RU2650562C1 - Method for preparing a dessert product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, to confectionery industry and can be used for preparing desserts such as creams. Method for preparing a dessert product, comprising whipping egg whites until a lush, persistent foam is produced with further sequential adding citric acid, syrup from water and sugar, additives from the cocoa product, gelatin solution, flavoring with continuous whipping, molding and curing the mass, tea leaves are added into the egg white foam from, for preparation of which the syrup from water and sugar at a ratio of 1:1 is mixed with a sugar mixture, cocoa product, wherein cocoa powder is used as a cocoa product, and a crushed pericarp of the Manchurian nut in the amount of 1.235–1.365 kg/100 kg of the finished product, and is then boiled to a temperature of 103 °C and cooled, after adding tea leaves, rice is added, wherein rice is subsequently boiled in water and in milk, and then cooled and homogenized for 5–7 minutes at 1,000 rpm until a homogeneous mass is obtained, besides, mass is curing for 1–1.5 hours at a temperature of 4–6 °C, in addition, the content of the components is, kg/100 kg of the finished product: rice 5.34–5.607; drinking water 40.22–43.004; milk 12.3–13.6; egg white 11.16–11.718; cocoa powder 1.235–1.365; crushed pericarp of the Manchurian nut 1.235–1.365; granulated sugar 22.5–23.625; gelatin 1.042-1.094; citric acid 0.59; flavoring 0.05. Vanilla essence is used as a flavoring.

EFFECT: invention provides reduced labor input, increased biological value, wider range of dessert products and reduced fat content of the finished product.

1 cl, 3 tbl

Description

The invention relates to the food industry, to its confectionery industry, and can be used in the preparation of desserts such as creams.

A known method for the production of a confectionery product, comprising preparing an element consisting of syrup from water and sugar, chopped walnut and additives, whipping egg white to obtain a lush, resistant foam with subsequent successive addition of vanilla flavoring and other prescription components (see RF patent No. 2287284 IPC A23G 3/48, publication date 11/20/2006).

As the closest analogue, a method for the production of sweets is adopted, containing whipping egg white to obtain a lush, resistant foam with subsequent successive addition of syrup from water and sugar, a gelatin solution, citric acid, flavoring, an additive from a cocoa product and other recipe components with continuous whipping, molding and mass curing (see RF patent No. 2169484, IPC A23G 3/00, publication date 06/27/2001).

The disadvantages of analogues are the complexity of molding the body, as well as the high content of sugar and fat and low biological value of the finished product.

The problem to which the invention is directed, is to develop a simple method for preparing a dessert product with cocoa content, characterized by a low fat content and high biological value.

The technical result achieved when solving the problem is expressed in reducing the complexity, increasing the biological value, expanding the range of dessert products and in reducing the fat content in the finished product.

The problem is solved in that in the method of preparing a dessert product containing whipping egg white to obtain a fluffy, resistant foam with subsequent successive addition of citric acid, syrup from water and sugar, an additive from a cocoa product, gelatin solution, flavor with continuous whipping, molding and curing, in the foam of the protein is infused, for the preparation of which the syrup from water and sugar at a ratio of 1: 1 is mixed with a mixture of sugar, a cocoa product, which is used as cocoa shock, and crushed pericarp of Manchurian walnut in the amount of 1.235-1.365 kg / 100 kg of the finished product, and then boiled to a temperature of 103 ° C and cooled, in addition, after welding, rice is added, which is boiled in water and milk, and then cooled and homogenized for 5-7 minutes at 1000 rpm to obtain a homogeneous mass, in addition, the mass is carried out for 1-1.5 hours at a temperature of 4-6 ° C, in addition, the content of the components is, kg / 100 kg of finished product:

rice 5,34-5,607 drinking water 40.22-43.004 milk 12.3-13.6 egg white 11.16-11.718 cocoa powder 1,235-1,365 crushed pericarp of Manchurian walnut 1,235-1,365 granulated sugar 22.5-23.625 gelatin 1,042-1,094 lemon acid 0.59 flavor 0.05

In addition, vanilla essence is used as a flavor.

In this case, the distinguishing features of the claims solve the following functional tasks.

Signs “infusion is introduced into the foam from the protein, for the preparation of which the syrup from water and sugar is mixed with a mixture of sugar, a cocoa product, which is used as cocoa powder, and crushed pericarp of Manchurian nut in the amount of 1.235-1.365 kg / 100 kg of the finished product, and then boiled to a temperature of 103 ° C and cooled ”describe the technology of preparation of the additive, which is used as a dye and a source of biologically active substances, in addition, it gives the taste of cocoa to the finished product.

An analysis of the scientific literature showed that Manchurian walnut growing in the Primorsky Territory contains a large number of biologically active substances, in particular, juglone, rutin, and quercetin.

With a lower content of the pericarp of Manchurian walnut, the biological value decreases, with a larger content, the product acquires a too intense color, which in appearance is identical to the color of cocoa powder or chocolate, and a pronounced iodine taste and aroma.

The signs “after making the infusion add rice, which is successively boiled in water and milk, and then cooled and homogenized for 5-7 minutes at 1000 rpm to obtain a homogeneous mass” describe the preparation of an additive from rice that can neutralize the acute taste sensations pericarp of Manchurian walnut and to provide a creamy consistency of the finished dessert product due to the starch content.

When going beyond the declared limits, the quality of the finished product worsens.

The signs of "weight retention carried out for 1-1.5 hours at a temperature of 4-6 ° C" allow you to get a stable texture of the dessert product.

Signs "the content of the components is, kg / 100 kg of the finished product:

rice 5,34-5,607 drinking water 40.22-43.004 milk 12.3-13.6 egg white 11.16-11.718 cocoa powder 1,235-1,365 crushed pericarp of Manchurian walnut 1,235-1,365 granulated sugar 22.5-23.625 gelatin 1,042-1,094 lemon acid 0.59 vanilla essence 0,05 "

provide high organoleptic properties.

When going beyond the declared limits, the organoleptic properties deteriorate.

The inventive method is carried out on standard equipment by known methods.

The process of preparing a dessert product consists of several technological operations.

1. Cooking rice creamy paste.

Prepared rice is placed in boiling water (47% of the recipe amount of water) at a ratio of 1: 3.7 and cooked at a low boil for 30 minutes.

Then the rice is boiled in milk until the rice grains are completely boiled, and after being ready, it is cooled to a temperature of 20 ° С.

Chilled rice is homogenized for 5-7 minutes at 1000 rpm until a homogeneous mass is obtained.

The content of rice paste in the dessert product is 38 kg / 100 kg of the finished product.

2. Cooking tea leaves.

The prepared pericarp of the walnut of the Manchurian consumer stage of maturity is dried to a moisture content of 9% and crushed, the grinding size of the residue on sieve No. 43 is not more than 5%.

Half of the granulated sugar is ground with cocoa powder and dry pericarp of Manchurian nut to a homogeneous consistency.

Sugar syrup is prepared, for this the second half of granulated sugar is dissolved in water (27-28% of the prescription amount of water) with a temperature of 85 ° C for 5 minutes at a ratio of 1: 1.

Next, the resulting sugar syrup is poured into the mashed mixture and mixed.

Then the resulting mass is boiled to a temperature of 103 ° C and cooled to 20 ° C.

The content of tea leaves in the dessert product is 37.025-37.1 kg / 100 kg of the finished product.

3. Cooking a dessert product.

The cooled egg white is beaten up to increase in volume by 7 times.

Without interrupting the whipping of the protein, citric acid is introduced into the foam, then, continuing to whisk, the tea leaves are introduced in parts.

The rice paste is beaten for 10-15 minutes at a speed of 800-1000 rpm, during the whipping process, the mass of whipped protein and tea leaves is introduced in portions, and at the end of the whipping, vanilla essence and gelatin, previously soaked in water, are introduced (25-26% of prescription amount of water).

The resulting dessert product is poured into molds and placed in a refrigerator with a temperature of 4-6 ° C for 1-1.5 hours for solidification.

Examples of recipes for dessert products are shown in table 1.

Table 1

Dessert Food Examples

Organoleptic characteristics of the samples are shown in table 2.

table 2

Organoleptic characteristics of dessert products

Name of indicator Example No., ratio
Manchurian walnut pericarp: cocoa powder 1 (1: 2) 2-4 (1: 1) 5 (2: 1) Appearance Homogeneous, airy, porous Homogeneous, airy, porous Homogeneous, airy, porous Consistency Homogeneous, airy, frozen Homogeneous, airy, frozen Homogeneous, airy, frozen Color Dark brown Dark brown Dark brown Smell and taste Intrinsic to cocoa, without iodine aftertaste or odor Intrinsic to cocoa, without iodine aftertaste or odor Native cocoa, with iodine aftertaste and odor

As can be seen from the data in Table 2, the maximum possible ratio of pericarp of Manchurian nut: cocoa powder is 1: 1, sample 5 with the ratio of pericarp of Manchurian nut: cocoa powder 2: 1 had an iodine flavor and odor.

The content of biologically active substances is shown in table 3.

Table 3

The content of biologically active substances in dessert products

Biologically active substances, units measuring Example No.
The content of biologically active substances one 2-4 5 Rutin, mg / 100 g 53.88 107.77 161.65 Yuglon, mg / 100 g 75,2 150.41 225.6 Quercetin, mg / 100 g 10.98 21.97 32.95 Antioxidant activity (mcg ask. To-you / ml) 6.72 13.45 20.47

As can be seen from table 3, with an increase in the amount of crushed pericarp of Manchurian walnut, the content of biologically active substances also increases.

Based on the data in tables 2 and 3, we can conclude that samples 2-4 have good organoleptic characteristics with high biological value, and the optimal ratio of pericarp of Manchurian walnut: cocoa powder is 1: 1.

Claims (5)

1. A method of preparing a dessert product, containing whipping egg white to obtain a lush, resistant foam with subsequent successive addition of citric acid, syrup from water and sugar, an additive from cocoa product, gelatin solution, flavoring with continuous whipping, molding and curing, characterized in the fact that a tea brew is introduced into the foam, for the preparation of which syrup from water and sugar is mixed with a mixture of sugar, a cocoa product, which is used as cocoa powder, and crushed at a 1: 1 ratio. of the pericarp of Manchurian walnut in the amount of 1.235-1.365 kg / 100 kg of the finished product, and then boiled to a temperature of 103 ° C and cooled, in addition, after making the tea, rice is added, which is boiled in water and milk, and then cooled and homogenized within 5-7 minutes at 1000 rpm to obtain a homogeneous mass, in addition, the mass is carried out for 1-1.5 hours at a temperature of 4-6 ° C, in addition, the content of the components is, kg / 100 kg of finished product: rice 5,34-5,607 drinking water 40.22-43.004 milk 12.3-13.6 egg white 11.16-11.718 cocoa powder 1,235-1,365 crushed pericarp of Manchurian walnut 1,235-1,365 granulated sugar 22.5-23.625 gelatin 1,042-1,094 lemon acid 0.59 flavor 0.05 2. The method according to claim 1, characterized in that vanilla essence is used as a flavoring.