RU2242140C2 - Foundation for manufacturing alcoholic structural-viscous products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: the suggested foundation for ice-cream manufacturing contains beer at 11-13% density kept up to 7-8 d in the state of complete rest and temperature of -7 - -8 C at the following ratio of components, per 100 g of ready-to-use product: thickening agent 0.1-1.0 g; beer - the rest. Foundation may contain either the whole milk or reconstituted milk per 100 g of the product: thickening agent 0.1-1.0; milk 0.5-60 g; beer - the rest.

EFFECT: higher efficiency.

1 cl

Description

The invention relates to the food industry, in particular the manufacture of alcohol-containing structure-viscous plastic products such as soft ice cream.

A known mixture for the production of ice cream "Aksinya" (RF patent No. 2120764, class A 23 G 9/02, publ. 10/27/98), containing whole cow milk, whole condensed milk, whole milk powder, coconut butter, butter, sugar, stabilizer, vanillin, natural mineral water.

The disadvantages of the analogue include the multi-component product, which leads to a multi-stage process. In addition, the product has traditional taste.

Ice cream “Coca-Cola”, “Pepsi-Cola” (application No. 93040645, class A 23 G 9/02, publ. 20.01.97) is also known, which, in addition to all components used for the production of ice cream, includes syrup Coca-Cola or Pepsi Cola.

The disadvantage of this ice cream is the presence of a large number of dyes, as well as a high sugar content.

The product was adopted as a prototype (RF patent No. 2061384, class A 23 G 9/04, publ. 10.06.96) under the name "Basis for the manufacture of alcoholic structurally viscous products."

The specified base contains, g per 100 g of product:

Alcohol 10-45

Sugar 10-50

Cellulose 0.02-1.0

Starch 0.1-0.3

Water Else

Alcohol and water form a low-alcohol solution; methyl cellulose is used as a thickener.

The disadvantages of the prototype is that despite the aromatic additives, the product can retain an unpleasant odor and taste of alcohol, a large percentage of the water content can lead to the presence of ice crystals in the product, which causes unpleasant sensations for the consumer.

The technical result - the invention allows to obtain a product that retains its shape for a long time, with a homogeneous structure without ice crystals, with a pronounced hop tone, pleasant malt flavor and delicate fruity aroma.

To solve this problem, it is proposed that the basis for the manufacture of structurally viscous alcoholic products containing a low-alcohol solution and a thickener, beer is used as a low-alcohol solution in the following ratio of components, g:

Thickener 0.1-1.0

Beer Else

To improve the taste of the base, it may contain whole or reconstituted milk in an amount of 0.5-60 g per 100 g of product.

To reduce the time of the technological cycle, it is possible to use frozen beer, which is kept at a temperature of (-7) - (- 8) ° С in complete rest for a time from several hours to 7-8 days.

The proposed basis for alcohol structurally viscous products are made as follows.

A thickener (stabilizer), which is used as methyl cellulose and / or pectin, and / or carboxymethyl cellulose, and / or starch or another known thickener, is filled with hot water at a temperature of 90 ° C and left to swell for 1.5-2 hours, then incubated for 10-12 hours at a temperature of from -5 to + 10 ° C. Beer is loaded into an ice cream maker (freezer), the finished thickener is poured into the same and the mixing process is started.

At the same stage, various additives can be added to the mixture.

Beer in this process should have a density of 11-13%. Beer when pouring into the freezer can be chilled or contain, along with liquid beer, frozen beer, namely, beer aged at a temperature of (-7) - (-8) ° C for a period of time from several hours to 8 days in a state of complete rest.

At the end of the technological cycle, the product can be packaged as ice cream on a stick in a wrapper or in cups and other containers, and can be served as a dessert in a restaurant. The product holds its shape for up to 30 minutes at room temperature.

The product has a pronounced hop aroma, the taste of this product is sweet with a light pleasant bitterness, the product, like beer, has an invigorating effect on the consumer. It is possible to use this product in cocktails, liquors.

Claims (2)

1. The basis for the manufacture of beer ice cream containing beer and a thickener, characterized in that the beer is used with a density of 11-13%, aged for up to 7-8 days in a state of complete rest and temperature (-7) - (- 8) ° С, at the following ratio of components per 100 g of finished product: Thickener, g 0.1-1.0 Beer Else 2. The base according to claim 1, characterized in that it contains whole or restored milk in the following ratio of components per 100 g of finished product: Thickener, g 0.1-1.0 Milk, g 0.5-60 Beer Else