RU2826023C1 - Composition for production of coffee-chickpea mousse - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: disclosed is a composition for the production of coffee-chickpea mousse, which contains a main vegetable component, white sugar, a stabilizer and water. Chickpea paste is used as the main vegetal component, and gelatine is used as a stabilizer. Composition additionally contains dry defatted milk and a taste-and-flavour filler represented by roasted coffee in the form of a beverage produced by brewing roasted coffee with water with temperature of 95-100 °C, in the ratio of roasted coffee : water from 1:10 to 1:12.

EFFECT: invention enables to obtain a ready product characterized by high nutritive and biological value and low caloric content.

1 cl, 3 tbl, 3 ex

Description

The invention is intended for use in the food industry and public catering, namely, in the production of whipped desserts, in particular mousses.

A recipe and production method for cranberry mousse are known, disclosed in a collection of recipes for dishes and culinary products for catering establishments (see Zdobnov A.I., Tsyganenko V.A. "Collection of recipes for dishes and culinary products for catering establishments", OOO "Izdatelstvo Ariy", 2009, p. 382). The mousse includes cranberries or natural cranberry juice, sugar, gelatin, and water. The mousse is prepared as follows. The juice is squeezed out of the washed cranberries, the remaining pulp is boiled for 5-8 minutes. The broth is filtered, sugar is added, heated to a boil, then the prepared gelatin is added, stirring it until completely dissolved, brought to a boil again, and filtered. Cranberry juice is added to the prepared syrup with gelatin, cooled to 30-40 ° C and whipped until a fluffy mass is formed. Then, quickly, without allowing it to harden completely, the mousse is poured into molds and cooled.

The disadvantages of cranberry mousse are its low biological value due to the use of low-protein plant materials and a high sugar content in the recipe, as well as its low structural and mechanical properties.

Known is a berry mousse disclosed in document RU 2251905 C2, published 20.05.2005, Bulletin No. 14, IPC A23L 1/06, A23P 1/16, C12P 1/00, containing berries, sugar, a structure-forming agent, which is a mixture of carrageenan and a preparation obtained from the biomass of the micromycete Mortierella spinosa in a ratio of 6:7, and water. The method for producing berry mousse involves preparing the components and squeezing the juice from the berries. The pomace is boiled, the decoction is filtered and sugar is added to it to obtain a syrup, into which a structure-forming agent is introduced in an amount of 1.4% of the mass of the product being prepared. The syrup is then boiled, the squeezed juice is added, after which it is cooled, whipped and formed during cooling to obtain a mousse.

The disadvantage of this method, as well as the previous one, is the low protein content in the finished product. Another disadvantage is the increased labor intensity of the method, associated with the preparation of the preparation from the biomass of the micromycete Mortierella spinosa.

Whipped milk desserts, in particular, curd desserts, are known from the prior art. In comparison with plant desserts, they have more favorable characteristics in terms of food protein content. For example, a composition for producing a whipped curd product, disclosed in document RU 2233093 C2, published 27.07.2004, Bulletin No. 21, IPC A23C 23/00, includes curd, skim milk powder, milk or vegetable fat, sugar, stabilizer, flavor additives, vitamin premix and water, wherein the ratio of curd to milk or vegetable fat is from 1:0.026 to 1:1.25.

However, this composition does not contain dietary fiber and biologically active substances of plant origin, which are a necessary part of the diet. In addition, this source does not disclose the composition of the stabilizer and flavor additives.

Also known is a composition for the production of curd mousse, which is a combination of dairy and vegetable ingredients. This composition includes skim curd, skim milk powder, sugar, water, stabilizer, fruit and berry filling (cherry or kiwi) in a ratio to skim curd of 1.8:1 or 2.5:1, respectively (see RU 2662680 C2, published 26.07.2018, Bulletin No. 21, IPC A23C 23/00).

The disadvantage of this composition is the high consumption of expensive raw materials. In addition, the proposed recipe contains an excessively high amount of sugar (25-30%), which limits the possibility of its consumption as a healthy food product.

A replacement for expensive high-protein animal raw materials in whipped desserts can be legume seeds, rich in a variety of nutrients and biologically active substances.

The closest analogue of the developed technical solution is the method for producing dessert mousse disclosed in document RU 2768001 C1, published 22.03.2022, Bulletin No. 9, IPC A23L 11/00, A23L 33/00, which provides for the preparation of a mixture of the following composition: the main plant component, which is boiled crushed white bean seeds, sugar, stabilizer, flavor filler, water. The components are mixed, heated, dispersed, pasteurized, cooled, whipped, packaged and cooled further.

The disadvantage of this product is the low content of sulfur-containing amino acids in bean proteins (the amino acid score of cysteine + methionine is 59%), which limits the absorption of protein.

The disadvantages of the prototype also include the limitation of the range of flavor additives to only fruit or berry juice, while other compositions, especially coffee ones, are popular with consumers.

The objective of the present invention is to develop a composition for obtaining coffee-chickpea mousse from natural plant and dairy ingredients with the aim of enriching the product with food and biologically active substances inherent in the ingredients used, expanding the range of food products of improved composition produced at food industry and public catering enterprises.

The technical result achieved in solving the set task is expressed in the creation of a composition for obtaining coffee-chickpea mousse with improved organoleptic properties, increased nutritional and biological value, low caloric content, using accessible and inexpensive sources of food raw materials, expanding the range of food products with an improved composition.

The specified technical result is achieved due to the fact that the composition for producing coffee-chickpea mousse, according to the invention, contains the main plant component, white sugar, a stabilizer and water, wherein chickpea paste is used as the main plant component, and gelatin is used as the stabilizer. In addition, the composition additionally contains skim milk powder and a flavoring filler, which is roasted coffee in the form of a drink obtained by brewing roasted coffee with water at a temperature of 95-100 ° C, in a ratio of roasted coffee: water from 1:10 to 1:12, with the following ratio of the original components, wt. %:

The main vegetable component of the mousse is chickpea paste - boiled and ground to a homogeneous state chickpea seeds. This product has advantages over the bean seeds given in the prototype in terms of the complex of food and biologically active substances. Boiled chickpea seeds contain about 9% of complete food protein with one of the highest bioavailability rates among legumes. At the same time, chickpea protein surpasses bean protein in the content of limiting amino acids cysteine + methionine. The share of dietary fiber is 7.6%. The fat concentration in boiled chickpea seeds is 4.3 times higher than in bean seeds (2.6% and 0.6%, respectively). Micronutrients include B vitamins (including B ₉ - 43% of the daily value in 100 g), vitamin A, potassium, manganese (45% of the daily value in 100 g), copper (39% of the daily value in 100 g), iron (29% of the daily value in 100 g), zinc (14% of the daily value in 100 g) and other vitamins and minerals [Boiled chickpeas. Chemical composition, nutritional value. Date of change: 23-07-01. Text: electronic // FitAudit [website]. URL: https://fitaudit.ru/food/135620 (accessed 20.12.2023)].

To prepare chickpea paste, dry chickpea seeds are soaked in water, boiled to soften the structure and inactivate proteolysis inhibitors, the water is drained, and the boiled seeds are ground to a uniform consistency. The share of chickpea paste in the mousse is 25-30%, which is lower than in the prototype. This is due, firstly, to the lower moisture content of boiled chickpea seeds compared to beans, and secondly, to the inclusion of dry skim milk in the recipe. The recommended content of chickpea paste in the mousse recipe allows you to get a mousse with high consumer properties - with a delicate airy structure, high nutritional and biological value. The content of chickpea paste less than 25% leads to a decrease in the nutritional value of the finished product.

Gelatin is used as a stabilizer necessary for the formation of the mousse structure, the cost of which is lower than that of citrus pectin specified in the prototype. In addition, the addition of gelatin increases the total protein content of the finished product. To form a mousse with an airy consistency, it is advisable to add gelatin in an amount of 1% to 2%. A higher gelatin content makes the product excessively dense.

The proposed composition for the production of mousse includes skimmed milk powder, which contains, according to GOST 33629-2015, at least 34% protein (see GOST 33629-2015 Canned milk. Dry milk. Technical requirements. Moscow: Standartinform, 2017, 9 p.). The addition of 4-7% skimmed milk powder increases the protein content in the mousse recipe and optimizes its amino acid profile, thereby increasing the nutritional value of the product. In addition, milk proteins contribute to the formation and stabilization of the foamy structure of the mousse.

The flavoring and aromatic filler of the mousse is roasted coffee, which is used in the form of a drink obtained by brewing with water. The advantage of roasted coffee is the presence of various biologically active substances such as flavonoids, caffeine, vitamins, essential oils, minerals and other substances. Roasted coffee extracts have antioxidant and anti-inflammatory effects, have a positive effect on the functioning of the cardiovascular system (Ignatova D.F., Makarova N.V. Study of the antioxidant properties of various types of coffee. Food industry. 2020, v. 5, no. 4, pp. 74-81).

Roasted coffee is produced in accordance with GOST 32775-2014 in two forms: whole beans, obtained by roasting green coffee, and ground beans, obtained by grinding roasted coffee beans (GOST 32775-2014 Roasted coffee. General specifications. Moscow: Standartinform, 2014, 15 p). In the proposed composition for the production of mousse, it is allowed to use any of the specified forms of roasted coffee in the range of 2.0-4.0 wt. %. This amount was selected experimentally and is optimal. Coffee beans are pre-ground to a degree of grinding corresponding to ground coffee and stored in a hermetically sealed container for no more than 8 hours. A portion of coffee is brewed with water at a temperature of 95-100 ° C for 5-7 minutes. The recommended ratio of roasted coffee: water is from 1:10 to 1:12. After brewing, the drink is used without solids. The prepared drink has an intense coffee aroma and taste, the shades of which are determined by the type of coffee and the method of roasting the beans, which ensures the variability of the organoleptic characteristics of the finished product. To give the flavoring filler original shades of aroma and expand the spectrum of biologically active substances in it, it is possible to add cinnamon or cardamom to the coffee.

The essence of the invention is realized as follows.

The components included in the claimed composition are prepared in advance. To prepare chickpea paste, chickpea seeds are washed, soaked in cold water for 7-8 hours and boiled until done, the remaining water is drained. The boiled seeds are ground to a uniform consistency. In a separate container, gelatin is mixed with water for swelling. A flavoring filler is prepared - coffee in the form of a drink obtained by brewing roasted coffee with water at a temperature of 95-100 ° C for 5-7 minutes, in a ratio of roasted coffee: water from 1:10 to 1:12. Chickpea paste is mixed with sugar, dry skim milk, flavoring filler and heated at a temperature of 45-55 ° C to dissolve the sugar and dry milk. Gelatin swollen in water is added to the prepared mixture. The resulting mass is dispersed for 5-7 minutes, pasteurized at a temperature of 70-75°C for 6-8 minutes, then cooled to 22-28°C and whipped for 5-10 minutes. The mousse is packaged and cooled to 2-6°C. During the cooling process, the product structure is formed for 2-4 hours. The product is packaged in polymer packaging and stored for no more than 10 days. Cinnamon or cardamom can be added to the flavoring filler.

Various variants of compositions for coffee-chickpea mousse and finished products obtained from them were prepared and studied. The results of the analysis are presented in tables 1, 2 and 3, which show the compositions of the mousse, quality indicators and nutritional value of the finished products. The invention is illustrated by the following examples.

Example 1

Prepare the components of the whipping mixture: chickpea paste, flavoring filler and the remaining components according to the recipe (per 100 g of mousse). To obtain chickpea paste, 13.2 g of dry chickpea seeds are washed, soaked in water for 7 hours at a temperature of 6 ° C. The seeds are boiled until done, the broth is drained, then the seeds are ground to a uniform consistency (the weight of the chickpea paste is 30 g). The flavoring filler is obtained from roasted Arabica coffee beans of medium roast ("city"). 30 ml of water at a temperature of 95 ° C are added to 2.0 g of ground coffee beans with stirring, brewed for 5 minutes; the drink without solid particles is used in the whipping mixture. Mix chickpea paste with sugar, skimmed milk powder, flavoring and heat, stirring, at 55°C for 7 minutes. Add gelatin, previously diluted with the remaining water, to the prepared mixture. Disperse the resulting mass for 5 minutes, then pasteurize at t=70°C for 8 minutes. After that, cool the mass to 22°C and beat for 8 minutes. Pack the mousse in polymer packaging, cool to t=6°C and store for no more than 10 days.

The composition for the production of coffee-chickpea mousse (sample 1) includes the following initial components in wt. %:

The result is a coffee-chickpea mousse that has a uniform, thick, whipped consistency, a coffee aroma, and a coffee taste, sweetish with a light caramel-milk tint.

Example 2

The composition for producing coffee-chickpea mousse is prepared according to Example 1, with 28 g of chickpea paste obtained from 12.3 g of dry chickpea seeds taken per 100 g of mousse. The flavoring filler is obtained from roasted Arabica coffee beans of a dark roast degree ("full city"). 36 ml of water at a temperature of 97°C are added to 3 g of ground coffee beans with stirring, brewed for 6 minutes, the drink without solid particles is used in the mixture for whipping. The chickpea paste is mixed with sugar, dry skim milk, flavoring filler and heated, stirring, at a temperature of 45°C for 10 minutes. Gelatin is added to the prepared mixture. The resulting mass is dispersed for 6 minutes, then pasteurized at a temperature of 70°C for 8 minutes. After this, the mass is cooled to 24°C and whipped for 7 minutes. The mousse is packaged in polymer packaging, cooled to t=4°C and stored for no more than 10 days.

The composition for the production of coffee-chickpea mousse (sample 2) includes the following initial components in wt. %:

The result is a coffee-chickpea mousse that has a uniform, thick, whipped consistency, an intense coffee aroma, and a coffee, bittersweet taste.

Example 3

The composition for producing coffee-chickpea mousse is prepared according to Example 1, with 25 g of chickpea paste obtained from 11.0 g of dry chickpea seeds taken per 100 g of mousse. The flavoring filler is obtained from roasted ground coffee made from Arabica coffee beans of dark roast degree ("Viennese"). 45 ml of water at a temperature of 100°C are added to 4 g of coffee with stirring, brewed for 7 minutes, the drink without solid particles is used in the mixture for whipping. Chickpea paste is mixed with sugar, dry skim milk, flavoring filler and heated, stirring, at a temperature of 50°C for 10 minutes. Gelatin is added to the prepared mixture. The resulting mass is dispersed for 7 minutes, then pasteurized at a temperature of 75°C for 7 minutes. After this, the mass is cooled to 26°C and whipped for 6 minutes. The mousse is packaged in polymer packaging, cooled to t=4°C and stored for no more than 10 days.

The composition for the production of coffee-chickpea mousse (sample 3) includes the following starting components in wt. %:

The result is a coffee-chickpea mousse that has a uniform, thick, whipped consistency, a coffee aroma with a “roasted” tint, and a coffee taste, slightly sweet, with a hint of dark chocolate.

The analysis shows that the introduction of all the listed ingredients in a certain ratio into the proposed composition ensures the production of a mousse with a homogeneous foamy, finely dispersed, thick consistency, coffee taste and aroma, with a color from beige to brown. The flavor and aroma of coffee in the mousse and their intensity vary depending on the varietal characteristics, degree of roasting, brewing conditions and concentration of coffee, which allows obtaining a wide range of products with individual organoleptic characteristics. The increase in nutritional and biological value is achieved by increasing the content of complete food protein, B vitamins, mineral and biologically active substances, and reducing the caloric content of the product.

The advantages of the declared composition for the production of coffee-chickpea mousse are improved organoleptic properties, increased nutritional and biological value of the finished product, low calorie content, the use of accessible and inexpensive sources of food raw materials, and the possibility of expanding the range of healthy food products.

Claims (2)

A composition for the production of coffee-chickpea mousse, including a main plant component, white sugar, a stabilizer and water, characterized in that chickpea paste is used as the main plant component, gelatin is used as the stabilizer, and the composition additionally contains skim milk powder and a flavoring filler, which is roasted coffee in the form of a drink obtained by brewing roasted coffee with water at a temperature of 95-100 ° C, in a ratio of roasted coffee: water from 1:10 to 1:12, with the following ratio of the original components, wt. %: Chickpea paste 25.0–30.0 White sugar 5.0–10.0 Skimmed milk powder 4.0–7.0 Gelatin 1.0–2.0 Roasted coffee 2.0–4.0 Water the rest