RU2187941C2 - Ice-cream composition - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: ice-cream contains pumpkin pulp, comminuted apricot juice, iodine-treated and photolysis-activated chalk, citric acid, sugar, stabilizer and water. Ice-cream produced from such composition has nice delicate color due to introduced plant component and soft and plastic structure. Ice-cream may be used as prophylactic food. EFFECT: increased nutritive value and wider range of raw materials used for producing various kinds of ice-creams. 1 tbl

Description

 The invention relates to the field of food industry and can be used to obtain prophylactic fruit and vegetable ice cream.

 In conditions of increasing intensification of technogenic impact, causing serious consequences for both a specific individual and society as a whole, the saturation of the domestic food market with products with a preventive and therapeutic focus is becoming an urgent problem.

 One of the trends in solving this problem is the construction of low-fat foods enriched with vitamins, micro and macro elements, pectins, for example, plant-based ice cream (fruit and berry, fruit and vegetable) with the inclusion of extracts and juices.

 Thus, a known composition for ice cream containing fruit puree, fruit or berry extract, sugar, stabilizer and water. An increase in nutritional value and an improvement in presentation are achieved by additional introduction of cherry plum extract and dye from elderberry into the formulation. The resulting product has original organoleptic properties, enriched with trace elements and vitamins inherent in the input plant material and belongs to the category of low-fat products [Pat. RU 1835245, BI 31, 07/23/93].

 As a prototype, the composition according to patent 2057457 was selected, according to which a prescription mixture of low-fat ice cream is prepared on the basis of fruit puree, a complex sweetener, stabilizer and water. The introduction of a complex sweetener, including the artificial sweetener aspartame and starch sugar, which is a product of hydrolysis of starch, and which has a certain sweetness and stabilizing ability, eliminated the main disadvantage of fruit ice cream caused by the presence of a significant amount of sucrose in it. Namely, sucrose, the functional purpose of which, on the one hand, is to provide the desired sweetness of the obtained product, and, on the other hand, to provide the right amount of solids, as part of fruit and berry ice cream increases the hardness of the latter at low temperatures for hardening and storage of ice cream, which causes a feeling of excess cold in taste.

Ice cream, obtained on the basis of the proposed sweetener with the properties of a stabilizer inherent in starch compounds, has a plastic structure that is resistant to low temperatures, which allows replenishing the range of domestic non-greasy ice cream of plant type and expanding the raw material base for the production of ice cream through the use of hydrolysis products that are not traditional for the industry starch [Pat. RU 2057457, BI 10, 04/10/96]
With all the positive qualities of the proposed formulation, the disadvantages include the introduction of an artificial sweetener aspartame and narrower use due to the specificity of the second sweetening component - starch sugar.

 The objective of the invention is to expand the range of dietary non-greasy ice cream by designing a new product with a therapeutic and prophylactic orientation with high organoleptic characteristics based on vegetable puree.

Technical results are:
- obtaining a delicate color due to the input of plant materials;
- achieving softness and plasticity of the structure of ice cream, pleasantly melting in the mouth;
- increase nutritional value;
- cardiovascular and endocrine preventive orientation;
- expansion of the raw material base.

The solution of this problem and the achievement of the above results became possible due to the fact that in the known composition for ice cream based on vegetable puree, including sweetener, stabilizer and water, it contains sugar as a sweetener, pumpkin puree is used as vegetable puree, in addition, it additionally includes apricot juice with pulp, citric acid and iodinated chalk, activated by photolysis in the following ratio of components, wt.%:
Pumpkin puree - 18-22,0
Apricot juice with pulp - 3.0-5.0
Sugar - 27.0-29.0
Citric acid - 0.3-0.5
Iodized chalk activated by photolysis - 0.1-0.2
Stabilizer - 0.1-0.3
Water - Else
A mandatory component of all types of ice cream are stabilizers (colloidal, hydrophilic substances) that bind free moisture and, increasing the viscosity of the mixtures, thereby contribute to the structure formation of ice cream, improve the consistency and increase its resistance to thawing.

 At the same time, ice cream based on vegetable puree is a more unstable and complex integrated system compared to milk-based ice cream, consisting of a continuous aqueous phase and ice crystals and air bubbles dispersed in it. Ensuring the stability of such a system is of particular importance when designing new products.

The consistency of ice cream, the bulk, structure and sweetness are determined by the sweetener, which is most often used sucrose (sugar). However, the inclusion in the recipe as a sweetener of only sugar leads to an increase in the hardness of the product at a deep freezing temperature of about -18 ^o C and the sensation of excessive cold in the consumption process. It is noted that the presence of glucose or fructose smooths this effect.

 Introduction to the recipe of the inventive ice cream as vegetable puree pumpkin puree eliminates the negative effect of low temperature on the consistency of ice cream. Glucose supplied with plant raw materials and pectin substances (1.3 - 1.8%) make it possible to obtain a soft, classical structure that is resistant to low temperatures. This result was made possible by obtaining a branched spatial structure with a sufficient number of polar contacts of the hydrocolloid macromolecules and water molecules.

 Pumpkin fruits are rich in carotenoids, vitamins C, K, E and water-soluble PP, B, salts of calcium, potassium, magnesium and iron. A substance has been isolated from it that inhibits the growth of tubercle bacillus. This composition of trace elements, vitamins, and also pectin substances allows you to give the resulting product a preventive focus. At the same time, it is necessary to note a high complexing ability with respect to radionuclides and heavy metal ions due to the presence of pectins.

The introduction of apricot juice with pulp also smoothes the negative effect of sucrose by replenishing the amount of glucose in the prescription mixture, and also synergistically enhances the cardiovascular preventive focus of the components included in pumpkin puree, by enriching the product with organic acids in the form of malic, salicylic and citric, carotene , vitamins C and B ₁₂ , salts of potassium and iron. It should be noted that the combined presence of pectin and ascorbic acid in a mixture of ice cream increases the preservation of carotene up to 5-6 months, which also helps preserve the color of the product during storage.

 Expanding the functionality and enhancing the preventive effect is achieved by including iodine-containing chalk activated in the prescription mixture, activated by photolysis by irradiating wet chalk with ultraviolet rays, enclosed in a sealed transparent package for at least 90 minutes with a layer thickness of not more than 1.5 cm. Iodized chalk is introduced into an amount sufficient to provide a prophylactic dose of iodine, in addition, chalk enriches the ice cream with calcium, converted into a biologically digestible form of soluble c calcium nitrate due to the reaction with citric acid, also additionally introduced into the formulation.

 Thus, the proposed combination of essential features solves the problem of the invention - expanding the range of diet non-fat ice cream based on plant materials with a preventive focus, reduces the risk of diseases of the cardiovascular and endocrine system.

 The introduction of iodinated chalk, citric acid, pumpkin puree and pulp apricot juice into the recipe of the claimed ice cream expands the raw material base by introducing unconventional raw materials for the industry, eliminates the need for artificial dye to produce ice cream gently tinted with a golden yellow color with a tangible pleasant apricot flavor, which provides the product with industrial applicability. The use of iodized chalk activated by photolysis enriches the product with active iodine, evenly distributed in the structural lattice of the product and entering the body with micro and macro elements, vitamins, metabolically absorbed during digestion.

 A comparative analysis of the proposed formulation not only with the prototype, but also with analogues characterizing the current level, showed that today the composition with the proposed set of features is not known, which allows us to talk about its novelty.

 The method is illustrated by examples of specific performance and a table reflecting the dependence of the quality indicators of ice cream on the composition of the recipe mixture.

Example 1
A prescription mixture is prepared in amounts taken at the lower declared limit (in wt.%), That is:
Pumpkin puree - 18.0
Apricot juice with pulp - 3.0
Sugar - 27.0
Citric Acid - 0.3
Iodized chalk, activated by photolysis - 0.1
Stabilizer - 0.1
Water - Else
The ice cream obtained according to this recipe has a sweet taste, a weak apricot aroma, a delicate, uniform, oily consistency, light yellow color, the temperature at the factory outlet is -14 ^o С, and the storage period at the enterprise (-20 ^o С) is 1.5 month and storage period in the distribution network (-4 ^o С) - 5 days.

Example 2
A prescription mixture is prepared in amounts taken according to the average declared limit (in wt.%), That is:
Pumpkin puree - 20.0
Apricot juice with pulp - 4.0
Sugar - 28.0
Iodized chalk, activated by photolysis - 0.15
Citric Acid - 0.4
Stabilizer - 0.2
Water - Else
The ice cream obtained according to this recipe has a sweet taste with a slight acidity, an apricot aroma, a soft, homogeneous, compacted, oily texture, the color is slightly golden. The remaining indicators are the same as in example 1.

Example 3
A prescription mixture is prepared in amounts taken at the upper declared limit (in wt.%), That is:
Pumpkin puree - 22.0
Apricot juice with pulp - 5.0
Sugar - 29.0
Citric Acid - 0.2
Iodized chalk, activated by photolysis - 0.5
Stabilizer - 0.3
Water - Else
The ice cream obtained according to this recipe has a sweet and sour taste, apricot aroma, a delicate, uniform, dense, oily texture, golden color. The remaining indicators are the same as in example 1.

Example 4
A prescription mixture is prepared in quantities taken at the prohibitively lower declared value (in wt.%), That is:
Pumpkin puree - 17.0
Apricot juice with pulp - 2.0
Sugar - 26.0
Iodized chalk, activated by photolysis - 0.05
Citric Acid - 0.25
Stabilizer - 0.08
Water - Else
The ice cream obtained according to this recipe does not taste sweet enough, the aroma is specific, the consistency is uniform with a weak sensation of ice crystals, the color is light yellow. The remaining indicators, as in example 1.

Example 5
A prescription mixture is prepared in amounts taken greater than the upper claimed limit (wt.%), That is:
Pumpkin puree - 25.0
Apricot juice with pulp - 5.5
Sugar - 30.0
Iodized chalk activated by photolysis - 0.25
Citric Acid - 0.55
Stabilizer - 0.32
Water - Else
The ice cream obtained according to this recipe has a sweet and sour taste, the aroma is pronounced apricot, the texture is dense, oily with a feeling of cold, the color is yellowish-orange. The remaining indicators are the same as in example 1.

 As can be seen from examples 1 and 3, the proposed composition for ice cream in the claimed range provides a solution to the problem and the achievement of the above results. Reducing the amount of mashed pumpkin and apricot juice below the declared limits increases its hardness and causes a feeling of excessive cold when consumed. Increasing amounts of pumpkin puree above the declared limits is not economically feasible. The introduction of iodinated chalk, activated by photolysis, within the claimed limits is sufficient to obtain calcium citrate, which is not felt organoleptically.

Claims (1)

An ice cream composition comprising vegetable puree, a sweetener, a stabilizer and water, characterized in that it contains sugar as a sweetener, pumpkin puree as a vegetable puree, in addition it also contains apricot juice with pulp, as well as iodized chalk, activated by photolysis, and citric acid in the following ratio of components, wt.%:
Pumpkin puree - 18.0 - 22.0
Apricot juice with pulp - 3.0 - 5.0
Sugar - 27.0 - 29.0
Iodized chalk, activated by photolysis - 0.1 - 0.2
Citric acid - 0.3 - 0.5
Stabilizer - 0.1 - 0.3
Water - Else3

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