RU2252624C2 - Method for producing of fruit elder - Google Patents

Abstract

FIELD: production of structured foods.

SUBSTANCE: method involves preparing components; removing inedible parts of fruits; baking or cooking; rubbing; adding sugar and egg albumen; aerating; introducing structurizer solution; providing repeated aeration and forming during cooling process, with following obtaining of base product. Structurizer used is mixture of carragheenan and preparation produced by sequential extraction of Pythium irregular micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue. Weight ratio of carragheenan and preparation of Pythium irregular micromycet biomass is 4:3 and said mixture is used in an amount of 1% by weight of product to be obtained.

EFFECT: reduced consumption of structurizer.

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 .: Hlebprodinform, 1996, s.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 Pythium irregula is used as a structurant re 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 Pythium irregulare 4: 3, in an amount of 1% of mass of the prepared product.

The method is implemented as follows.

The dry biomass of Pythium irregulare micromycete 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 of a mixture of carrageenan and a preparation from the biomass of micromycete Pythium irregulare prepared according to the above technology, taken in a ratio by weight of 4: 3, is prepared. The solution is injected into the whipped mass at the rate of 1% mixture of carrageenan and the preparation from the biomass of micromycete Pythium irregulare from the mass of the prepared product and the mixture is whipped again and then 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 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 uses a mixture of carrageenan and a preparation obtained by sequential extraction of biomass of micromycete Pythium irregulare with a non-polar extractant in supercritical skom condition, water, alkali, water, acid, water, alkali and water and then combining the first extract with the solid residue, at a ratio by weight of carrageenan and the drug from biomass mikromitcetami Pythium irregulare 4: 3, in an amount of 1% by weight of the brewed product.