WHIPPED DESSERT (FRUIT-AND-BERRY MOUSSE) AND ITS PRODUCTION METHOD
FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used as a biologically active remedy having effect on metabolic processes in the organism and promoting prevention of a range of diseases. The fruit-and-berry mousse contains secondary milk raw material, a filler, a struct...
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| creator | NEPOVINNYKH NATALIJA VLADIMIROVNA PLEKHANOVA EKATERINA ALEKSEEVNA PTICHKINA NATALIJA MIKHAJLOVNA GROSHEVA VERA NIKOLAEVNA BANNIKOVA ANNA VLADIMIROVNA |
| description | FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used as a biologically active remedy having effect on metabolic processes in the organism and promoting prevention of a range of diseases. The fruit-and-berry mousse contains secondary milk raw material, a filler, a structure-forming agent and a sugar substitute. Additionally, the mousse contains a birchbark extract; the secondary milk raw material is represented by milk whey; the filler is represented by fruit or berries - cranberries or oranges or raspberries or another filler; the structure-forming agent is represented by CITRI-FI food orange fibres. The initial components are used at the following ratio, wt %: food orange fibres - 0.5-2.0; birchbark extract - 0.02-0.04; filler - 20.0-30.0; sugar substitute - 0.02-10.0; milk whey - balance. The sugar substitute is represented by fructose and sucrazit. The structure-forming agent in the mousse is represented by CITRI-FI 200 orange fibre - fibre with guar gum (coarse grinding, medium grinding), CITRI-FI 300 orange fibre - fibre with xanthum gum (medium grinding), mixture of CITRI-FI 200 orange fibre (medium grinding) and CITRI-FI 300 orange fibre (medium grinding) at a ratio of 1:0.5 or 1:1, the mixture of CITRI-FI 200 orange fibres (coarse grinding) and CITRI-FI 300 (medium grinding) at a ratio of 1:0.5 or 1:1. The fruit-and-berry mousse production method envisages the filler preparation, cooking, straining and combining of produced puree with secondary milk raw material, the structure-forming agent introduction, the sugar substitute introduction, the mixture heating, cooling and whipping. The structure-forming agent preparation process envisages combining of CITRI-FI food orange fibres with milk whey and swelling during 10-15 minutes; the filler preparation process envisages the filler cooling directly in milk whey in one stage without preliminary boiling in water. Birch bark powder is additionally introduced into the produced mixture simultaneously with the structure-forming agent and the sugar substitute; whipping process is performed at a temperature of 35-40°C during 5-7 minutes.EFFECT: invention allows to produce mousse having simultaneously dietary and functional properties as well as extended storage life; the ready product prime cost is decreased; the technological process is simplified and as a result the product manufacture energy and labour intensity is reduced.9 cl, 5 tbl, 3 ex
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_RU2548458C1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>RU2548458C1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_RU2548458C13</originalsourceid><addsrcrecordid>eNrjZHAK9_AMCHB1UXBxDQ52DQpR0HALCvUM0XX0c9F1cg0KilTw9Q8FymgqAEUUPEOCFQKC_F1CnUM8_f0UfF1DPPxdeBhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJfFCokamJhYmphbOhMRFKAK6jKv8</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>WHIPPED DESSERT (FRUIT-AND-BERRY MOUSSE) AND ITS PRODUCTION METHOD</title><source>esp@cenet</source><creator>NEPOVINNYKH NATALIJA VLADIMIROVNA ; PLEKHANOVA EKATERINA ALEKSEEVNA ; PTICHKINA NATALIJA MIKHAJLOVNA ; GROSHEVA VERA NIKOLAEVNA ; BANNIKOVA ANNA VLADIMIROVNA</creator><creatorcontrib>NEPOVINNYKH NATALIJA VLADIMIROVNA ; PLEKHANOVA EKATERINA ALEKSEEVNA ; PTICHKINA NATALIJA MIKHAJLOVNA ; GROSHEVA VERA NIKOLAEVNA ; BANNIKOVA ANNA VLADIMIROVNA</creatorcontrib><description>FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used as a biologically active remedy having effect on metabolic processes in the organism and promoting prevention of a range of diseases. The fruit-and-berry mousse contains secondary milk raw material, a filler, a structure-forming agent and a sugar substitute. Additionally, the mousse contains a birchbark extract; the secondary milk raw material is represented by milk whey; the filler is represented by fruit or berries - cranberries or oranges or raspberries or another filler; the structure-forming agent is represented by CITRI-FI food orange fibres. The initial components are used at the following ratio, wt %: food orange fibres - 0.5-2.0; birchbark extract - 0.02-0.04; filler - 20.0-30.0; sugar substitute - 0.02-10.0; milk whey - balance. The sugar substitute is represented by fructose and sucrazit. The structure-forming agent in the mousse is represented by CITRI-FI 200 orange fibre - fibre with guar gum (coarse grinding, medium grinding), CITRI-FI 300 orange fibre - fibre with xanthum gum (medium grinding), mixture of CITRI-FI 200 orange fibre (medium grinding) and CITRI-FI 300 orange fibre (medium grinding) at a ratio of 1:0.5 or 1:1, the mixture of CITRI-FI 200 orange fibres (coarse grinding) and CITRI-FI 300 (medium grinding) at a ratio of 1:0.5 or 1:1. The fruit-and-berry mousse production method envisages the filler preparation, cooking, straining and combining of produced puree with secondary milk raw material, the structure-forming agent introduction, the sugar substitute introduction, the mixture heating, cooling and whipping. The structure-forming agent preparation process envisages combining of CITRI-FI food orange fibres with milk whey and swelling during 10-15 minutes; the filler preparation process envisages the filler cooling directly in milk whey in one stage without preliminary boiling in water. Birch bark powder is additionally introduced into the produced mixture simultaneously with the structure-forming agent and the sugar substitute; whipping process is performed at a temperature of 35-40°C during 5-7 minutes.EFFECT: invention allows to produce mousse having simultaneously dietary and functional properties as well as extended storage life; the ready product prime cost is decreased; the technological process is simplified and as a result the product manufacture energy and labour intensity is reduced.9 cl, 5 tbl, 3 ex
Изобретение относится к пищевой промышленности и может быть использовано в качестве биологически активного средства, влияющего на обменные процессы в организме и способствующего профилактике ряда заболеваний. Мусс фруктово-ягодный содержит вторичное молочное сырье, наполнитель, структурообразователь, сахарозаменитель. При этом дополнительно мусс содержит экстракт бересты, в качестве вторичного молочного сырья - молочную сыворотку, в качестве наполнителя - фрукты или ягоды - клюкву или апельсины, или малину, или другой наполнитель, а в качестве структурообразователя содержит пищевые апельсиновые волокна CITRI-FI. Исходные компоненты используются при следующем соотношении, мас.%: пищевые апельсиновые волокна 0,5-2,0; экстракт бересты 0,02-0,04; наполнитель 20,0-30,0; сахарозаменитель 0,02-10,0; сыворотка молочная - остальное. В качестве сахарозаменителя мусс содержит фруктозу, сукрозид. В качестве структурообразователя мусс содержит апельсиновое волокно CITRI-FI 200 - волокно с гуаровой камедью (крупный помол, средний помол), апельсиновое волокно CITRI-FI 300 - волокно с ксантановой камедью (средний помол), смесь апельсиновых волокон CITRI-FI 200 (средний помол) и CITRI-FI 300 (средний помол) в соотношении 1:0,5 или 1:1, смесь апельсиновых волокон CITRI-FI 200 (крупный помол) и CITRI-FI 300 (средний помол) в соотношении 1:0,5 или 1:1. Способ производства мусса фруктово-ягодного предусматривает подготовку наполнителя, варку, процеживание, протирание, соединение полученного пюре с вторичным молочным сырьем, введение структурообразователя, внесение сахарозаменителя, нагревание, охлаждение и взбивание. При этом процесс подготовки структурообразователя заключается в с</description><language>eng ; rus</language><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; MILK OR CHEESE SUBSTITUTES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150420&DB=EPODOC&CC=RU&NR=2548458C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150420&DB=EPODOC&CC=RU&NR=2548458C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NEPOVINNYKH NATALIJA VLADIMIROVNA</creatorcontrib><creatorcontrib>PLEKHANOVA EKATERINA ALEKSEEVNA</creatorcontrib><creatorcontrib>PTICHKINA NATALIJA MIKHAJLOVNA</creatorcontrib><creatorcontrib>GROSHEVA VERA NIKOLAEVNA</creatorcontrib><creatorcontrib>BANNIKOVA ANNA VLADIMIROVNA</creatorcontrib><title>WHIPPED DESSERT (FRUIT-AND-BERRY MOUSSE) AND ITS PRODUCTION METHOD</title><description>FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used as a biologically active remedy having effect on metabolic processes in the organism and promoting prevention of a range of diseases. The fruit-and-berry mousse contains secondary milk raw material, a filler, a structure-forming agent and a sugar substitute. Additionally, the mousse contains a birchbark extract; the secondary milk raw material is represented by milk whey; the filler is represented by fruit or berries - cranberries or oranges or raspberries or another filler; the structure-forming agent is represented by CITRI-FI food orange fibres. The initial components are used at the following ratio, wt %: food orange fibres - 0.5-2.0; birchbark extract - 0.02-0.04; filler - 20.0-30.0; sugar substitute - 0.02-10.0; milk whey - balance. The sugar substitute is represented by fructose and sucrazit. The structure-forming agent in the mousse is represented by CITRI-FI 200 orange fibre - fibre with guar gum (coarse grinding, medium grinding), CITRI-FI 300 orange fibre - fibre with xanthum gum (medium grinding), mixture of CITRI-FI 200 orange fibre (medium grinding) and CITRI-FI 300 orange fibre (medium grinding) at a ratio of 1:0.5 or 1:1, the mixture of CITRI-FI 200 orange fibres (coarse grinding) and CITRI-FI 300 (medium grinding) at a ratio of 1:0.5 or 1:1. The fruit-and-berry mousse production method envisages the filler preparation, cooking, straining and combining of produced puree with secondary milk raw material, the structure-forming agent introduction, the sugar substitute introduction, the mixture heating, cooling and whipping. The structure-forming agent preparation process envisages combining of CITRI-FI food orange fibres with milk whey and swelling during 10-15 minutes; the filler preparation process envisages the filler cooling directly in milk whey in one stage without preliminary boiling in water. Birch bark powder is additionally introduced into the produced mixture simultaneously with the structure-forming agent and the sugar substitute; whipping process is performed at a temperature of 35-40°C during 5-7 minutes.EFFECT: invention allows to produce mousse having simultaneously dietary and functional properties as well as extended storage life; the ready product prime cost is decreased; the technological process is simplified and as a result the product manufacture energy and labour intensity is reduced.9 cl, 5 tbl, 3 ex
Изобретение относится к пищевой промышленности и может быть использовано в качестве биологически активного средства, влияющего на обменные процессы в организме и способствующего профилактике ряда заболеваний. Мусс фруктово-ягодный содержит вторичное молочное сырье, наполнитель, структурообразователь, сахарозаменитель. При этом дополнительно мусс содержит экстракт бересты, в качестве вторичного молочного сырья - молочную сыворотку, в качестве наполнителя - фрукты или ягоды - клюкву или апельсины, или малину, или другой наполнитель, а в качестве структурообразователя содержит пищевые апельсиновые волокна CITRI-FI. Исходные компоненты используются при следующем соотношении, мас.%: пищевые апельсиновые волокна 0,5-2,0; экстракт бересты 0,02-0,04; наполнитель 20,0-30,0; сахарозаменитель 0,02-10,0; сыворотка молочная - остальное. В качестве сахарозаменителя мусс содержит фруктозу, сукрозид. В качестве структурообразователя мусс содержит апельсиновое волокно CITRI-FI 200 - волокно с гуаровой камедью (крупный помол, средний помол), апельсиновое волокно CITRI-FI 300 - волокно с ксантановой камедью (средний помол), смесь апельсиновых волокон CITRI-FI 200 (средний помол) и CITRI-FI 300 (средний помол) в соотношении 1:0,5 или 1:1, смесь апельсиновых волокон CITRI-FI 200 (крупный помол) и CITRI-FI 300 (средний помол) в соотношении 1:0,5 или 1:1. Способ производства мусса фруктово-ягодного предусматривает подготовку наполнителя, варку, процеживание, протирание, соединение полученного пюре с вторичным молочным сырьем, введение структурообразователя, внесение сахарозаменителя, нагревание, охлаждение и взбивание. При этом процесс подготовки структурообразователя заключается в с</description><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAK9_AMCHB1UXBxDQ52DQpR0HALCvUM0XX0c9F1cg0KilTw9Q8FymgqAEUUPEOCFQKC_F1CnUM8_f0UfF1DPPxdeBhY0xJzilN5oTQ3g4Kba4izh25qQX58anFBYnJqXmpJfFCokamJhYmphbOhMRFKAK6jKv8</recordid><startdate>20150420</startdate><enddate>20150420</enddate><creator>NEPOVINNYKH NATALIJA VLADIMIROVNA</creator><creator>PLEKHANOVA EKATERINA ALEKSEEVNA</creator><creator>PTICHKINA NATALIJA MIKHAJLOVNA</creator><creator>GROSHEVA VERA NIKOLAEVNA</creator><creator>BANNIKOVA ANNA VLADIMIROVNA</creator><scope>EVB</scope></search><sort><creationdate>20150420</creationdate><title>WHIPPED DESSERT (FRUIT-AND-BERRY MOUSSE) AND ITS PRODUCTION METHOD</title><author>NEPOVINNYKH NATALIJA VLADIMIROVNA ; PLEKHANOVA EKATERINA ALEKSEEVNA ; PTICHKINA NATALIJA MIKHAJLOVNA ; GROSHEVA VERA NIKOLAEVNA ; BANNIKOVA ANNA VLADIMIROVNA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2548458C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; rus</language><creationdate>2015</creationdate><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>NEPOVINNYKH NATALIJA VLADIMIROVNA</creatorcontrib><creatorcontrib>PLEKHANOVA EKATERINA ALEKSEEVNA</creatorcontrib><creatorcontrib>PTICHKINA NATALIJA MIKHAJLOVNA</creatorcontrib><creatorcontrib>GROSHEVA VERA NIKOLAEVNA</creatorcontrib><creatorcontrib>BANNIKOVA ANNA VLADIMIROVNA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NEPOVINNYKH NATALIJA VLADIMIROVNA</au><au>PLEKHANOVA EKATERINA ALEKSEEVNA</au><au>PTICHKINA NATALIJA MIKHAJLOVNA</au><au>GROSHEVA VERA NIKOLAEVNA</au><au>BANNIKOVA ANNA VLADIMIROVNA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>WHIPPED DESSERT (FRUIT-AND-BERRY MOUSSE) AND ITS PRODUCTION METHOD</title><date>2015-04-20</date><risdate>2015</risdate><abstract>FIELD: food industry.SUBSTANCE: invention relates to food industry and may be used as a biologically active remedy having effect on metabolic processes in the organism and promoting prevention of a range of diseases. The fruit-and-berry mousse contains secondary milk raw material, a filler, a structure-forming agent and a sugar substitute. Additionally, the mousse contains a birchbark extract; the secondary milk raw material is represented by milk whey; the filler is represented by fruit or berries - cranberries or oranges or raspberries or another filler; the structure-forming agent is represented by CITRI-FI food orange fibres. The initial components are used at the following ratio, wt %: food orange fibres - 0.5-2.0; birchbark extract - 0.02-0.04; filler - 20.0-30.0; sugar substitute - 0.02-10.0; milk whey - balance. The sugar substitute is represented by fructose and sucrazit. The structure-forming agent in the mousse is represented by CITRI-FI 200 orange fibre - fibre with guar gum (coarse grinding, medium grinding), CITRI-FI 300 orange fibre - fibre with xanthum gum (medium grinding), mixture of CITRI-FI 200 orange fibre (medium grinding) and CITRI-FI 300 orange fibre (medium grinding) at a ratio of 1:0.5 or 1:1, the mixture of CITRI-FI 200 orange fibres (coarse grinding) and CITRI-FI 300 (medium grinding) at a ratio of 1:0.5 or 1:1. The fruit-and-berry mousse production method envisages the filler preparation, cooking, straining and combining of produced puree with secondary milk raw material, the structure-forming agent introduction, the sugar substitute introduction, the mixture heating, cooling and whipping. The structure-forming agent preparation process envisages combining of CITRI-FI food orange fibres with milk whey and swelling during 10-15 minutes; the filler preparation process envisages the filler cooling directly in milk whey in one stage without preliminary boiling in water. Birch bark powder is additionally introduced into the produced mixture simultaneously with the structure-forming agent and the sugar substitute; whipping process is performed at a temperature of 35-40°C during 5-7 minutes.EFFECT: invention allows to produce mousse having simultaneously dietary and functional properties as well as extended storage life; the ready product prime cost is decreased; the technological process is simplified and as a result the product manufacture energy and labour intensity is reduced.9 cl, 5 tbl, 3 ex
Изобретение относится к пищевой промышленности и может быть использовано в качестве биологически активного средства, влияющего на обменные процессы в организме и способствующего профилактике ряда заболеваний. Мусс фруктово-ягодный содержит вторичное молочное сырье, наполнитель, структурообразователь, сахарозаменитель. При этом дополнительно мусс содержит экстракт бересты, в качестве вторичного молочного сырья - молочную сыворотку, в качестве наполнителя - фрукты или ягоды - клюкву или апельсины, или малину, или другой наполнитель, а в качестве структурообразователя содержит пищевые апельсиновые волокна CITRI-FI. Исходные компоненты используются при следующем соотношении, мас.%: пищевые апельсиновые волокна 0,5-2,0; экстракт бересты 0,02-0,04; наполнитель 20,0-30,0; сахарозаменитель 0,02-10,0; сыворотка молочная - остальное. В качестве сахарозаменителя мусс содержит фруктозу, сукрозид. В качестве структурообразователя мусс содержит апельсиновое волокно CITRI-FI 200 - волокно с гуаровой камедью (крупный помол, средний помол), апельсиновое волокно CITRI-FI 300 - волокно с ксантановой камедью (средний помол), смесь апельсиновых волокон CITRI-FI 200 (средний помол) и CITRI-FI 300 (средний помол) в соотношении 1:0,5 или 1:1, смесь апельсиновых волокон CITRI-FI 200 (крупный помол) и CITRI-FI 300 (средний помол) в соотношении 1:0,5 или 1:1. Способ производства мусса фруктово-ягодного предусматривает подготовку наполнителя, варку, процеживание, протирание, соединение полученного пюре с вторичным молочным сырьем, введение структурообразователя, внесение сахарозаменителя, нагревание, охлаждение и взбивание. При этом процесс подготовки структурообразователя заключается в с</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | WHIPPED DESSERT (FRUIT-AND-BERRY MOUSSE) AND ITS PRODUCTION METHOD |
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