RU2589793C1 - Ice cream composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Mixture for ice cream production includes milk, oil component and cream. Oil component used is roasted nucleus of sesame seeds. Milk used is condensed milk with 8.5 % fat, cream used has 33 % fat. Ratio of components in wt% is roasted nucleus of black sesame seeds - 5-25 %, condensed milk with fat content of 8.5 % - 20-40 %, cream with fat content of 33 % - balance up to 100 %.

EFFECT: invention enables to produce a product with good digestibility, high nutritional value, biological and energy value and homogeneous structure.

1 cl, 1 tbl, 2 ex

Description

The invention relates to food dairy industry, in particular for ice cream.

A known mixture for the production of ice cream "Licorice", including whole milk, whole milk powder, sugar and a grain component, further comprises wheat flour and cream, and as a grain component - rye filler with a particle size of from 200 to 250 microns in the following ratio components, wt. %:

Whole milk 69.2-69.4 Whole powdered milk 5.0-5.2 Sugar 13.25-13.75 Wheat flour 1.25-1.75 Rye filler with a particle size of 200 to 250 microns 1.5-2.5 Cream Rest

(Application for invention of the Russian Federation No. 2004125549, published on January 27, 2006)

A known method for the production of functional ice cream, comprising preparing a mixture, processing the mixture, including filtering, pasteurization and homogenization, cooling, maturing the mixture, milling, packing and hardening, while pollen is pre-crushed to 0.3-0.01 mm in a disk mill , dissolved in pasteurized and chilled milk in a ratio of 1: 3, mixed and added to the prepared mixture of ice cream before homogenization; the mixture is stirred and homogenized in the following ratio of components, wt. %:

Whole cow's milk with a fat mass fraction of 3.2% and mass fraction of dry skim milk balance 8.1% 50,0 Unsalted butter with a mass fraction fat 82.5% 1.29 Condensed whole milk with sugar with a mass fraction fat 8.5%, mass fraction of dry skim milk residue 20.0% and sucrose 43.5% 10.0 Skimmed milk cow milk with a mass fraction dry skim milk residue 93,0% 4.2 Granulated sugar 10,2 Pollen 3.0 Agaroid 0.3 Vanillin 0.01 Drinking water 21.0

(RF patent No. 2483563, publ. 06/10/2013)

A known method for the production of ice cream, including the preparation of a mixture by mixing whole cow’s milk, condensed whole milk with sugar, skimmed cow’s milk, granulated sugar, coconut oil, gelling potato starch, vanillin and drinking water, filtering, pasteurization, homogenization, cooling, freezing of the mixture , packing and hardening, while in the prepared mixture after filtering, fructoglucose syrup and dietary fiber obtained from the battle and the tailings of sugar beets in the size of 0.5- 1.0 mm and used as a stabilizer, in the following ratio of components, wt. %:

Whole cow's milk 40,0 Condensed Whole Milk with Sugar 11.77 Skimmed milk cow milk 3,59 Granulated sugar 3.05 Coconut oil 6.07 Gelling potato starch 1.00 Fructoglucose syrup 5.50 Dietary fiber from beetroot and sugar beet tails size 0.5-1.0 mm 3.00 Vanillin 0.01 Drinking water Rest

(RF patent No. 2228056, publ. 05/10/2004).

For the prototype, a mixture for the production of ice cream was selected, including whole milk, whole milk powder, sugar and an oil component, while it additionally contains wheat flour and cream, and as an oil component, the sunflower kernel fried with a particle size of 670 to 1400 microns in the following the ratio of components, wt. %:

Whole milk 49.2-49.4 Whole powdered milk 5.0-5.2 Sugar 13.25-13.75 Wheat flour 1.25-1.75 Sunflower kernel fried with a particle size of 670 to 1400 microns 5.0-7.0 Cream Rest

(RF patent No. 2302121, publ. 07/10/2007).

The disadvantages of the known technical solutions that do not allow to obtain the claimed technical result include heterogeneity of the masses, low biological and energy value due to the absence or insufficient amount of highly nutritious components. The presence of sugar in this composition promotes the formation of ice crystals, and in order to achieve uniformity of mass, more thorough and prolonged mixing of the components is necessary.

The task is to expand the assortment of ice cream, characterized by new taste.

EFFECT: obtaining a finished product with good digestibility, high nutritional value, biological and energy values, while improving the organoleptic characteristics of the finished product with a homogeneous mass.

The technical result is achieved by a mixture for the production of ice cream, including milk, oil component and cream, while the fried sesame kernel is used as the oil component, 8.5% fat is used as condensed milk, 33% fat is used in the cream with the following ratio of components, wt . %:

Fried black sesame kernel 5-25% Condensed milk with a fat content of 8.5% 20-40% Cream fat 33% Rest

Black sesame is selected as the oil component, which by its characteristics is the owner of high nutritional value. Seeds of black sesame are unpolished, that is, when processing do not lose useful properties in large quantities. The energy value of fried black sesame seeds is 565 kcal, black sesame kernels are a unique source of protein: 100 g contains 19.5%, the amount of fat in 100 g of the product is 48.7%. Compared with white sesame seeds, the seeds of this variety used have a stronger and more stable aroma, as well as a more pleasant taste. In the claimed composition of ice cream sesame acts as an additional component that provides the finished product with a rich taste of sesame. The claimed interval of the content of sesame seeds 5-25% is selected experimentally and is optimal. A decrease or increase in the declared values entails a decrease in the organoleptic characteristics of the finished product. Its content in the indicated values allows to obtain a finished product with high energy value and increase the digestibility of ice cream. Fried sesame seeds can improve palatability, gives a pleasant aroma, and when ingested it enhances the separation of saliva, which further increases the body’s absorption of biologically active substances.

Condensed milk is a dairy product, but compared with milk has an increased shelf life and is better absorbed by the body. Condensed whole milk is obtained by evaporating part of the moisture from pasteurized cow's milk and preserving it with sugar. It is a homogeneous mass of white with a creamy tint without perceptible organoleptic crystals of milk sugar. The product has a sweet, clean taste with a pronounced aftertaste of pasteurized milk. Also, condensed milk is a high-calorie product, and in the claimed embodiment, 8.5% fat contains 7.2% protein per 100 g of the finished product, and the energy value of condensed milk with 8.5% fat is 328 kcal. Condensed milk can improve the taste of the finished product, gives a sweet flavor, which significantly affects the organoleptic characteristics of the finished product. The content of condensed milk with a fat content of 8.5% in the range of 20-40% was selected experimentally and is optimal. These quantitative characteristics provide the finished product with nutrition and high energy value. The absence of sugar in the claimed composition allows you to get the finished product, slowly melting in the mouth and not very cooling the oral cavity, because ice crystals do not form, the appearance of which is facilitated by the presence of sugar.

Cream is a high-calorie dairy product obtained from whole milk by separation of the fat fraction, the composition of which is characterized by the presence of 33% fat, 2.7% protein, 20.8% unsaturated fatty acids. The energy value of cream with a fat content of 33% is 335.8 kcal. Using cream allows you to increase the nutritional value of the finished product, improve organoleptic characteristics. Due to their taste, they give the finished product a creamy taste. The content of this component is selected experimentally and is optimal.

Comparative characteristics of the organoleptic properties of the ice cream of the prototype and the claimed are shown in the table.

Examples of specific performance.

Example 1. Cream with a fat content of 33% was whipped on a mixer in an amount of 750 g until thickening and raising the mass, after which condensed milk with a fat content of 8.5% in an amount of 200 g was added and continued to beat until the condensed milk was evenly distributed throughout the mass. The resulting homogeneous mass was infused for the time necessary to fry the sesame kernels in an amount of 50 g until the aroma and golden color. The prepared sesame kernels were mixed with the previously prepared mass until a uniform distribution of sesame kernels throughout the mass was obtained. The finished product is placed in the freezer for solidification, after which it is to be used. The resulting ice cream is characterized by a fat content of 28.7%.

Example 2. Cream with a fat content of 33% was whipped on a mixer in an amount of 350 g until thickening and raising the mass, after which condensed milk with a fat content of 8.5% in an amount of 400 g was added and continued to beat until the condensed milk was evenly distributed throughout the mass. The resulting homogeneous mass was infused for the time required to fry the sesame kernels in the amount of 250 g until the aroma and golden color. The prepared sesame kernels were mixed with the previously prepared mass until a uniform distribution of sesame kernels throughout the mass was obtained. The finished product is placed in the freezer for solidification, after which it is to be used. The resulting ice cream is characterized by a fat content of 38.4%.

Thus, the claimed composition of ice cream allows you to get the finished product, characterized as a well-absorbed product with high nutritional, biological and energy values while improving the organoleptic characteristics of the finished product with a homogeneous mass.

Claims (1)

A mixture for the production of ice cream, including milk, oil component and cream, characterized in that the fried sesame kernel is used as the oil component, 8.5% fat is used as condensed milk, 33% fat is used in the cream in the following ratio, wt. %:
fried black sesame kernel 5-25% 8.5% condensed milk 20-40% cream with a fat content of 33% rest