Commodity research and examination of marmalade

History of chewing marmalade

Marmalade is considered a French invention.
Indeed, in the 18th century, which was called gallant and “golden,” France showed everyone what this wonderful delicacy should be like - then it was prepared from quince and apples. In Europe they learned about marmalade in the 14th century, but in the East they have known about it for thousands of years. Some researchers suggest that the prototype of marmalade was Turkish delight - a delicacy that was prepared from fruits, rose water, starch, honey and other natural ingredients.

Not everyone knows, but before the Crusades in Europe there was not even sugar - and therefore no jam. Later, American sugar - cane - appeared - it was grown on plantations by slaves, and then - fruit confectionery, preserves, jams and confitures.

That’s when people in France learned how to make marmalade, which at first was called “hard jam.” Confectioners noticed that a hardening, solid mass is obtained by boiling not from all fruits, but from certain types - apples, quinces, apricots. It turns out that these fruits contain an astringent substance - pectin, the beneficial properties of which sweet manufacturers have already learned about in our time. At the same time, French confectioners simply isolated these fruits as a base, and added the rest of the fruits and juices to the marmalade little by little.

In the 19th century, artificial pectin was obtained, and then more marmalade began to be made, using different fruits and berries. Real marmalade was still considered to be apple, apricot, quince, or made from a mixture of these fruits.

Then the same French confectioners began to prepare marmalade using natural jelly-forming substances: cartilage and beef broth - they used meat and cartilage of young animals, and this is natural gelatin; sturgeon glue; vegetable gelling components.

In the 20th century, when production became widespread, they learned to use cheaper substances: starch, bone gelatin, synthetic dyes and flavors.

Marmalade is the most popular in the UK: there, even now, more than half of families cannot do without toast with marmalade for breakfast. But English marmalade is not what we imagine: as a rule, it is a thick, jelly-like mass - orange or lemon, which can be spread on bread.

The origin of the word “marmalade” is explained in different ways, but the version about its Portuguese roots seems more plausible - in Portuguese “quince” sounds like “marmelo”.

In the USA, marmalade is often called jelly candy with a hard shell - children especially love it.

And chewing marmalade, which we will try to talk about in more detail here, appeared in America - this was back in the middle of the 19th century. Consumers liked it not only for its taste, but also because it was convenient to store and take with them: it did not melt or stick to their hands.

American manufacturers quickly realized how profitable the product was and organized its supply to the army - as a supplement to military rations.

The soldiers liked the new product; Then the marmalade became popular among the civilian population, and spread very widely in trade. More than one generation of Americans has grown up on chewing marmalade, and today many varieties of it are produced in the United States.

In Europe, chewing marmalade appeared at the beginning of the 20th century, but in Russia - only at the end, in the 90s. Before this, we sold regular marmalade - by the way, very tasty, and even 20-30 years ago it was practically safe, without dyes or preservatives.

Homemade marmalade – 5 recipes

Marmalade is a delicious, healthy fruit dessert and aromatic oriental sweetness. In the east and the Mediterranean, the sweet was prepared from fruit purees, boiled heavily and dried in the sun. In Portugal, leaf marmalade was made from quince fruits and cut with a knife. In Germany, this is what they call any fruit jam. The true connoisseurs of marmalade are the British.

Marmalade is a low-calorie product and does not contain fat. If you are on a diet, you can make diet marmalade without sugar - fruits contain the required amount of fructose. The sweetness is rolled in sugar to reduce the moisture content of the finished product and so that it does not stick together during storage.

Marmalade at home can be made from any fruit, juice or compote, from jam or fruit puree.

Composition of chewing marmalade

What is chewing marmalade made from today? Manufacturers claim that this delicacy is not only attractive and tasty, but also very healthy. I wonder what?

The product composition includes many components. These are pectin and agar-agar - gelling substances, and pectin is usually artificial; sugar, molasses, dyes, preservatives, flavorings, flavorings.

Manufacturers are trying to explain that marmalade is low-calorie, and there really aren’t as many calories in it as in sweets containing fat - about 321 kcal per 100 g. However, they are silent about the effect of sugar on health, or they say that substitutes are used instead.

But the case for most sugar substitutes has also been weakened recently...

Apple marmalade without gelatin with sugar

Whoever asked for the recipe, try it! There is no gelatin or agar here. Only fruit and sugar! You can cook it in the evening and a delicious delicacy will be ready for your morning tea.

Recipe:

apples - 1 kg. (any) granulated sugar - 0.5 kg.

Preparation.

Peel and core the apples, cut them into slices and place in the multicooker on “Baking” mode for 30 minutes. You can simply boil it in a saucepan, as in previous recipes.

Then puree the apples with a blender or pass through a strainer to avoid lumps. Add sugar and return to the slow cooker on the same setting for 30 minutes, but with the lid open.

Stir occasionally. The mass darkens and thickens. Place the hot marmalade in a container and let it cool at room temperature. If you cook in the evening, it will be ready in the morning.

Author https://www.instagram.com/p/B1Q_I8rCgmS/?utm_source=ig_web_copy_link

Enjoy your tea! Thanks for reading. Until new interesting meetings. Always with you, Elena.

large green apples – 3 pcs.
cardamom or cinnamon - to taste
gelatin or agar-agar - quantity and preparation indicated on the package
water – 1.5 cups
sweetener - to taste, you don't have to add it.

The benefits of chewing marmalade

Agar-agar is really useful: it normalizes digestion, improves the functioning of the liver and thyroid gland, and promotes better bowel movements. It contains vitamins and minerals, but can this substance work in the body when it enters it along with the other synthetic components of marmalade? In addition, agar-agar today is often replaced with gelatin, but not the kind used by French confectioners, but obtained from the bones, hooves and skin of pigs.

The benefits of natural pectin are undeniable - this amazing substance removes even the most dangerous toxins and heavy metals from the body, binding them and preventing them from accumulating in our tissues and organs. It also removes excess cholesterol, urea, breakdown products and other harmful substances formed during metabolic processes.

For metabolic disorders, pectin is very effective: for obesity, liver and pancreas diseases, gastrointestinal problems and diabetes. It is used to treat wounds and burns, bacterial intestinal infections, hemophilia and atherosclerosis. All of the above applies specifically to natural pectin.

Harm of chewing marmalade

The production of artificial pectin, which is now much more often added to marmalade, is a complex multi-step process during which various chemicals are used, such as acids. Of course, in small quantities, artificial pectin will not cause harm, but we are also unlikely to receive the benefits that natural pectin brings.

However, pork gelatin, artificial pectin and sugar are still quite safe compared to the effects of bright dyes, flavors and other chemical additives. And in order for the chewing marmalade to be smooth, shiny, and not dry out or stick together, a wax-fat mixture is used. There is also nothing harmful in natural wax and vegetable fat, which should be used in the production of marmalade - on the contrary, they are even beneficial. However, most consumers are also aware of how vegetable fats are produced today - and up to 90% of them are used in marmalade coating...

Some manufacturers do not hide the fact that only those varieties of marmalade that are made from natural fruits can be called the best and highest quality. But these products should not be considered so healthy - they are just a delicacy, and should be consumed in moderation - in small quantities.

How to choose chewing marmalade

Of course, nutritionists consider marmalade to be the least harmful of all sweets, and even safe if it does not contain artificial additives. So you shouldn’t deprive your children of their favorite treat - you just need to be able to choose it.

Safe jelly chewing marmalade is made from natural ingredients: sugar, molasses, gelatin, pectin, fruit juices; vitamins are also added. The composition of marmalade should be studied carefully, and if there is nothing unnecessary in it, it can be given to children from the age of two - no more than two marmalades a day after meals.

Real marmalade, prepared on the basis of natural pectin and agar-agar, is very useful in many cases. For example, it helps people working in hazardous industries to cleanse the body of toxins; helps to recover from serious illnesses; indispensable on hikes and business trips. Marmalade sprinkled with sugar does not get wet, and it is convenient to transport and carry with you.

Chewing marmalade, unlike regular marmalade, is often full of thickeners, preservatives and colorings.

Sometimes the brightest and most attractive marmalades, when you start chewing them, resemble rubber, and at the same time they crunch on your teeth - this is an obvious fake. Such marmalade can ruin not only a child’s teeth, but also his stomach, and in general will do nothing but harm.

Therefore, no matter how much you would like to pamper your child with a beautiful chewy delicacy, it is better to gently and gradually replace it with regular marmalade, which is quite safe and even sometimes healthy.

You need to choose fairly transparent marmalade of soft colors: this makes it more likely that natural dyes were used - like beet juice. The smell should also be neutral, and the taste should not be too sweet or cloying, but slightly sour.

Other signs of high-quality marmalade: it holds its shape well, and when pressed, quickly restores it; the sides of the marmalades should not be drawn in, and when breaking the slices should not crunch - such marmalade is overdried; The marmalade layers should be clearly visible, and the crust is made from natural ingredients, not dyes.

Homemade apple and pear marmalade

According to this recipe, marmalade is made quickly, it turns out beautiful, aromatic, healthy and very tasty. Easy, simple and without any chemicals! I made these sweets the other day and they turned out really well. I can eat apples not in pieces, but in bowls, especially our local fragrant ones with a worm. As always, I chose a simple recipe, because who am I? Right! Lazy - I love everything simple, fast and tasty.

Ingredients:

fruits (apples and pears) – 500 gr.
natural honey – 1 tbsp. spoon
gelatin – 35 gr.
grape juice – 80 ml.
water – 80 ml.
coconut flakes

Preparation.

Pour gelatin with water and leave to swell according to instructions.

Wash the fruits, dry them, cut them in half, remove the cotyledons and bake in the oven for 30 minutes. Use a blender to puree soft fruits.

Add honey, grape juice, heated gelatin to the puree.

Stir well and pour into silicone molds.

Then put them in the refrigerator for 4-6 hours to harden. After hardening, remove the marmalade from the molds and decorate with coconut flakes.

Homemade apple and pear marmalade in the oven. Author

ACCEPTANCE

2.1. Acceptance rules - according to GOST 5904.

2.2. The mass fraction of ash, insoluble in a 10% solution of hydrochloric acid, is determined periodically by the manufacturer, at least once every six months, and also in the event of disagreements in assessing the quality of the product.

2.3. The mass fraction of total sulfurous acid and the mass fraction of benzoic acid are determined by the manufacturer in marmalade made using fruit raw materials preserved with chemical preservatives, at the request of the consumer.

2.4. The determination of toxic elements is carried out in accordance with the procedure established by the State Agricultural Industry of the USSR and the Ministry of Health of the USSR.

Classification of confectionery products and their characteristics

Most confectionery products include sugar or its substitutes (honey, sorbitol and other sweeteners); as well as fruit and berry fillings, molasses, vegetable oil, butter and dairy products, cocoa, nuts, flour and other ingredients. Despite the wide variety of confectionery products, they can be divided into two main groups:

sugary products, which include products that do not contain flour: candies, chocolate, caramel, marshmallows, halva, marmalade, etc.;
flour products, including cakes, cookies, rolls, gingerbreads, pastries, muffins, etc. Confectionery products of both groups contain a whole range of substances important for the human body: fats, proteins, carbohydrates, mineral elements, vitamins. Thanks to modern technologies for the production of confectionery products, it has become possible to increase the biological value of products, preserve vitamins, protein, and active enzymes. It is very important for the consumer to preserve the nutritional value of the product, for which purpose special refrigeration equipment is used during transportation, storage and sale of confectionery products: confectionery display cabinets, refrigerated slides.

Processes occurring in confectionery products during storage

Despite the wide and varied range of products, technological features of production and quality of raw materials, the shelf life of confectionery products depends mainly on one predominant factor. Eg:

In one case: chocolates, bars and cookies differ significantly in the production method, and the factor influencing the guaranteed shelf life of these products is the structure of the lipid complex.
In another case: with completely different manufacturing technologies for gingerbread, marshmallows, and fudge, the main factor determining shelf life is considered to be desorption, which causes drying (hardening) of the products during storage.
Maintaining the proper quality of such various products as waffles and caramel depends on a common indicator - absorption, the ability to absorb moisture from the outside.

What are the possibilities for increasing the guaranteed shelf life of confectionery products? In the first case, changes in the structure of the lipid complex primarily depend on the oxidative capacity of fats. Different degrees of oxidation (light or deep) cause changes in organoleptic and physicochemical parameters: from deterioration of smell and taste (food rancidity of fats) to the formation of harmful, toxic substances. To minimize the effect of factors causing fat oxidation, synthetic and natural antioxidants are used that oxidize faster than fats. The use of fats that contain unsaturated fatty acids, which are the last to undergo the oxidation process, inhibits the oxidation of fats in flour confectionery products. One of the most effective ways to slow down the oxidative reaction of fats is to create certain storage conditions for confectionery products (temperature, humidity) using refrigerated slides or display cases.

Sorption and desorption, which occur during storage of certain types of confectionery products, play a major role in determining the guaranteed shelf life. These processes depend on several factors:

physical and chemical composition of raw materials;
indicators of the structure of the finished product;
air humidity and temperature;
moisture activity in stored products.

The same product, under different environmental conditions, will either release or absorb (saturate) moisture. For example, caramel at high humidity (more than 80%) will absorb moisture and subsequently become soft and lose its shape. But at the same time, with a humidity of up to 70%, the caramel will eventually lose moisture and become sugary. When storing cookies without packaging in conditions of high humidity, the cookies will also become saturated with moisture and release it at low humidity. Even with a humidity of 75%, the average moisture content of cookies ranges from 8.5% to 9.5%, although the recipe requirements are 6% - 7%. Therefore, storing cookies without packaging at a relative humidity of 70% - 75% will lead to gradual moistening and loss of fragility.

Staleness is the main drawback of uncoated milk or fondant sweets, which can be eliminated through packaging and the addition of moisture-retaining raw materials during production, as well as inverting additives and enzyme preparations that convert sucrose into fructose and glucose.

Microbiological changes most often occur during storage of confectionery products, including creams: sweets with additives, pastries and cakes with cream, fruit and berry fillings. A sufficient amount of water included in such products provides a good environment for the development of microorganisms, which can be prevented in two main ways:

addition of preservatives (benzene, sorbic acid);
creating the necessary temperature conditions that slow down the development of microorganisms when storing products in refrigerated display cases.

It should be remembered that the conditions and periods of storage of confectionery products must be observed with great precision, and methods of extending shelf life must be approached very responsibly - this is not wine and cognac, the quality characteristics of which increase over time. Freshly prepared confectionery products have the highest quality indicators.

Methods for storing confectionery products

Compliance with the rules for storing confectionery products guarantees not only the preservation of product quality, but also the reduction of commodity losses. The main parameters that determine storage conditions are:

ambient temperature;
relative humidity;
sanitary and hygienic conditions;
ventilation and lighting of the room.

Proper stacking and arrangement of products in accordance with the requirements of the commodity neighborhood also plays an important role. The storage temperature of confectionery products has the most significant impact on product safety. The majority of culinary products should be kept at low temperatures in cool rooms (pantry, utility room), refrigerated cabinets, and confectionery display cases.

Sudden changes in temperature negatively affect the quality of confectionery products, while a violation of the temperature regime activates physical and chemical processes, promotes the appearance of condensation on the surface of the product, and reduces its sales period.

In addition to temperature, relative air humidity is of great importance during storage. Exceeding this indicator can cause the development of microorganisms and mold. It is also mandatory to ensure natural or forced ventilation of premises where confectionery products are stored. Ventilation helps maintain the required temperature and humidity by removing gas and steam.

It should be noted that when choosing refrigeration equipment for storing confectionery products, you need to pay attention to the type of cooling. There are confectionery display cases with static cooling, in which the cold air emanating from the evaporator is distributed naturally inside the display case, and display cases with dynamic cooling, where the circulation of cold air is carried out using a fan. The latter type of cooling allows you to reach the required air temperature inside the display case much faster and maintain it without significant changes (no more than 2°C - 4°C). However, the dynamic type of cooling has its drawbacks, in particular, chapping of some types of culinary products. This is especially true when storing flour confectionery products without packaging (cakes, pastries, muffins, rolls). When placing products in pantries or refrigeration equipment, it is necessary to adhere to the rules for the proximity of goods and the timing of their sale. Products must be placed in groups, on racks, shelves at a distance of at least 0.5 - 0.7 meters from the walls. You cannot store culinary products that have a pronounced odor that can be transferred to other products, and products that have high humidity (jam, fruit products, cream) next to hygroscopic dry products (gingerbreads, waffles, crackers).

Rules for storing marshmallows

You can store marshmallows at home at room temperature, in the refrigerator, or even in the freezer.

Each type of storage has its own temperature standards and shelf life.

Room conditions

The best option for storing dessert would be room temperature (from +14ºC to +18ºC) and a relative air humidity of 75% - it is under these conditions that the taste, aroma and structure of the dessert are preserved to the maximum.

It is better to put the sweetness in an airtight cellophane package and place it in a dark place, as it does not tolerate direct sunlight. The shelf life of a product with a natural composition is three days, but with the presence of preservatives it increases to three months.

Note. Marshmallows in chocolate glaze are less susceptible to drying out. The “protective layer” strengthens it and extends its shelf life. At room temperature (from +14ºC to +18ºC), unopened, it can be stored for up to three months. After opening the package, consume it within five days.

Fridge

In the refrigerator, marshmallows are well preserved at a temperature of +10ºC, on the top shelf. In such conditions it is stored for about a month. Both original cardboard packaging and a plastic container with a tight-fitting lid are suitable for storage. Cellophane bags with a tight fastener are also used - this reduces the entry of air and reduces the risk of the confectionery product drying out.

Freezer

Deep freezing at a temperature of -18ºC increases the shelf life of homemade marshmallows to six months. This option is suitable for those who like the structure of an ice cream dessert - due to the low temperature it becomes more viscous. Marshmallows reach this structure within a day. Keeping sweets in the freezer for a long time reduces its taste.

Methods for storing confectionery products depend on the type of product:

Weight candies in wrappers are stored in bulk in cardboard boxes, unwrapped ones are covered with paper. The maximum weight per package depends on the strength of the candies.
Dragees are best stored prepackaged in boxes, packs or plastic bags. Prepackaged dragees are packaged in external containers (boxes, crates). Depending on the strength of the dragee, the maximum weight of one package is up to 10 kg (jelly type) and up to 20 kg (caramel type).
Cakes and cakes are stored in special cardboard or plastic boxes, the bottom of which is lined with paper. It is allowed to store cakes without packaging; in this case, they are stored on wooden trays lined with parchment.
Cookies, muffins, waffles and other dry flour confectionery products are stored in a cool room (no more than 18°C), with a relative humidity of 70% - 75% (with the exception of butter cookies and waffles, for storage of which the humidity should be 65% - 70 %).

Each batch of products must be labeled indicating the exact time and date of manufacture, as well as the period and storage conditions.

Delicious recipes for apple marmalade for the winter

Apple marmalade can be prepared according to various recipes, which differ in process technology and list of ingredients. It’s worth choosing a suitable recipe depending on your own taste preferences and culinary abilities.

Traditional cooking method

The simplest and most common is the classic version of making fruit marmalade. The recipe involves the use of the following ingredients:

1 kg apples;
600 g sugar;
500 ml water;
a pinch of cinnamon.

Various confectionery spices can be used as additional ingredients, for example, lemon zest, anise, ginger. It is also possible to completely exclude spices from the recipe in order to achieve the natural taste of the product.

Having prepared the ingredients, marmalade is made as follows:

The fruits are washed, cored and peeled. Then cut into small cubes or slices.
Sliced apples are placed in a saucepan, filled with water and boiled over low heat until a puree-like consistency is formed. To prevent the mass from burning to the bottom, it is constantly stirred with a wooden spatula.
In the middle of the process, the mass is removed from the stove, cooled and ground through a sieve, after which cooking is resumed.
Gradually pour sugar and spices into the pan, without stopping stirring. When the mass begins to peel off from the bottom of the container, you can finish cooking.
The delicacy in a viscous state is poured into sterilized jars, similar to jam, sealed with lids and stored.

With gelatin

Prolonged heat treatment as a result of cooking reduces the beneficial properties of marmalade, so it is worth considering a recipe that reduces cooking time.

To make the mass thicken faster, add edible gelatin to it, which must be prepared in advance in the following way:

gelatin is mixed with a small amount of cold water and left to swell for 30-40 minutes;
when the mixture swells, it is heated in a water bath until all the substance is dissolved, but not brought to a boil;
the finished solution is added to the hot apple mass, prepared according to the classic marmalade recipe, and mixed thoroughly;
the resulting delicacy is poured into jars or waits until it cools down and is packed in parchment.

Plate marmalade

The recipe for plate marmalade requires first preparing the delicacy according to the classic recipe.

Further cooking has a number of nuances:

At the end of cooking, the mass is not packaged into containers, but poured onto a baking sheet lined with baking paper. The surface of the puree mass is smoothed and the baking sheet is placed in the oven.
The delicacy is heated at a temperature of 90-100 degrees for a couple of hours. It is permissible to leave the oven door ajar 1 cm during cooking.
The marmalade is left in the slightly open oven until it cools completely, after which it is dried for 24 hours at room temperature. When a crust forms on top, the layer is turned over, reheated in the oven and dried.
The prepared product is cut into plates and served or left to be stored.

Apple-lemon

Adding lemon to the delicacy recipe gives it a light and pleasant sourness.

To prepare apple-lemon marmalade, follow a number of simple steps:

Cut the lemons lengthwise into 2 parts, and then into thin slices and remove the seeds. Sliced lemons are poured with 2-3 glasses of water and left overnight.
Once the lemons have soaked in the water, bring the mixture to a boil on the stove and continue to simmer for 10 minutes until the peel softens.
The apples are cored, cut into slices and added to the lemon mixture along with sugar.
Stirring the ingredients, bring the mixture to a boil, then reduce the heat and continue cooking for half an hour. You can assess readiness by the thickness of the product.

Preparing a treat without sugar

According to the recipe without using sugar, the apples are peeled, cut into slices and placed in the microwave for 6-7 minutes. Meanwhile, gelatin is dissolved in hot water. After removing the apples from the microwave, they are pureed using a blender and dissolved gelatin is poured in.

When the water boils, steam will flow into the container and sterilization will take about 15 minutes. Also common is the method of sterilization by calcination in the oven at a temperature of 160 degrees after washing the jars.

Equipment used for storing confectionery products

Considering that most types of confectionery products have a short shelf life, refrigeration equipment is used for their storage, designed simultaneously for storage and pre-sale demonstration of chilled products in the sales areas of stores, supermarkets, and catering establishments. Depending on its purpose, refrigeration equipment is divided into:

Refrigerated cabinets with refrigerated racks, which are used mainly in self-service stores. Such equipment is convenient both for displaying products by store staff and for customers.
Confectionery display cabinets provide the opportunity for a full demonstration of confectionery products, both in retail chains and in cafeterias, confectionery shops, and restaurants.
Confectionery display cases - used for selling and displaying confectionery products in sales areas. They are very convenient for service personnel and sales workers in that most models have a workplace for packaging products.

Among the wide variety of refrigeration equipment for storing confectionery products, you can choose a unit in accordance with the design of the retail space, dimensions, lighting requirements and functional features.

Expiration date of marmalade if it has dried out

The task is to increase the shelf life of marmalade (on gelatin) without the use of preservatives.

Now after about 3-4 weeks the marmalade begins to harden.

Now we are thinking about placing the marmalade in a polypropylene bag and sealing it on the open side. We came to this idea because most marmalade on store shelves is sold in polypropylene packaging with a shelf life of 3-6 months and without the use of preservatives)

1. Will a polypropylene bag help prevent marmalade from hardening? 2. If “yes,” then after what period will the marmalade begin to harden in a polypropylene bag?

The task is to increase the shelf life of marmalade (on gelatin) without the use of preservatives.