RU2807062C1 - Oat dessert with red orange puree and muesli “red orange and muesli” - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: production of desserts. A frozen whipped oatmeal dessert based on raw materials of plant origin is proposed, which is made from sugar syrup with a mass fraction of sucrose of 66%, oat milk, tapioca starch, coconut oil, thickener, salt and water, with the following content of initial components, wt.%: sugar syrup with a mass fraction of sucrose 66% - 22.7; oat milk - 15; tapioca starch - 10; coconut oil - 10; thickener - 0.6; salt - 0.1; water - the rest, and muesli and red orange puree are added to the whipped mixture as a layer when packaging the products.

EFFECT: creation of a dessert, which includes components that contribute to human health, and does not contain, in particular, milk fats, proteins and carbohydrates, while the dessert has a good structure and texture, a characteristic attractive flavor aroma and has the ability to be stored for a long time.

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Description

The invention relates to a type of dessert, in particular, to a whipped frozen dessert made from raw materials of plant origin and using oat ingredients in its composition.

A frozen confectionery product is known containing oat syrup obtained by natural enzymatic hydrolysis of oats, in which the amount of oat syrup is 3-6 wt.%; the product does not contain corn syrup, and the product contains at least milk components, a sweetener, an emulsifier and a flavoring additive, where the milk component is selected from the group containing milk or cream or a mixture thereof (see RF patent No. 2650539, applicant NESTEK C .A. (CH), IPC A23G 9/34 dated 12/06/2013).

This well-known invention solved the problem of eliminating the use of corn syrup, because... According to the applicant, the syrup currently used is not natural, but obtained by chemical hydrolysis by treatment with acid. This causes a negative reaction from users.

At the same time, this invention contains dairy ingredients, milk or cream, which adds milk fats to the product that are unacceptable for a certain group of consumers.

A stabilizing system made from natural ingredients is also known, intended for a frozen sweet product, including native rice starch, egg yolk as a natural emulsifier and citrus fiber (see RF patent No. 2483564, applicant NESTEK S.A. (CH), IPC A23G 9/ 32 dated 07/03/2008). The known invention is directed to providing a stabilizing system that is more natural and effective in imparting stability to ice crystal formation, resistance to thermal shock, and overall texture properties, etc. to a frozen product.

However, this solution barely discloses the product itself, and the stabilizing system includes egg yolk, which is a strong allergen. A milk dessert is also known, including curd or cheese whey 62.0-75.0, whole milk powder or cheese whey powder 2.5-15.0, granulated sugar 2.0-6.0, food flavoring additive (cocoa /coffee/chicory or fruit and berry, fruit and berry filler) 0.8-15.0, Ground fiber (wheat or rye) 0.2-1.0, flavoring agent 0.02-0.05, stabilizer 0.1-0.25, citric acid 0.01-0.05, Jerusalem artichoke powder 3.0-5.0, oatmeal 3.0-5.0; the ratio of oatmeal to Jerusalem artichoke powder is from 1:0.6 to 1:1.25, water is the rest (see RF patent No. 2528067, IPC A23C 23/00 dated 04/09/2013).

The invention is aimed at obtaining a product with increased digestibility of milk protein, improving its preventive properties by introducing oatmeal into it, ensuring normalization of the gastrointestinal tract and regulation of fat metabolism.

However, despite the improvement in metabolism when using this dessert, the presence of components containing milk fats does not have a beneficial effect on the functioning of some human life support systems.

The closest, in the opinion of the applicant, is a known semi-solid dairy product containing whole grain oat flour in an amount ranging from 2 to 11 wt.% of the total weight of the semi-solid dairy product, where the whole grain oat flour contains hydrolyzed starch and where the whole grain oat flour is highly dispersible in water ( see RF patent No. 2663416, IPC A23L 7/10 dated 03/13/2014). The invention relates to food products containing soluble oat flour made from whole grain oat flour containing hydrolyzed starch. At the same time, whole grain oat flour is highly dispersible in water. Instant whole grain oat flour retains its standard identity as whole grain and thus has the characteristics of whole oat kernels. However, as in the previous known invention, the presence of components containing milk fats does not have a beneficial effect on the operation of some human life support systems.

The objective of the present invention is to create a dessert, which contains components that promote human health, and which does not contain, in particular, milk fats, proteins and carbohydrates, which cause unhealthy reactions in the human body. At the same time, the dessert must have a good structure and texture, have a characteristic attractive flavor and be able to be stored for a long time.

To achieve these goals and objectives, the present invention proposes the production of a dessert whipped frozen product made from raw materials of plant origin and which contains the following components as initial components, wt.%: sugar syrup 22.7, oat milk 15, tapioca (starch) 10 , coconut oil 10, thickener 0.6, salt 0.1 and water - the rest.

In addition, when packaging, muesli (usually oat flakes) and blood orange puree are added to the whipped mixture.

The present invention generally relates to whipped frozen food desserts having excellent attractive texture and organoleptic properties. Whipped products are widely used not only for direct consumption, but also for the preparation of glazes, creams, etc., as well as fillings for pies, eclairs, mousses, etc. In the art, overrun is defined as the percentage increase in volume over the volume of the mixture used to form the frozen product due to the inclusion of air.

When selecting a recipe for a mixture of ingredients for a frozen dessert product, one of the most important indicators is its nutritional value, structural and mechanical properties and natural and accessible raw materials, the use of which increases the nutritional value of the product, which is a source of natural dietary fiber. Frozen dessert generally means a confectionery product that is a sweetened and/or flavored product that has a refreshing and cooling effect with an attractive appearance.

In addition, an important factor in the effectiveness of a dessert product is a well-functioning stabilizing system, because When receiving frozen sweet dessert products, stabilizers are used to improve the uniformity of consistency, maintain the integrity of the products, and they should also ensure the stability of the foam during aeration (beating) until the mixture is frozen. Taking into account the above and other important factors in the market preferences of consumers, the applicant, according to the main variant of the present invention, achieved the production of a frozen whipped oat milk dessert made from raw materials of plant origin. As initial components, the claimed dessert contains the following components, wt.%: sugar syrup 22.7, oat milk 15, tapioca (starch) 10, coconut oil 10, thickener 0.6, salt 0.1 and water - the rest. This basic option provides the ingredient values that provide the best performance for the resulting product. At the same time, minor deviations from the specified ingredient values practically do not change the quality of the dessert, its nutritional value, etc.

The components that determine the taste of the dessert in accordance with the present invention are oat milk, coconut oil and an additive in the form of oatmeal and blood orange puree.

Oat milk normalizes blood sugar and cholesterol levels, reducing the risk of heart disease. It is rich in micro- and macroelements, has a positive effect on the condition of the skin and hair, improves memory, and relieves physical fatigue. Coconut oil contains saturated fatty acids: capric, myristic, stearic, caprylic and lauric, which kill pathogenic bacteria and resist the development of viruses. Coconut oil improves the functioning of the thyroid gland and helps cleanse the intestines.

The fiber contained in oatmeal normalizes intestinal motility and stimulates digestive processes. Oatmeal contains phosphorus, without which the energy necessary for the functioning of all body systems cannot be produced.

In the present invention, starch is used as a thickener and/or binder due to its physicochemical and rheological properties. In a basic embodiment of the invention, tapioca is used as the starch. The use of starch makes it possible to obtain a uniform consistency, good organoleptic properties of the frozen dessert and increased product stability, including during storage.

As an additive to the dessert according to the present invention, in addition to oat flakes, blood orange puree (usually sugar, orange pulp, blood orange juice, thickener) can be added, and instead of oat flakes, wheat, rye, barley, and buckwheat can be used. These additives, in addition to introducing known beneficial substances found in their compositions into the dessert, additionally impart a pleasant flavor of their own.

The method for obtaining the claimed dessert product is carried out as follows (this example is equally effective both for the main option and for ingredient values that differ slightly from the main indicators). Sift all dry ingredients. Before use, sugar is dissolved in water using a special Likwinerten equipment.

When dissolving sugar, water and sugar are simultaneously dosed into the mixing unit, heated in a heat exchanger to a temperature of 45°C to 50°C, in the amount necessary to prepare sugar syrup with a mass fraction of sucrose of 66.0% (Brix=66). The process of dissolving sugar is carried out with constant stirring. Store the prepared syrup at a temperature of 40°C to 45°C in containers with a thermal jacket.

Before use, coconut oil is cut into pieces or melted, preventing separation of the fat emulsion, and pumped into storage containers, where the temperature is maintained 8°C-10°C above its melting point (23°C-25°C). Water, oat milk, sugar syrup and coconut oil from storage containers through flow meters, in quantities corresponding to the recipes, are fed into tanks, where they are mixed while the mixer is running. Once the mixture of liquid components reaches a temperature of 35°C to 40°C, dry raw ingredients are added to it in the following sequence: tapioca, salt and thickener.

Mixing of raw materials is carried out in two- or three-section tanks with a capacity of 3785 dm ³ each, equipped with mixers. In each section, the main mixture and the component specified in the recipe are mixed.

The resulting mixture is served for pasteurization, homogenization and cooling. The cooled mixture is served for storage and packaging of products, and when packaging, muesli and blood orange puree are added to the whipped mixture in the form of a layer. The applicant carried out a significant number of tests with different combinations and contents of ingredients. As a result, he concluded that the highest quality combination of ingredients corresponded to those declared in this application. The effectiveness of this combination and the percentage of these ingredients is quite difficult to explain unambiguously, but it was obtained by practical tests of dessert with various combinations and is objectively confirmed by the opinion of consumers who were involved in tasting for a sufficiently large number of samples and expressing their attitude to the taste of the dessert and the attractiveness of the appearance product. Thus, the applicant achieved his goal and received a dessert that does not contain milk fats, proteins and carbohydrates, i.e. received a product containing many health-promoting vitamins and substances that enhance the vital functions of human systems. At the same time, the dessert has an attractive appearance, is quite stable during storage and has a specific flavor aroma that is in demand by consumers. The manufacturing method includes techniques and operations that do not cause difficulties in technological processes in the art.

Claims (8)

Whipped frozen oat dessert based on raw materials of plant origin, characterized by the fact that it is made from sugar syrup with a mass fraction of sucrose of 66%, oat milk, tapioca starch, coconut oil, thickener, salt and water, with the following content of initial components, wt.% : - sugar syrup with a mass fraction of sucrose 66% - 22.7 - oat milk - 15 - tapioca - starch - 10 - coconut oil - 10 - thickener - 0.6 - salt - 0.1 - water - the rest, and muesli and blood orange puree are added to the whipped mixture as a layer when packaging the products.