UA150617U - Process of making mousse with protective action - Google Patents

Abstract

A process of making mousse involves mixing cheese and fruits components to a homogeneous mass, whipping cream, a gelatin pour water and heat to dissolve, combine the prepared gelatin with cheese-fruit mass and whipped cream, mix thoroughly, beat and cool. A banana is used as a fruit component, the cheese and cream are pre-cooled to a temperature of 0…4 °C, the gelatin is filled with water with a temperature of 18…22 °C in a ratio of 1:8, adding sugar, and left to swell for 15…20 minutes before the gelatin heating, while add a licorice root syrup and the collagen hydrolyzate to the banana, cheese and the whipped cream, after stirring the mixture is beaten for 1…2 minutes.

Description

The useful model belongs to the food industry, namely to the production of health food products with biologically active additives (BAD).

The trend of "rehabilitation" of food products has led to the widespread development of the production of products that, thanks to the presence of bioactive components in their composition, are able to improve physiological processes in the human body, increase its resistance to diseases, and stimulate an active lifestyle. These products are intended for a wide range of consumers, they can and should be consumed regularly as part of a normal diet.

Analysis of the food market of Ukraine showed that the existing assortment of semi-finished products for sweet dessert products is limited and represented by concentrates of foreign production or mixes for frozen products. Along with this, there is an increase in the production and consumption of sweet dishes based on milk, for the formation and stabilization of which food additives are used.

Experts associate the positive effect of food products on the human body with the presence of essential nutrients in them, which are able to exert various types of influence on the body: positive influence on the metabolism of various substrates, protection against compounds characterized by oxidant activity, positive influence on the cardiovascular system , a positive effect on the physiology of the gastrointestinal tract, a positive effect on the state of the intestinal microflora, a physiological effect on the state of the immune system, etc. The creation of aerated desserts, namely mousses with pronounced ergogenic properties, which can increase work capacity, accelerate the recovery of the body, and protect the body from stress by introducing dietary supplements, is relevant.

Deep processing of commercial fish is accompanied by the formation of secondary resources, the field of application of which is quite wide, but not used to the full extent. The main direction of processing of secondary fish resources is to obtain biologically valuable components from them, the physiological role of which is determined by their ability to influence metabolic processes, participate in the formation of tissues of the human body, have a preventive effect, and act as general strengthening agents.

Collagen of animal origin has been used for a long time. Since the beginning of the century, interest in collagen isolated from hydrobionts has increased. This is due to the fact that fish collagen is hypoallergenic, as it is 96 95 identical to human protein. 10 grams

Collagen contains 9.4 g of protein, 10 mg of sodium and a small amount of calcium, potassium, and iron.

In the human body, the process of protein synthesis must constantly take place. The use of collagen hydrolyzate helps to strengthen the body. This protein is a vital component of the normal extracellular matrix, which is of particular importance for the health and strengthening of joint tissues, where it is found in large quantities. Collagen hydrolyzate is also used for the prevention and treatment of such diseases as arthrosis, osteoporosis, damage to intervertebral discs and has a protective effect.

The closest to the claimed method is the method of obtaining cheese mousse with mashed raspberries "Nezhenka" (see

Mmogo2ppuu-tiv5-5-rgoiepou-taiyipou), according to which soft cheese is whipped with a blender with raspberries rubbed with sugar and vanilla sugar to a homogeneous mass, the cream is whipped with a blender until it increases in volume by 1.5...2 times , dry gelatin is poured with cold boiled water, mixed thoroughly and heated in a microwave oven until the gelatin is completely dissolved. Put 2 teaspoons of raspberries mashed with sugar (frozen) into the cream. Combine the curd-raspberry mass, the prepared gelatin and cream, mix thoroughly, pour the resulting mixture into cream cups on top of the frozen grated raspberries, and cool for 1.5...2 hours. This method was chosen as a prototype. The prototype and the claimed useful model have the following common features: - mixing of cheese and fruit component to a homogeneous mixture; - whipping cream; - that gelatin is poured with water and heated until it dissolves; - the combination of prepared gelatin, cheese-fruit mass and whipped cream with further thorough mixing; - cooling of the mixture.

The disadvantage of the prototype method is the low nutritional value, low organoleptic and physicochemical indicators of the finished product.

The basis of a useful model is the task of developing a method of production of mousse with a protective effect, in which, by introducing additional components, including a biologically active additive (collagen hydrolyzate), to ensure the production of a product enriched with biologically active substances, with improved rheological indicators and ergogenic 60 properties, as well as reducing the duration of the technological process.

The task is solved by the method of obtaining a mousse, according to which the cheese and the fruit component are mixed to a homogeneous mass, the cream is whipped, the gelatin is poured with water and heated until it dissolves, the prepared gelatin, cheese-fruit mass and whipped cream are combined, thoroughly mixed, whipped and cooled , the fact that a banana is used as a fruit component, while the cheese and cream are pre-cooled to 0...4 "C, the gelatin is poured with water at a temperature of 18...22 "C in a ratio of 1:8, adding sugar, and left to swell 15...20 minutes before heating, licorice root syrup and collagen hydrolyzate are added to gelatin, curd-banana mass and whipped cream, after mixing, the mixture is whipped for 1...2 minutes, while the components are taken according to the following ratio, mass. 9: sour milk cheese 25...30; gelatin 0.5...1; licorice root syrup 0.5...1; sugar 4...5; banana 9...10; collagen hydrolyzate 2...3; cream 30...35; the rest is water.

The claimed method involves the use of dietary supplements that have protective properties and are a collagen preparation (collagen hydrolyzate) from collagen-containing fish raw materials (fish scales), with a high content of the rare amino acid hydroxyproline (13...15 95), obtained by alkaline treatment according to the method described in the patent of Ukraine for utility model Mo 79357.

The functional properties of collagen hydrolyzate (GC) are understood as physico-chemical characteristics that determine its behavior during processing into food products, as well as those that provide the necessary structure, technological and consumer properties of the product. The most important functional properties of HA: ability to foam, stabilization of dispersed systems (foams, emulsions, suspensions), formation of gels, improvement of rheological properties of food systems.

The use of HA helps to strengthen the body. This protein is a vital component of the normal extracellular matrix, which is of particular importance for the health and strengthening of joint tissues, where it is found in large quantities. The use of collagen hydrolyzate makes it possible to obtain a mousse that satisfies a person's need for protein by an average of 7.57 90.

The difference of the claimed method is that the use of collagen hydrolyzate not only improves the properties of the product, but also helps to reduce the time of the technological process of mousse preparation. This is due to the fact that this dietary supplement has properties of foaming and stabilization of the food system of the product.

The composition of the cheese includes complete proteins (13...18 95), fat (0.6...18 95), milk sugar (1...1.5 95), minerals (1 95), all vitamins milk (A, 0, E, RR, group B). Cheese protein (casein) contains all essential amino acids that contribute to fat metabolism, so cheese is recommended for diseases of the liver, kidneys, stomach, and atherosclerosis. Cheese is rich in calcium, phosphorus, iron, and magnesium, which are necessary for normal growth and development of the human body.

Licorice root syrup has an enveloping, expectorant effect due to its content of glycyrrhizin, saponins, and flavonoids. Licorice contains substances similar in structure and action to steroid hormones, which have extremely strong anti-inflammatory properties.

Gelatin enriches the mousse with valuable animal proteins, in addition, it contributes to the formation of an airy, foamy consistency of the finished product.

Banana enriches the mousse with dietary fibers, which satisfies their daily need for 6...18 95. Fat and carbohydrate content - 0.5/O00 and 19 g/100 g, respectively.

Cream contains 4.3 95 carbohydrates, 3.5 95 proteins, vitamins A, E, C, PP, VI, B2 and mineral salts.

Creams are recommended for use in case of physical exhaustion, sudden weight loss, active mental activity, nervous disorders.

Mousse according to the method announced, is prepared as follows.

Banana is washed with water with a temperature of 15...197C. Sour milk cheese, cooled to 0...47C, is ground together with a banana to a homogeneous mixture for 3...5 minutes using a blender. Gelatin is soaked in water with a temperature of 18...22 "С in a ratio of 1:8, adding sugar and left to swell (15...20 minutes), after which it is heated until it dissolves.

Cream pre-cooled to 0...4 "С is whipped with a mixer until it becomes thick for 12...15 minutes.

Whipped cream, licorice root syrup, collagen hydrolyzate, and dissolved gelatin with sugar are added to the mixture of sour milk cheese and banana.

Mix thoroughly and beat for 1...2 minutes. The resulting mixture is cooled to 0...4 76.

Examples of mousse preparation according to the stated method.

Example 1. Mousse was prepared as described above. The components were taken in the following ratio, mass. 90: cottage cheese - 30, gelatin - 1, licorice root syrup - 1, sugar - 5, banana - 10, collagen hydrolyzate - 3, cream - 35, water - 15.

Example 2. Mousse was prepared as described above. The components were taken in the following ratio, mass. 9o: sour milk cheese - 28, gelatin - 1, licorice root syrup - 0.8; sugar - 5; banana - 10; collagen hydrolyzate - 2.5; cream - 32, water - 20.7.

At the following technological mode: temperature 40 "С, duration of whipping - 120 s, the 3rd speed of whipping of the mixer (340-520 rpm) the greatest foaming ability of the food system was observed.

The dynamics of changes in the physico-chemical and microbiological parameters of the mousse during storage in a glass container at different storage temperatures (5, 10, 15 "С) for 5 days are shown in Table 1, the main organoleptic parameters are in Tables 2 (immediately after production) and З ( during 5 days of storage in a glass container.) The amino acid composition of mousse per 100 g portion is shown in Fig. 1 (content of essential amino acids) and Fig. 2 (content of replaceable amino acids).

The claimed method ensures obtaining a product enriched with biologically active substances, with improved rheological indicators and ergogenic properties, as well as shortening the duration of the technological process.

Table 1

Dynamics of changes in physicochemical and microbiological indicators of mousses obtained according to the examples when stored in a glass container at different storage temperatures for 5 days

Name. . . y Characteristic Duration of storage, days of indicators

PY SE VIA PATHS SCHEZN NO NEO POST technological cycle

Storage at a temperature of 5 C

MAFANM, KUO 1.0-109 1.8-102 | 41.7-102.) 1.9-102 | 224102 | 24-10? / g no more

Yeast and molds, CFU in 1 g, 1.0-102 1.4:101 | 1.7-101 | 1.9-101 |) 2.3-101 1 2.5-10!

Storage at a temperature of 10 C

MAFANM, KUO 1.0-10z 1102 | 1,8.102) 211-102 | 2.3-102 | 2.6-102 / more

Yeast and molds, CFU in 1 g, 1.0-102 1.5-101 | 1.7-101 1 2.0-101 | 2.4-101 1 2.6-10!

Storage at a temperature of 15 C

MAFANM, KUO 1.0-10z 1.5-102 | 2.9-102.) 3.0-102 | 3.1-102 | 3.4-102 / bends more

Yeast and molds, CFU in 1 g, 1.0-102 1.6-101 | 2.0-101.) 2.1-101 1 2.310 | 2.6-10!

Table 2

Organoleptic evaluation of mousses obtained according to the examples immediately after production

The average rating of the tasting committee

Expressiveness

Table C

Organoleptic evaluation of the mousses obtained according to the examples at different storage temperatures in a glass container

The average rating of the tasting committee of the І-ІОСС І-Б15С

Quality indicators i 5 Z 7 B i 5 Z 7 B i 5 Z 7 B day|day|day|day|day|day|day|day|day|day|day |day |day|day|day supplements

Claims (1)

USEFUL MODEL FORMULA The method of obtaining mousse, according to which the cheese and fruit component are mixed to a homogeneous mass, the cream is whipped, the gelatin is poured with water and heated until it dissolves, the prepared gelatin, cheese-fruit mass and whipped cream are combined, thoroughly mixed, whipped and cooled , which differs in that a banana is used as a fruit component, while the cheese and cream are pre-cooled to 0...4 "C, gelatin is poured with water at a temperature of 18...22 "C in a ratio of 1:8, adding sugar, and leave to swell 15...20 minutes before heating, licorice root syrup and collagen hydrolyzate are added to gelatin, cheese-banana mass and whipped cream, after mixing, the mixture is whipped 1...2 minutes, while the components are taken according to the following ratio, mass. 90: sour milk cheese 25...30 gelatin 0.5...1 licorice root syrup 0.5...1 sugar 4...5 banana 9...10 collagen hydrolyzate 2...3 cream 30.. .35 water the rest.