RU2749831C1 - Method for cooking cream - Google Patents

Abstract

FIELD: food industry and confectionery.

SUBSTANCE: invention relates to the food industry, namely to confectionery production and public catering, and can be used for the preparation of diabetic custard intended for the production of flour confectionery products. A method for the preparation of diabetic custard is proposed, which includes heating drinking milk with sweeteners, simultaneous whipping of egg yolk with barley flour, introducing the egg-flour mixture into the milk-sweet mixture and boiling until a temperature of 82-84°С, cooling the brewed mass to a temperature 20-22°С and mixing it with pre-whipped cream of 20-35% fat and berry puree, while the cream is prepared with the following choice of the ratio of prescription components, kg per 1000 kg of finished mass: barley flour 80-100; egg yolk 105-120; stevia powder 5-7; erythritol 5-7; drinking milk 300-400; berry puree 110-160; cream 20-35% fat, the rest.

EFFECT: invention allows obtaining a product characterized by improved organoleptic characteristics, increased nutritional value, and it can be recommended for people with type II diabetes mellitus, people who follow a diet, one of the conditions of which is refusal to use refined sugar that is part of food, as well as to expand the range of confectionery creams for therapeutic and prophylactic purposes.

1 cl, 2 ex, 1 tbl

Description

The invention relates to the food industry, namely to confectionery and public catering, and can be used to prepare custard for diabetic purposes, intended for the production of flour confectionery.

There are various methods of making custard using non-traditional raw materials.

For example, there is a known dry composition for making a custard, including mixing wheat flour of the highest grade, rice flour, corn flour, powdered sugar, vanillin, citric acid, ascorbic acid, egg powder and skimmed milk powder (RF Patent No. 2702177 dated 20.12. 2018, IPC A23G 3/36. FGAOU VO "St. Petersburg National Research University of Information Technologies, Mechanics and Optics" (ITMO University) ". Published 04.10.2019. Bul. No. 28).

The disadvantage of products produced in accordance with this method is low organoleptic properties due to the use of dairy and egg products in dry form.

There is also known a method of preparation, a method of producing an alternative product such as a sweet custard with caramel (cream caramel), including heating raw milk to obtain skim milk from it, heating vegetable oil and introducing it into skim milk, homogenizing the mixture and pasteurizing it, adding sugar, milk cream, mixing with a mixture of carrageenan and starches (for example, tapioca starch, wheat starch and whole wheat flour from durum wheat), adding vanillin and additional mixing, then heat treatment is carried out and cooled (RF Patent No. 2560435 dated 09.12.2010, IPC A23C 19/055, A23G 9/00, A23G 9/32, A23C 23/00). FARM SOSIETE ANONYM INDUSTRIAL AND COMMERCIAL, trading es CRETA FARM S.A. (GR), S.A. MEVGAL - DAIRY PRODUCT INDUSTRY, trading ez MEVGAL S.A. Publ. 08/20/2015. Bul. No. 23).

The disadvantages of this method are the complexity of the technological process and the low nutritional value of finished products.

The closest in technical essence and the achieved effect is a method of preparing custard vanilla cream for a cake "Tube" with custard, including heating sugar and milk to a boil, simultaneously beating eggs, introducing toasted wheat flour and vanillin into them, thoroughly mixing, adding to the mixture sugar-milk syrup, stirring the mixture and boiling it at a temperature of 95 ° C for 5 minutes, then quickly cooling the mixture and mixing it with pre-whipped butter (Recipes for cakes, pastries, muffins and rolls. Part III Pastries, muffins and rolls , semi-finished products, Moscow, All-Union Scientific Research Institute of the Confectionery Industry, 1978, pp. 337-339, Kuznetsova L.S., Sidanova M.Yu. Technology for the preparation of flour confectionery. Publishing house Masterstvo. M .: 2002. S. 197-198).

The disadvantage of products made in accordance with this method is the low nutritional value.

Also, a common disadvantage of existing methods is the use of sugar, which does not allow them to be recommended for diabetic nutrition.

In contrast to the known, the claimed method provides the preparation of a custard, characterized by improved organoleptic characteristics, increased nutritional value and can be recommended for people with type II diabetes mellitus, people who follow a diet, one of the conditions of which is refusal to consume refined sugar included in the composition of food, as well as to expand the range of confectionery creams for therapeutic and prophylactic purposes.

Barley flour is characterized by a low glycemic index. In terms of water absorption capacity, it surpasses wheat flour. A feature of barley flour is the optimal ratio between protein and starch, it contains a large amount of provitamin A, B vitamins and minerals: calcium, phosphorus, iodine, especially a lot of silicic acid. The composition of barley grain contains soluble dietary fiber (3-glucan. It has been established that (3-glucan and grain products containing it) perform useful physiological functions: they reduce the glycemic index of starch-containing products, the level of lipids in the blood serum, reduce cholesterol levels. Barley flour is rich in complete proteins, which contain a lot of lysine and tryptophan.In comparison with premium wheat flour, it contains more potassium by 30%, calcium - by 61%, magnesium - by 31%.

Stevia powder is a low-calorie sugar substitute, which is especially important for improving the diet in diabetes mellitus, disorders of carbohydrate metabolism and cardiovascular diseases (atherosclerosis, hypertension, obesity, etc.), as well as for their active prevention. Promotes the normalization of the gastrointestinal tract, has an anti-inflammatory effect, inhibits the growth and reproduction of pathogenic bacteria and pathogenic microorganisms. In addition to sweet glycosides, stevia contains antioxidants flavonoids (rutin, quercetin, etc.), minerals (potassium, calcium, phosphorus, magnesium, silicon, zinc, copper, selenium, chromium), vitamins C, A, E, vitamins of group B ...

Erythritol or "melon sugar" is a natural sugar substitute that does not cause an increase in blood sugar levels. It is odorless crystals, readily soluble in water, very similar to sugar. The calorie content of erythritol is so low that in most countries it is taken equal to zero. Erythritol does not cause tooth decay. The sweetness level of erythritol is about 70% of the level of regular sugar. The substitute is well tolerated by the body even in somewhat higher dosages than regular sugar. Experimentally, a good combination with stevia has been noted, improving the taste and aroma of the product.

Berry puree is a source of pectin, organic acids, minerals, vitamins and flavonoids. In the proposed product, berry puree is a source of dietary fiber, gives a pleasant taste.

The inventive method of making custard is as follows.

Initially, drinking milk is heated with sweeteners, at the same time egg yolk is beaten with barley flour, then the egg-flour mixture is introduced into the milk-sweet mixture and boiled until a temperature of 82-84 ° C is reached. Then the brewed mass is cooled to a temperature of 20-22 ° C and mixed with pre-whipped cream of 20-35% fat and berry puree. The finished mass is used for sandwiching baked semi-finished products and filling cakes, while the mass is prepared with the following choice of the ratio of recipe components, kg per 1000 kg of finished mass:

barley flour 80-100 egg yolk 105-120 stevia powder 5-7 erythritol 5-7 drinking milk 300-400 berry puree 110-160 cream 20-35% fat rest

The technical result of the invention is to obtain a product characterized by improved organoleptic characteristics, increased nutritional value, and it can be recommended for people with type II diabetes mellitus, people on a diet, one of the conditions of which is the refusal to use refined sugar, which is part of food , as well as to expand the range of confectionery creams for therapeutic and prophylactic purposes.

The custard preparation method is illustrated by the following examples.

Example 1 (prototype).

Heating 217.27 kg of sugar and 347.57 kg of milk to a boil, simultaneously whipping 86.89 kg of eggs, adding 67.35 kg of toasted wheat flour and 0.09 kg of vanillin to them, thorough mixing, adding sugar-milk syrup to the mixture , stirring the mixture and boiling it at a temperature of 95 ° C for 5 minutes, then quickly cooling the mixture and mixing it with 324.47 kg of pre-whipped butter. Organoleptic and physicochemical indicators of the quality of the custard are presented in table. one.

Example 2 (proposed method).

357.64 kg of drinking milk is heated with 6.69 kg of stevia powder and 6.69 kg of erythritol, at the same time 116.23 kg of egg yolk is beaten with 90.11 kg of barley flour, then the egg-flour mixture is introduced into the milk-sweet mixture and boiled until the temperature reaches 82-84 ° C. Then the brewed mass is cooled to a temperature of 20-22 ° C and mixed with 333.89 kg of pre-whipped cream of 20-35% fat and 133.77 kg of berry puree. The finished mass is used for sandwiching baked semi-finished products and filling cakes.

Organoleptic and physicochemical indicators of the quality of the custard are presented in table. one.

As can be seen from table 1, the custard prepared according to the proposed method is not inferior to the prototype. The offered custard has a rich color, pleasant berry taste and smell, and an attractive appearance.

The proposed method for preparing custard allows you to obtain a product with a balanced composition, as well as to provide a therapeutic and prophylactic focus of products by eliminating added sugar and butter, to expand the range of creams for flour confectionery products.

Claims (2)

A method of preparing custard for diabetic purposes, characterized in that it includes heating drinking milk with sweeteners, simultaneously whipping egg yolk with barley flour, introducing the egg-flour mixture into the milk-sweet mixture and boiling until the temperature reaches 82-84 ° C, cooling the brewed mass to a temperature of 20-22 ° C and mixing it with pre-whipped cream of 20-35% fat and berry puree, while the cream is prepared with the following choice of the ratio of prescription components, kg per 1000 kg of finished mass: barley flour 80-100 egg yolk 105-120 stevia powder 5-7 erythritol 5-7 drinking milk 300-400 berry puree 110-160 cream 20-35% fat rest