RU2757598C1 - Frozen dessert product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to frozen dessert products with a dry, soft and crumbly texture. A frozen dessert whipped product is proposed, which contains as an ingredient a mixture with a high content of starch and dietary fiber, puree from the pulp of ripe and mid-ripening bananas, where mid-ripening bananas should be from 40% of 70% of the total amount of bananas, as an emulsifier, linseed oil, as sugar content regulator Jerusalem artichoke syrup, with the following ratio of the initial ingredients, wt.%: mashed bananas, ripe and mid-season with a solids content of 26% 85-88%; cold pressed linseed oil with a fat content of 99.9% 8.5-10%; Jerusalem artichoke syrup with a dry matter content of 65% 3.5-5.5%, and the mixture of ingredients is prepared without heating. In this case, the frozen dessert product may additionally contain buckwheat flour as a water-retaining agent in an amount of 1.7 wt.%; black currant berries with a solids content of 15% as a flavoring fruit and berry filler in an amount of 11.4 wt.%; 5% aqueous solution of ascorbic acid as an acidity regulator in the amount of 1.35 wt.%; dry cocoa powder as a flavoring filler in an amount of 3.58 wt.%; dry coconut flakes as a flavoring filler in an amount of 2.47 wt.%, coconut flour as a water-retaining component in an amount of 2.05 wt.% and a 5% aqueous solution of ascorbic acid as an acidity regulator in an amount of 1.4 wt.%.

EFFECT: invention provides an increase and preservation of the nutritional value of the product for groups of consumers prone to allergic reactions to dairy, animal and a number of vegetable proteins of legumes, due to the increased content of potassium, fatty acids "Omega-3", vitamin complexes and plant fibers in the composition of natural ingredients the initial mixture, and also allows achieving structural and mechanical parameters similar in consistency and taste to creamy ice cream with a light banana flavor.

6 cl, 3 tbl, 6 ex

Description

The present invention relates to the food industry, and in particular to frozen desserts with a dry, soft and crumbly texture.

Popsicles, popsicles, milk and cream ice cream, mellorin (vegetable oil ice cream) and similar confectionery desserts are very popular products.

To obtain ice cream, various recipes for mixtures are used, containing mainly dairy products, fats, sugar substances, stabilizers and auxiliary substances that mainly affect the taste, color and structure of the product.

Known mixture for the production of ice cream, including whole cow milk, cream, skimmed milk powder, granulated sugar, stabilizer, vanillin. Starch, gelatin, casein, egg white, pectin, agar, agaroid, sodium alginate, cellulose, vegetable gums are used as a stabilizer (Olenev Yu.A. Ice cream. - M .: Kolos, 1992, 256 p.).

Methods for making ice cream usually include the following technological operations: mixture preparation, pasteurization, filtration, homogenization, cooling, maturation, milling, packing, hardening and storage Ice cream ", St. Petersburg, GIORD, 2003, 91 p.).

The large number of formulations of mixtures presented on the market is aimed at increasing the nutritional value of the finished product and improving its structural and mechanical indicators, using natural and affordable raw materials.

Known mixture, including whole cow milk, cream, peasant sweet cream butter, skim milk, sugar, vanillin and, as a stabilizer, a 10% solution "Polikom" - a natural product of processing apple pomace, 75% of dry substances which are hemicellulose, cellulose , pectin substances (Patent RU No. 2283593, A23G 9/04, published 20.09.2006).

Known mixture for the production of ice cream, additionally including a natural vitamin and mineral complex, consisting of: whole cow milk, cream, whole milk powder, granulated sugar, stabilizer, vanillin and additional content of cereal liquid concentrate based on buckwheat, oats, wheat (Patent RU No. 2398443, C1, A23G 9/04, A23G 9/40, published 09/10/2010).

The use of natural and available raw materials increases the nutritional value of the product, is a valuable source of natural dietary fiber that normalizes bowel function.

The disadvantages of the formulation of mixtures include the presence of a dairy component and a refined carbohydrate sucrose (granulated sugar up to 25%), which limits the range of potential consumers, in particular those suffering from lactose intolerance, allergic reactions to the content of proteins, including notes of milk proteins, nut proteins, soybeans and other legumes, as well as diabetes susceptible to disease.

Known composition of ingredients for functional fruit and berry ice cream (Patent RU No. 2396836, C1, A23G 9/04, A23G 9/42, published 20.08.2010), consisting of hydrolyzed milk-vegetable extract of yacon with a solids content of 20.0%, applesauce with a dry matter content of 12.0%, Palsgaard 5913 stabilizer and Red Beetroot dye (E 162) in the following ratio of ingredients (kg / ton): extract-744.5; puree - 250; stabilizer - 5; dye - 0.8. The ultrafiltrate of the lacto-plant extract is prepared from curd whey, which is pre-purified from casein particles, and the extract is used as an extractant to extract inulin, reducing sugars and biologically active substances from yacon tubers.

The latter gives functional properties to the finished product, reduces its calorie content. But the condition of ultra-purification from casein particles does not eliminate the presence of notes of allergenic milk proteins. In addition, additional operations complicate the technological process of obtaining the finished product.

Known composition and method for the production of frozen dessert (Patent RU No. 2502315, C1, A23G 9/42 published on 12/27/2013), consisting of the following recipe components (in parts by weight): applesauce mixed with blackcurrant juice-291; liquid sugar-307.8; inulin-104.2; stabilizer-emulsifier "Cremodan SL 67" -6; citric acid-1.5; water - until the target product yield 1000. The complex composition "Cremodan SL 67" contains components E 410, E 412, E466, gelatin and E 471 and is imported from Denmark.

Known composition and method for the production of frozen dessert (Patent RU No. 2505989, C1, A23G 9/42 published 02/10/2014), consisting of the following recipe components (in parts by weight): raspberry juice-428.6; sugar-200; inulin-104.2; stabilizer-emulsifier "Sherex IC 157" -3.5; citric acid-1.5; water - up to the output of the target product 1000. The complex composition "Sherex IC 157" contains components E 410, E 415 and is imported from the Netherlands.

The products are made on the basis of vegetable raw materials with a consistency that allows it to be consumed without defrosting (thawing before use), do not contain allergenic milk proteins, retain the color of the original vegetable raw materials in direct contact with air oxygen, have a long shelf life at a storage temperature of -18 ° C ...

The presence of refined sugar and a set of food additives in the composition of the initial mixture as a stabilizer / emulsifier does not allow desserts to be classified as natural products, which limits the range of potential consumers prone to allergic reactions.

In the present description, "natural" refers to ingredients of natural origin, which include both unprocessed products of plant and animal origin, and arising from a physical or microbiological / enzymatic process. This excludes ingredients that are the result of a chemical modification process, including food E-additives.

In food products, surfactants are commonly used to make emulsions and aid in aeration. In ice cream, surface-active agents are added to emulsify the fat phase, as well as to aerate the product during the shear freezing process (intensive mixing of the mixture). As a rule, milk proteins (caseins and whey), legume proteins (soybeans, peas), egg and wheat proteins in dairy products or modified surface-active biopolymers, including gum arabic, modified starch for frozen dessert on vegetable basis. The listed allergenic emulsifiers are present in all of the above recipes for mixtures of patented analogues, which does not allow achieving the goals in the present invention.

It is known from the literature that the problem can be solved when surfactant fibers are used in frozen aerated products.

Thus, a frozen aerated food product is known (Patent RU No. 2448474, C2, A23L 1/00, A23G 9/04, A23L 1/0534 published on April 27, 2012, patented by the Netherlands), having an overrun of at least 30%, containing in relation to the total the mass of the frozen aerated food product from 0.001 to 10 wt.% of surface-active fibers from a non-waxy material, which have been modified with surface-active particles, and which have a length-to-diameter ratio of 10 to 1000, including using natural fibers, in particular citrus fibers, fibers of onions, tomatoes, cotton. It has been shown that the use of fibers as a surfactant component of the mixture ensures good stability of the air phase, both in terms of the retained volume of air and in terms of maintaining the stability of bubbles using simple emulsifiers, liquid oils such as sunflower oil, without the use of additional technological operations. ... The surface-active properties of natural fibers, natural biopolymers, are enhanced by simple operations of their activation: aeration, stirring, etc. This important property of natural fibers is utilized in the formulation of the blend of the present invention.

When selecting a recipe for a mixture of ingredients for a frozen dessert product, the most important is its nutritional value, and the main thing is the organization of a stabilizing system from natural components of the mixture. In the production of frozen sweet dessert products, stabilizers are used mainly for functional reasons, such as improving consistency uniformity, preventing the formation of ice crystals during storage, preserving the integrity of products during unloading / loading, while the use of emulsifiers leads to the formation of smaller air inclusions evenly distributed in body of the product. The stabilizing system should ensure, during aeration, a short-term stability of the foam before freezing the mixture, the overrun of the product up to 60%, which is mainly limited by the disproportionation process, in which the gas diffuses from small to larger bubbles, which leads to coarsening of the foam and, ultimately, to complete loss of air. A similar process of destabilizing the air phase (coarsening) depends on the storage temperature of the finished product or sale. So, if the product is not kept strictly enough in the storage temperature range, the temperature rises or is subject to fluctuations, then such a product will be perceived by the consumer when consumed as colder, more icy, melting faster and less desirable compared to classic cream ice cream.

Known natural stabilizing system for frozen dessert and production method (Patent RU No. 2483564, C2, A23G 9/32 published on September 27, 2011, patent holder Switzerland), taken as a prototype, consisting of native rice starch, egg yolk as a natural emulsifier and surface active citrus fibers.

Native rice starch means rice starch that has not undergone any chemical or physical modification.

The stabilizing system is universal in use and can be used as an initial mixture of ingredients for a ready-to-eat frozen dessert containing rice starch in an amount of 0.2% to 2%, egg yolk - from 1.5 to 6%, citrus fibers - from 0 , 1 to 0.8%, and the quality of the system to which you can add flavors, dyes, inclusions, pouring, for example, as part of a traditional classic milk ice cream:

Ingredients wt% finished product Fat 8-15 Sugar 17-24 Skimmed milk powder 8-12 Egg yolk 1.5-6 Rice starch 0.2-1 Citrus Fibers 0.1-0.6 Total dry matter content 38-48

Despite the availability of raw materials, egg yolk, especially chicken, the disadvantages of the product include the presence of animal protein, which has a high allergic potential due to the presence of vitelline in the yolk, which can cause reactions in sensitive people, especially in raw form and / or insufficient heat treatment. Vatelline is destroyed by careful controlled heat treatment, which requires an additional technological operation to monitor its presence. In addition, the protein fragment (protein) of eggs contains more reaction-provoking substances, such as vomucoid, ovalbumin, ovomucin, ovotransferrin, while the first two belong to the list of the most aggressive allergens resistant to heat treatment and can lead to a worsening of the condition, even if they enter the body. small amount. At the stage of preparing the mixture, it is very difficult to completely separate the protein and yolk without the presence of protein notes. Replacing with a less aggressive allergen, for example, quail egg yolk, only reduces activity and leads to an increase in the cost of the final product.

The prototype describes a method for the production of a frozen dessert with a stabilizing system, comprising the steps of: mixing the ingredients of a frozen product with a stabilizing system including native rice starch, egg yolk as a natural emulsifier and expanded citrus fibers with a preferred overrun of the mixture from 30 to 60%; pasteurization and homogenization of the mixture; freezing the mixture; ripening; hardening and packaging frozen desserts. To improve the texture and other consumer qualities of the product, an additional ingredient is introduced - fat with a preferred content of 10 to 13%, and additionally homogenization to increase the fiber volume is carried out in two stages: first at a pressure of 200 to 230 bar, then from 10 to 80 bar.

The disadvantages of this method include the stage of pasteurization, as a process of heat treatment of the mixture, which accelerates the oxidation of individual vitamin complexes, for example, long-chain polyunsaturated fatty acids, such as Omega-3, with their destruction when heated by more than five times (Journal of Food Science, vol. 72, issue 9, November-December 2007, pp. 504-508).

The problem to be solved by the invention is to reduce, up to exclusion from the mixture of frozen dessert product, allergenic proteins and refined sucrose carbohydrate using exclusively natural ingredients in the mixture. At the same time, the structural and mechanical characteristics of a frozen dessert product should be close to the consistency of a classic creamy ice cream.

The technical result consists in increasing the nutritional value of a frozen dessert product for consumer groups prone to allergic reactions to dairy, animal and a number of vegetable proteins of legumes, due to the enrichment with biologically active substances, trace elements and vitamins, in particular with a high content of potassium, fatty acids " Omega-3 ", vitamins of the group" B "," E "and" C ", and natural dietary fiber of plant materials that do not contain allergenic ingredients.

Without referring to the complex theory of multicomponent composite systems when composing the composition of natural ingredients of the initial mixture for a frozen dessert product, the selection of ingredients was made in such a way as to create an effective stabilizing / emulsifying system consisting of plant materials containing starch and dietary fibers, natural plant oils as an emulsifier and a natural sweetener as a sugar regulator.

Fresh banana, medium ripeness, containing 5.38% starch per 100 g of product and 3% vegetable fiber was chosen as a stabilizing ingredient.

The technical result is achieved by a composition of ingredients, characterized in that the system contains, as an ingredient, a mixture with a high content of starch and dietary fiber, puree from the pulp of ripe and mid-ripening bananas, where mid-ripening bananas should be at least 40% and no more than 70% of the total amount of bananas, linseed oil as an emulsifier, as a sugar content regulator, Jerusalem artichoke syrup, with the following ratio of ingredients (wt%):

Ripe and mid-season bananas (dry matter content 26%) 85-88%

Linseed oil (fat content 99.9%) cold pressed 8.5-10%

Jerusalem artichoke syrup (dry matter content 65%) 3.5-5.5%.

Banana belongs to special fruits that dramatically change their composition depending on the degree of maturity, which are conventionally divided into seven degrees, while the nutritional value in terms of the composition of macronutrients (carbohydrates, proteins and fats) and micronutrients (a number of vitamins A, E, B12, D , B6) unripe and ripe bananas and overripe bananas are about the same. At the same time, in the process of ripening, the composition of carbohydrates changes: an unripe banana contains up to 18g. resistant (resistant to digestion type RS2) starch per 100 g of the product, medium ripeness - 5.38 g, and in an overripe fruit, starch is almost completely hydrolyzed into soluble natural sugars (sucrose, fructose) and glucose with a combination of fiber. Resistant starch in many ways resembles dietary fiber and is close to them in physiological action. But when colon bacteria ferment resistant starch, far more short-chain fatty acid butyrate is produced than other types of fiber. Butyrate is an important component in the formation of intestinal microflora, so the permissible daily intake of resistant starch for adults can reach 45 grams, which exceeds the total recommended intake of vegetable fiber by 25-38 grams per day. Thus, the choice of raw materials is primarily due to the ratio of starch and natural sugars content, depending on the different degree of ripeness of the fruit. It is optimal to use a combination of mid-ripening (yellow with green "legs") and ripe (yellow) fruits, in which the average starch content is 4-6 grams per 100 grams of product, and plant fibers from 2.1 to 3.0 grams and natural sugars (fructose + sucrose) from 6.5 to 7.3 grams, depending on the type of fruit. To achieve the optimal quantitative ratio in banana puree of starch, vegetable fibers and sugars, mid-ripening bananas should be at least 40% and not more than 70% of the total amount of bananas. It should be noted that, unlike overripe bananas, dark in color and sweet in taste, ripe fruits give the frozen dessert a pleasant aroma and light golden hue, improving the consumer properties of the frozen dessert product.

However, given the heterogeneity of the chemical composition of bananas, to compensate for the lack of natural sugars, a natural vegetable sweetener is added to the composition - 65% Jerusalem artichoke syrup. The choice is due to the following factors. This sweetener does not cause allergic reactions, it is suitable for feeding children, people prone to allergies, pregnant women and breastfeeding. Jerusalem artichoke contains fructans, which add sweetness to this product and, at the same time, behave differently in the body than fructose and glucose, practically not requiring insulin for absorption. In addition, the syrup has a low glycemic index of 16 units, therefore it is suitable for patients with type 2 diabetes. But the most important is the fact that Jerusalem artichoke syrup contains up to 60% inulin (indicated in% to dry matter). Inulin, entering the bloodstream, promotes the penetration of glucose into cells, removes excess glucose, and has a beneficial effect on the work of the pancreas and promotes the production of insulin.

Since the formula of inulin is close to the formula of fiber, the acidic environment of the stomach is unable to affect inulin. It undergoes partial breakdown in the intestines, where working microorganisms convert inulin into a nutrient medium for their reproduction. The growing colonies of beneficial bacteria displace the pathogenic flora, which heals the intestines, stimulating the biochemical reactions of digestion. One of the important features of Jerusalem artichoke is its balance in micro- and macroelemental composition - it contains a large amount of calcium (up to 18 mg per 100 g of syrup), silicon (8 mg), vitamin C (3.1 mg), magnesium (10.4 mg) , potassium (110 mg), manganese (30 mg), Vitamin B1 (0.01 mg), B2 (0.02 mg), Vitamin PP (1.05 mg). In addition to improving the taste and consumer qualities of the final product, Jerusalem artichoke syrup is a source of enrichment of the composition with plant fibers. Due to the content in it of a large amount of inulin, the stabilizing properties of the composition are improved. Thus, Jerusalem artichoke syrup is a hypoallergenic product and is recommended for patients with type 2 diabetes mellitus.

The stabilizing system contains a natural emulsifier - linseed oil - vegetable oil from cold pressed flax seeds, which gives the finished product a homogeneous structure. Fresh oil has a yellow-golden color compatible with the color of a ripe banana, sweetish taste, contains low-temperature fat, which improves consumer qualities, has a low kinematic viscosity (at 20 degrees C 15.5x10 ^-6 m ² / s), which shortens the whipping time mixtures. The presence of linseed oil leads to the formation of smaller air inclusions, which are more evenly distributed throughout the entire internal structure of the ice cream.

The nutritional value of flaxseed oil is primarily due to the high content of polyunsaturated fatty acids: alpha-linolenic acid (Omega-3) - 44-61%, which is two times higher than in fish oil, as well as 15-30% linoleic acid ( Omega-6) and 13-29% oleic (Omega-9), which are not synthesized in the body and can only be obtained from food. These fats are essential for the normal functioning of the immune system, for the synthesis of prostaglandins, which regulate the metabolism in cells, for the health of the skin and hair.

Polyunsaturated fatty acids can only be beneficial when they are in a balanced state relative to each other. The problem is that Omega-6 is present in excess in the diet of the majority of the population and it reaches 15: 1 in relation to Omega-3, and no more than 10: 1 is recommended (preferably 5: 1). Omega-6 is found in most vegetable oils and other foods in fairly high concentrations, including frozen desserts, mellorin. In flaxseed oil, this ratio is the opposite, Omega-3 is several times higher than Omega-6, which positively regulates the ratio of fatty acids in the body coming from food.

At the same time, in the presence of atmospheric oxygen and ultraviolet light, linseed oil is subject to rapid oxidation due to the presence of polyunsaturated fatty acids. At the same time, the oil darkens, acquires a bitter taste and loses its beneficial properties within two weeks. A ripe banana contains about 8.7 mg of vitamin C, which is a natural antioxidant of the ingredients in the mixture, which, together with freezing the dessert, prevents the negative oxidation process and increases the shelf life of the finished dessert product up to one month at a storage temperature of -18 ° C.

In embodiments of the invention, ingredient compositions were tested with a flaxseed oil content ranging from 6% to 25%. The upper limit is determined by the recommendations of the World Health Organization and is for an adult: one-time up to 17 grams, daily up to 35 grams, for a child - no more than 20 grams. The lower limit does not allow achieving high consumer qualities in terms of the overrun of the final product in the range from 30 to 60%, the required consistency in terms of ice content, which ensures the possibility of eating ice cream without defrosting. The optimal content of ingredients in the composition is: linseed oil 7.5-9.5%, banana (puree) 85-88%, Jerusalem artichoke syrup 3.5-5.5%. When using additional additives, namely, dried coconut pulp, cocoa powder, fruit and berry fillers, the oil content varies from 7.5 to 9.1%, banana (puree) from 70% to 85%, Jerusalem artichoke syrup from 2.8 to nine%. The optimum concentration of oil was determined by the sufficiency of the emulsifier to achieve the required consumer and taste qualities that meet the requirements for this assortment group of products. Also, flaxseed oil is an expensive product and a further increase in its concentration in the composition is not economically feasible. The optimum concentration of banana (puree) and Jerusalem artichoke syrup was determined by the achievement of the required taste and the sufficiency of saturation of the composition with moisture. So when using berries, namely currants, to compensate for excess moisture, it was necessary to reduce the concentration of banana puree. And when using dry cocoa, which acts as an additional moisture-retaining component and gives a characteristic tart flavor, it was necessary to increase the concentration of Jerusalem artichoke syrup to make the composition more sweet, and taking this into account, by varying the concentration of banana puree, to bring the composition saturation with moisture to the optimum.

The method for the production of a frozen dessert product does not imply a pasteurization process, since when the finished composition is heated, the unrefined flaxseed oil begins to intensively oxidize, and the polyunsaturated fatty acids Omega-3 and Omega-6 are isomerized, forming so-called free radicals. As a result, linseed oil not only loses its benefits, but also becomes unhealthy. In addition, useful macro and micronutrients included in other ingredients of the composition also partially or completely lose their beneficial properties.

However, with this method of production, there is an acute issue of increasing the shelf life of the final product and maintaining the required sanitary and biological control. Therefore, the production process is carried out in aseptic conditions using ultraviolet irradiation of the working production areas without the use of pasteurization, while maximally preserving the useful properties of the constituent parts of the composition.

At the same time, the greatest attention is paid to the preparation of the main raw material in the composition - bananas. Fresh bananas in the process of storage and ripening (and especially overripening) can themselves become a favorable environment for the development of various kinds of microbial and fungal pathogenic microorganisms. Therefore, special attention is paid to the storage of raw materials, control of the degree of maturity and rejection of raw materials before use. Bananas with traces of mold, rot and other things are not allowed to use. The bananas that have passed the selection and rejection, of optimal ripeness, are thoroughly washed in cold running water, carefully separated from the peel, so that the fruit part does not come into contact with the outer side of the banana peel. Then the fruit part is rejected again, all possible defects are cut off, after which the fruit is placed in a special container, in the cold, for additional treatment with ultraviolet light.

The remaining components of the composition (Jerusalem artichoke syrup, linseed oil) are used directly from aseptic factory packaging, and the products themselves are sterilized during their production. Therefore, when mixing the finished puree with the rest of the composition, ultraviolet irradiation is not used, since this leads to oxidation of linseed oil and, in general, is not advisable.

In addition to maintaining all sanitary standards for food industry enterprises in production, all production and storage facilities are irradiated with ultraviolet light, and at night the air is saturated with ozone using a special generator. This is a preventive measure to eliminate pathogenic microflora from all working production areas.

Thus, without the use of pasteurization and sterilization of the final product, the possible likelihood of various pathogenic flora entering the product is minimized, the issue of compliance with high sanitary and biological standards is resolved, and, as a result, the shelf life of products increases from one to two months at a temperature storage -18 ° C.

After preliminary preparation of raw materials, the production process itself is traditional, characterized in that the pasteurization process is excluded, and includes the following stages:

- preparation of recipe components, including the preparation of banana puree by crushing the fruit to a consistency with a particle size of up to 1 mm;

- homogenizing the ingredients of the mixture by mixing mashed potatoes, linseed oil, Jerusalem artichoke syrup, as well as, if necessary, additional natural flavors;

- freezing by cooling in a freezer at a temperature in the range from -2 to -10 ° С;

- freezing before molding;

- molding with further cooling down to -20 ° С

- packing and packaging

- by quenching at a temperature of -27 ° C for 24 hours.

Thus, we get a stabilizing / emulsifying system, which contains exclusively natural ingredients that do not contain allergenic proteins and refined sucrose carbohydrate. Moreover, the components used for the production of the composition are carriers of a significant amount of useful macro and micronutrients. The stabilizing system is universal in use and can be used both as a starting mixture of ingredients for a ready-to-eat frozen dessert product, and as a system to which you can add flavors, inclusions, pouring. The method of production of such a system, excluding pasteurization, as a form of heat treatment, leading to the destruction and oxidation of many useful substances in the composition of the product, allows you to preserve and bring them to the end consumer, without deteriorating the taste and other organoleptic properties of the final product. The content of starch and plant fibers in the resulting system is necessary and sufficient to achieve stabilizing and emulsifying properties in the composition, even taking into account the heterogeneity of the chemical composition, depending on the degree of ripeness and the variety of bananas as a raw material. The overrun of the final product is in the range from 30% to 60%.

At the same time, to further improve the organoleptic and consumer characteristics of the composition, as well as expand the range, it is possible to use additives and additional ingredients.

So, to improve the structure and consistency of the finished product, it is necessary to reduce the amount of free water in the composition. For this, it is proposed to introduce an additional moisture-retaining component into the composition. In the prototype, such a component is native rice starch, which serves as a thickener. The analogs contain thickeners under the markings E410 and E415 (guar and custan gums), and gelatin is most often found in classic ice cream (based on dairy products). Due to the fact that none of these elements are natural (food additives that are the result of a chemical modification process), and gelatin, in addition, is an allergenic ingredient. The closest and widespread component for these purposes is vegetable pectin, but the technology of its use implies heat treatment, namely heating the composition (from 60 degrees Celsius), otherwise the pectin will not dissolve and will not give the required effective thickening. Pectin-based stabilizing systems also require a sufficiently high sugar (fructose) content and low pH values (pH 3.0-3.4), which also contradicts the problem to be solved by the invention. Therefore, buckwheat flour was chosen as the water-retaining agent. The choice is due to the fact that this composition does not contain a large amount of excess moisture, which requires binding, therefore, the water-retaining properties (relatively less pronounced than in other, more common analogues) of buckwheat flour are sufficient. In addition, buckwheat flour contains 2.8% of dietary vegetable fibers, and this is sufficient for its use as an additional stabilizing ingredient in the composition, which makes it possible to increase the overrun of the final product. Among other things, buckwheat flour has a neutral taste, does not change (at the concentration required in this case) the color of the final product, does not contain allergic components and gluten (gluten) and is able to saturate the final product with a number of beneficial micronutrients (B1, B2, B5, PP, Mg, Fe, P). Depending on the filler and flavorings, for example, in a composition with coconut, it can be replaced with coconut flour.

Fresh or frozen fruit and berry fillers using shock freezing technology can be used as one of the flavoring fillers. At the same time, fillers with a high content of Vitamin C are more preferable. This will increase the shelf life, since ascorbic acid in these fillers will act as an acidity regulator and antioxidant. In addition, it will contribute to the improvement of consumer, organoleptic qualities and properties of the composition. Being a beneficial micronutrient, it also improves the taste of the final product, adding a characteristic, pleasant "sourness". As such an ingredient, frozen or fresh berries (cranberries, lingonberries, sea buckthorn, currants, raspberries) or fruits (orange, grapefruit, kiwi) with an ascorbic acid content of at least 20 mg per 100 grams of raw material can be used. Due to the increase in the concentration of ascorbic acid in the composition from 40 mg to 80 mg per 100 g of the product, the shelf life is increased to four months at a storage temperature of -18 ° C. This range of ascorbic acid content is due to the different content of ascorbic acid in various fruit and berry fillings.

In variants of the composition with the addition of fillers, with an insufficient content of Vitamin C or its absence, as an acidity regulator and to achieve high shelf life of the resulting product, ascorbic acid can be added in the form of a food additive (E300) in a concentration necessary to achieve optimal values. For this purpose, a 5% aqueous solution of ascorbic acid is added to the composition. The final values of the Vitamin C content in the finished product, both when using fruit and berry fillers and when added in the form of a solution, do not exceed 80 mg per 100 g. finished product. This value makes it possible to achieve an improvement in consumer qualities, organoleptic properties and an increase in the shelf life of a frozen dessert product.

The composition is illustrated by the following examples.

Example 1.

To ensure the required amount of starch of the stabilizing system and the sugar content of the mixture, pre-prepared, ripe (yellow) and mid-ripening (yellow with green noses) bananas in a proportion where the latter will be at least 40%, but not more than 70%, are weighed, chopped to a consistency puree and sent to the mixing container for milling. The sugar content of the puree is controlled by a sugar meter, for example, specially calibrated according to taste AC-3, by measuring the concentration of sugars in an aqueous solution by weight of dry matter. To achieve the required sugar content, Jerusalem artichoke syrup is added, with a dry matter content of 65%. A mixture for the production of a frozen dessert product is prepared as follows: using a blender, bananas are ground to a mushy state with a solids content of 26% and a particle size of up to 1 mm for 30-60 seconds under conditions of ultraviolet treatment in order to disinfect the mixture. Then it is sent to a tank with a mixer for homogenization in the amount of 849 kg / t, unrefined linseed oil (99.9%) cold pressed 85 kg / t is added and Jerusalem artichoke syrup is added 34 kg / t, mixed and whipped until smooth, cooled in a freezer to a temperature of -6 ° C and freeze, then send for hardening for 24 hours at a temperature of -27 ° C. The finished product with the following ratio of ingredients: banana puree 84.9%, linseed oil 8.5%, Jerusalem artichoke syrup 3.4%, analyzed. The analysis data are shown in Table 1.

Example 2. For the production of a frozen dessert product with improved organoleptic properties, in terms of whipping, buckwheat flour is used as an additional stabilizing and water-retaining component. Observing the sequence of technological operations indicated in example 1, buckwheat flour is additionally introduced at the stage of homogenization of the mixture, with the following ratio of ingredients (wt%): Ripe and mid-season bananas (dry matter content 26%) 86.4%, linseed oil (fat content 99 , 9%) cold pressed 8.5%, Jerusalem artichoke syrup (dry matter content 65%) 3.4%, buckwheat flour 1.7%.

Example 3. For the production of a frozen dessert with berry filling, a frozen berry (black currant) is used with the use of shock freezing. Observing the sequence of technological operations specified in example 1, in addition, at the stage of homogenization of the mixture, frozen blackcurrant berry puree is added in a crushed form (from the factory, aseptic packaging), the ratio of ingredients in the finished product changes as follows: banana puree 70.18%, berry 11.4%, linseed oil 7.9%, Jerusalem artichoke syrup 8.77%, buckwheat flour 1.75%.

Example 4. For the production of a frozen dessert product with an extended shelf life and improved organoleptic properties, a solution of ascorbic acid is added. Observing the sequence of technological operations indicated in example 1, in addition, at the stage of homogenization of the mixture, an aqueous solution of ascorbic acid (the content of crystalline ascorbic acid in the solution is 5%) is added with the following ratio of ingredients (wt%): Ripe and mid-ripening bananas (dry matter content 26% ) 85.05%, cold pressed linseed oil (fat content 99.9%) 8.5%, Jerusalem artichoke syrup (dry matter content 65%) 3.4%, buckwheat flour 1.7%, ascorbic acid (5% aqueous solution) 1.35%

Example 5. For the production of a frozen dessert product with a light chocolate flavor and a uniform brown color, dry cocoa is used. Observing the sequence of technological operations indicated in example 1, dry cocoa powder is added at the stage of homogenization of the mixture. The ratio of ingredients in the finished product changes as follows: Ripe and mid-season bananas (dry matter content 26%) 79.55% linseed oil 7.96%, Jerusalem artichoke syrup 6.36%, dry cocoa powder 3.58%, ascorbic acid (5% aqueous solution) 1.35%, buckwheat flour 1.19%.

Example 6. For the production of a frozen dessert product with coconut flavor and coconut pulp, dried coconut pulp (crushed to a particle size of up to 2 mm) and coconut flour are used as a humectant. Observing the sequence of technological operations indicated in example 1, in addition, at the stage of homogenization of the mixture, coconut flour and coconut flakes are added, the ratio of ingredients in the finished product changes as follows: Ripe and mid-season bananas (dry matter content 26%) 82.17%, oil linseed 9.04%, Jerusalem artichoke syrup 2.88%, dry coconut flakes 2.47%, coconut flour 2.05%., ascorbic acid (5% aqueous solution) 1.4%.

Organoleptic indicators of the optimal composition of a frozen dessert product (example 1) with a content of 3.4 mass. % Jerusalem artichoke syrup are presented in table 1.

Tab. 1. Organoleptic characteristics of the optimal composition of the frozen dessert product Indicator name Characteristic Appearance Homogeneous frozen mass Structure and consistency Homogeneous, dense enough, without noticeable ice crystals, lumps Taste, smell, aroma Clean Colour Creamy yellow

Table 2. Nutritional value of the finished product per 100 g: Unit Daily rate Ice cream 100 gr. % of the daily value Flax oil G 32.00 8.55 26.7 Calorie content kcal 1684 174.32 10.4 Protein G 76 1.52 2.0 Fats G 56 9.03 16.1 Carbohydrates G 219 21.89 10.0 Water G 2273 64.95 2.9 Ash G 13.59 Vitamins Vitamin A, RE mcg 900 17.09 1.9 beta carotene mg 5 0.10 2.1 Vitamin B1, thiamine mg 1.5 0.04 2.4 Vitamin B2, riboflavin mg 1.8 0.05 2.8 Vitamin B4, choline mg 500 8.39 1.7 Vitamin B5, pantothenic mg 5 0.23 4.7 Vitamin B6, pyridoxine mg 2 0.33 16.4 Vitamin B9, folate mcg 400 9.06 2,3 Vitamin C, ascorbic mg 90 8.55 to 80 9.5-90 Vitamin D mcg ten 0.00 0.0 Vitamin E, alpha tocopherol, TE mg 15 0.38 2.5 Vitamin H, biotin mcg 50 3.42 6.8 Vitamin K, phylloquinone mcg 120 1.22 1.0 Vitamin PP mg twenty 0.77 3.8 Niacin mg 0.63 Macronutrients Potassium, K mg 2500 305.30 12.2 Calcium, Ca mg 1000 7.23 0.7 Silicon, Si mg thirty 65.81 219.4 Magnesium, Mg mg 400 39.85 10.0 Sodium, Na mg 1300 26.51 2.0 Sulfur, S mg 1000 9.32 0.9 Phosphorus, Ph mg 800 29.95 3.7 Chlorine, Cl mg 2300 40.17 1.7 Trace elements Iron, Fe mg eighteen 0.55 3.1 Cobalt, Co mcg ten 0.14 1.4 Manganese, Mn mg 2 0.25 12.6 Copper, Cu mcg 1000 85.47 8.5 Molybdenum, Mo mcg 70 2.31 3.3 Selenium, Se mcg 55 1.00 1.8 Zinc, Zn mg 12 0.18 1.5 Saturated fatty acids G max 18.7 g 0.95 6.3 Monounsaturated fatty acids G min 16.8 g 1.59 10.6 Omega-3 G from 0.9 to 3.7 g 4.58 123.9 Omega-6 G from 4.7 to 16.8 g 1.26 12.0 Amino acids G 1.82 0.05 2.8 G 0.7 0.07 10.2 G 1.4 0.03 2,3 G 2.73 0.07 2.6 G 2.1 0.05 2.6 G 0.5 0.01 2.0 G 0.85 0.01 1.4 G 1.05 0.03 3.1 G 0.28 0.01 3.9 G 0.05 G 0.05 G 0.06 G 0.13 G 0.03 G 0.05 G 0.16

The proposed composition for a frozen dessert product containing only natural ingredients allows:

- increase and preserve its nutritional value for 4 months for consumer groups prone to allergic reactions to dairy, animal and vegetable proteins, nuts and legumes, by enriching them with biologically active substances, trace elements and vitamins, in particular with a high potassium content , "Omega-3", vitamins "E", "C" and natural dietary fiber of plant materials that do not contain allergenic ingredients;

- to achieve structural and mechanical characteristics of a frozen dessert product similar in consistency and taste to creamy ice cream with a light banana flavor through the creation and implementation of an effective stabilizing / emulsifying system.

The production of a frozen dessert product under the registered trademark "Pashunya" has been launched, the implementation of which shows a steady demand among interested groups of the population not only prone to allergies or lactose intolerance, but also among those who, for other reasons, were looking for an alternative to ice cream.

Claims (8)

1. Frozen dessert whipped product, characterized by the fact that it contains as an ingredient a mixture with a high content of starch and dietary fiber puree from the pulp of ripe and mid-ripening bananas, where mid-ripening bananas should be from 40% of 70% of the total amount of bananas, as an emulsifier linseed oil, as a sugar content regulator, Jerusalem artichoke syrup, with the following ratio of initial ingredients, wt%: ripe and mid-season banana puree with a dry matter content of 26% 85-88 cold pressed linseed oil with a fat content of 99.9% 8.5-10 Jerusalem artichoke syrup with a dry matter content of 65% 3.5-5.5, the mixture of ingredients being prepared without heating. 2. A frozen dessert product according to claim 1, characterized in that it additionally contains buckwheat flour as a water-retaining agent in an amount of 1.7 wt%. 3. Frozen dessert product according to claim 2, characterized in that it additionally contains black currant berries with a dry matter content of 15% as a flavoring fruit and berry filler in an amount of 11.4 wt%. 4. Frozen dessert product according to claim 2, characterized in that it additionally contains a 5% aqueous solution of ascorbic acid as an acidity regulator in an amount of 1.35 wt%. 5. Frozen dessert product according to claim 4, characterized in that it additionally contains dry cocoa powder as a flavoring filler in an amount of 3.58 wt%. 6. Frozen dessert product according to claim 1, characterized in that it additionally contains dry coconut flakes as a flavoring filler in an amount of 2.47 wt%, coconut flour as a moisture-retaining component in an amount of 2.05 wt% and 5% water a solution of ascorbic acid as an acidity regulator in an amount of 1.4 wt%.