LV11961B - Rudzu maizes deserts - Google Patents

Abstract

The invention relates to the production of food concentrates, in particular to the production of dessert concentrates. A dessert composition suitable for the preparation of various desserts characterized in that it has a low sugar content, is free of refined starch and synthetic flavourings and comprises the following ingredients within the dry mix weight percents set forth; rye bread crumbs 0,850-0,900, sugar 0,080-0,110, cinnamon 0,002-0,008, cloves 0,002-0,008, allspice 0,002-0,008.

Description

Rye Bread Dessert

The invention relates to the production of food concentrates, in particular to concentrates for desserts.

Concentrates are known for making puddings, jellies, mousses, gels and scalded creams, gels. All these products are a mechanical blend of sugar, potato or corn starch, semolina, wheat groats, dried milk and various flavorings, and are part of one or the other in the recipe. All these blends are dominated by starch and sugar, with virtually no minerals and vitamins. Any of these concentrates can only be used for one type of product.

As a prototype of a possible invention, a multifunctional product, the bake (EP N 743003), which has the shape and consistency of a biscuit, can be considered and used directly as a biscuit, but can be dissolved in water for a beverage or pudding dessert. However, this product also contains sugar (13-45%), starch (20-62%) and fat (8-20%), which greatly reduces its biological value, as it does not contain minerals, vitamins and other physiologically active substances.

The present invention solves the problem of creating a universal dessert blend of natural products, free from refined starch and low in sugar.

This problem is solved by preparing a dry mixture of the following composition by weight:

rye bread crumbs 85.0 - 90.0 sugar 8.0 - 11.0 cinnamon 0.2 - 0.8 cloves 0.2 - 0.8 allspice 0.2 - 0.8

The distinctive features of the proposed dessert blend are the lack of refined starches and synthetic flavors, the low sugar content (8-10%) and the main ingredient in the blend, which is made from ready-made rye rye bread, which is a biologically valuable product associated with natural flavor additives.

For making rye bread dessert mixture take rye bread crumbs (02.0 - 3.0 mm) with 7.5% moisture, made from different varieties of rye bread, screened sugar beet sugar, crushed and sifted spices (cinnamon, cloves, fragrances) pepper); dosed according to the recipe and mixed in a blender, then packaged.

Example 1: 89.6 kg of rye bread crumbs, 8 kg of sugar, 0.8 kg of cinnamon, 0.8 kg of cloves, 0.8 kg of allspice are taken per 100 kg of dessert mixture. The sugar is sieved, the spices are ground and sieved, all components are mixed in a blender and packaged in volumes of 250 g and 500 g.

Example 2: 89 kg of rye bread crumbs, 9.5 kg of sugar, 0.5 kg of cinnamon, 0.5 kg of cloves, 0.5 kg of allspice are taken per 100 kg of dessert mixture. Next as in Example 1.

Example 3: Per 100 kg of dessert mixture take 88.4 kg of rye bread crumbs, 11 kg of sugar, 0.2 kg of cinnamon, 0.2 kg of cloves, 0.2 kg of allspice. As in Example 1 below.

Rye bread dessert is used to make a variety of sweet foods - jelly, cream, toppings, bread soup, mousse and kvass-like drinks with or without water. The many applications of the proposed mixture are illustrated by the following examples:

Example 4. For the preparation take 250 g of rye bread dessert mixture, bake in a dry pan, alternating with whipped cream and sour jam, decorated with fruit.

Example 5. Take 1 liter of boiling water for bread soup, pour dried fruits (raisins, black plums, etc.), mix with 500 g of rye bread dessert mixture, add fresh apples, cranberries or other fruits to taste and bring to a boil and cool.

Recipe variants may appear on the packaging.

Advantages of the offered dessert mixture are its biologically high-quality basic ingredient - ready-made rye bread crumbs, which contain natural proteins and carbohydrates, B vitamins, magnesium, potassium and iron. Heat drying results in a simplification of the structure of the natural starch in the bread, which facilitates the digestion of the product. The new dessert blend lacks refined starch - an extremely difficult assimilation product in the body, commonly used as the main ingredient in dessert concentrates, but using natural spices (cinnamon, cloves and allspice) instead of synthetic flavors that have been used for centuries in folk medicine as a digestive process and funds.

The technical and economic advantages of the proposed dessert blend are the production of a new biologically valuable concentrated blend using conventional technological equipment in technologically simple processes. The mixture can be used to make dessert quickly at home as well as in cafes, restaurants, bistros, school canteens and more. catering, thus expanding the range of meals with a range of inexpensive, healthy and nutritious meals and drinks.

Claims (1)

1. Rye bread dessert, which is a dry mix consisting of several components and is intended for the preparation of a variety of sweet foods, with the exception of using natural products with no refined starch or synthetic spices and sugar with a maximum content of 11 , 0% by mass of the following components in the mass ratio,%: rye bread crumbs 85.0 - 90.0 sugar cinnamon clove allspice 8.0 - 11.0 0.2 - 0.8 0.2-0.8 0.2-0.8