RU2562116C2 - Milk pudding - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The milk pudding contains a filler represented by soya protein isolate in an amount of 0.3-1.0%, birch bark extract in an amount of 0.02-0.04%, polysaccharides represented by yota-carrageenan in an amount of 0.2-0.5%, or guaran in an amount of 0.3-0.8%, or locust gum in an amount of 0.5-0.8%, or low etherified pectin in an amount of 0.1-0.3%, or xantan in an amount of 0.2-0.4%, or a mixture of yota-carrageenan with guaran at a ratio of 0.5:1. or 1:1, or 1.5:1 in an amount of 0.2-0.6%, or with low etherified pectin at a ratio of 0.5:1. or 1:1, or 1.5:1 in an amount of 0.2-0.5%, or a mixture of xantan with guaran at a ratio of 0.5:1. or 1:1 in an amount of 0.2-0.6%, or with locust gum at a ratio of 0.5:1, or 1:1 in an amount of 0.1-0.3%. The milk raw material is represented by milk whey (balance). The initial components quantities are expressed in terms of wt %.

EFFECT: ensuring creation of a homogenous single-phase system (protein-polysaccharide-whey), having a viscous consistency without phase lamination during 72 h at 4±2°C.

5 tbl, 3 ex

Description

The invention relates to the food industry and can be used in the manufacture of desserts, in particular puddings based on milk raw materials with dietary, diabetic and functional properties, with high organoleptic characteristics.

Known dessert product, in particular pudding (see patent RU No. 2368144, class A23C 23/00, publ. 09/27/2009), with probiotic properties, containing whole milk, rice or corn flour, a sweetening component, gelatin (in the form of capsules with immobilized microorganisms).

The disadvantage of this pudding is the use of gelatin as a capsule shell with microorganisms. The use of gelatin is undesirable for people with severe chronic heart failure, impaired water-salt metabolism and urolithiasis.

Milk pudding is also known (see patent RU No. 2425580, class A23C 23/00, publ. 08/10/2011) containing milk, skimmed milk powder or dried cream, Jerusalem artichoke powder, oat flour, granulated sugar, Vitace1WF 200 dietary fiber or Vitace1WF 600, a flavoring supplement and water. The pudding may additionally contain a flavoring flavor, citric acid, a stabilizer.

The disadvantage of this pudding is its low biological value due to its high sugar content.

Closest to the claimed is milk pudding (see patent RU No. 2452188, class A23C 23/00, publ. 10.06.2012), containing a mixture of gums from guar, xanthan gum and carob, milk raw materials (milk reconstituted), filler. (seaweed boiled in honey syrup). This product has high nutritional and biological value, good organoleptic characteristics.

The main disadvantage of milk pudding is that it does not affect all vital organs. In addition, honey included in milk pudding is a strong allergen and can cause itching, runny nose, hives, headaches, and gastrointestinal upsets.

The invention is aimed at solving the problem of creating milk pudding with both dietary, diabetic and functional properties due to the expansion of the spectrum and the quantitative content of vitamins, macro- and micronutrients, dietary fiber, as well as having high organoleptic characteristics.

To solve this problem, milk pudding containing milk raw materials, filler, polysaccharides, according to the invention additionally contains birch bark extract, soy protein isolate as filler, milk whey as milk raw material, and polysaccharide or algal or vegetable polysaccharides, or microbial origin, or a mixture of algae and plant, or a mixture of microbial and plant polysaccharides in the following ratio of components, wt. %:

algal or microbial, or plant polysaccharide, or a mixture of algal and vegetable, or a mixture of microbial and plant polysaccharides 0.1-0.8 soy protein isolate 0.3-1.0 birch bark extract 0.02-0.04 milk whey rest

As an algal polysaccharide, the pudding may contain iota-carrageenan in an amount of 0.2-0.5%, as a vegetable one, either guaran in an amount of 0.3-0.8%, or locust bean gum (LBG) in an amount of 0.5 -0.8%, or low esterified pectin (NEP) in an amount of 0.1-0.3%, as a microbial - xanthan gum in an amount of 0.2-0.4%. As a mixture of polysaccharides, milk pudding contains either a mixture of algae and vegetable polysaccharides in a ratio of either 1: 1, or 0.5: 1, or 1.5: 1, in particular iota-carrageenan with NEP in an amount of 0.2-0.5 %, iota-carrageenan with guarana in an amount of 0.2-0.6%, or a mixture of microbial and plant polysaccharides in a ratio of either 0.5: 1 or 1: 1, in particular xanthan with LBG in an amount of 0.1-0 , 3%, xanthan gum with guaran in an amount of 0.2-0.6%.

Additionally, milk pudding may contain a sweetener (either fructose or stevioside), starch, cream, flavor in an amount of 0.03-0.05% and a coloring agent in an amount of 0.004-0.006%. In case of using fructose in milk pudding, its amount is 6.0-8.0%, stevioside - 0.01-0.03%. The amount of starch can be 0.5-1.0%, the amount of cream - 5.0-8.0%.

The sources of patent and scientific and technical information known to the authors do not describe milk pudding containing soy protein isolate (texturing agent) in combination with whey (protein-carbohydrate base), polysaccharides (algae, plant and microbial origin) and their mixtures and birch bark extract possessing, at the same time, dietary, diabetic, functional properties and high organoleptic characteristics.

The authors experimentally selected the ratio of the components included in the milk pudding, in which a homogeneous system with a single-phase viscous consistency is obtained. This system is a whey-protein mixture containing proteins, amino acids, a number of macro- and microelements, i.e. components that are not always and not at any values can be compatible with polysaccharides without phase separation of the system.

It is known that the protein-polysaccharide-water system exfoliates at a sufficiently high concentration under isoelectric conditions. The separation of the system into two liquid phases is accompanied by the separation of macromolecular components.

The main task of creating milk pudding was to achieve a homogeneous system, without phase separation. It was established that the studied system (milk pudding) undergoes a reversible transition from a two-phase to a single-phase state when the pH deviates from the isoelectric point (IET).

In addition, the authors selected the pH value of the system (pH 4.0-4.5), at which the system does not separate into phases, and also established the temperature regime for the preparation and connection of the components.

The foregoing allows us to conclude that there is a "inventive step" in the claimed decision.

Whey (GOST P 53438-2009) is a by-product of milk processing obtained from the production of cheese, cottage cheese and casein. Serum has no negative side effects on the human body and has virtually no contraindications for use. It actively stimulates the secretory function of the digestive organs of the stomach, intestines, pancreas, liver and can be used for therapeutic purposes.

Soy Protein Isolate - a texturing agent - is obtained from nonfat soy flakes. After dissolution, the protein is separated from the insoluble polysaccharides. The resulting extract contains soluble protein and carbohydrates, salts and other minor soluble compositions. Most protein fractions are then precipitated and the remaining water-soluble substances are removed, and the precipitate is spray dried.

The soy protein isolate forms a texture characteristic of pudding, without adding or insignificant attachment of starch, which allows to give dietary properties to the product - pudding. In addition, the soy protein isolate is a component with full amino acid composition, because contains all the essential amino acids.

Carrageenan is a polysaccharide of red seaweed. By its chemical nature, it is unbranched sulfated galactans, the molecules of which have a linear chain built of α and β galactose residues with alternating α (1 → 4) and β (1 → 3) bonds.

Xanthan is a polysaccharide obtained during fermentation of the Xanthmonanscampestris culture on a nutrient medium - a solution of natural carbohydrates. Its primary structure is based on a linear chain consisting of D-glucose residues connected by β (1 → 4) glycosidic bonds.

Galactomannans - natural polysaccharides, are neutral polysaccharides consisting of residues of β-D-mannose and α-D-galactose. Mannose residues form the main chain through β (1 → 4) -glycoside bonds, and the side chain consists of galactose residues with an α (1 → 6) compound. The most studied galactomannans are guaran (guargum) and caroban (locustbeangum), widely used in the food industry.

Pectin is the main representative of pectin substances - polygalacturonic acid. Its molecular chain is built from the residues of D-galacturonic acid, connected by α (1 → 4) -glycoside bonds. Residues of galacturonic acid can usually be esterified with methanol. The percentage of esterified residues, expressed as a percentage, is called the degree of esterification (SE). High esterified pectins (SE> 50%) and low esterified (SE <50%) are distinguished. In the dairy system, dairy pudding uses low esterified pectin.

Birch bark extract is a betulin-containing, functional ingredient. It has a dual purpose when introduced into food products: it not only provides functional properties, but also solves technological problems, namely it extends the shelf life of products due to its antioxidant and preservative effect.

Fructose (Arabic - hexulose, levulose, fruit sugar) is a monosaccharide-ketohexose, exclusively D-isomer is present in living organisms - in free form in almost all sweet berries and fruits, it is a part of sucrose and lactulose as a monosaccharide link.

Stevioside is a sweetener of glycosidic origin; it is produced from the plant - stevia (200-300 times sweeter than sucrose). Stevia - sweet bifolia (Stevia rebaudiana Bertoni) - a perennial plant of the family Asteraceae. Currently, it is grown in many countries of the world as a cultivated plant (China, Japan, South Korea, etc.). In addition, stevia leaves contain polysaccharides, pectins, vitamins A, B, C, E and P, trace elements - K, Ca, Mg, Zn and Fe, 17 amino acids (including 8 essential), protein, fiber and others useful material.

Milk pudding is prepared as follows. The polysaccharide is swelled at a temperature of 23-25 ° C for 20-30 minutes. As the polysaccharide, either algal, or microbial, or plant, or a mixture of algal and plant, or a mixture of microbial and plant polysaccharides is used. Heat up a solution of a polysaccharide or a mixture of polysaccharides in a water bath at a temperature of 50-90 ° C (depending on the nature of the polymer) until completely dissolved. Whey is cleaned from casein dust and fat and combined with soy protein isolate, left to swell for 10 minutes. Then combine the resulting mixture with a polysaccharide or a mixture of polysaccharides, mix. After that, birch bark extract is added to the mixture and, if necessary, a sweetener (fructose, stevioside) is mixed. Pasteurized at a temperature of 83-87 ° C with an exposure of 3-5 minutes, cooled to a temperature of 60-64 ° C and sent to the packaging.

Example 1

Take 0.4 g of carrageenan, add 14 ml of distilled water and leave to swell at a temperature of 23 ° C for 20 minutes. The polysaccharide is heated to dissolve at a temperature of 60 ° C.

Take prepared whey (pH 4.0-4.5).

57 g of serum are mixed with 1.0 g of soy protein isolate and allowed to swell for 30 minutes.

A polysaccharide solution is added to a mixture of whey and soy protein isolate. 0.03 g of birch bark extract is added to the resulting mixture and mixed.

The resulting system is pasteurized at a temperature of 85 ° C for 3 minutes, then cooled, packaged. As a result, when cooling, a homogeneous system of medium density is obtained.

Example 2

Take 0.5 g of guarana, add 14 ml of distilled water and leave to swell at a temperature of 23 ° C for 20 minutes. The polysaccharide is heated to dissolve at a temperature of 60 ° C.

Take prepared whey (pH 4.0-4.5). 60 g of serum are mixed with 0.6 g of soy protein isolate and allowed to swell for 10 minutes.

A polysaccharide solution is added to a mixture of whey and soy protein isolate.

0.04 g of birch bark extract and 0.01 g of stevioside are added to the resulting mixture, mixed.

The resulting system is pasteurized at a temperature of 83 ° C for 5 minutes, then cooled, packaged. As a result, when cooling, a homogeneous system of medium density is obtained.

Example 3

Take 0.1 g of xanthan and 0.1 g of locust bean gum, add 14 ml of distilled water and leave to swell at a temperature of 23 ° C for 20 minutes. The polysaccharide is heated to dissolve at a temperature of 90 ° C.

Take prepared whey (pH 4.0-4.5).

70 g of serum are mixed with 0.8 g of soy protein isolate and allowed to swell for 10 minutes.

A polysaccharide solution is added to a mixture of whey and soy protein isolate. 0.02 g of birch bark extract, 6 g of fructose are added to the resulting mixture and mixed. Leave to swell for 20 minutes

The resulting system is pasteurized at a temperature of 85 ° C for 3 minutes, then cooled, packaged. As a result, when cooling, a homogeneous system of medium density is obtained.

Similarly, studies are carried out with different concentrations of whey protein base and polysaccharides.

The concentration of soy protein isolate was experimentally selected. When using less than 0.3% soy protein isolate in the composition, the texture necessary for the pudding is not formed. With an increase in concentration of more than 1%, the finished product has a specific aftertaste.

The concentration of each group of polysaccharides is selected from the following considerations: less than the indicated concentrations (in particular, for i-carrageenan, xanthan less than 0.1%, and for galactomannan less than 0.3%) leads to the formation of weakly viscous systems, rather than pudding.

The concentration of polysaccharides above the indicated ones (in particular, more than 0.5% for i-carrageenan, more than 0.4% for xanthan and more than 0.7% for galactomannan) leads to the formation of a highly viscous system - jelly or jelly, and not pudding.

For similar reasons, the concentrations of the mixture of algal and plant polysaccharides were selected: more than 0.6% of the mixture of i-carrageenan and galactomannan, more than 0.5% of the mixture of i-carrageenan and NEP leads to the formation of a dense gelatinous system, and less than 0.2% to getting a low viscosity system, not a pudding. For a mixture of microbial and plant polysaccharides: more than 0.5% of a mixture of xanthan and galactomannan leads to the formation of a dense, heterogeneous system, and less than 0.1% to the formation of a liquid system.

The concentration of birch bark extract was selected based on the daily intake rate. An adequate intake of betulin is 40 mg per day.

The concentration of sweetener is also experimentally selected: for stevioside - less than 0.01% leads to the absence of a sweet taste, and more than 0.03% - to a bitter aftertaste; for fructose, respectively, not less than 6% and not more than 8%.

When preparing milk pudding, a prerequisite is the pH of the product - 4.0-4.5. If the pH deviates below 4.0, or above 4.5, the system - pudding is stratified into two phases.

Table 1 shows the formulations of samples of milk puddings, in tables 2-4 organoleptic, physico-chemical indicators and energy value of the product. Table 5 shows the rationale for the functionality of the developed product - milk pudding due to the content of milk whey in its composition. The study of whey indicators was carried out on the basis of the laboratory of the Kemerovo Institute of Technology of the Food Industry.

Table 2 shows the dependence of the consistency of milk pudding on the concentration of introduced polysaccharides and soy protein isolate. The best samples for puddings with iota-carrageenan 0.3 and 0.4%, iota-carrageenan and NEP - 0.4%, iota-carrageenan and guarana 0.4%, with guarana 0.4 and 0.5%, s xanthan 0.2 and 0.3%, with xanthan and LBG-0.1 and 0.15%, with xanthan and guaran - 0.2 and 0.3%.

Table 3 Physico-chemical characteristics of diet pudding Name Mass fraction of solids,% Density, kg / m ³ Active acidity, pH Diet pudding with i-carrageenan, soy isolate, birch bark extract and fructose 38.78 1054 4.2 Sample with NEP and i-carrageenan, soy isolate, birch bark extract and fructose 32.94 1021 4,5 Sample with xanthan and LBG, soy isolate, birch bark extract and fructose 40.10 901 4.0 Sample with guarana MM 400, 37.16 1032 4.2 soy isolate, birch bark extract and fructose Sample with guarana MM 400 and i-carrageenan, soy isolate, birch bark extract and fructose 38.00 1048, 4,5 Sample with guarana MM 400 and xanthan, soy isolate, birch bark extract and fructose 40.28 1048 4.2 Sample with guarana MM 100, soy isolate, birch bark extract and fructose 35.02 998 4.2 Sample with guarana MM 100 and i-carrageenan, soy isolate, birch bark extract and fructose 37.90 1144 4.3 Sample with guarana MM 100 and xanthan gum, soy isolate, birch bark extract and fructose 39.68 1148 4.2 Sample with guarana MM 30 and xanthan gum, soy isolate, birch bark extract and fructose 37.46 827 4.2 Sample with xanthan, soy isolate, birch bark extract and fructose 37.50 1031 4.0

Table 4 The chemical composition and energy value of diet puddings The name of indicators Characteristic and norm Recipe 1 Recipe 2 Recipe 3 Recipe 4 Mass fraction of fat,% 0.1 0.1 0.1 3,7 Mass fraction of protein,% 1.4 1.4 1.4 1.7 Mass fraction of carbohydrates,% 10,4 2,4 11,2 11.7 Energy value, kcal 49.4 16,4 17.8 89.4 Note: recipe 1 - milk pudding with i-carrageenan, birch bark extract, soy protein isolate, and fructose. Recipe 2 - milk pudding with i-carrageenan, soy protein isolate, birch bark extract and stevioside. Recipe 3 - milk pudding with ci-carrageenan, soy protein isolate, birch bark extract, fructose and starch. Recipe 4 - milk pudding with ci-carrageenan, soy protein isolate, birch bark extract, fructose, starch and cream.

Table 5 Mass concentration of amino acids in serum Sample Name Defined parameter Mass concentration in the sample, nmol Mass fraction of amino acids in the sample, X ± Δ mg / 100 g of product Milk whey Aspartic acid 1,060 10.6 Series 2,880 22.7 Threonine 3,582 32,0 Glutamic acid 3,870 42.7 Proline 0.533 4.6 Glycine 8,383 47.2 Alanya 6,794 45.4 Cysteine 5,472 98.6 Methionine 7,185 80,4 Isoleucine 16,020 157.6 Leucine 13,650 134.3 Tyrosine 3,878 52.7 Phenylalanine 8,427 104.4 Histidine 11,575 134.7 Lysine 17,858 195.8 Arginine 4,133 54.0 General content - 1217.7 Note: injection volume is 20.0 μl

Whey is a valuable non-fat milk raw material with nutritional and biological value, and the problem of processing secondary milk raw materials by food enterprises, in particular whey, is no less important. Currently, up to 50% of the obtained whey is not processed, which is unacceptable from both an environmental and economic point of view.

Thus, the claimed milk pudding is both a dietary, diabetic and functional product with high organoleptic characteristics.

The use of whey as the basis for the preparation of milk pudding will reduce the cost of the product compared to well-known analogues, improve the environmental situation and expand the range of food products.

Claims (1)

Milk pudding containing raw milk, filler, polysaccharides, characterized in that it additionally contains birch bark extract, soy protein isolate as a filler, milk whey as a raw milk, and iota-carrageenan, or guarana, or locust bean gum, or low esterified pectin, or xanthan, or a mixture of iota-carrageenan with guaran or low esterified pectin in a ratio of either 0.5: 1, or 1: 1, or 1.5: 1, or a mixture of xanthan with guaran or gum carob Eva in a ratio of either 0.5: 1 or 1: 1 in the following ratio of starting components, wt. %:
iota carrageenan 0.2-0.5 or guaran, 0.3-0.8 or locust bean gum, 0.5-0.8 or low esterified pectin, 0.1-0.3 or xanthan 0.2-0.4 or a mixture of iota-carrageenan with guaran in the ratio of either 0.5: 1, or 1: 1, or 1.5: 1 0.2-0.6 or with low esterified pectin in the ratio of either 0.5: 1, or 1: 1, or 1.5: 1, 0.2-0.5 or a mixture of xanthan with guaran in the ratio of 0.5: 1 or 1: 1 0.2-0.6 or with carob gum in the ratio of 0.5: 1 or 1: 1 0.1-0.3 soy protein isolate 0.3-1.0 birch bark extract 0.02-0.04 milk whey rest