LV12599B - Frozen dessert - Google Patents

Abstract

The present invention relates generally to the field of food industry, namely to the producing frozen dessert. There is added a supplement containing grain products to the frozen mass of dessert ice cream. The mass of ice cream and supplement of grain products have the following weight ratio: ice cream mass 40 to 99 weight-%; supplement mass 1 to 60 weight-%. The supplement contains one or more grain products: bread and/or products of bread, for example bread-crumbs. Supplements also may contain whole and/or split-grain, and/or crumbled grain, and/or corn (for the greatest part thermal-treated and/or toasted) as well as sprouted seeds and/or sprouts (for the greatest part thermal-treated and/or toasted). The mentioned supplements may contain rice and/or groats (for the greatest part thermal-treated and/or toasted), rolled oats and/or flakes of another cereal (for the greatest part thermal-treated and/or toasted), puffed cereals and/or rice, and/or corn (maize), cornflakes or popcorn.

Description

The invention relates to the food industry, in particular to the production of frozen desserts.

A popular type of frozen dessert is ice cream (ToBapoBefleHne nnLneBbix προΑγκτοΒ, Μοοκβθ: Θκοηομμιο, 1989, c. 314-317), which is based on milk ice cream, cream ice cream, sundae, ice cream, flavored, . Fresh, frozen and dried fruits and berries, juices, syrups, extracts, nuts, tea, coffee, cocoa powder, chocolate, rhubarb, melon, spices and other flavoring additives are used as ice cream additives.

Ice cream production technology typically involves the preparation, dosing, mixing, filtration, pasteurization, homogenization, maturation, frying and freezing of raw materials. Depending on the type of additives, they are added before homogenization, before or after molding.

Recently there has been a tendency to add combinations of various known additives to ice creams, however, known ice creams have a rather traditional and also uniform taste as well as malnutrition due to their high sugar and low mineral and fiber content.

The object of the invention is to diversify the taste and improve the nutritional value of frozen desserts.

According to the invention there is provided a frozen dessert, which additionally comprises, in addition to the weight of the ice cream, a cereal-containing additive to the component content,% by weight:

ice cream mass 40 - 99;

cereal - based additive 1 - 60.

Frozen dessert, containing by weight of ice-cream and cereal-based additives at a concentration of:

ice cream mass 70 - 90;

cereal - based additive 10-30.

The cereal-based additive comprises one or more of the following cereal products: bread and / or bakery products and / or bread products; rusks; whole and / or broken and / or broken grains and / or maize grains, mainly cooked and / or roasted; germinated cereals and / or cereal sprouts, mainly cooked and / or roasted; rice and / or groats, mainly cooked and / or roasted; oat and / or other cereal flakes, mainly cooked and / or roasted; puffed (extruded) grains and / or rice and / or maize grains; corn flakes; corn sticks.

The cereal-based additive may contain rye bread and / or brown bread.

The cereal-based additive added to the ice cream mass may be dry or mixed with a liquid, mainly water, syrup and / or vegetable oil.

Ice cream paste consisting of frozen dessert includes milk ice cream with or without additives, cream ice cream with or without additives, seal ice cream with or without additives, curd ice cream with or without additives, fruit ice cream with or without flavor, ice cream with or without additives or a combination of these.

The ice cream paste contained in the frozen dessert may contain, as additives, one or more of the following: fresh and / or frozen and / or preserved and / or injured fruits and / or berries, sugars, juices, syrups, extracts, honey, nuts, almonds, tea, coffee, cocoa powder, chocolate, rhubarb, melon, spices and other flavoring additives.

Frozen dessert is offered with good organoleptic qualities, original taste, distinctive, non-traditional consistency, which is determined by the type and amount of additive added. It has a higher nutritional value and is rich in minerals and ballast compared to known ice creams. In addition, the frozen dessert offered has a beneficial effect on the gastrointestinal tract.

Example 1:

Frozen dessert contains ice-cream and cereal-based additive at a content of components of% by weight:

cream ice cream (8% fat) with raisins 67;

Cereal based additive - Crushed dried rye bread in syrup.

The sweet dessert was prepared as follows. Cream ice cream is made using known technology. After frosting, 600 kg of cream ice cream is added to 70 kg of raisins.

Rye bread sliced, dried, grated. 110 kg grated black bread and mixed with 220 kg sugar syrup, cool. A viscous mass is obtained.

670 kg of cream ice cream with raisins and 330 kg of crushed rye bread in syrup are introduced into the hopper, mix and the mixture is filled in plastic cups, frozen.

The resulting frozen dessert has an original taste with a peculiar granular consistency.

Example 2:

Frozen dessert contains ice-cream and cereal-based additive at a content of components of% by weight:

plum jam mass with plum jam additive 85;

Cereal based additive - Crushed dried rye bread 15.

The sweet dessert was prepared as follows. According to a known technology, a seal mass is prepared (with a fat content of 12%). After fracking, 750 kg of plum jam mass is added to 100 kg of plum jam.

Rye bread sliced, dried, grated.

Introduce 850 kg of seal mass with a plum jam into the hopper and pour 150 kg of crushed dried rye bread, mix and fill in plastic cups, freeze.

The resulting frozen dessert has an original taste with a peculiar granular consistency.

Example 3:

Frozen dessert contains ice-cream and cereal-based additive at a content of components of% by weight:

milk ice cream mass with honey 75;

cereal additive - barley sprouts in invert sugar syrup 25.

The sweet dessert was prepared as follows. According to known technology, milk ice cream is prepared (with a fat content of 5%). Before frosting, 700 kg of milk ice cream mass is added to 50 kg of honey in a french mass.

kg of dried, ground barley sprouts add 170 kg invert sugar syrup, stir, cool.

Introduce 750 kg of milk ice cream with honey and 250 kg of barley germ into invert sugar syrup into the hopper, mix and fill in plastic cups, freeze.

The resulting frozen dessert has an original taste with a peculiar granular consistency. It has a high nutritional value.

Example 4.

Frozen dessert contains ice-cream and cereal-based additive at a content of components of% by weight:

non-additive seal mass 80;

cereal additive - roasted oatmeal with water 20.

The sweet dessert was prepared as follows. According to a known technology, a seal mass is prepared (with a fat content of 12%).

120 kg oat flakes toast, aplej with 80 kg boiling water, cool.

Introduce 800 kg of seal mass and 200 kg of roasted oat flakes into water into the hopper, mix and fill in plastic cups, freeze.

The resulting frozen dessert has an original taste with a peculiar granular consistency.

Example 5.

Frozen dessert contains ice-cream and cereal-based additive at a content of components of% by weight:

cream ice cream (with a fat content of 8%), not containing added ingredients 50;

cereal additive - dried dried rye bread in syrup 50.

The sweet dessert was prepared as follows. Cream ice cream is made using known technology.

Rye bread sliced, dried, grated. 180 kg grated black bread and mixed with 320 kg sugar syrup, cool. A viscous mass is obtained.

500 kg of cream ice cream mass and 500 kg of crushed rye bread in syrup are introduced into the hopper, mix and the mixture is filled in plastic cups, frozen.

The resulting frozen dessert has an original taste with a peculiar granular consistency.

Claims (8)

INVENTION FORMULA 1. Frozen dessert, containing by weight of ice-cream, with the addition of a cereal-based additive, expressed as a percentage of the weight of the components: ice cream mass additive containing cereal products 40-99; 1-60. 2. Dessert according to claim 1, characterized in that it contains by weight of ice-cream and an ingredient containing cereal-based ingredients at a percentage by weight: ice cream mass additive containing cereal products 70-90; 10-30. Dessert according to claim 1 or 2, characterized in that the cereal-based additive contains one or more of the following cereal products: bread and / or bakery products and / or bread products, rusks, whole and / or broken and / or broken grains and / or maize grains, mainly cooked and / or roasted, germinated grains and / or grain sprouts, mainly cooked and / or roasted, rice and / or groats, mainly cooked and / or roasted, oat and / or other cereal flakes, mainly cooked and / or roasted, puffed and / or rice and / or maize, maize flakes, maize sticks. Dessert according to one or more of claims 1 to 3, characterized in that the cereal-based additive is in dry form. Dessert according to one or more of claims 1 to 3, characterized in that the cereal-containing additive is mixed with a liquid, mainly water, syrup and / or vegetable oil. Dessert according to one or more of Claims 1 to 5, characterized in that the cereal-based additive comprises rye bread and / or crushed rye bread and / or breadcrumbs. 7. Dessert according to one or more of claims 1 to 6, characterized in that the ice cream mass is milk ice cream with or without additives, cream ice cream with or without additives, seal ice cream with or without additives, curd ice cream with whether or not containing ice-cream, whether or not containing fruit ice-cream, flavored ice-cream or not, or a combination of these. 8. Dessert according to one or more of claims 1 to 7, characterized in that the ice cream mass contains one or more of the following additives as an additive; fresh and / or frozen and / or preserved and / or dried fruits and / or berries, sugars, juices, syrups, extracts, honey, nuts, almonds, tea, coffee, cocoa powder, chocolate, rhubarb, melon, spices and other flavors forming additives.