RU2799535C1 - Pistachio dessert with crushed almonds “pistachio with almonds” - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: food product with a pasty consistency. A whipped frozen pistachio dessert based on raw materials of plant origin is proposed, which is made from sugar syrup with a mass fraction of sucrose 66%, chicory vegetable fibers, dry glucose syrup, crystalline glucose, pistachio nut paste, thickener, salt and water, with the following content of initial components , wt.%: sugar syrup with a mass fraction of sucrose 66% - 18.2; vegetable fibers of chicory - 6; dry glucose syrup - 5; crystalline glucose - 4; pistachio nut paste - 4; thickener - 0.5; salt - 0.2; water - the rest. At the same time, the dessert additionally contains crushed almonds added during packaging.

EFFECT: creation of a dessert, which consists of components that do not contain milk fats, and which has an attractive structure and has the possibility of long-term storage.

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Description

The present invention relates to a spreadable food product and, more specifically, to a whipped frozen dessert, the defining component of which is a nut component.

A confectionery product is known, characterized in that it is a rolled shell layer with a filling located in the center and contains cotton candy as a shell, and ice cream and additional ingredients as a filling, simultaneously including fruit, jelly masses, berries, snacks, with the following initial ratio: cotton candy - 15-25 wt. %, ice cream - 50-60 wt. %, additional ingredients - 15-35 wt. %, and use fruit masses in the form of jam and / or fresh fruits, jelly masses in the form of marmalades, marshmallows, jelly candies, berries such as raspberries, blueberries, blackberries, sultana grapes, and snacks such as cookies, crispy cereals, nuts , small chocolate products, The main component of the filling is ice cream. It is 50-60 wt. %. Ice cream can be strawberry, cream, pistachio, vanilla, etc. (see RF patent No. 2713710, IPC A23G 3/36 of 04/05/19).

EFFECT: invention provides expansion of taste possibilities of confectionery products and makes it possible to diversify the range due to the use of various fruit and other additives in ice cream.

At the same time, the product itself is quite specific, including cotton candy, and additives are commonly used in confectionery desserts.

Also known composition of the frozen confectionery product, where in one aspect of the invention the composition contains from 35 to 62 wt. % fat, wherein the total fat present in the frozen product composition includes fat derived from nut butter. The composition additionally contains from 30 to 40 wt. % sugar. The sugar is selected from the group consisting of glucose, fructose and sucrose, and mixtures thereof.

The composition of the frozen confectionery product contains from 5 to 10 wt. % nut butter (nut butter) selected from the group consisting of hazelnut butter, pistachio butter, cashew butter, almond butter and mixtures thereof. The composition also contains from 10 to 20 wt. % skimmed milk powder. Frozen confectionery product, optionally, contains from 2 to 5 wt. % of one or more additives. The additive means a flavoring or coloring agent and is selected from the group consisting of cocoa powder, cocoa butter, fruits, fruit extract, nuts and mixtures thereof (see RF patent No. 2773124, IPC A23G 3/34 of 01/22/18).

The disadvantage of this invention is that it mainly solves the problem of reducing sugar bloom, which is usually the result of moisture on sugar in a chocolate-based product, and, in addition, in the invention, as a confectionery product, a sauce is considered, which is itself an additional product to the main food product.

The closest in the opinion of the applicant is an invention offering a sweet food spread product with a reduced sugar content, including: from 20 to 60% wt. sugar alcohols and steviol glycosides;

from 15 to 50 wt.%, at least one vegetable oil selected from the following: sunflower oil, coconut oil, rapeseed oil, shea butter, soybean oil, olive oil, peanut oil, safflower oil, cottonseed oil, corn oil;

from 1 to 40% wt. maltodextrin or another carbohydrate or polysaccharide selected from fructooligosaccharides and starch;

from 5 to 15% wt. ground hazelnuts or hazelnut paste;

from 5 to 15% wt. cocoa powder; And

from 1 to 10% wt. cocoa butter.

The spread product preferably includes at least one nut component such as nut paste, nut powder or ground nuts. The nut component can be selected from the following options: hazelnuts, almonds, walnuts, peanuts, cashews, macadamia, chestnuts, Brazil nuts, pecans, pistachio nuts, pine nuts (see RF patent No. 2 768 961, IPC A23G 1/40 dated May 30, 2018.).

The known invention does not disclose the production of a frozen whipped product. In addition, the disadvantage is that when making paste from hazelnuts (the main nut in the solution) and chocolate in batch production, the paste can eventually become too hard to apply at room temperature due to the limitation of the temperature range in which the paste can be easily applied. The composition of this product provides for the presence of a sufficient amount of carbohydrates, which reduces its value as a healthy product.

The objective of the present invention is to create a dessert, which includes components that do not contain ingredients harmful to a certain group of people, such as proteins, carbohydrates and milk fats, but, on the contrary, have components that have a beneficial effect on certain human life processes and protect it from unpredictable unexpected events. changes in the body. The dessert, according to the applicant's intention, should have an attractive structure and be able to be stored for a long time. The stated and other goals and objectives in the present invention are achieved by obtaining a whipped frozen dessert made from raw materials of plant origin, containing the following components, wt. %: sugar syrup 18.2, chicory vegetable fibers 6, dry glucose syrup 5, crystalline glucose (dextrose) 4, pistachio nut paste 4, thickener 0.5, salt 0.2 and water - the rest.

Additionally, crushed almonds are added to the whipped mixture during packaging.

The present invention generally relates to whipped frozen food desserts having excellent texture and organoleptic properties. Whipped products are widely used not only for direct consumption, but also for the preparation of glazes, creams, etc., as well as fillings for pies, eclairs, mousses, etc. Currently, there is considerable interest in such products from non-dairy ingredients.

When selecting a recipe for a mixture of ingredients of a frozen dessert product, one of the most important indicators is its nutritional value, structural and mechanical indicators, and natural and affordable raw materials, the use of which increases the nutritional value of the product, which is a source of natural dietary fiber that improves bowel function.

In addition, an important factor in the effectiveness of the dessert product is a well-functioning stabilizing system, because. when obtaining frozen sweet dessert products, stabilizers are used to improve the uniformity of the consistency, prevent the formation of ice crystals during storage, preserve the integrity of the products, and they must also ensure the stability of the foam during aeration (whipping) until the mixture is frozen, so that such a product is not perceived by the consumer as colder, more icy and soon melting.

Taking into account the above and other important factors of consumer market preferences, the applicant, according to the main variant of the present invention, has achieved a frozen whipped pistachio dessert made from raw materials of vegetable origin. As initial components pistachio dessert contains the following components, wt. %: sugar syrup 18.2, chicory vegetable fibers 6, dry glucose syrup 5, crystalline glucose (dextrose) 4, pistachio nut paste 4, thickener 0.5, salt 0.2 and water - the rest.

In this basic variant, the values of the ingredients are presented, which provide the best characteristics of the resulting product. At the same time, slight deviations from the indicated values of the ingredients practically do not change the quality of the dessert, its nutritional value, stabilizing properties, etc.

Real Pistachio Frozen Dessert includes pistachio nut paste for added flavor. Pistachio paste is a semi-finished product in the form of a thick mass based on crushed pistachios. Pistachios contain a large amount of beneficial nutrients and have a great nutritional value, because. Pistachios are rich in vitamins and minerals.

Among the minerals contained in pistachios are potassium, phosphorus, magnesium, calcium, iron, zinc and sodium. Pistachios are rich in vitamins such as beta-carotene, vitamins A, B (B1, B2, B3, B6, B9), C and E.

Pistachio paste breaks down cholesterol plaques and reduces the risk of developing cardiovascular diseases. Thanks to vitamin E, which is contained in pistachio paste and is a natural antioxidant, the body's resistance to harmful effects increases and a person's youth is prolonged. This paste is also used because it gives a delicate, pleasant special taste and aroma.

At the same time, due to the high calorie content, pistachio paste is used very little in the claimed dessert so as not to increase the calorie content of the dessert and not cause allergic reactions.

This dessert uses dry glucose syrup, a powdered mixture of edible saccharides produced by controlled enzymatic hydrolysis, purification and spray drying from edible cornstarch. The use of such a syrup leads to certain positive effects, for example, to the prevention of sucrose crystallization during the storage of finished products, as well as convenience in industrial production.

In the recipe of the claimed real dessert, chicory vegetable fibers are used, which includes 50-60% of inulin, a valuable polysaccharide that is a substitute for sugar, starch. It also contains vitamin C, carotene, pectin, B vitamins (B1, B2, B3), macro- and microelements, organic acids and protein substances, resins necessary for the human body to heal many diseases of the gastrointestinal tract. It is especially necessary for patients with diabetes mellitus, since inulin, which is part of the composition, is a natural sugar substitute. Due to the content of potassium in chicory, the work of the heart normalizes, the rhythm slows down, blood vessels dilate, and excess cholesterol is removed.

The method of obtaining the claimed dessert product is carried out as follows (this example is equally effective both for the main variant and for the values of the ingredients that differ slightly from the main indicators).

Sift all dry ingredients. Sugar is dissolved in water before use in a special Likwinerten brand installation.

When dissolving sugar, water and sugar heated in a heat exchanger to a temperature of 45°C to 50°C are simultaneously dispensed into the mixing plant in the amount necessary to prepare sugar syrup with a mass fraction of sucrose of 66.0% (Brix=66). The process of dissolving sugar is carried out with constant stirring. Store the prepared syrup at a temperature of 40°C to 45°C in tanks with a thermal jacket. Water and sugar syrup from the storage tank through flowmeters, in the amount corresponding to the recipes, are fed into the tanks, where they are mixed with the mixer running. When the mixture of liquid components reaches a temperature from 35°C to 40°C, dry raw ingredients are added to it in the following sequence: dry glucose syrup, crystalline glucose (dextrose), chicory vegetable fibers, pistachio nut paste, salt and thickener.

Mixing of raw components is carried out in two- or three-section tanks, with a capacity of 3785 dm ³ each, equipped with mixers. In each section, mixing of the main mixture and the component provided for by the recipe is carried out.

The resulting mixture is fed to pasteurization, homogenization and cooling. As a rule, when packing, almonds (crushed) are additionally added to the whipped mixture, which is a source of vitamin E and omega-3, polyunsaturated fatty acid, fiber and vitamins.

Stabilizers in this recipe, as a rule, are dextrose, glucose syrup.

Tara gum is often used as a thickener.

The applicant has carried out a significant number of tests with different combinations and contents of ingredients. As a result, he came to the conclusion that the most effective combination of ingredients corresponds to that declared in this application, while the applicant additionally took into account the opinion of people involved as tasting and expressing their attitude to the taste of the dessert and to the appearance and attractiveness of the product.

The applicant was able to obtain a dessert that meets the objectives set before the development of the product and specified in this description. The dessert was created on the basis of components of plant origin, has very useful properties for maintaining a healthy body and has unique taste characteristics.

At the same time, the method of obtaining a dessert uses the mechanisms and techniques known in the field and does not spend significant funds.

Claims (4)

1. Whipped frozen pistachio dessert based on raw materials of plant origin, characterized in that it is made from sugar syrup with a mass fraction of sucrose 66%, chicory vegetable fibers, dry glucose syrup, crystalline glucose, pistachio nut paste, thickener, salt and water, with the following content of the initial components, wt.%: bulk sugar syrup share of sucrose 66% 18.2 chicory vegetable fibers 6 dry glucose syrup 5 crystalline glucose 4 pistachio nut paste 4 thickener 0.5 salt 0.2 water rest 2. Dessert according to claim 1, characterized in that it additionally contains crushed almonds added during packaging.