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
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR PRODUCING COFFEE-CHICKPEA MOUSSE | 2023 |
|
RU2820246C1 |
| COMPOSITION FOR CURD MOUSSE PRODUCTION | 2005 |
|
RU2325067C2 |
| COMBINED CURD PRODUCT | 2023 |
|
RU2813784C1 |
| COMPOSITION FOR OBTAINING CURD MUSS | 2017 |
|
RU2662680C2 |
| METHOD OF PRODUCING DESSERT MOUSSE | 2021 |
|
RU2768001C1 |
| PRODUCTION METHOD OF CURD MOUSSE | 2005 |
|
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| COMPOSITION FOR PRODUCTION OF COTTAGE CHEESE MOUSSE | 2021 |
|
RU2791548C1 |
| INSTANT CREAM AND POWDER-LIKE INSTANT COFFEE DRINK | 1998 |
|
RU2201092C2 |
| METHOD FOR PRODUCING OF WHIPPED PROTEIN DESSERT "USEFUL" | 2005 |
|
RU2295867C1 |
| DAIRY ICE CREAM WITH VEGETABLE FILLING | 2023 |
|
RU2807710C1 |
