solids of at least 1: 1. The preparation of syrup according to traditional technology involves dissolving sweet substances in drinking water, adding food albumin, boiling and filtering to obtain clarified syrup.

A structural agent in the form of pectin, modified starch, gum or mixtures thereof in an amount of 0.7, 3.0, 0.2% by weight, or for mixtures in the same amounts, calculated on the equivalent content of one from the components, which is calculated by adding together the products of the required amount of the component to be recalculated, by the ratio of the amount of each component of the mixture to its required amount. After the introduction of the structurant, the syrup is mixed until it is completely dissolved and a part 1.5 times the mass of the prepared red currant is separated. It is heated to 70-80 ° C, red currants are introduced into it, maintained for 3-4 hours, and then the phases are separated by draining.

An exposure time of 3 hours is taken at an initial syrup temperature of 80 ° C, and 4 hours at an initial syrup temperature of 70 ° C. For temperatures from the interval between the indicated values, the exposure time is selected from the corresponding specified interval by a linear relationship.

The separated liquid phase is mixed with the remaining part of the syrup until the ratio by weight of red currant and syrup is 7:13 and the mixture is heated to boiling. Then, the solid phase is introduced into it - redcurrant berries with the remains of syrup, by a method that minimizes the mechanical destruction of berries, for example by pneumatic transport, or by suction, or by direct pouring from containers in which the extract was held. The resulting mixture is boiled under vacuum until the solids content is reached, which after vacuum cooling to 85-90 ° C or 45-50 ° C provides a solids content in the target product of not more than 70%.

It is determined by calculation by the heat of vaporization of water and the mass of evaporated moisture, which is necessary to reach the temperature from the indicated intervals, according to the heat balance equation.

The specified dry matter content is the limit for the guaranteed exclusion of sugaring of the target product during storage.

The boiled and chilled product at the appropriate temperature is either fed to the packaging, sealed and sterilized, or a preservative is introduced into it and packaged in an unpressurized container.

The product obtained using the described technology is a viscous gelling mass with redcurrant berries distributed throughout the volume, which does not spread on a horizontal surface and can withstand freezing without isolating ice crystals. It has a characteristic color and aroma of the feedstock, and a sweet and sour taste. The guaranteed storage period for a sterilized product is 1 year, for an unsterilized product 6 months. During guaranteed storage, gravitational phase separation does not occur.

Thus, the proposed method allows to obtain a new heterogeneous filler for confectionery products with a stable distribution by volume of the solid phase over the entire warranty period.

Claims (3)

1. A method of producing redcurrant filler, comprising preparing redcurrant, separating the ridges and washing, preparing a syrup with a solids content of about 80%, introducing into it by weight about 0.7% pectin or about 3% modified starch or about 0.2% gums or mixtures of these substances in the same amounts, calculated on the equivalent content of one of the components, separating part of the syrup in an amount 1.5 times the mass of red currant, heating it to 70-80 ° C, introducing red currant into it, holding infor 3-4 hours and phase separation, mixing the separated liquid phase with the remaining part of the syrup until the red currant and syrup ratio is 7:13 and bringing the mixture to a boil, introducing the separated solid phase into it, boiling under vacuum and vacuum cooling to achieve a dry content substances not more than 70% and packaging. 2. The method according to claim 1, characterized in that the cooling is carried out to 85-90 ° C, and the packaged product is sealed and sterilized. 3. The method according to claim 1, characterized in that the cooling is carried out to 45-50 ° C, and a preservative is introduced into the product before packaging.