RU2334403C1 - Composition of albumen scolded cream and methods of production - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: method provides for egg albumen cooling and beating up during 8 minutes. Inulin is added and beaten up during 10 minutes. Large burdock extract is then added and thin jet of hot sugar syrup is introduced. Sugar syrup is made by sugar and water boiling to 110°C in 4:1 proportion. All ingredients are then mixed up during 5 minutes until homogenous and gross but slightly fluid mixture is achieved. In conversion to dry substance, proportion of ingredients is as follows, mass %: egg albumen - 35, sugar - 35; inulin - 10; large burdock extract - 20.

EFFECT: extension of albumen scolded cream expiry date.

2 cl, 1 ex

Description

The invention relates to the confectionery industry and catering, in particular for the preparation of confectionery.

A known composition for the preparation of whipped confectionery with anabolic properties (RU 1717069 according to class A23G 3/00 from 03/10/1989). The composition, including biologically active substances, egg white, sugar and citric acid, additionally contains molasses, condensed milk, butter, agar and vanillin, and as biologically active substances - thiamine bromide, riboflavin, pyridoxine hydrochloride and calcium pantothenate in the following ratio of components in terms of dry matter, wt.%: molasses - 12.38 ÷ 23.46; condensed milk - 9.4 ÷ 12.53; butter - 21.33 ÷ 30.00; agar - 0.48 ÷ 0.71; egg white - 0.76 ÷ 1.36; citric acid - 0.24 ÷ 0.32; vanillin - 0.04 ÷ 0.07; thiamine bromide - 0.48 ÷ 0.75; riboflavin - 0.06 ÷ 0.11; pyrodoxin hydrochloride - 0.15 ÷ 0.38; calcium pantothenate - 1.0 ÷ 1.32; sugar is the rest.

The disadvantage of this composition is the complexity of the composition and low biologically active properties.

A known method of obtaining a composition - seasoning (RU 1703039 according to class A23L 1/22 of 05.24.1989). The method includes grinding dry spicy aromatic raw materials, sifting and blending, during which they additionally introduce meal of aromatic and / or medicinal raw materials with an extractive content of 3-35% in an amount of 25-75% by weight of seasoning, while the meal is preliminarily squeezed to a moisture content of 10 ... 30%, dried at a temperature of 60-80 ° C to a moisture content of 8 ... 13% and crushed to particles with a size of 50-300 microns.

But this method is not suitable for obtaining effective confectionery.

According to patent RU 2271107, class A21D 13/08 from 06/17/2003 the European cake is known, characterized by the fact that it consists of biscuit cakes placed one above the other, layered with custard protein cream, and the components for the preparation of this cream are taken in the following ratio, parts by weight: granulated sugar - 64-65; raw egg white - 32-33; vanilla powder - 2.4-2.5. To prepare the cream "Prague" components are taken in the ratio, parts by weight: unsalted butter - 54-55; condensed whole milk with sugar - 32-33; egg yolk - 5.5-5.7; vanillin - 0.25-0.3.

However, this is not suitable for the composition of the protein custard.

The invention solves the problem of obtaining a cream composition with the most effective ratio of components in terms of dry matter.

The technical result when using the invention is the widespread use of confectionery products with cream of such a composition.

The specified technical result is achieved by the fact that the method of obtaining the cream composition involves the preparation of sugar syrup by mixing sugar and water in a ratio of 4: 1, beating chilled egg whites for 8 minutes, adding inulin to the whipped mass, beating for another 10 minutes, then introducing the extract burdock with a large and thin stream of hot sugar syrup and whisking all together for 5 minutes until a lush and slightly fluid mass is obtained. And the ratio of components in the composition of the cream is in terms of dry matter, wt.%: Egg proteins - 35; granulated sugar - 35; inulin - 10; large burdock extract - 20.

The introduction of the composition of the protein custard cream burdock extract helps to increase the content of biologically active substances. In the course of the study of large burdock extracts, such groups of biologically active substances as coumarins, flavonones, aurons, hydroxycinnamic and hydroxybenzoic acids, anthocyanins and others, which have anti-inflammatory and antimicrobial effects, stimulate mineral metabolism are identified. They contribute to the deposition of glycogen in the liver, improve the insulin-forming function of the pancreas. In addition, the presence of phenols promotes the excretion of heavy metals, radionuclides from the body, and reduces the risk of cancer. The presence of bioflavonoids with antioxidant effects, increases the shelf life of the claimed composition of the composition of the protein custard.

A method of preparing a composition of protein custard for confectionery is as follows.

Pre-chilled egg whites (35%) are beaten for 8 minutes. Inulin (10%) is added to the whipped mass and the mixture is whipped for another 10 minutes. Without stopping beating, hot sugar syrup and large burdock extract (20%) are introduced in a thin stream. And then they beat everything together for 5 minutes until a lush, slightly flowing mass is obtained. And sugar syrup is prepared in a ratio of 4: 1 granulated sugar (35%) and water, respectively, boiling it to 110 ° C.

Nutritional and energy value of a composition of protein custard in g per 100 g of product: proteins - 4, 5; fats - 4.0; carbohydrates - 62.0; value - 470 kcal.

Claims (2)

1. A method of obtaining a composition of protein custard, characterized in that it provides for the preparation of sugar syrup by mixing sugar and water in a ratio of 4: 1, beating chilled egg whites for 8 minutes, adding inulin to the whipped mass, beating for another 10 minutes, then the introduction of burdock extract with a large and thin stream of hot sugar syrup and whisking all together for 5 minutes to obtain a lush and slightly flowing mass. 2. The composition of the protein custard made according to claim 1, characterized by the ratio of components in terms of dry matter, wt.%: Egg whites 35 Granulated sugar 35 Inulin 10 Burdock extract twenty