UA108165U - COMPOSITION OF INGREDIENTS FOR PREPARATION OF MILK MUSHKETER SAUCE - Google Patents

Abstract

The composition of the ingredients for the preparation of milk musketeer sauce contains milk base, butter, wheat flour, water and sugar. It additionally contains a solution of glutin obtained from collagen preparation, celery root, parsley root and a mixture of spicy herbs, and as a milk base - sour milk drink.

Description

The useful model belongs to restaurant and health food and can be used in food industry enterprises, as well as in enterprises providing food services.

According to the data of the Ministry of Health (MOH), there is a tendency to decrease the immunity of the population over the last decades. The main factors that contribute to its deterioration are the environment and the wrong way of life. Therefore, the development and implementation of functional products is relevant. One of the main directions for the prevention of diseases such as osteoporosis and osteochondrosis in developed countries is the use of high-protein biologically active supplements (BAD), which contain proteins or protein hydrolysates that are easily absorbed by the human body. Collagen isolated from secondary fish collagen-containing raw materials is identical to human collagen and therefore can be incorporated into the structure of human collagen, which makes it possible to use it as part of functional products.

In Ukraine, there are not enough products containing easily digestible collagen. There is an obvious need for these products for the population in connection with the spread of a number of diseases associated with impaired functioning of the body's enzyme system.

The famous milk sauce. Milk sauce contains the following components according to the following ratio, g per 000 g of the finished product: milk base (milk) 750 butter 50 wheat flour 50 water 250 sugar 10 (see "Collection of recipes for dishes and culinary products: For food enterprises / Author -co-authors: A.I. Zdobnov, B.A. Tsyganenko, M.I. Peresychnyi. - K.: A.S.K... 2008.- p. 656).

The composition of this sauce was chosen as a prototype.

The prototype and the claimed utility model have the following common features (components): milk base; butter; wheat flour; water; sugar.

But the milk sauce according to the prototype has a very low nutritional value, a low protein content and a short shelf life.

The basis of a useful model is the task of developing an improved composition for

From the preparation of "Mushketer" milk sauce, in which, by introducing additional components and replacing the milk base, we ensure the production of a finished product with increased nutritional value, enriched with proteins and with a long shelf life.

The task is solved in the composition of the ingredients for the preparation of the Musketeer milk sauce, which contains a milk base, butter, wheat flour, water and sugar, in that, unlike the prototype, it additionally contains a gluten solution obtained from a collagen preparation, a root celery, parsley root and a mixture of spicy herbs, and as a milk base - a fermented milk drink, according to the following ratio of components, g per 1000 g of the finished product: parsley root 5...7 celery root 5...7 a mixture of spicy herbs 5... 7 sugar 10...20 wheat flour 30...40 butter 40...50 gluten solution 40...50 water 250...350 sour milk drink the rest.

As a fermented milk drink, the composition contains kefir or yogurt.

Proteins are the most important building material of the body, so it is very important to include them in the diet. Insufficiency of proteins, namely collagen, leads to various joint and bone diseases, such as osteoporosis and osteochondrosis. Products containing easily digestible collagen are not enough. This explains the need for research in this direction in order to create the basis for the development of new food products with the introduction of dietary supplements, which contain animal proteins that are well absorbed by the human body.

The use of kefir or yogurt significantly increases the digestibility of the sauce by the human body.

The fact is that milk molecules in such a close interaction with kefir fungi under certain conditions give rise to the reproduction of bacteria useful for the body, which are much easier for the human body to absorb. Milk casein is not absorbed very well even by a completely healthy human stomach, but after kefir fungi work on it, everything will be much easier and better. Moreover, kefir is able to fill the deficiency of some elements and vitamins. For example, this drink contains a very large amount of copper, fluorine, iodine, as well as vitamins - most of them are vitamins of group B. Due to the fact that vitamin B is present in the drink, kefir affects a huge number of processes occurring in the body, and above all, it is absorbed by the central nervous system.

Yogurt is better absorbed than other dairy products: even people who are allergic to milk proteins can use it, especially children and adults who are lactose intolerant. 100 grams of yogurt (1.5 96 fat) contains approximately 60 kcal; there are fatty and organic acids, fats, proteins, carbohydrates, cholesterol; vitamins A, B, PP; minerals - potassium, calcium, magnesium, sodium, sulfur, phosphorus, iron, zinc, iodine, copper, manganese, chromium, molybdenum, cobalt. The enzymes contained in this sour-milk miracle are able to remove unnecessary metabolic products from the body, thus contributing to the improvement of immunity.

The addition of gluten solution to the Muskeketer milk sauce enriches it with an easily digestible form of collagen, oxylysine and oxyproline, as well as essential amino acids and minerals (potassium, sodium, magnesium, calcium, phosphorus, etc.).

Musketeer milk sauce was prepared as follows.

The glutin solution was obtained from a collagen preparation (patent of Ukraine Mo 79357) by heating and holding at a temperature of 85-90 "C for 30 minutes.

Chopped celery root and parsley root were sautéed with animal fat.

Wheat flour sauteed in butter was diluted with hot water with a gluten solution, sauteed celery root and parsley root were added, cooled to 50-55 C, mixed with kefir or yogurt, salt, sugar and a mixture of herbs were added. The obtained milk sauce was cooled and served at a temperature of 10-15 76.

The components were taken according to the following ratio, g per 1000 g of the finished product: parsley root 5...7 celery root 5...7 a mixture of herbs 5...7 sugar 10...20 wheat flour 30...40 butter 40...50 gluten solution 40...50 water 250...350 milk base the rest.

From Examples of making Musketeer milk sauce.

Example 1.

Milk sauce "Mushketer" was prepared as described above. At the same time, the components were taken according to the following ratio, g per 1000 g of the finished product: parsley root 5 celery root 5 spice mixture 5 sugar 10 wheat flour 30 butter 40 gluten solution 40 water 250 kefir with a fat content of 2.5 Fo 615.

The organoleptic parameters of the finished product are shown in Table 1. The characteristics of the clots of the "Mushketer" milk sauce are shown in Table 2. The microbiological indicators of the "Mushketer" milk sauce are presented in Table 3.

Example 2.

Milk sauce "Mushketer" was prepared as described above. At the same time, the components were taken according to the following ratio, g per 1000 g of the finished product: parsley root (in celery root (in a mixture of spicy herbs (in sugar 15 wheat flour 35 butter 45 gluten solution 45 water oo yogurt 2.5 95 615.

The organoleptic indicators of the finished product are given in table i. The characteristics of the clots of "Mushketer" milk sauce are shown in Table 2. The microbiological indicators of "Mushketer" milk sauce are presented in Table 3.

Example 3.

Milk sauce "Mushketer" was prepared as described above. At the same time, the components were taken according to the following ratio, g per 1000 g of the finished product: parsley root 7 celery root 7 spice mixture 7 sugar 20 wheat flour 40 butter 50 gluten solution 50 water 350 yogurt 2.5 95 615.

The organoleptic parameters of the finished product are shown in Table 1. The characteristics of the clots of the "Mushketer" milk sauce are shown in Table 2. The microbiological indicators of the "Mushketer" milk sauce are presented in Table 3.

The physico-chemical, structural-mechanical and organoleptic parameters of the Musketeer milk sauce, obtained according to examples 1, 2, 3, were investigated (data are shown in tables 1-3).

The content of dry substances was determined on the Chyzhova device and the titrated acidity of the obtained milk sauce. It has been established that the addition of gluten solution improves the organoleptic parameters of milk sauce, which makes it possible to introduce the sauce at restaurant enterprises without any problems.

As a result of the analysis of the conducted study of the density of the Musketeer milk sauce, it can be concluded that the density of the sauce increases with the introduction of the gluten solution. The acidity of the claimed sauce is almost no different from the acidity of the milk sauce without the addition of the gluten solution obtained from the collagen preparation. The fluidity index increases with an increase in the amount of glutin solution.

On the basis of the given data, it can be concluded that the introduction of gluten solution to "Mushketer" milk sauce does not significantly change the physico-chemical and structural-mechanical properties and does not require changes in the production process. That is, the use of a glutin solution obtained from a collagen preparation can be recommended for use in the production of milk sauces.

Thanks to the use of gluten solution, celery root, parsley root, a mixture of spicy herbs and other milk base, it is possible to expand the assortment of milk sauces, which belong to the class of functional products.

In addition, in complex treatment, the product provides an opportunity to recover quickly enough

Due to the function of the body, it stops the development of bone and joint diseases.

The advantage of the declared "Mushketer" milk sauce, compared to the prototype, is an increase in the easily digestible protein content, a 2-fold increase in the shelf life of the product, and providing the finished product with functional properties due to the use of a gluten solution.

The proposed milk sauce "Mushketer" can be used both in mini-factories and in restaurants.

Table 1

Organoleptic indicators of milk sauce "Mushketer"

Indicator Characteristics of milk sauce

Appearance and . - ' - . Gentle, fairly viscous consistency

Clean, sour milk, without extraneous smell and taste, with bright

The taste and smell are pronounced with the taste of spicy herbs

Color White, uniform over the entire mass, with sprinkling of green spicy herbs

Table 2

Characteristics of the clots of the Musketeer milk sauce

Index of Norma milk sauce

The mass fraction of fat is 96, no less

Mass fraction of dry milk residue 95, not less

Active acidity pH, not less than 4.4030.05

The presence of phosphatase is not observed

Viscosity of 100 cm of clot, s 8.5750.05

Moisture retention capacity, 90 90.5:51

Table C

Microbiological indicators of milk sauce "Mushketer"

Standard index for milk sauce

Escherichia coli bacteria (Escherichia coli) round shape, in 0.1 cm3 Not observed

Pathogenic microorganisms, including bacteria ro. roor ' In ri genus Not observed

Salmonella, in 25.0 g 5. ashgey5, in 10 g Not observed

Claims (2)

USEFUL MODEL FORMULA 1. A composition of ingredients for the preparation of a milk sauce, containing a milk base, butter, wheat flour, water and sugar, which is distinguished by the fact that it additionally contains a gluten solution obtained from a collagen preparation, celery root, parsley root and a mixture of spicy herbs, and as a milk base - a fermented milk drink, according to the following ratio of components g per 1000 g of the finished product: parsley root 5...7 celery root 5...7 a mixture of spicy herbs 5...7 sugar 10...20 wheat flour 30. ..40 butter 40...50 gluten solution 40...50 water 250...350 sour milk drink the rest. 2. The composition according to claim 1, which differs in that it contains kefir or yogurt as a fermented milk drink.