RU2251333C2 - Method for producing of mousse from berries - Google Patents

Abstract

FIELD: production of textured foods from raw plant materials.

SUBSTANCE: method involves preparing mousse with the use of texturizer such as mixture of carragheenan and preparation produced from Pythium nigrescens micromycet biomass by predetermined process. Weight ratio of said components is 6:7.

EFFECT: reduced laying and provision for keeping of structural-mechanical and organoleptical properties of base product.

Description

The invention relates to a technology for the production of structured food products from plant materials.

A known method of producing mousse from berries, which includes preparing the components, squeezing the juice from the berries, boiling the squeezes, filtering the broth, adding sugar to the broth to obtain syrup, introducing gelatin into the syrup in an amount of 2.7% of the mass of the product, boiling, introducing squeezed juice , cooling to 30-40 ° C, whipping and molding during cooling to obtain the target product (Collection of recipes for dishes and culinary products for catering - M: Economics, 1983, p. 344).

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 mousse from berries, which involves preparing the components, squeezing the juice from the berries, cooking the squeezes, filtering the broth, adding sugar to the broth to obtain syrup, introducing the former into the syrup, boiling, introducing the squeezed juice, cooling to 30 -40 ° C, whipping and molding with cooling to obtain the target product, according to the invention, as a structurant, a mixture of carrageenan and a preparation obtained by sequential extraction of the biome is used Micromycete Mortierella nigrescens micromycetes with a non-polar extractant in the 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 the preparation of biomass of Mortierella nigrescens 6: 7, in the amount of 6: 7, in the amount 1.4% by weight of the prepared product.

The method is implemented as follows.

The dry biomass of the micromycete Mortierella nigrescens 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 above stages of extraction is combined with the first extract.

Components are prepared using standard technology. Juice is squeezed from prepared berries. Squeeze poured with hot water and cook for 5-8 minutes. The broth is filtered, a prescription amount of sugar is added, heated to a boil, removing foam from the surface of the syrup, and then a mixture of carrageenan and a preparation from the biomass of micromycete Mortierella nigrescens, obtained according to the above technology, taken in a ratio of 6: 7, in an amount of 1, is added. 4% by weight of the prepared product, stirred until they are completely dissolved, brought to a boil, squeezed juice is introduced and cooled to 30-40 ° C. The cooled mixture is whipped, poured into molds and left in the cold 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 2.7 to 1.4% remains at the same level.

An experimental test showed that when using the same berry raw materials recommended by the standards, the organoleptic properties of the mousse obtained by the proposed method and the closest analogue do not differ.

Thus, the proposed method allows to obtain mousse from berries with a reduced consumption of structurant.

Claims (1)

A method of producing mousse from berries, which involves preparing the components, squeezing the juice from the berries, cooking the squeezes, filtering the broth, adding sugar to the broth to obtain a syrup, introducing a structurant into the syrup, boiling, introducing the squeezed juice, cooling to 30-40 ° С, whipping and molding by cooling to obtain the target product, characterized in that a mixture of carrageenan and a preparation obtained by sequential extraction of biomass of micromycete Mortierella nigrescens are non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, when the ratio by weight of carrageenan and the preparation of biomass micromycete Mortierella nigrescens 6: 7, in the amount of 1.4% of mass of the prepared product.