RU2703153C1 - Cream preparation composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry and may be used for preparation of finishing semi-product for cakes and pastries. Proposed composition for cream preparation includes butter, sugar powder, condensed milk, vanilla powder, dessert wine and coloring structure-forming agent in amount of 15–15.5 kg / 100 kg of the ready product. Coloring structure-forming agent contains dye, as well as lecithin and carrageenan in following ratio, wt%: dye – 91; lecithin – 7; carrageenan – 2. For dye preparation berry raw material is milled, mixed with water at ratio of 1:20 and extracted at temperature 65 °C for 30 minutes. Finished dye separated from solid fraction by filtration.

EFFECT: invention allows to improve organoleptic and technological indices of the ready product, enrich it with biologically active substances from berry raw material.

5 cl, 4 tbl, 3 ex

Description

The invention relates to the food industry, in particular the confectionery industry, and can be used for the preparation of semi-finished products for cakes and pastries.

A wide range of cream-finished products are available on the consumer confectionery market. Especially popular with consumers are cream creams, necessary for decorating and layering cakes and pastries. One of the important tasks facing the food industry is to expand the assortment of creams by using berry raw materials in their production, which will significantly improve the quality of products, enrich them with missing food and biologically active substances, and also give the product a beautiful appearance and aroma.

A known composition of fruit butter cream containing butter, condensed milk and concentrated juice of fruits and berries (see RF application No. 2016142201, IPC A23G 3/46, A23G 3/48, application publication date 04/28/2018).

A disadvantage of the known solution is the use of concentrated juice, for the preparation of which fruit and berry raw materials are heated to a temperature of 87-92 ° C and incubated for 35-40 seconds to prevent microbiological spoilage.

A known composition for the preparation of cream containing butter, milk-sugar syrup, vanilla powder and flour from squeezed vegetable or fruit raw materials (see RF patent No. 2081609, IPC A23G3 / 00, publication date 06/20/1997).

The disadvantage is the heterogeneity of the consistency of the cream, due to the inclusion of finely ground berry raw materials in its composition.

As the closest analogue, a composition for the preparation of a cream containing butter, powdered sugar, condensed milk, vanilla powder, dessert wine and coloring structurant in the form of a vegetable-milk powder semi-finished product was adopted (see RF patent No. 2137388 IPC A23G 3/00, A21D 13 / 08, publication date 09/20/1999).

The disadvantage of the closest analogue is the high temperature of convective drying of vegetable purees for the manufacture of a coloring structure former and the limited choice of raw materials used - it is necessary to use butter with a moisture content of 20-25%.

The task to which the invention is directed is the development of a formulation of cream creams.

The technical result of the invention is expressed in improving the organoleptic and technological parameters of the finished product, enriching it with biologically active substances and increasing anti-radical activity, as well as expanding the range of cream creams through the use of natural dye from berry raw materials.

The problem is solved in that in the composition for the preparation of a cream containing butter, powdered sugar, condensed milk, vanilla powder, dessert wine and coloring structuring agent, coloring structuring agent in the amount of 15-15.5 kg / 100 kg of the finished product contains dye, for preparations of which the berry raw materials are ground, mixed with water at a ratio of 1:20 and extracted at a temperature of 65 ° C for 30 minutes, the finished dye is separated from the solid fraction by filtration, as well as lecithin and carrageenan in the following it ratio, wt.%:

dye 91 lecithin 7 carrageenan 2

In addition, the content of the components is, kg / 100 kg of the finished product:

butter 52.4-52.1 powdered sugar 10 condensed milk 20,4-20,7 vanilla powder 0.5 dessert wine 0.15-0.2 coloring builder 15-15.5

In addition, black currant is used as a berry raw material for dye to prepare a coloring structurant.

In addition, lingonberries are used as a berry raw material for coloring to prepare a coloring structure-forming agent.

In addition, viburnum is used as a berry raw material for the preparation of the coloring structure-forming agent.

A comparative analysis of the set of essential features of the proposed technical solution and the set of essential features of the prototype and analogues indicates its compliance with the criterion of "novelty".

In this case, the distinguishing features of the claims solve the following functional tasks.

The sign “coloring crosslinker in the amount of 15-15.5 kg / 100 kg of the finished product” describes the optimal amount of coloring crosslinker.

A decrease or increase in the number of coloring structure-forming agents degrade the organoleptic and technological parameters of the finished product.

The signs “coloring builder ... contains a dye for the preparation of which the berry raw materials are crushed and homogenized with water at a ratio of 1:20 at a temperature of 65 ° C for 30 minutes, the finished dye is separated from the solid fraction by filtration” describes the technology for the preparation of one of the components of the coloring builder.

One of the most promising ingredients that can be used in the manufacture of cream creams to improve the color and taste of the product are extracts of anthocyanin pigment isolated from fruit and berry raw materials.

The extracts of anthocyanin pigments, in addition to coloring components, contain useful biologically active substances: vitamins, glycosides, organic acids, trace elements. These compounds have many useful pharmacological properties: reduce cholesterol, prevent blood clots, increase vascular elasticity, accelerate wound healing, have a beneficial effect on vision, and contribute to the prevention of cancer.

Therefore, the use of dye in the manufacture of cream will allow you to get a product with pronounced functional properties and increase its nutritional value.

The signs of “coloring builder ... contains lecithin and carrageenan” provide high technological performance of the finished product through the use of lecithin emulsifier and carrageenan thickener.

Signs "coloring structure-forming agent contains ... dye ... lecithin and carrageenan in the following ratio, wt.%:

dye 91 lecithin 7 carrageenan 2

and the signs of the dependent claims provide high organoleptic characteristics of the finished product and the expansion of the range of cream creams.

A cream based on the claimed composition is prepared according to standard technology on standard equipment.

At the first stage, a dye is prepared.

Fresh berries are peeled and washed with running water, and frozen berries are thawed at room temperature.

The prepared berry raw materials are crushed to 3-8 mm, mixed with water at a ratio of 1:20 and extraction is carried out at a temperature of 65 ° C for 30 minutes with constant stirring.

The dye is then separated from the solid by filtration.

The resulting dye is a dark red liquid with a mild aroma of raw berry.

At the next stage, a coloring structurant is prepared, for this, a lecithin emulsifier is added to the dye cooled to room temperature, and then the carrageenan thickener is added in the stated ratio.

The coloring builder has a lush, uniform and plastic consistency, rich color and pronounced berry taste.

At the final stage, a cream is prepared.

Peeled and cut into pieces butter butter with a fat content of 71.5-82% is beaten for 5-7 minutes. Then, after adding powdered sugar and condensed milk, the churning speed is increased to 720-1000 rpm. Next, add vanilla powder, dessert wine and a coloring builder. Duration of churning cream is 10-15 minutes.

We studied natural dyes obtained from various types of berry raw materials that are part of the coloring structure-forming agent.

The content of anthocyanins in the dyes are shown in table 1.

Table 1

The content of anthocyanins in dyes

Name of berry raw materials The content of anthocyanins, mg / ml Black currant 2.956 ± 0.02 Lingonberry 1.138 ± 0.01 Viburnum 0.300 ± 0.01

From the table. 1 shows that the highest content of anthocyanin pigment is determined in black currant. In the berries of lingonberry and viburnum its content is much less.

The values of the antiradical activity of the dyes are shown in table 2.

table 2

Dye antiradical activity

Name of berry raw materials Ec ₅₀ % ARA in terms of Trolox equivalent, mm Black currant 0.92 1.302 ± 0.10 Lingonberry 1.6 0.430 ± 0.05 Viburnum 1.2 0.757 ± 0.08

From the presented results it can be seen that the investigated berry raw materials have antiradical activity.

The highest indicator of antiradical activity in anthocyanin pigment isolated from black currant, in anthocyanin pigment isolated from cranberry and viburnum is much lower.

The addition of an anionic polysaccharide carrageenan to a dye containing anthocyanin pigment increases the antiradical activity of this system by 1.3 times.

Examples of cream formulations based on the claimed composition are shown in table 3.

Table 3

Examples of cream formulations based on the claimed composition

Component Name Content Components
kg / 100 kg of finished product Example 1 Example 2 Example 3 Butter: - fat content 71.5% 52,4 - fat content of 77% 52.1 - fat content 82% 52,2 Powdered sugar 10 10 10 Condensed milk 20,4 20.5 20.7 Vanilla powder 5 5 5 Dessert wine 0.175 0.2 0.15 Coloring builder: fifteen 15,5 15.25 dye: - from black currant 13.65 - from lingonberry 14.105 - from viburnum 13.88 lecithin 1.05 1,085 1,07 carrageenan 0.3 0.31 0.30

Investigated the obtained samples of cream creams.

Organoleptic characteristics of the finished product, depending on the type of berry raw materials are shown in table 4.

Table 4

Organoleptic characteristics of the finished product

Indicator Type of berry raw materials used black currant lingonberry viburnum Appearance lush homogeneous mass of pink-violet color, holds shape and pattern well lush homogeneous mass of pink-violet color, holds shape and pattern well lush homogeneous mass of pink color, holds shape and pattern well Color pink purple hot pink pink Consistency magnificent, uniform, very plastic magnificent, uniform, very plastic magnificent, uniform, very plastic Smell mild currant aroma weak aroma of lingonberry weak aroma of viburnum Taste characteristic sweet and sour characteristic sweet and sour characteristic sweet and sour with slight bitterness

The content of anthocyanin pigment in samples of cream obtained from blackcurrant berries, lingonberries, and viburnum was 44.34, 17.04, 3.63 mg per 100 g of product, respectively.

In addition, cream samples had antiradical activity.

The claimed invention allows to obtain cream creams with improved organoleptic and technological parameters, enrich the finished product with biologically active substances and give it a functional focus.

Claims (7)

1. The composition for the preparation of cream containing butter, powdered sugar, condensed milk, vanilla powder, dessert wine and a coloring builder, characterized in that the coloring builder in an amount of 15-15.5 kg / 100 kg of the finished product contains a dye for cooking which berry raw materials are crushed, mixed with water at a ratio of 1:20 and extracted at a temperature of 65 ° C for 30 minutes, the finished dye is separated from the solid fraction by filtration, as well as lecithin and carrageenan in the following ratio, m ac%: dye 91 lecithin 7 carrageenan 2 2. The composition according to p. 1, characterized in that the content of the components is, kg / 100 kg of the finished product: butter 52.1-52.4 powdered sugar 10 condensed milk 20,4-20,7 vanilla powder 0.5 dessert wine 0.15-0.2 coloring builder 15-15.5 3. The composition according to p. 1, characterized in that for the preparation of the coloring structure-forming agent, blackcurrant is used as berry raw material for the dye. 4. The composition according to p. 1, characterized in that for the preparation of a coloring structure-forming agent, cranberries are used as berry raw materials for the dye. 5. The composition according to p. 1, characterized in that for the preparation of the coloring structure-forming agent, viburnum is used as berry raw material for the dye.