RU2313948C1 - Method for producing of desert - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of aerated sweet dishes.

SUBSTANCE: method involves mixing milk base and flour, with curd being used as milk base; producing flour by grinding pea or bean; wetting resultant flour in water during 5.5-6 hours in the ratio of 1:20 and cooking during 8-10 min; cooling resultant bean base to temperature of 35-40 C and aerating while adding sugar; mixing bean base with curd and vanillin and aerating mixture; packaging and cooling.

EFFECT: improved aeration extent and consistency of desert, reduced costs of ready product, and wider range of deserts.

6 dwg, 2 tbl, 3 ex

Description

The invention relates to the food industry and catering and can be used in the production of whipped sweet dishes.

A known method of obtaining curd cream / 1 /, which involves whipping butter, combining with sugar syrup, vanilla powder, further whipping, at the end of whipping - compound with mashed cottage cheese.

The disadvantages of this method are the high energy value, the use of expensive products (butter), a short shelf life of 36 hours, a low degree of overrun and biological value.

A known method of preparing cream / 2 /, in which vegetable raw materials (millet and buckwheat, as well as legumes - peas, beans) are cooked until cooked in boiled whole milk or in a mixture of water and milk. The ratio of liquid and plant materials is taken equal to (1.5-2.5): 1.0. The resulting mixture of vegetable raw materials with the liquid in the hot state is crushed to a puree state by passing through a meat grinder or wiper machine. Sugar and citric acid are added to the crushed mixture of plant material and liquid at a ratio of 1: (1.0-2.0) :( 0.003-0.009), respectively, and the mass is mixed until homogeneous. Reheating the mass is carried out to 100-104 ° C to obtain a syrup of plastic, viscous consistency. Then the resulting mass is cooled to 18-20 ° C, whipped, combined with softened, slightly whipped butter, flavorings and re-whipped until a cream is obtained.

The disadvantages of the method are low organoleptic characteristics of the product: a pronounced smell and taste of cereals and legumes.

The closest in technical essence to the present invention is a method for the production of dessert / 3 /, which involves mixing skimmed milk powder restored with water in a ratio of 1: 2 and cereal flour (oat, pearl barley) or legumes (lentils), which has undergone heat treatment at 100-150 ° C and brewed water in a ratio of 1:18, adding sugar, vanillin to the mixture, stirring, pasteurization, cooling, introducing prepared gelatin and citric acid in an amount of 1.25 g per 100 g of product to a pH of 5.5-5.7 .

The disadvantage of this method is the need to use an additional expensive structurant - gelatin and preservative - citric acid.

The problem to which the invention is directed is to improve the whipping and consistency of desserts, as well as reducing the cost of their production and expanding the scope of non-traditional use of traditional raw materials.

This object is achieved by the fact that in the method for the production of dessert, which includes mixing milk base, flour, granulated sugar, fillers, whipping the mixture, packaging, cooling, cottage cheese is used as a milk base, which is mixed with flour, for which peas are ground or beans, then the flour is soaked in water for 5.5-6 hours in a ratio of 1:20, boiled for 8-10 minutes, the resulting bean base is cooled to 35-40 ° C and beat, adding sugar, while the ratio of cottage cheese and bean the basics is 4: 1.

The method is as follows.

Legumes are ground into flour and sieved through a sieve, soaked in water for 5.5-6 hours at a ratio of 1:20, boiled until a bean base is obtained for 8-10 minutes and cooled to a temperature of 35-40 ° C, then beat and mixed with sugar, cottage cheese with a ratio of cottage cheese: bean base 4: 1 and flavoring fillers (fruit and berry syrups or cocoa powder) with continuous whipping until a homogeneous mass. The product is packaged and cooled.

The use of bean base as a foaming agent in the production of dessert allows one to obtain a product with a high degree of overrun and with good form-holding properties, without the bean flavor. The foaming, emulsifying and stabilizing properties of the mixture are enhanced, the range of whipping temperature and the pH range of the medium, which are optimal for whipping, expand. The use of cottage cheese allows you to get a product of high biological value (mass fraction of protein 11.8%) with excellent organoleptic characteristics.

Examples of the method.

Example 1. 15.5 g of peas are ground into flour, sieved and soaked for 5.5 hours in 310 g of water, boiled for 8 minutes, 172.5 g of bean base are obtained, cooled to 40 ° C, beat for 5 minutes, gradually adding 140 g of sugar. 690 g of cottage cheese and 0.05 g of vanillin are introduced and beaten for 5 minutes, packaged and cooled to 4 ° C.

The resulting cream-white dessert has a uniform, elastic consistency, has good organoleptic properties, with a mass fraction of solids of 36%.

Example 2. 23.25 g of beans are ground into flour, sieved and soaked for 6 hours in 465 g of water, boiled for 10 minutes, 257 g of bean base are obtained, cooled to 35 ° C, beat for 5 minutes, gradually adding 195 g of sugar . Contribute 1027.5 g of cottage cheese and 22.5 g of cocoa powder and beat for 5 minutes, pack and cool to 4 ° C.

The resulting cocoa color dessert has a uniform, elastic consistency, has good organoleptic properties, with a mass fraction of solids of 36%.

Example 3. 31 g of peas are ground into flour, sieved and soaked for 6 hours in 620 g of water, boiled for 10 minutes, 342.5 g of bean base are obtained, cooled to 35 ° C, beat for 5 minutes, gradually adding 200 g of sugar . 1370 g of cottage cheese is introduced and - 60 g of berry jam and beat for 5 minutes, packaged and cooled to 4 ° C.

The resulting dessert color filler has a uniform, elastic consistency, has good organoleptic properties, with a mass fraction of solids of 36% (tables 1 and 2).

The choice of technological modes: the ratio of flour: water (1:20), soaking time (5.5-6 hours), cooking time (8-10 minutes), cooling temperature and whipping time (35-40 ° C and 10 minutes, respectively) due to the need to obtain the greatest foaming ability of the mixture (Fig.1-3).

Using the present invention will allow you to get a dessert with a high degree of overrun, good organoleptic properties and form-holding ability without the use of consistency stabilizers, and the use of a foaming agent from traditionally used raw materials will reduce the cost of the finished product and will expand the range of curd desserts.

Information sources

1. Collection of recipes for flour confectionery and bakery products for catering. - M.: Economics, 1986, p. 45.

2. A.S. No. 1639565. The method of preparation of the cream. / L.V. Baranova, L.N. Lovachev, O.S. Grachev, L.M. Aksenova, T.S. Bernstein. - 1989. BI No. 13.

3. Patent 2227505. Method for the production of dessert. / E.N. Artemova, N.V. Glebova. - 2001. BI No. 12 (prototype).

Table 1 - Organoleptic characteristics of cottage cheese desserts Characteristic Content Characteristics Appearance and Consistency The surface is glossy, the consistency is uniform, delicate, moderately dense Taste and smell Sour-milk, moderately sweet, without the taste and smell of legumes, with a taste and smell of vanillin, cocoa or berry jam Color Milky white for creams with vanilla, brownish for creams with cocoa, pinkish for creams with berry jam Table 2 - Physico-chemical characteristics of cottage cheese desserts Indicators Curd dessert Mass fraction of fat,% not less 6.2 Mass fraction of moisture,% no more 64 Mass fraction of sucrose,% not less 13 Mass fraction of protein,% 11.8 Titratable acidity ° T, no more 160 Active acidity, pH not less 4.6 Overrun,% 55 Digestibility,% 96 Energy value, kcal 183

Claims (1)

A method for the production of dessert, comprising mixing a milk base, flour, sugar, vanillin, whipping the mixture, packaging and cooling, characterized in that as a milk base, cottage cheese is used, which is mixed with flour, for which peas or beans are ground, then the flour is soaked in water for 5.5-6 hours in a ratio of 1:20, cook for 8-10 minutes, the resulting bean base is cooled to 35-40 ° C and whipped by adding sugar, while the ratio of cottage cheese and bean base is 4: 1.

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