UA138980U - METHOD OF PREPARATION OF HEALTH DESERT - Google Patents

Abstract

The method of preparation of the health dessert is that the desserts "Nut foam", "Yogurt spheres with Jerusalem artichoke syrup" and cranberry jelly are prepared separately. To prepare the dessert "Walnut Foam", the prepared Jerusalem artichoke is crushed and the juice is separated, a mixture of lecithin and cow's milk is prepared, the kernels of walnuts are crushed together with pumpkin seeds. Add Jerusalem artichoke juice, chopped walnut kernels, pumpkin seeds, coconut milk and a mixture of lecithin with cow's milk and mix, the resulting mixture is filtered and beaten for 5-7 minutes. To prepare the dessert "Yogurt spheres with Jerusalem artichoke syrup" sodium alginate is dissolved in water at 18-20 ° C, the solution is stirred for 5-7 minutes. and refrigerated for one hour at 10-14 ° C until complete dissolution of sodium alginate. Calcium gluconate is dissolved in cow's milk, yogurt, Jerusalem artichoke syrup, spelled and oat bran are added to the solution, the mixture is whipped to form a homogeneous mass and cooled for an hour at 10-14 ° C. The sodium alginate solution is heated to 60-65 ° C and form spheres, the formed spheres are incubated for 5 minutes in sodium alginate solution, remove, wash in clean water and discard on a sieve. To prepare cranberry jelly, separate the juice from the prepared cranberries, fill the pulp with hot water and add Jerusalem artichoke syrup, boil the mixture for 5 minutes. The broth is separated, the prepared syrup is added to the broth and heated to boiling. Pre-separated cranberry juice is added to the mixture, mixed, poured into a mold and cooled until completely solidified. Desserts "Nut foam" and "Yogurt spheres with Jerusalem artichoke syrup" are placed on the cooled cranberry jelly.

Description

The useful model belongs to the food industry, namely to the production of desserts with a therapeutic and preventive effect, and can be used in the production of food products, as well as in restaurants and establishments with molecular gastronomy.

There is a well-known method of preparing the dessert "Coconut foam", which includes coconut milk, sugar, coconut shavings and xanthan gum. The method is carried out as follows: sugar is dissolved in 200 g of coconut milk and coconut shavings are added, the mixture is brought to a boil and left to infuse; filter the mixture through cheesecloth; add xanthan and beat thoroughly; the mixture is poured into a siphon and filled with CO cylinders"; let it brew | see пЕр///ммлы.КкИспепипа ивигиез.сийБ/coconut-foam).

There is also a method of preparing the "Yogurt Spheres" dessert, which includes cow's milk, yogurt, calcium gluconate, and sodium alginate.

The method involves the following operations: 1) prepare a solution of sodium alginate with water in the amount of 5 g per 1 liter of water, for this, alginate is added to cold water and mixed with a blender, allowed to settle in the refrigerator until transparent; 2) dissolve calcium gluconate in milk, add yogurt and mix with a spoon; 3) using a spherical spoon, form a sphere and immerse it in a solution of sodium alginate; 4) membrane formation (3-5 min.); 5) wash spheres in two containers with clean water; 6) serve sphere with pickled fruit or fruit salad | see pErze://speiv-asadetu.sot/riodLlLodipotsue-5tegu|.

In addition, there is a method of preparing the dessert "Jelly from cranberry juice", which includes cranberries, water, vanillin, and agar.

The cooking method includes the following operations: cranberries are thawed, washed and placed in a pan; pour water, add sugar and bring to a boil; boil the berries for 15 minutes, stirring occasionally; agar is poured with water, the mixture is stirred and put on fire; bring to a boil,

Dissolve agar completely in water, but do not boil; the consistency of the mixture should be similar to thick jelly; the mash is filtered through a sieve and dissolved agar is added; mix thoroughly to a homogeneous consistency; pour the cranberry mixture into molds and put in the refrigerator until it hardens completely, see Perz://momosa sin B/gesirez/dezegiv/25178-2Peiie-i2-KiuiKieppodo-togza. sweat

The disadvantage of these methods is that the finished product does not contain a sufficient amount of biologically valuable substances that have a wide range of health-promoting properties.

From the scientific and technical and patent literature, not a single technical solution was found, in which the preparation of a healthy dessert using the specified desserts and cranberry jelly is given. In this regard, the applicant believes that none of the methods of preparing the dessert known to him can be chosen as the closest analogue, and criticism of any known method would be incorrect.

The useful model is based on the task of creating a method of preparing a healthy dessert in which, by changing the order of technological operations, combining in one technological process of obtaining several products, as well as replacing components and introducing new components in their mass ratio, to ensure the receipt of a finished product for health purposes with the use of Jerusalem artichoke by the method of molecular gastronomy with high organoleptic indicators.

The task was solved by the method of preparing a healthy dessert, according to which the desserts "Walnut foam", "Yogurt spheres with Jerusalem artichoke syrup" and cranberry jelly are prepared separately, while for the preparation of the dessert "Walnut foam" the prepared Jerusalem artichoke is crushed and the juice is separated, then cooked a mixture of lecithin with cow's milk, walnut kernels are crushed together with pumpkin seeds, after that add Jerusalem artichoke juice, crushed walnut kernels, pumpkin seeds, coconut milk and a mixture of lecithin with cow's milk and shift, the resulting mixture is filtered and whisked continuously 5-7 minutes; to prepare the dessert "Yogurt spheres with Jerusalem artichoke syrup", sodium alginate is dissolved in water at 18-20 C, the solution is stirred for 5-7 minutes. and kept in the refrigerator for an hour at 10-14 "C until the sodium alginate completely dissolves, then calcium gluconate is dissolved in cow's milk, yogurt is added to the solution, because Jerusalem artichoke syrup, spelled and oat bran, the mixture is whipped until a homogeneous mass is formed and cooled for an hour at 10-14 °C, after which the sodium alginate solution is heated to 60-65 °C and spheres are formed, the formed spheres are kept for 5 minutes in the sodium alginate solution, taken out, washed in clean water and discarded on a sieve; for preparation cranberry jelly, juice is separated from prepared cranberries, the pulp is poured with hot water and Jerusalem artichoke syrup is added, the mixture is boiled for 5 min. , poured into a mold and cooled until completely solidified, after that, desserts "Nut foam" and "Yogurt spheres with syrup" are placed on the cooled cranberry jelly m Jerusalem artichoke".

At the same time: for the preparation of the "Walnut foam" dessert, the components are taken according to the following ratio, mass. 9: coconut milk 39.2-39.4 walnut 9.7-9.9 pumpkin seeds 9.7-9.9 Jerusalem artichoke juice 19.5-19.6 cow's milk 19.5-19.6 lecithin 1.8-2.0; to prepare the dessert "Yogurt spheres with Jerusalem artichoke syrup", the components are taken according to the following ratio, mass bo: yogurt, Z bo 63.9-64.1 cow's milk 23.9-241 oat bran 1.3-1.5 Jerusalem artichoke syrup 5.2-5.4 spelled 2.0-22 calcium gluconate 0 ,4-0,6 sodium alginate 2,6-2,8; to prepare jelly from cranberries, the components are taken according to the following ratio, wt. 9o: cranberry 89.2-89.4 agar-agar 1.7-1.9 Jerusalem artichoke syrup 8.8-9.0.

The cause-and-effect relationship between the totality of the claimed features and the achieved technical result can be explained as follows: one of the components used in the claimed method is Jerusalem artichoke, which has a unique biochemical composition that allows it to be recommended and used as a raw material for creation and production health foods, namely for desserts.

The value of Jerusalem artichoke as a food crop is primarily determined by its biochemical composition. Scientists who studied the biochemical composition and nutritional value of Jerusalem artichoke found a wide variety of vitamins, macro- and microelements contained in the tubers and green mass.

Jerusalem artichoke tubers and above-ground mass contain a large amount of pectin, dietary fibers, proteins, amino acids, including essential, vital macro- and microelements, as well as organic and fatty acids, which have a strong antioxidant effect. According to the content of magnesium, iron, silicon, zinc, as well as vitamins B1, B2 and C, Jerusalem artichoke surpasses potatoes, carrots, and table beets. The rich composition of biologically active substances of Jerusalem artichoke gives reason to recommend this one

From the perspective of dietary nutrition.

Cranberries contain a large amount of B and PP vitamins. It is rich in vitamins C and

KIT, organic acids, macro- and microelements, it contains a lot of sugars and pectins. Cranberry is rich in such acids as citric and malic, and it also contains ursolic, henna, ketoglutaric, oleanolic, benzoic and chlorogenic acids, a small amount of oxalic and succinic acids. In addition, the berry contains a lot of essential oils. Eating cranberries helps to strengthen and increase the elasticity of the walls of blood vessels and capillaries, which is especially useful for such a disease as hypertension.

The composition of pumpkin seeds is represented by various vitamins, amino acids, minerals and fats. If we consider fresh seeds, they will contain up to 8.2 g of water, up to 13.4 g of carbohydrates, up to 24.5 g of protein, up to 25.7 g of fat and 4.1 g of fiber. The seeds contain ash, unsaturated fatty acids, all B vitamins, vitamin A, ascorbic acid, vitamin E, vitamin K. Pumpkin seeds contain a lot of zinc, iron, magnesium, phosphorus and manganese. It has been established that only 25 g of purified kernels are enough to provide 20 95 of the body's daily need for zinc.

Spelled is a semi-wild variety of common wheat. Carbohydrates in spelled belong to slow. In the body, they are broken down and absorbed gradually, without causing a sharp jump in blood sugar. The protein in this cereal is contained in a larger amount than in other cereals, and consists of fourteen essential amino acids. Among them is tryptophan: the most important element for a good mood and a strong nervous system. Its deficiency is a common cause of the development of depressive disorders, insomnia and digestive problems.

The preparation of a healthy dessert using Jerusalem artichoke by the method of molecular gastronomy takes place in the following order: 1) prepare nut foam; 2) prepare yogurt spheres with Jerusalem artichoke syrup;

C) cranberry jelly is prepared; 4) form a finished dish.

Dessert "Walnut foam" is prepared in the following order.

Jerusalem artichoke is thoroughly washed from the remains of the earth. Clean and rinse well.

Cut the Jerusalem artichoke into 1 cm segments. Grind into a puree using a blender.

Strain the juice through cheesecloth. Prepare a mixture of lecithin with cow's milk. The walnut is sorted, the inner partition is removed and finely ground together with the pumpkin seeds in a blender. Add Jerusalem artichoke juice, pumpkin seeds, walnuts, coconut milk and the prepared mixture of lecithin and milk. The mixture is mixed and filtered through gauze, beaten with a blender for 5...7 minutes.

Dessert "Yogurt spheres with Jerusalem artichoke syrup" is prepared in the following order.

Sodium alginate is dissolved in water at a temperature of -18...20 "С, the solution is well mixed with a blender for 5...7 minutes and left in the refrigerator for 1 hour at a temperature of 1-10...147С until the alginate is completely dissolved of sodium (a transparent solution). Calcium gluconate is well dissolved in milk, then yogurt, Jerusalem artichoke syrup, spelled and oat bran are added, whipped to a homogeneous mass and cooled in the refrigerator for 1 hour at a temperature of 1-10...14 "C. Before forming the spheres, the sodium alginate solution is heated to a temperature of 1-60...65 "С. The spheres are formed with the help of a special spoon, kept for 5 minutes in a bath with calcium lactate, the sphere is removed, washed and discarded on a sieve.

Cranberry jelly is prepared in the following order.

Sort the cranberries, wash them, squeeze out the juice. Pour the remaining part with hot water, add Jerusalem artichoke syrup, bring to a boil, boil for 5 minutes. Then the decoction is filtered, the prepared agar is added, brought to a boil, but not boiled. Pour the squeezed juice, mix and pour into a mold. Cool in the refrigerator for 1 hour. until completely solidified.

The finished dish is formed in the following order.

Prepared desserts "Walnut mousse" and "Yogurt spheres with Jerusalem artichoke syrup" are placed on cooled cranberry jelly.

Examples of preparation of the composition of ingredients for a healthy dessert using Jerusalem artichoke by the method of molecular gastronomy.

Example 1. Prepared a composition for making a healthy dessert (using Jerusalem artichoke by the method of molecular gastronomy, as given above. The components of the composition for making a healthy dessert were taken according to the following ratio: "Walnut foam" dessert, weight 9: coconut milk 39.3 walnuts 9 .8 pumpkin seeds 9.7 Jerusalem artichoke juice 19.6 milk 19.6 lecithin 2.0 dessert "Yogurt Spheres with Jerusalem Artichoke Syrup", mass 95: yogurt, Z bo 64.1 cow's milk 23.9 oat bran 1.5 Jerusalem artichoke syrup 5.4 spelled 2.0 calcium gluconate 0.5 sodium alginate 2.6;

cranberry jelly, wt. Pho: cranberry 89.3 agar 1.9 Jerusalem artichoke syrup 8.6.

Example 2. Prepared a composition for the production of a healthy dessert (using Jerusalem artichoke by the method of molecular gastronomy, as indicated above. The components of the composition for the production of a healthy dessert were taken according to the following ratio: "Walnut foam" dessert, weight 9: coconut milk 39.2 walnuts 9 .9 pumpkin seeds 9.6 Jerusalem artichoke juice 19.6 milk 19.6 lecithin 1.9 Dessert "Yogurt spheres with Jerusalem artichoke syrup", weight 9b: yogurt, Z 95 64 cow's milk 24 oat bran 14 Jerusalem artichoke syrup 5.3 spelled 21 calcium gluconate 0.5 sodium alginate 2.1 cranberry jelly, weight Fo: cranberry 89.3 agar 1.8 Jerusalem artichoke syrup 8.9.

Example 3. Prepared a composition for the production of a healthy dessert (using Jerusalem artichoke by the method of molecular gastronomy, as indicated above. The components of the composition for the production of a healthy dessert were taken according to the following ratio: "Walnut foam" dessert, weight 9: coconut milk 392 walnuts 9.7 pumpkin seeds 9.9 Jerusalem artichoke juice 19.6 milk 19.6 lecithin 2.0 Dessert "Yogurt spheres with Jerusalem artichoke syrup", mass 95: yogurt Z 95 64.1 cow's milk 241 oat bran 1.3 syrup with Jerusalem artichoke 52 spelled 2.2 calcium gluconate 0.5 sodium alginate 2.6 cranberry jelly, weight Fo: cranberry 89.2 agar 1.9 Jerusalem artichoke syrup 8.9.

The organoleptic indicators of the composition for making a healthy dessert (with the use of Jerusalem artichoke by the molecular gastronomy method are shown in Table 1.

The proposed composition of ingredients for making a healthy dessert using Jerusalem artichoke by the method of molecular gastronomy allows you to expand the range of molecular gastronomy dessert dishes that belong to the class of health products.

The composition makes it possible to obtain a product that has high dietary and health-improving properties due to the chemical composition of the dish. The composition does not have components that are difficult to absorb when entering the human body. This product has a reduced calorie content due to the use of Jerusalem artichoke syrup.

Thus, the advantage of the composition of ingredients for making a healthy dessert using Jerusalem artichoke by the molecular gastronomy method, compared to known analogues, is high dietary and health-giving properties.

The declared composition for a healthy dessert using Jerusalem artichoke can be made both at restaurants and in establishments with molecular gastronomy, which allows to expand the assortment of molecular dishes for health purposes.

Table

Organoleptic indicators of composition of ingredients for the preparation of dessert using Jerusalem artichoke by the method of molecular gastronomy

Characteristics of the composition

Total k-

Appearance Consistency Color Taste and aroma Smell of points (from points)

Spheres - Spheres - pure,

Sphere - sour milk, sour milk,

Sphere - - - - And correct creamy, Sphere - from moderately sweet, | without extraneous PCs. From uniform, from milk-white | with a pronounced smell, with a bright color uniform to creamy taste of the syrup expressed in it when the shade is distributed, Jerusalem artichoke; taste | aroma of syrup p », When ingredients; The foam is uniform and soft, Jerusalem artichoke; foam - which is pressed - and pe - - i : - creamy, |the whole mass; foam - |Moderately sweet with |clear from flowing homogeneous - - - mass: persistent lush, from light white with a pleasant taste |expressed

Example 1 lush foam is uniform, not beige, coconut milk (the aroma of 4.5'' spreads; uniform po |ta volks of coconut milk keeps well the egg shape, DV shape; stable jelly - the whole mass; jelly - | nuts; jelly - and thin shade " " uniform, transparent, from a pleasant, aroma transparent jelly with - - still shiny jelly-like, bright-sweet, From walnuts; uniform surface, red to sour jelly - clear and elastic mass, without a bright aftertaste, the smell of cranberries , keeps the shape of pink cranberries well, without extraneous impurities, extraneous odors, not flavors characteristic of the raw material

The rack is smooth Sphere: and creamy, Spheres - from sphere, - Н Spheres - . uniform, light yellow | Sphere - - regular - and - sour-milk, moderately thick; to milk-sour-milk, - form, with - - - -, |without extraneous 0 |foam - white, moderately sweet; nosh pressing which - - niDshchnia - in. IZapakhov; foam - : creamy, uniform foam - taste is soft and flowing, homogeneous - and t smell with a pronounced

Example 2 Di is homogeneous, not the entire mass; foam |expressed taste 4.7 mass; stable, - - with the aroma and spread of skimmed coconut milk; , whipped foam, not: - coconut milk; and jelly - to light gray | Jelly - moderately spreads; - - - a, - - |jelly - bright - uniform, uniform; sour, inherent in jelly - uniform, - pronounced jelly-like smell, without |jelly-bright- |cranberry berries, smooth - cranberry extraneous red surface and impurities

Sphere: sour milk,

Spheres - from moderately sweet, | Spheres - Y - - with pronounced sour milk,

Creamy, milky-white and with the taste of syrup without extraneous - sphere, to light - and nosh

Steady sphere, with Jerusalem artichoke; taste | smells; the foam is a homogeneous mass, |beige, - tk shiny - and the foam is soft, the smell is moderately thick with a pronounced smell; uniform on - - the surface, with - and t moderately sweet, (the aroma of the foam - the whole mass; the foam - when pressed - - - with pronounced coconut milk: lump-like, from light beer

Example With a homogeneous flow with the taste of coconut and a subtle shade of 4.8 melons - . lush, beige to "le. mass; stable foam; o, y - milk and walnuts; homogeneous; jelly |light gray, with evil. and jelly from - and - - walnuts; | jelly - clean - uniform, uniform in shiny and - jelly - pleasant, | smell of cranberry, jelly-like, distribution in the surface. In drinks, sweet, with no extraneous slightly elastic ingredients; - - acidic smells, not the consistency of jelly - bright - and

The taste is characteristic of red cranberry, without extraneous flavors

Claims (4)

USEFUL MODEL FORMULA 1. The method of preparing a healthy dessert, according to which the desserts "Walnut foam", "Yogurt spheres with Jerusalem artichoke syrup" and cranberry jelly are prepared separately, while for the preparation of the dessert "Walnut foam" the prepared Jerusalem artichoke is crushed and the juice is separated, then a mixture of lecithin is prepared with cow's milk, walnut kernels are crushed together with pumpkin seeds, then Jerusalem artichoke juice, crushed walnut kernels, pumpkin seeds, coconut milk and a mixture of lecithin with cow's milk are added and shifted, the resulting mixture is filtered and whipped for 5- 7 min.; to prepare the dessert "Yogurt spheres with Jerusalem artichoke syrup", sodium alginate is dissolved in water at 18-20"C, the solution is stirred for 5-7 minutes and kept in the refrigerator for an hour at 10-14"C until the sodium alginate is completely dissolved, then gluconate calcium is dissolved in cow's milk, yogurt, Jerusalem artichoke syrup, spelled and oat bran are added to the solution, the mixture is whipped until a homogeneous mass is formed and cooled for an hour at 10-14 °C, after which the sodium alginate solution is heated to 60-65 °C C and form spheres, the formed spheres withstand 5 minutes. in a solution of sodium alginate, extract, wash in clean water and discard on a sieve; to prepare cranberry jelly, the juice is separated from the prepared cranberry, the pulp is poured with hot water and Jerusalem artichoke syrup is added, the mixture is boiled for 5 minutes, the decoction is separated, the prepared syrup is added to the decoction and heated to boiling, the previously separated cranberry juice is added to the mixture, mix, pour into a mold and refrigerate until completely solidified, after that, desserts "Walnut mousse" and "Yogurt spheres with Jerusalem artichoke syrup" are placed on the cooled cranberry jelly. 2. The method according to claim 1, which differs in that for the preparation of the "Walnut foam" dessert, the components are taken according to the following ratio, wt. 9: coconut milk 39.2-39.4 walnut 9.7-9.9 pumpkin seeds 9.7-9.9 Jerusalem artichoke juice 19.5-19.6 cow's milk 19.5-19.6 lecithin 1.8-2.0. 3. The method according to claim 1, which differs in that for the preparation of the dessert "Yogurt spheres: with Jerusalem artichoke syrup" the components are taken according to the following ratio, mass. bo: yogurt, with bo 63.9-641 cow's milk 23.9-241 oat bran 1.3-1.5 Jerusalem artichoke syrup 5.2-5.4 spelled 2.0-2.2 calcium gluconate 0 ,4-0,6 sodium alginate 2,6-2,8. 4. The method according to claim 1, which differs in that for the preparation of cranberry jelly, the components are taken according to the following ratio, mass. 9o: cranberry 89.2-8.4 agar-agar 1.7-1.9 Jerusalem artichoke syrup 8.8-9.0. Zo