RU2632336C1 - Method for manufacturing mousse - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method for manufacturing mousse envisages preparing the components, removing inedible parts of fruits and/or berries, heat treatment of the prepared raw materials until ready, mashing, adding egg white and a substance providing sweetness, whipping, introducing a structurant containing the mixture of natural biopolymers and dried biomass of probiotic cells, re-whipping, introducing a vitamin emulsion, moulding while cooling to obtain the desired product. The structurant is the mixture of sodium alginate, carrageenan, cell biomasses of probiotic cultures, taken at the ratio of 1:3:1 in an amount of 0.5 to 3% to the weight of the finished product, which is previously dissolved in the mixture of milk whey and water taken at the ratio 1:0.6 in an amount of 40% by weight of the finished product, and heated to the temperature of 45±2°C, then cooled to the temperature of 20±2°C and whipped, and sugar before introducing is mixed with isomalt at the ratio of 1:1, the resulting mixture is used in the amount of 20% to the weight of the finished product.

EFFECT: invention allows to improve the structural and mechanical characteristics of the finished product due to reducing the gelation time, to reduce the syneresis degree, and to reduce the caloric content.

2 tbl, 3 ex

Description

The invention relates to the food industry, catering, in particular to the production technology of structured food products.

A known method for the production of sambuca, which involves preparing the components, removing the inedible parts of the fruit, baking or boiling them, wiping, adding sugar and egg white, whipping, adding a gelatin solution at the rate of 1.5% by weight of the prepared product, re-whipping and molding while cooling with obtaining the target product (Collection of technological standards. Collection of recipes for dishes and culinary products for public catering enterprises. - M .: Khlebprodinform, 1996, p. 343).

The disadvantages of this method are the lack of functional properties of the finished product, the high consumption of the builder, low consumer properties of the product due to the increased density of the structure due to the use of gelatin as the builder.

A known method for the production of sambuca (Patent RU 2246856), comprising preparing the components, removing the inedible parts of the fruit, baking or boiling, rubbing it, adding sugar and egg white, whipping, introducing the structure-forming solution, re-whipping and molding upon cooling to obtain the target product, which a mixture of carrageenan and a preparation obtained by sequential extraction of biomass of micromycete Mortierella gamsii with a non-polar supercritical extractant eskom condition, water, alkali, water, acid, water, alkali and water and then combining the first extract with the solid residue at a ratio of from biomass mikromitcetami Mortierella gamsii 4 weight carrageenan and preparation: 3, in an amount of 1% by weight of the brewed product. In this case, it takes from one and a half to two hours to solidify the sambuca.

The disadvantages of this method are the lack of functional properties of the finished product, high adhesive characteristics, which complicates the process of selecting finished products from the forms, the inability to use certain groups of the population in nutrition, since there is no data on the effect of biomass micromycete Mortierella gamsii on human health.

A known method for the production of sambuca (Patent RU 2289951), which provides for the preparation of components, removal of the inedible parts of fruits and / or berries, heat treatment of the prepared raw materials until cooked, wiping, adding sugar and egg white, whipping, introducing a structurant, re-whipping and molding while cooling with obtaining the target product, according to the invention, the introduction of the builder is carried out simultaneously with the addition of sugar when whipping the mixture, while the product is additionally enriched with vitamin with an emulsion prepared from an aqueous solution of a synthetic preparation of vitamin C and an oil solution of vitamin A at the rate of 30-100 mg of vitamin C and 300-1000 μg of vitamin A per 100 g of finished product, and a mixture of natural polymers and biomass of probiotic culture cells is used as a structurant in a ratio of 4: 1, in an amount of 0.5 to 3% by weight of the finished product, moreover, a mixture of highly esterified pectin and carrageenan in equal proportions is used as a mixture of natural polymers, and as a biomass of culture cells probiotics use the dried biomass of microorganisms having a probiotic effect, for example B. longum, and / or B. breve, and / or B. adolescentis.

The disadvantages of this method are the low consumer properties of the finished product, a high degree of syneresis due to the introduction of the fat component, which leads to sedimentation of the mass and separation of moisture during storage, because fat prevents the formation of a stable protein protein structure that can hold air - bubbles stick together and burst, as well as the duration of solidification, high calorie content associated with the use of sugar as a substance that ensures the sweetness of the finished product.

The objective of the invention is to develop a method for the production of sambuca, providing high consumer properties of the finished product.

The technical result is to improve the structural and mechanical characteristics of the finished product by reducing the pour time and reducing the degree of syneresis, as well as lowering calories.

The technical result is achieved in that the method for the production of sambuca involves preparing the components, removing the inedible parts of the fruits and / or berries, heat-treating the prepared raw materials until cooked, wiping, adding egg white and sugar, whipping, introducing a structurant containing a mixture of natural biopolymers and dried cell biomass cultures of probiotics, re-whipping, the introduction of a vitamin emulsion, molding with cooling to obtain the target product, while introducing structure The call is a mixture of sodium alginate, carrageenan, biomass of cells of probiotic cultures taken in a ratio of 1: 3: 1 in an amount of from 0.5 to 3% by weight of the finished product, which is previously dissolved in a mixture of whey and water taken in a ratio of 1 : 0.6 in the amount of 40% by weight of the finished product and heated to a temperature of 45 ± 2 ° C, then cooled to a temperature of 20 ± 2 ° C and beat, and sugar before mixing is mixed with isomalt in a ratio of 1: 1, the resulting mixture is used in an amount of 20% by weight of the finished product.

The method is implemented as follows. Prescription components are prepared according to standard technology. Inedible parts are removed from the fruits - the peduncle and the seed chamber from the pome fruits or the stone from the stone fruits. Further, in accordance with the regulations, all fruits, except apricots, are placed on baking trays, poured a small amount of water and baked in an oven, and the apricots are stewed, after which they are cooled and wiped to obtain a puree. Egg puree, a mixture of isomalt and sugar taken in a 1: 1 ratio in an amount of 20% by weight of the finished product are added to the puree and beat in the cold until a lush mass is formed. Add a builder in an amount of from 0.5 to 3% by weight of the finished product. To obtain a structurant, sodium alginate, carrageenan is sieved, combined with dried biomass of microorganisms, for example B. longum, and / or B. breve, and / or B. adolescentis, which have a probiotic effect, taken in a ratio of 1: 3: 1, previously dissolved in a mixture of serum and water in a ratio of 1: 0.6 in an amount of 40% by weight of the finished product, heated to a temperature of 45 ± 2 ° C until the polysaccharides are completely dissolved, cooled to a temperature of 20 ± 2 ° C and beat, injected into the prepared puree and reused beat, then enter a vitamin emulsion, p Flow Chart of aqueous synthetic preparation of vitamin C and vitamin A oil solution at the rate of 30-100 mg of vitamin C and 300-1000 mcg Vitamin A per 100 g of finished product. The finished product is poured into molds and left in the cold at a temperature of 4 ± 2 ° C for solidification.

The improvement of the structural and mechanical properties of sambuca is achieved due to the synergistic effect in the interaction of two polysaccharides - sodium alginate and carrageenan and whey, which at certain ratios form an interpenetrating network (IPN) of the hydrogel due to electrostatic interaction in the presence of whey calcium ions, with an increase the viscosity of the whipped mixture, which, in comparison with the prototype, has an increased ability to foam, which leads to ju foam with greater multiplicity and increased stability. All free water is involved in the formation of the IPN hydrogel, therefore, the use of sodium alginate in combination with carrageenan reduces the degree of syneresis of the finished sambuca and, therefore, increases its implementation time, and the inclusion of whey proteins in the network increases the strength of the gel. Thus obtained gel has a soft consistency, is resistant to loss of shape and provides solidification of the target product for 45 minutes at a temperature of 4 ± 2 ° C, in contrast to the prototype, which requires 80 minutes to solidify (at a concentration of structure former in the product of 1%). Due to the stabilizing properties of sodium alginate, the finished product also retains its structural-mechanical (strength) characteristics during freezing and subsequent defrosting.

In the process of preparation, the structurant is pre-dissolved in a mixture of whey and water, while the resulting solution is pre-heated to a temperature of 45 ± 2 ° C, which is necessary for complete dissolution of the components. Then the mixture is cooled to a temperature of 20 ± 2 ° C. This temperature range is optimal for whipping the mixture and obtaining foam of increased multiplicity and long-term stability. At this temperature, due to adsorption on interfacial foam films, the gas-holding ability is improved and the formation of a stable foam cellular structure of the product is enhanced, while the rate of liquid outflow and pressure inside the bubbles with air are reduced, leading to a decrease in capillary phenomena (diffusion and absorption of interfilm liquid decreases). ) A decrease or increase in temperature does not allow to achieve the desired technical result.

In the prototype, when combining the components, an oil solution of vitamin A is added to the mass. Fat at the same time prevents protein proteins from forming a stable system that holds air bubbles - they burst quickly and the mass settles quickly, which leads to a high density of the finished product. Adding sodium alginate to the formulation prevents this phenomenon. When the components of sambuca are combined, sodium alginate and whey proteins are adsorbed on the membranes of oil droplets of a vitamin A solution and create new membranes that effectively prevent the unification of oil balls and flocculation. Sodium alginate controls the concentration of calcium ions around oil droplets, which, in turn, control the stability of the finished product.

It should be noted that sodium alginate has a good sorbing ability with respect to toxic salts of heavy metals and radionuclides.

In the proposed method, sugar must be partially replaced by a sweetener - isomalt. Isomalt is the only substitute for sucrose, which is obtained from natural beet sugar, it is almost impossible to distinguish from sucrose in taste and perception. It does not leave a residual aftertaste and does not have a cooling effect, which allows you to fully experience the taste and aroma of the ingredients used to prepare this product, namely fruit, vegetable or fruit and vegetable puree. Isomalt does not cause tooth decay, reduces the formation of plaque and acids harmful to teeth. According to scientific studies, the level of insulin in the blood during the absorption of isomalt rises much slower and weaker in comparison with sucrose. This disaccharide has prebiotic properties, i.e. It promotes the development of beneficial microflora of the human gastrointestinal tract, thereby improving the human immune system. Due to the fact that isomalt is poorly absorbed by the intestinal walls, it is used in the manufacture of products for people suffering from diabetes. Isomalt also has a low energy value of 2.4 kcal / g.

The inventive method for the production of sambuca is illustrated by examples of specific performance.

Example 1

The apples are inspected, washed, the inedible parts are removed - the stalk and seed chamber, placed on a baking sheet, poured a small amount of water and baked in an oven. Then they are cooled and wiped to obtain a mash. Egg white and a mixture consisting of 10 g of isomalt and 10 g of sugar are added to the puree, then beat in the cold until a lush mass is formed. A structurant is taken, taken at the rate of 1% by weight of the finished product, to obtain 0.2 g of sodium alginate, 0.6 g of carrageenan is sieved, combined with 0.2 g of dried biomass of B. longum microorganisms, the resulting structure former is previously dissolved in the mixture, containing 25 g of serum and 15 g of water, heated to a temperature of 43 ° C, cooled to a temperature of 22 ° C and whipped, then introduced into the prepared puree and whipped again, then enter a vitamin emulsion prepared from an aqueous solution of a synthetic preparation and vitamin C and an oily solution of vitamin A at the rate of 30 mg of vitamin C and 300 micrograms of vitamin A per 100 g of finished product. The finished product is poured into molds and left in the cold at a temperature of 4 ± 2 ° C for solidification.

Example 2

Plums are inspected, washed, removed, placed on a baking sheet, poured a small amount of water and baked in an oven. Then they are cooled and wiped to obtain a mash. Egg white and a mixture consisting of 10 g of isomalt and 10 g of sugar are added to the puree, then beat in the cold until a lush mass is formed. A structurant is taken, taken at the rate of 2% by weight of the finished product, to obtain 0.4 g of sodium alginate, 1.2 g of carrageenan is sieved, combined with 0.4 g of dried B. breve microorganisms, the resulting structure former is previously dissolved in the mixture, containing 25 g of serum and 15 g of water, heated to a temperature of 45 ° C, cooled to a temperature of 20 ° C and whipped, then introduced into the prepared puree and whipped again, then enter a vitamin emulsion prepared from an aqueous solution of a synthetic preparation and vitamin C and an oil solution of vitamin A at the rate of 60 mg of vitamin C and 600 μg of vitamin A per 100 g of finished product. The finished product is poured into molds and left in the cold at a temperature of 4 ± 2 ° C for solidification.

Example 3

The apples are inspected, washed, the inedible parts are removed - the stalk and seed chamber, placed on a baking sheet, poured a small amount of water and baked in an oven. Then they are cooled and wiped to obtain a mash. Egg white and a mixture consisting of 10 g of isomalt and 10 g of sugar are added to the puree, then beat in the cold until a lush mass is formed. A structure-forming agent, taken from the calculation of 3% by weight of the finished product, is added, to obtain 0.6 g of sodium alginate, 1.8 g of carrageenan is sieved, combined with 0.6 g of dried B. adolescentis microorganisms, the structure-former is previously dissolved in the mixture, containing 25 g of serum and 15 g of water, heated to a temperature of 47 ° C, cooled to a temperature of 18 ° C and whipped, then introduced into the prepared puree and whipped again, then a vitamin emulsion prepared from an aqueous solution of synthetic prep the dose of vitamin C and an oil solution of vitamin A at the rate of 90 mg of vitamin C and 900 μg of vitamin A per 100 g of finished product. The finished product is poured into molds and left in the cold at a temperature of 4 ± 2 ° C for solidification.

Comparative organoleptic characteristics of sambuca obtained by the proposed and known methods are presented in table 1.

When studying the structural and mechanical properties, it was found that the product obtained according to the invention has improved structural and mechanical properties. Table 2 shows the results of a study of the structural and mechanical indicators of sambuca on the instrument "Structometer". The set values in the selected modes were: initial force F ₀ = 0.05 N, stage speed V = 100 mm / min, force F = 7 N, to which the test sample is loaded, the duration of the enclosing surface to determine the adhesion properties T = 100 from. Plasticity was characterized by the penetration depth of the immersion body in the product — H1, and elasticity — by the distance at which its structure did not recover after the load was unloaded — the value of H2. As a tool used mushroom nozzle. The strength of the products was evaluated by the force required to cut the sample (F) using a knife attachment made of non-corrosive material. It was found that the elastic and plastic characteristics of the samples according to the known and proposed method differ very slightly. The strength characteristics of the sample prepared by the proposed method is slightly higher than that of the prototype.

The degree of syneresis of the samples was determined by the amount of separated moisture from 100 ml of sambuca volume. It was revealed that the degree of syneresis of the sambucum prepared according to the claimed method is noticeably lower, which allows to increase the implementation time of the finished product. Also, the method according to the invention provides a significant reduction in the curing time of sambuca in comparison with the known.

Claims (1)

A method for the production of sambuca, which involves preparing the components, removing the inedible parts of the fruits and / or berries, heat-treating the prepared raw materials until cooked, wiping, adding egg white and sugar, whipping, introducing a structurant containing a mixture of natural biopolymers and dried biomass of probiotic culture cells, re-whipping , the introduction of a vitamin emulsion, molding by cooling to obtain the target product, characterized in that the introduced structure-forming agent is a mixture of sodium alginate, carrageenan, biomass of cells of probiotic cultures taken in a ratio of 1: 3: 1 in an amount of from 0.5 to 3% by weight of the finished product, which was previously dissolved in a mixture of whey and water in a ratio of 1: 0.6 in 40% by weight of the finished product and heated to a temperature of 45 ± 2 ° C, then cooled to a temperature of 20 ± 2 ° C and beat, and sugar before mixing is mixed with isomalt in a ratio of 1: 1, the resulting mixture is used in an amount of 20% to weight of the finished product.