BG109235A - Composition and method of producing milk dessert - malebi - Google Patents

Abstract

The invention relates to a composition and to a method of producing a milk dessert known in the confectionery production with the name ômalebiö. It includes milk-and-rice cream and syrup, the cream being tasty and having smooth consistence and surface. Before cooking the milk-and-rice cream, the rice or the rice flour are soaked in water for at least 2 or 3 hours. After that, water is added to the swollen rice or rice flour, the mixture is ground in a mill up to obtaining rice milk, which is percolated through a fine sieve and is then mixed with fresh milk. The mixture thus obtained is placed in a vessel and cooked for 10 to 15 minutes at a constant temperature of 110 to 140 degrees C. While cooking it, the mixture is constantly stirred up to obtaining smooth consistence. The pre-cooked and cooled syrup is poured on top of the cooled cream right before consuming it.

Description

Technical field

The invention relates to a composition and method for the production of milk dessert, known in the pastry industry by the name '' malebi '' and is used in the confectionery industry.

BACKGROUND OF THE INVENTION

There is a known method and composition for the production of moles (L1) which includes two products. One product is a white creamy mass and the other product is syrup. Paleo is made from semi-skimmed milk, which is boiled without sugar, and is added to the corn starch dissolved in cold milk by gradual stirring, while heating continues until the creamy mass boils. After the cream is cooked and cooled, it is poured over the syrup just before consuming.

Milk cream products are as follows:

1. Cornstarch - 2.3 kg.

2. Fresh milk - 12 l.

There is also a known method for producing wheat starch, which is analogous to the method for producing cooked creams in the confectionery industry. In this method, the water, fresh milk or water-soluble milk is heated to a boiling point of 100 ° C. Then, with gentle stirring, the previously dissolved corn starch and sugar are added. The cooking is continued for up to about 10 minutes until a homogeneous thick consistency is obtained, after which the cream is poured into suitable containers, commercially available or poured for direct consumption. To give it a more pleasant taste, pour the cream with the pre-made syrup just before consuming it. Milk and milk maize have a coarser structure.

Technical nature

It is an object of the invention to provide a composition and method for the production of "malebi" milk dessert, based on rice flour, which has a smooth texture and surface, and has a pleasant taste.

The task is solved with the proposed composition for the production of milky dessert malebi, which includes milk-rice cream and flavored sweet syrup and the method of its production.

Milk Rice Preparation Products: kde * δδ «D.the following ratio. The main product is rice flour, which can * go to dawn from 12% to 15%, fresh milk, from 18% to 23% and water, from 62% to 70%.

The products for a single dose of 40 g syrup needed to pour one dose of 150 cream are in the following ratio: sugar from 46% to 49%; water from 32% to 35%; essence from 9% to 9.5%; colorant from 9% to 9.5%

The method of preparing the milk-rice cream involves the following steps:

Pre-rice flour or rice of 2-3.5 kg. soak in water for at least 2 to 3 hours to allow the rice grains or rice particles to soften and swell. Then the quantity of swollen rice or rice flour with so much more water is ground together with the water in a "stone mill" or "ball mill". In this milling of rice or rice flour, the finely ground particles obtained are 2 to 4 microns in size. The rice milk thus obtained is filtered through a fine sieve. The remaining finely ground particles are discarded.

Mix the rice milk and the fresh milk, then place the resulting mixture in a pan and boil for 10 to 15 minutes at a constant temperature of 110 ° C to 140 ° C. When cooking, the mixture is continuously stirred with a stirrer, whereby to obtain a smooth consistency and a pleasant taste, the walls and bottom of the container are constantly peeled to prevent the cream from burning.

The cream is boiled until large bubbles begin to separate and a folded crust forms, which collects in the middle of the pan. The already cooked cream is poured, while hot, into the appropriate containers in the form of a cup or bowl and allowed to cool.

The cream thus obtained has a slightly tart, milky-rice taste. A sugar syrup is then prepared, which is flavored and colored with essence. The cooled cream is poured over with cooled syrup and then ready for consumption. The resulting molebas cream has a smooth consistency and surface and has a pleasant taste. Pre-poured and not consumed cream is diluted after about 2 to 3 hours and becomes a thick liquid, which deteriorates the flavoring qualities of the molebas, which causes the syrup to be poured immediately before consumption. his.

Examples of specific implementation

The invention is illustrated by the example of a specific embodiment, the preparation of the milk-rice cream of the prawn requires the following raw materials

1. Rice or rice flour 2 kg. ; · Ji ..

····· ··· m * * *

2. Water - 3 liters. .....

3. Fresh milk - 10 liters.

The necessary raw materials for the preparation of the syrup are the following:

1. Sugar -1 kg.

2. Water - 0.700 liters.

3. Essence - 2 g - with aroma of “rose”.

4. Coloring - 2 gr.

The method of preparing the milk-rice cream involves the following steps:

1. Originally rice or 2kg rice flour. soak in water 3 liters in advance for at least 2-3 hours to allow the rice grains or rice milled particles to soften and swell.

2. Then, 3 liters of water is added to the quantity of swollen rice or rice flour and the resulting mixture is ground together with the water in a “stone mill” or “ball mill. In this milling of rice or rice flour, the finely ground particles obtained are 2 to 4 microns in size.

3. The rice milk thus obtained is filtered through a fine sieve and the remaining fine particles are discarded.

4. Mix the rice milk and the fresh milk (or dissolved dry milk) and place in a cooking vessel.

5. The cream is boiled for up to 15 minutes, at a temperature of up to 140 ° C with continuous agitation with a stirrer, constantly wiping the walls and the bottom to prevent sunburn.

The cream is boiled until large bubbles begin to separate and a folded crust forms, which collects in the middle of the pan. The cooked cream is poured while hot in the selected containers in the form of a glass or bowl and allowed to cool.

1 kg is required to prepare the syrup. sugar, 0.7 l water, 2 g essence and 2 g

colorant.

After boiling the water, the sugar, the essence with the aroma of “rose” and the colorant are added, the syrup being red. The cooled cream is poured over with ready-to-eat chilled syrup.

Literature: “Collection of recipes and consumption norms for confectionery production”,

Hold on. publishing technique, Sofia -1963; authors - Sonya Bordovska; Bekir Bekirov; Vl.Ivanov

Claims (2)

Patent Claims 1. Composition for the production of milky dessert, comprising milk cream and syrup, the cream being composed of milk and cereal flour, and the syrup being a sugar solution of the essence, characterized in that the fresh milk is in the ratio of 18% up to 23%, to which there is water, in the ratio of 62% to 70%, and the flour from cereals is rice flour or rice, which is in the ratio of 12% to 15%, for a single dose of 150 cream, the syrup is 40 g, in which the sugar is from 46% to 49%, the water is from 32% to 35%, the essence is from 9% to 9.5%, and the colorant is from 9% to 9.5%. 2. A method for producing a milky dessert according to claim 1, comprising a milk cream and a dip in which the milk cream is boiled until the cream mass is boiled, with continuous stirring, then the cream is cooled and poured with syrup immediately before consumption. characterized in that before cooking the creamy mass, the rice flour is pre-soaked in water for at least 2 to 3 hours, then water is added to the swollen rice or rice flour and then the resulting mixture is ground in “stone me mill or "ball mill, whereby the resulting" rice milk "is filtered through a fine sieve, the fresh milk is added to the obtained rice milk and the resulting mixture is boiled for 10 to 15 minutes at a constant temperature of 110 ° C to 140 ° P