RU2282368C1 - Muss - Google Patents

Abstract

FIELD: food processing industry, in particular production of fluffy gelled dietary foodstuffs.

SUBSTANCE: claimed muss contains (mass %): daikon puree 15.0-20.0; gelatin 1.4-1.6; apple pectin 1.4-1.6; stevia sweetener concentrate 0.4-0.5; grape-fruit flavoring 0.04-0.06; food grade colorant 0.04-0.06; and balance: curd whey UV-concentrate up to 100 %.

EFFECT: foodstuff of improved quality, increased nutrient value and reduced caloricity, enriched with water soluble vitamins and minerals.

Description

The invention relates to the food industry, namely the production of whipped gelled dietary products.

The closest in technical essence and the achieved effect is mousse [Collection of recipes for dishes and culinary products of neighboring countries, 2003, p.53] containing jam, sugar, gelatin, citric acid and water in the following ratio, wt.%:

Jam thirty Sugar 2 Gelatin 2 Lemon acid 0.2 Water The rest is up to 100%

The disadvantage of this product is too long, elastic consistency, insufficient overrun, high sweetness and calorie content with low nutritional and biological value.

The technical task of the invention is to improve the quality of the product, in particular to improve its consistency, increase the nutritional and biological value of the mousse, reduce its calorie content.

The problem is achieved in that in the Riddle mousse containing gelatin, vegetable raw materials, it is new that daikon puree is used as vegetable raw materials, as well as stevia sweetener concentrate and additionally ultrafiltration curd whey concentrate, apple pectin, flavor "Grapefruit", dye "Ponso-4R" in the following ratio of components, wt.%:

Daikon puree 15.0-20.0 Gelatin 1.4-1.6 Apple Pectin 1.4-1.6 Stevia Sweetener Concentrate 0.4-0.5 Fragrance "Grapefruit" 0.1-0.2 Dye "Ponso-4R" 0.001-0.002 Curd UV Serum The rest is up to 100%

Using the proposed mousse allows you to expand the range and the raw material zone in the production of whipped gelled products.

The introduction of daikon puree into the product allows you to increase nutritional value by enriching it with amino acids, including essential amino acids, vitamins, dietary fiber, minerals, etc. (Tables 1, 2).

Increasing the nutritional value of the product also occurs through the use of UV-concentrate of curd whey, since it contains lactose - deficient mineral elements (Fe, Ca, K, etc.), vitamins (B ₁ , B ₂ , C), etc. (table .3). Its use helps to improve the quality of the product, in particular, improves overrun, due to the high protein content in the UV concentrate.

Replacing sucrose with a stevia sweetener concentrate reduces the calorie content of mousse due to the fact that stevia has zero energy value.

The stevia sweetener concentrate contains a complex of sweet diterpenic glycosides, which are organic compounds of a non-carbohydrate nature. This complex is low-calorie, 250-300 times sweeter than sucrose, reduces blood sugar, normalizes protein, carbohydrate and mineral metabolism, regulates blood pressure, does not cause caries and diathesis, but, most importantly, it is safe for humans. In addition, stevia contains components such as flavonoids, water-soluble chlorophylls and xanthophylls, hydroxycinnamic acids, neutral water-soluble oligosaccharides, free sugars, amino acids, and mineral compounds, which give it unique therapeutic, prophylactic and healing properties. In turn, of the seventeen amino acids that make up the complex, eight are essential, vitamins D, E, K, P, A, C, saponins, protein, fiber, tannins, trace elements, essential oil containing fifty-three components and much more.

The introduction of pectin into the product promotes the formation of additional hydrogen and covalent bonds between the molecules of the ingredients that make up the mousse. In addition, this reduces the gelatin content, which favorably affects the consistency of the mousse, makes it more plastic and tender while maintaining the same strength.

All these components, selected in certain ratios, allow us to solve the problem.

The technical result of the invention is expressed in increasing the nutritional and biological value of the product, enriching it with mineral elements necessary for the body, compensating for the deficiency of water-soluble vitamins, reducing its calorie content, and improving quality.

The inventive mousse "Riddle" is prepared as follows.

To prepare gelatin, before use it is poured with eight times the amount of UV concentrate at a temperature of (20 ± 2) ° C and kept for swelling at this temperature for 40-60 minutes, stirring occasionally. After that, it is heated to 80-85 ° C until completely dissolved.

Daikon root vegetables are washed, placed in a container, filled with water, heated to a boil and boiled for 30-40 minutes. Then they are cooled, cleaned and ground on a vegetable cutting machine. The resulting mixture is rubbed through a sieve with a hole diameter of not more than 0.5 mm to a homogeneous mass.

Next, the puree is combined with UV concentrate of curd whey, boiled for 3-5 minutes and cooled to 35-40 ° C. Then, prepared gelatin and pectin are introduced into the mixture in a ratio of 1: 1, a stevia sweetener concentrate, flavoring and coloring agent, mixed and left to gel at a temperature of 6-8 ° C for 1-1.5 hours. After this, the mixture is whipped for 5-7 minutes and laid out in molds.

The preparation of mousse is illustrated by the following examples.

Example 1. The roots of daikon are washed, placed in a container, filled with water, heated to a boil and cooked for 30-40 minutes. Then they are cooled, cleaned and ground on a vegetable cutting machine. The resulting mixture is rubbed through a sieve with a hole diameter of not more than 0.5 mm to a homogeneous mass.

Next, the puree is combined with UV-concentrate of curd whey, boiled for 3 minutes and cooled to 35-40 ° C. Then, prepared gelatin and pectin are introduced into the mixture in a ratio of 1: 1, a stevia sweetener concentrate, flavoring and coloring agent, mixed and left to gel at a temperature of 6-8 ° C for 1-1.5 hours. After this, the mixture is whipped for 5 minutes and laid out in molds.

To obtain a jelly product, the following ratio of ingredients was taken, wt.%:

Mashed potatoes fifteen Gelatin 1,6 Apple Pectin 1,6 Stevia Sweetener Concentrate 0.4 Fragrance "Grapefruit" 0.1 Ponso-4R dye 0.001 Curd Whey Ultrafiltration Concentrate 81,299

Example 2. Mousse is prepared analogously to example 1, but in the following ratio of ingredients, wt.%:

Mashed potatoes twenty Gelatin 1.4 Apple Pectin 1.4 Stevia Sweetener Concentrate 0.5 Fragrance "Grapefruit" 0.2 Ponso-4R dye 0.002 Curd UV Serum 76,498

Example 3. Mousse is prepared analogously to example 1, but in the following ratio of ingredients, wt.%:

Mashed potatoes 17 Gelatin 1,5 Apple Pectin 1,5 Stevia Sweetener Concentrate 0.45 Fragrance "Grapefruit" 0.15 Ponso-4R dye 0.001 Curd UV Serum 79,399

Example 4. Mousse is prepared analogously to example 1, but in the following ratio of ingredients, wt.%:

Mashed potatoes 16 Gelatin 1,5 Apple Pectin 1,5 Stevia Sweetener Concentrate 0.45 Fragrance "Grapefruit" 0.1 Ponso-4R dye 0.002 Curd UV Serum 80,448

Example 5. Mousse is prepared analogously to example 1, but in the following ratio of ingredients, wt.%:

Mashed potatoes eighteen Gelatin 1.4 Apple Pectin 1.4 Stevia Sweetener Concentrate 0.4 Fragrance "Grapefruit" 0.2 Ponso-4R dye 0.001 Curd UV Serum 78,599

As can be seen from table 4, the product prepared according to examples 1-5, is characterized by good organoleptic properties, sweet taste, aroma of the flavoring used. The consistency of the mousse is airy, well whipped with a uniform distribution of air bubbles.

When using daikon puree in an amount of more than 20%, the product acquires a pronounced aftertaste and smell of vegetable filler. When less than 15% daikon puree is added to the mousse, the product has an unexpressed, empty taste. When using less than 1.4% apple pectin, the product does not retain its shape, less than 1.4% gelatin is characterized by a creamy, poorly whipped consistency. The introduction of more than 1.6% apple pectin or more than 1.6% gelatin into the product leads to the formation of an excessively dense, poorly whipped consistency. When a stevia sweetener concentrate of more than 0.5% is added to the mousse, a bitter aftertaste is observed; when a stevia sweetener concentrate is added in an amount of less than 0.4%, the product is not sweet enough.

Physico-chemical composition and nutritional value of the mousse are presented in table 5.

Thus, the proposed “Riddle” mousse, which includes daikon puree, curd whey ultrafiltration concentrate, stevia sweetener concentrate, gelatin, apple pectin, “Grapefruit” flavoring and “Ponso-4R” dye, allows

- improve consumer properties, in particular overrun;

- increase the nutritional value of the finished product;

- reduce the calorie content of the product;

- get a product of preventive and dietary orientation;

- expand the range of mousses.

Table 1
The chemical composition of daikon puree Name Content Solids,%, not less than, incl. 15.0 Protein substances 2.1 Fats 0.2 Carbohydrates 7.3 Alimentary fiber 3.8 Ash 1,1 Organic acids 0.2 Minerals, mg% calcium 21 phosphorus thirty potassium 358 sodium 17 iron 3.8 magnesium 22 zinc 1,2 Vitamins, mg% B ₁ (thiamine) 0,03 B ₂ (riboflavin) 0.019 PP (niacin) 0.25 C (ascorbic acid) 32,0 Vit. A (various forms) 0.012 Vit. B (various forms) 0.69

table 2
Amino acid composition of daikon puree Name of amino acid Content% Irreplaceable: Valine 0.268 Leucine 0,308 Isoleucine 0.233 Threonine 0.233 Methionine 0.162 Lysine 0.253 Phenylalanine 0.411 Replaceable: Asparagine 0.360 Tyrosine 0,07 Serine 0.221 Glutamine 0.684 Proline 0.245 Glycine 0.544 Alanine 0.323 Histidine 0.171 Argenin 0.240

Table 3 Physico-chemical characteristics of curd whey UV concentrate Indicator Indicator value Mass fraction of solids, incl. 8-10 lactose,% 3,5-5,1 protein substances,% 3.5-4.5 lactic acid, % 0.6 ash,% 1,0 Minerals, mg% calcium 100.0 phosphorus 80.0 potassium 220.0 sodium 75.0 iron 0.1 magnesium 7.0 Vitamins, mg% B ₁ (thiamine) 0.26 B ₂ (riboflavin) 1,1 B ₆ (pyridoxine) 0.48 PP (niacin) 0.14 C (ascorbic acid) 0.5 Titratable acidity, ° T 50-85 Active acidity (pH), units 4.4 Density, kg / m ³ 1021-1027

Table 4
Mousse quality assessment Indicators The value of the indicator for examples one 2 3 four 5 Appearance Whipped mass Whipped mass Whipped mass Whipped mass Whipped mass Taste and smell The taste is sweet, the flavor of the flavoring used The taste is sweet, the flavor of the flavoring used The taste is sweet, the flavor of the flavoring used The taste is sweet, the flavor of the flavoring used The taste is sweet, the flavor of the flavoring used Color Uniform throughout the mass Uniform throughout the mass Uniform throughout the mass Uniform throughout the mass Uniform throughout the mass Consistency Air consistency with even distribution of air bubbles Air consistency with even distribution of air bubbles Air consistency with even distribution of air bubbles Air consistency with even distribution of air bubbles Air consistency with uniform distribution of air bubbles Acidity, ° T 67 65 66 67 66 Mass fraction of solids,% 11.2 11.2 11.2 11.1 11.1 Density, g / cm ³ 0.7 0.8 0.75 0.7 0.75

Table 5
The chemical composition and nutritional value of the Riddle mousse. Component Name Daily requirement Chemical composition % satisfaction of daily human needs due to 100 g of product Proteins, g 80-100 4,55 6.52 Carbohydrates, including 400-500 6.31 1.40 starch 400-450 1.28 0.30 lactose 18.5 3,5 18.92 Fats, g 80-100 0,07 0.08 Organic acids, g 2.0 0.43 21.50 Ballast substances, g 25 0.45 1.80 Minerals sodium mg 4000 183.76 4,59 Potassium mg 2500 749.72 29,99 phosphorus mg 1200 227.5 18.96 magnesium mg 400 66.15 16.54 Vitamins: B ₁ (thiamia), mg 1.5-2.0 1,6 91.43 B ₂ (riboflavin), mg 2.0-2.5 1.8 80 B ₆ (pyridoxine), mg 2.0-3.0 3.0 one hundred PP (niacin), mg 15-25 19 one hundred C (ascorbic acid), mg 50-70 85 142.67

Claims (1)

Mousse containing daikon puree, gelatin, apple pectin, stevia sweetener concentrate, Grapefruit flavoring, Ponso-4R dye and ultrafiltration curd whey concentrate in the following ratio of ingredients, wt.%: Daikon puree 15-20 Gelatin 1.4-1.6 Apple Pectin 1.4-1.6 Stevia Sweetener Concentrate 0.4-0.5 Fragrance "Grapefruit" 0.1-0.2 Dye "Ponso-4R" 0.001-0.002 Ultrafiltration concentrate curd whey The rest is up to 100%