RU2250664C2 - Method for fruit sambuk production - Google Patents

Abstract

FIELD: production of cross-linked foodstuffs.

SUBSTANCE: claimed method includes preparation of components, removing of uneatable fruit parts, baking or cooking. Then mass is strained, sugar and white of egg are added, beating and structure formation agent addition, rebeating and forming when cooling are carried out. As structure formation agent mixture of carragheenan and preparation obtained by subsequent extraction of biomass of Mortierella globulifera micromycete with non-polar extractant in above-critical state, alkali, water, acid, water, alkali, and water followed by aggregation of the first extract with solid residue is used. Mixture of carragheenan and preparation from biomass of Mortierella globulifera micromycete in mass ratio of 4:3 is used in amount of 1 % calculated as target product mass.

EFFECT: reduced consumption of structure formation agent.

Description

The invention relates to the production technology of structured food products.

A known method for the production of fruit sambuca, which involves preparing the components, removing the inedible parts of the fruits, baking or boiling them, rubbing, adding sugar and egg white, whipping, adding a gelatin solution at the rate of 1.5% chitosan by weight of the prepared product, re-whipping and molding cooling to obtain the target product (Collection of technological standards. Collection of recipes for dishes and culinary products for catering. - M .: Khlebprodinform, 1996, p. 343).

The disadvantage of this method is the high consumption of the builder.

The technical result of the invention is to reduce the consumption of the builder.

This result is achieved by the fact that in the method of producing fruit sambuca, which involves preparing the components, removing the inedible parts of the fruits, baking or cooking them, wiping, adding sugar and egg white, whipping, introducing the builder's solution, re-whipping and molding upon cooling to obtain the target product , according to the invention, a mixture of carrageenan and a preparation obtained by sequential extraction of biomass of micromycete Mortierella glob is used as a structurant ulifera non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, with a ratio by weight of carrageenan and preparation of biomass micromycete Mortierella globulifera 4: 3, in the amount of 1% of mass of the prepared product.

The method is implemented as follows.

Dry biomass of micromycete Mortierella globulifera is extracted with a non-polar extractant, for example carbon dioxide or hexane, in a supercritical state. At this stage, the first extract is isolated, which is used later in the preparation. Next, the biomass is sequentially extracted with water, alkali, water, acid, water, alkali and water. The solid residue obtained after completion of all the extraction steps listed above is combined with the first extract.

Components are prepared using standard technology. Inedible parts are removed from the fruits - the peduncle and the seed chamber from the pome fruits or the stone from the stone fruits. Further, in accordance with the regulations, all the fruits, except apricots, are baked, and the apricots are boiled, after which they are wiped with puree. Sugar and egg white are added to the puree and beat. At the same time, a solution is prepared of a mixture of carrageenan and a preparation from the biomass of micromycete Mortierella globulifera, obtained according to the technology described above, taken in a ratio by weight of 4: 3. The solution is injected into the whipped mass at the rate of 1% of a mixture of carrageenan and the biomass preparation of micromycete Mortierella globulifera from the mass of the prepared product and the mixture is whipped again and then poured into molds and left to cool at a temperature of 0-8 ° C for solidification. The solidification of the product occurs, as in the closest analogue, in 1.5-2 hours. The rate of foaming, the size of the bubbles, the resistance of the foam and the strength of the jelly when replacing and reducing the bookmark of the builder from 1.5 to 1% remain at the same level.

An experimental verification showed that when using the same type of fruit raw materials recommended by the standards, the organoleptic properties of sambuca obtained by the proposed method and the closest analogue do not differ.

Thus, the proposed method allows to obtain fruit sambuca with reduced consumption of structure-forming agents.

Claims (1)

A method for the production of fruit sambuca, which involves preparing the components, removing the inedible parts of the fruits, baking or boiling them, rubbing, adding sugar and egg white, whipping, introducing the builder's solution, re-whipping and molding upon cooling to obtain the target product, characterized in that as the builder using a mixture of carrageenan and a preparation obtained by sequential extraction of biomass micromycete Mortierella globulifera with a non-polar extractant in supercrit condition, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, with a ratio by weight of carrageenan and preparation from biomass of micromycete Mortierella globulifera 4: 3, in an amount of 1% by weight of the product being prepared.