RU2081609C1 - Method for making cream - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method involves plasticizing of butter, its whipping, mixing with flour-filling. Used as flour is flour from pomace of red currant, or mountain ash, or apples, or mint, or melissa. Flour-filling is introduced at the last stage of whipping. EFFECT: higher efficiency.

Description

 The invention relates to the food industry, in particular to a method for the preparation of semi-finished products for cakes and pastries, and can be used in the confectionery industry and catering.

 A known method of preparing a cream, providing for the production of cream (main) by whipping butter with the addition of refined powder, condensed milk, followed by whipping the mixture and the introduction of vanilla powder, brandy or dessert wine / 1 /.

The disadvantages of this method are
reduced nutritional value due to the lack of a complex of biologically active substances (micro and macro elements, pectin, which have anti-radiation properties, P-active substances that give creams color, organic acids that give a pleasant taste);
there are no substances with antioxidant properties in the formulation;
the cost of creams is increased due to the use of condensed milk, cognac or dessert wine.

Closest to the technical solution to the claimed invention is a method of preparing a cream, consisting of milk-sugar mass and grape-starch semi-finished product (10 -14% by weight of the cream) prepared by mixing in a digester grape concentrated juice and potato starch in a ratio of 11 , 5: 1 to 13.5: 1.5, subsequent heating to a temperature of 114 118 ^o C and cooling the mixture, the introduction of vanilla powder in an amount of 0.41% by weight of the cream at the end of knocking.

The disadvantages of this method are
lack of colors in the finished cream;
decrease due to this consumer properties (attractive appearance);
the absence of ballast substances (pectin, fiber), which have the ability to remove toxic substances from the human body;
the cost of the cream is increased due to the use of milk powder, concentrated grape juice, potato starch.

 The claimed invention solves the problem of improving consumer properties, increasing nutritional value, shelf life and reducing the cost of cream due to the introduction into the recipe as fillers of squeezed flour produced in the production of fruit juices, mashed potatoes and flour from lemon balm and mint.

 This is achieved by the fact that, in comparison with the known method of preparing a cream, including plasticizing butter, knocking it and mixing it with dry milk and grape-starch semi-finished product-filler, flour from squeezed red currant, or mountain ash, or chokeberry is used as a filler , or apples, as well as from vegetable greens (lemon balm or mint), while the flour is introduced into the cream at the last stage of churning.

 For the production of cream, flour is obtained in the following way: fruit and berry squeezes are dried to a moisture content of 18 22% mint and lemon balm to 10 14% is crushed to a powdery mass consisting of small uniform particles of not more than 0.8 mm, sieved.

 Limiting the moisture content of dried fruit and berry squeezes (18–22%), from mint and melissa (10–14%) helps preserve the optimal properties of dried raw materials for its subsequent grinding, preserving the nutritional value and color. High humidity does not allow to obtain finely ground powder due to residual turgur of plant cells. Reducing humidity during long-term drying significantly reduces the nutritional value, melanoidins are formed, which give the flour a dark color, anthocyanins, coloring matter of the raw material are destroyed.

 The resulting flour has a high sugar content (from 15.2 to 20.5%), pectin substances (from 3.5 to 7.2%), ash (from 3.85 to 4.21%), has a high titratable acidity ( from 7.8 to 12.1%), a high amount of fiber (from 30.1 to 36.7%), which, being in a crushed state, does not significantly affect the structure of flour. The flour has a taste characteristic of the corresponding plant material, without an off-flavor, the smell characteristic of the raw material, the color of the flour is different depending on the type of raw material: from the squeezed red currants, dark red with a brownish tint, apples yellowish with a brownish tint, mountain ash orange with a brownish tint , chokeberry black with a reddish tint, flour from vegetable greens green with a white tint.

 The technology for the preparation of cream with the addition of flour from the squeeze consists in the following: plasticized and cut into pieces butter is plasticized, whipped in a whipping machine at a low number of revolutions for 15-17 minutes until a homogeneous mass is obtained, after which the machine is transferred to high speed and milk and sugar are introduced syrup, and at the last stage of beating flour from fruit and berry squeezes. The amount of flour introduced into creams is from 2.5 to 10% by weight of the cream. The introduction of flour below the prescribed amount affects the organoleptic indicators of the quality of creams (color, taste), practically without changing them. The introduction of flour in creams in an amount of more than 10% makes the cream texture less tender due to the increased content of insoluble fiber.

 Example 1. In a whipping machine, the butter sliced into pieces was loaded and beaten for 15 17 minutes at a low number of revolutions, then the machine was transferred to high speed and milk-sugar syrup prepared in pasteurized milk was introduced into the resulting mass with a thin stream. At the end of whipping, flour was poured from squeezed red currants in amounts of 2.5% or 5% or 10% by weight of the cream and 0.30% of vanilla powder. The amount of oil with the introduction of 2.5% flour 44.26% with the introduction of 5% flour 41.76% with the introduction of 10% - 36.3% The introduction of 10% flour gives the cream a dark brown color, a mild berry-vanilla smell, pleasant sour taste. With the introduction of 5 or 2.5% flour, organoleptic quality indicators change in the direction of decreasing color intensity, smell and taste.

 Example 2. Cooking began similarly to paragraph 1, at the end of whipping, flour was poured from squeezed squash of ordinary mountain ash in amounts of 2.5% or 5% or 10% by weight of cream and 0.30% vanilla powder. The amount of oil with the introduction of flour is the same as in paragraph 1. The introduction of 10% flour gives the cream a brown and orange tint, a slightly pronounced fruit-vanilla odor, a pleasant taste with a faint aftertaste of astringency. With the introduction of 5.0 or 2.5% flour, organoleptic quality indicators change in the direction of decreasing color intensity, smell and taste.

 Example 3. Cooking began similarly to paragraph 1, at the end of beating, flour was poured from squeezed chokeberry in amounts of 2.5% or 5% or 10% by weight of cream and 0.30% vanilla powder. The amount of oil with the introduction of flour is the same as in paragraph 1. The introduction of squeezed chokeberry in amounts of 2.5% or 5% or 10% by weight of the cream and 0.30% vanilla powder. The amount of oil during the introduction of flour is the same as in paragraph 1. The introduction of 10% flour gives the cream a dark cherry color with a brown tint, a mild fruit-vanilla odor, a pleasant taste with a faint aftertaste of astringency. With the introduction of 5 or 2.5% flour, organoleptic quality indicators change in the direction of decreasing color intensity, smell and taste.

 Example 4. Cooking began similarly to paragraph 1, at the end of beating, the flour was poured from the squeezed apples in amounts of 2.5% or 5% or 10% by weight of the cream and 0.30% vanilla powder. The amount of oil with the introduction of flour is the same as in paragraph 1. The introduction of 10% flour gives the cream an intense cream color, a mild fruity-vanilla odor, a pleasant slightly acidic taste. With the introduction of 5 or 2.5% flour, organoleptic quality indicators change in the direction of decreasing color intensity, smell and taste.

 Example 5. Cooking began similarly to paragraph 1, at the end of beating, the flour was poured in the amount of 2.5% or 5% or 10% by weight of the cream and 0.30% of vanilla powder. The amount of oil when adding flour is the same as in paragraph 1. The introduction of 10% flour gives the cream a green color, a pleasant mint smell, and a mint flavor. With the introduction of 5 or 2.5% flour, organoleptic quality indicators change in the direction of decreasing color intensity, taste and smell.

 Example 6. Cooking began similarly to paragraph 1, at the end of whipping, the melissa flour was poured in amounts of 2.5% or 5% or 10% by weight of the cream and 0.30% of vanilla powder. The amount of oil with the introduction of flour is the same as in paragraph 1. The introduction of 10% flour gives the cream a greenish color, a pleasant pronounced smell of lemon balm, a pleasant mint flavor with a lemon aftertaste. With the introduction of 5 or 2.5% flour, organoleptic quality indicators change in the direction of decreasing color intensity, smell and taste.

The invention allows:
significantly improve the organoleptic indicators of the quality of creams;
using in the manufacture of creams various types of flour in different proportions, increase the gamut of colors of creams, thereby giving them an attractive appearance and higher aesthetic properties;
due to the content of organic acids in flour from squeezed fruits and berries, to give creams a sour taste of different intensities;
increase the preservation of creams compared to conventional ones due to the low moisture content of the flour and its content of substances with antioxidant properties (ascorbic acid, phenolic substances, carotenoids);
to reduce the cost of confectionery by introducing cheap raw materials into the cream recipe that improves the consumer properties of the finished product and replacing condensed and dried milk with whole milk.

Claims (1)

 A method of preparing a cream, including plasticizing butter, knocking it and mixing it with a filler, characterized in that the flour used is a filler obtained by drying pomace of red currant, or mountain ash, or chokeberry, or apples to a moisture content of 18 22% in quantity 2.5 10% by weight of the cream, or mint, or lemon balm to a moisture content of 10 14% in an amount of 2.5 10% by weight of the cream, followed by grinding and sifting to form particles with a size of not more than 0.8 mm, the flour-filler introduced on the last st di- and churning.