RU2360430C2 - Frozen dessert production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: stabiliser is whipped with sugar, this mixture is added to water at 30-50°C, more sugar is added. Obtained solution is warmed up till 90-95°C. After that frozen berries and/or fruits and/or vegetables, previously processed by biological preserving agent before the freezing are added to the solution cooled down till 20-40°C. After that the mixture is frozen in portions.

EFFECT: method allows to obtain dessert with taste, colour, aroma of fresh vegetable material.

5 cl, 3 ex

Description

The invention relates to the food industry and allows you to get frozen desserts from pre-frozen fruits, berries, vegetables without their preliminary heat treatment.

A known method for the production of a frozen dessert (RU 2275093, Pub. 04/27/1006, class A25G 9/00), according to which, upon receipt of a frozen dessert, raw fruit and berries are crushed, sugar, carrageenan and a solid residue obtained after extraction are added biomass of micromycete Mortierella dichotoma, mix them with heating, cool, introduce miscella with a simultaneous increase in pressure, separated after the first stage of extraction of the above biomass with liquid carbon dioxide, reduce the pressure and obtain the target product in the freeze dix form.

The disadvantage of this method is the complexity and necessity of heating fruit and berry raw materials at an intermediate stage.

It is known to use biological preservatives, for example, a method of preserving plant materials, including pouring them with a preserving solution containing the biological preservative nisin and organic acid, sealing containers and heat treatment at 70-80 ° C (RU 2112384, Pub. 06/10/1998, cl. A23B 7/00). However, with this method, the plant material is subjected to heat treatment, loses flavor and nutritional properties.

Closest to the claimed one is a method of manufacturing a frozen dessert, which includes chopping, cooling and portion-freezing berries, and / or fruits, and / or vegetables (RU 2005110886/13, Pub. 20.10.2006, class A25G 9/00).

The disadvantages of this method include the following:

1) difficult temperature conditions in the production of frozen dessert;

2) the need for heat treatment of plant materials added to dessert.

These disadvantages are eliminated in the claimed method for the production of frozen dessert.

The technical result of the invention is to reduce energy consumption in the production of dessert due to the introduction of sugar and a stabilizer of fruits and / or vegetables in a frozen form without prior heat treatment, which, in addition, will make it possible to make a dessert that preserves the taste, color, aroma of fresh vegetable raw materials . The claimed invention also allows you to save in the dessert a high mass fraction of dietary fiber and a set of vitamins and trace elements that meet the requirements of a healthy diet by eliminating the stage of heat treatment of raw materials. The technical result is achieved by the fact that the claimed method, including chopping, cooling and portionwise freezing of fruits and / or vegetables, is also characterized in that the stabilizer is pre-mixed with sugar in a ratio of 1: (3 ÷ 5), the mixture is introduced into water at a temperature of 30 ÷ 50 ° C, adding more sugar, and the resulting solution is heated to 90 ÷ 95 ° C, and then, with stirring, pre-treated with a biological preservative (before freezing) frozen fruits and / or vegetables are added to the solution cooled to 20 ÷ 40 ° C, the following enii components (wt.%):

Frozen fruits and / or vegetables 30.0 ÷ 85.0 Sugar 10.0 ÷ 30.0 Stabilizer 0.2 ÷ 1.0 Water Rest,

and after obtaining a homogeneous mixture with a temperature not lower than minus 2 ° C, the mixture is portionwise frozen.

In addition, the technical result is enhanced if the solids in frozen berries and / or fruits and / or vegetables contains at least 8 wt.%.

In addition, the mixture is portionwise frozen in the cells of the eskimogenerator.

In addition, hydrocolloids are used as stabilizer.

In addition, for example, nisin is used as a biological preservative.

In the process of research, the inventors found that, subject to the stated quantitative ratios and temperature conditions, the specified technical result is achieved, which is confirmed by specific examples of the implementation of the claimed method for the production of frozen dessert.

The authors of the present invention determined that the use of ratios other than those stated may lead to a violation of the temperature balance and non-compliance with the requirements of sanitary standards.

Example 1 implementation of the claimed method.

Cooking 100 kg of frozen dessert.

The stabilizer in an amount of 1.0 kg (1 wt.%) Was mixed with sugar in a ratio of 1: 5 (5 kg), then with the remaining sugar mass (25 kg) was introduced into water (water weight 39 kg) at a temperature of 30 ° C . The resulting solution was heated to a temperature of 90 ° C, then cooled to 20 ° C, and frozen currant in the amount of 30 kg (30 wt.%) Was added with gradual stirring without preliminary heat treatment, pre-treated with a biological preservative before freezing. As a result of mixing, a homogeneous mixture was obtained. At the temperature of this mixture minus 2 ° С, it was poured into the cells of the eskimogenerator and frozen.

Example 2 implementation of the claimed method.

Cooking 100 kg of frozen dessert.

The stabilizer in an amount of 0.6 kg (0.6 wt.%) Was mixed with sugar in a ratio of 1: 3 (1.8 kg), then with the remaining sugar mass (18.2 kg) was introduced into water (water weight 29, 4 kg) at a temperature of 40 ° C. The resulting solution was heated to a temperature of 90 ° C, then cooled to 40 ° C and, with gradual stirring, 50 kg (50 wt.%) Frozen apricots processed prior to freezing lowland were added without their preliminary heat treatment. As a result of mixing, a homogeneous mixture was obtained. At the temperature of this mixture minus 2 ° C, it was poured into the cells of the generator and frozen.

Example 3 implementation of the claimed method.

Cooking 100 kg of frozen dessert.

The stabilizer in an amount of 0.2 kg (0.2 wt.%) Was mixed with sugar in a ratio of 1: 4 (0.8 kg), then with the remaining sugar mass (9.2 kg) was introduced into water (water mass 4, 8 kg) at a temperature of 50 ° C. The resulting solution was heated to a temperature of 95 ° C, then cooled to 40 ° C and, with gradual stirring, 85 kg (85 wt.%) Frozen melon pretreated before freezing with a biological preservative was added without preliminary heat treatment. As a result of mixing, a homogeneous mixture was obtained. At the temperature of this mixture minus 2 ° С, it was poured into the cells of the eskimogenerator and frozen.

Compared with desserts obtained by known methods, these desserts obtained in accordance with examples 1, 2, 3, contain 1.5-3 times more fruits (berries, vegetables), which became possible only as a result of the application of the claimed method.

The organoleptic characteristics of such a dessert are high without the use of flavorings and colors due to the preservation of the natural properties of thermally untreated raw materials.

Moreover, in the inventive method, due to the preliminary processing of fruits and / or vegetables before freezing with a biological preservative, the stage of heat treatment of vegetable raw materials is excluded, which makes the method cheaper due to energy saving.

The above examples clearly confirm that when implementing the inventive method, it is possible to obtain the above technical result.

Claims (5)

1. A method of manufacturing a frozen dessert, including chopping, cooling and portionwise freezing berries, and / or fruits, and / or vegetables, characterized in that the stabilizer is pre-mixed with sugar in a ratio of 1: (3-5), the mixture is introduced into water at at a temperature of 30-50 ° C, adding more sugar, and the resulting solution is heated to 90-95 ° C, and then frozen berries and / or fruits pre-treated with a biological preservative are added to the solution cooled to 20-40 ° C, and / or vegetables in the following ratio of components, wt.%:
Frozen Berries and / or Fruits and / or Vegetables 30.0 ÷ 85.0 Sugar 10.0 ÷ 30.0 Stabilizer 0.2 ÷ 1.0 Water rest
and after obtaining a homogeneous mixture with a temperature not lower than minus 2 ° C, the mixture is portionwise frozen. 2. The method according to claim 1, characterized in that the solids in frozen berries and / or fruits and / or vegetables contains at least 8 wt.%. 3. The method according to claims 1 and 2, characterized in that the mixture is portionwise frozen in the cells of the eskimogenerator. 4. The method according to claims 1 and 2, characterized in that hydrocolloids are used as stabilizer. 5. The method according to claim 1, characterized in that as a biological preservative, for example, nisin is used.