EA036370B1 - Fermented milk product and method for producing the same - Google Patents

Abstract

This invention relates to food industry. A sour cream and yogurt sauce and its production method are proposed. The technical result is production of a sour cream and yoghurt sauce having a high nutritional and biological value of a fermented milk product with a low energy content, having a mild fermented milk taste with a pleasing creamy flavor and gentle smooth texture retained up to the product best before date.

Description

The technical field to which the invention relates

The invention relates to the food industry, or rather - to fermented milk products, more precisely - to sauces. The sauce according to the invention can be used when serving ready meals: meat, fish, vegetables, mushroom and others.

State of the art

From the RF patent for invention No. 2277341, a method for the production of Enge cottage cheese paste is known, which provides for pasteurization of milk at a temperature of 90-95 ° C with exposure for 2-3 hours, cooling to a temperature of 38-40 ° C, introducing a starter culture containing pure cultures of lactic acid thermophilic streptococci and bulgarian bacillus in a ratio of 5: 1, fermentation, pressing to a moisture content of no more than 80%, cooling, adding after cooling with stirring up to 5% sugar by weight of the curd. The known product is obtained by fermentation of milk with yoghurt cultures and has insufficient fat content for use as a sauce.

From the RF patent for invention No. 2325812, sour milk sauce is known, obtained by purification, normalization of dairy raw materials to a mass fraction of fat from 0.05 to 25%, homogenization, heat treatment, cooling to the fermentation temperature, introduction of propionic acid bacteria Propionibacterium shermanii sourdough, fermentation , cooling, bottling, ripening, and characterized by the fact that it is cultivated in it for 12-15 hours before adding the starter culture, and introduced with the fermentation temperature, while the fermentation is carried out for 4-8 hours until the acidity of 55-75 ° T and pH 4 , 6-4.9. Meanwhile, the physical (first of all, consistency) and technological properties of the resulting product, as well as other essential conditions of the technology of its production have not been described and are not known. Given that propionic acid bacteria are usually used in the production of hard cheeses, it can only be assumed that the finished product according to patent 2325812 has organoleptic characteristics due to metabolites of propionic acid bacteria (taste and smell characteristic of hard cheeses) and a fairly firm consistency ...

Disclosure of invention

The object of the present invention is to provide a fermented milk product suitable for use as a sauce, having a lower calorie content in comparison with known sauces such as mayonnaise;

higher biological value in comparison with mayonnaise, in particular, the naturally increased content of B vitamins, characteristic of fermented milk products and a composition that helps to reduce putrefactive microflora in the intestine;

a thick, viscous consistency that allows the sauce to stick on its own and not drip when applied to food;

homogeneous structure, without visually distinguishable grains;

peeling resistance for at least 14 days at a storage temperature of 2 to 6 ° C; lack of serum release;

resistance to microbiological spoilage for at least 14 days at a storage temperature of 2 to 6 ° C;

the possibility of complete exclusion from the formulation of food additives with E-codes;

lack of unpleasant odor and / or taste;

moderate sour milk taste with a pleasant creamy note that lasts throughout the shelf life of the product.

One of the important technical results achieved in the present invention is the expansion of the arsenal of fermented milk products used as sauces, while the resulting product has all the properties listed above, in particular resistance to delamination.

The possibility of obtaining a product stable in the unpasteurized state as a result of combining fermented milk products such as sour cream and yogurt with milk has not been known until now.

The above problem is solved due to the fact that the proposed fermented milk product having a fat content of at least 3.5 to 30 wt.% Contains:

(a) sour cream with a fat mass fraction of 10-42% and an acidity of 100-55 ° T, (b) yogurt with a fat mass fraction of 0.1-10%, an acidity of 65-130 ° T and a fermentation temperature of 30-42 ° C, (c) milk with a fat mass fraction of 0.1-8.9%; and (d) reconstituted flavoring and / or aromatic additives and / or structuring agents.

The above component (d) can be selected, for example, from the group consisting of:

sugar, sweeteners, fructose, sorbitol, erythritol, stevioside,

- 1036370 sucralose, aspartame, saccharin, cyclamate, acesulfame K, mustard powder, mustard flavor, mustard oil, milk protein concentrate, whey protein concentrate, skimmed milk powder, whey powder, potato starch, corn starch, rice flour, rye gum wood, guar gum, carrageenan, agar agar, citrus pectin, apple pectin, gelatin, xanthan gum and glucomannan.

In one preferred embodiment, the product may include the following components (d):

(a) sour cream 350 = 800, (b) yogurt 80 = 600, (c) milk 40 = 470, (g1) milk protein concentrate 10 = 50, (g2) mustard 10 = 40, (g3) salt 5 = 20 and (g4) sugar 5 = 20.

The finished product can be packaged in any suitable packaging; preferable is a doy-pack with a capacity of 150-650 g, a plastic glass with a capacity of 100-400 g, a plastic or glass jar with a capacity of 200-500 g and a polyethylene terephthalate film with a capacity of 100-1000 g.

The nutritional and energy value of the product per 100 g is preferably about 51-291 kilocalories or 212-1219 kJ.

In accordance with another aspect of the present invention, there is provided a method for the production of the above-described fermented milk product, which uses:

(a) sour cream with a fat mass fraction of 10-42% and an acidity of 100-55 ° T, (b) yogurt with a fat mass fraction of 0.1-10%, an acidity of 65-130 ° T and a fermentation temperature of 30-42 ° C, (c) milk with a fat mass fraction of 0.1-8.9%; and (d) reconstituted flavoring and / or aromatic additives and / or structuring agents, characterized in that the components (a) - (d) are mixed with each other.

In one embodiment of the above-mentioned method, components (a) - (d) are cooled to 20-25 ° C before mixing.

In another embodiment of the above-mentioned method, mixing is carried out until a uniform consistency.

In another embodiment of the above process, it further comprises a cooling step, preferably to a temperature of about 4 ± 2 ° C, after which the resulting product is ready for use.

In one embodiment of the above-mentioned method, component (a) is obtained by fermenting pasteurized cream with a bacterial starter culture containing lactococci and thermophilic lactic acid streptococci.

In another embodiment of the aforementioned method, stirring of the fermented pasteurized cream is carried out for 10-15 minutes.

In another embodiment of the aforementioned method, stirring of the leavened pasteurized cream is carried out 1-1.5 hours after souring.

In one embodiment of the aforementioned method, fermentation is carried out for 6-10 hours.

In another embodiment of the above method, fermentation is carried out at a temperature of 28-34 ° C, preferably at a temperature of 30 ± 2 ° C.

In one embodiment of the above method, fermentation is carried out until an acidity of 60-65 ° T is reached.

In another embodiment of the above method, component (b) is obtained by fermenting milk with pure cultures of thermophilic lactic acid streptococcus and Bulgarian lactic acid bacillus.

In another embodiment of the aforementioned method, milk fermented with pure cultures of thermophilic lactic acid streptococcus and Bulgarian lactic acid bacillus is mixed for 15-20 minutes.

In one embodiment of the above-mentioned method, fermentation of milk fermented with pure cultures of thermophilic lactic acid streptococcus and Bulgarian lactic acid bacillus is carried out for 6-12 hours.

In another embodiment of the above method, fermentation of milk fermented with pure cultures of thermophilic lactic acid streptococcus and Bulgarian lactic acid bacillus is carried out at a temperature of 40 ± 5 ° C.

In another embodiment of the aforementioned method, fermentation of milk fermented with pure cultures of thermophilic lactic acid streptococcus and Bulgarian lactic acid bacillus is carried out until a milk-protein clot is formed with an acidity of 65-70 ° T.

In one embodiment of the above method, component (c) has a fat mass fraction of 3.4%.

In another embodiment of the above method, component (c) is obtained from the feed by filtration and cooling in a plate cooler to a temperature of at most 4 ° C.

In another embodiment of the aforementioned method, component (c) is obtained by heating filtered milk to a temperature of 35-40 ° C and purifying it in milk separators.

In one embodiment of the above method, component (c) is obtained by homogenizing purified milk at a pressure of 15 ± 17 MPa and a temperature of 50-80 ° C.

In another embodiment of the above method, component (c) is obtained by pasteurizing homogenized milk at a temperature of about 92 ± 2 ° C with a holding time, preferably 300 seconds.

In another embodiment of the above process, component (d) is obtained by mixing dry components with warmed milk at 25-30 ° C.

In one embodiment of the above method, the mixture is additionally heated to a temperature of 82-85 ° C and held at this temperature for 5-10 minutes with vigorous stirring.

It should be understood that in the present text the invention is characterized only by such features that are sufficient to solve the problem, implement the purpose and achieve the selected technical result; special mention of all, without exception, the features and utilitarian characteristics of the invention is not required if specialists should be aware that products of the same kind have such features and utilitarian characteristics and without them the main purpose is not realized; all the more, there is no need to limit the generalized features to any specific options, if such are to be known to specialists and (or) can be selected according to known rules.

Below the essence of the above-described method will be disclosed by the example of one of the specific variants of its implementation.

Implementation of the invention

The technological process for the production of a product according to the invention includes the following stages:

production of sour cream with a fat mass fraction of about 25%;

production of yoghurt with a fat mass fraction of about 3%;

production of milk with a fat mass fraction of 3.4%;

preparation of components (recovery in milk);

obtaining a finished product by mixing sour cream, yogurt and reconstituted components, introducing the finished mustard into the resulting product, mixing;

packing, marking of the finished product.

Example 1. Getting sour cream by the reservoir method.

The technological process for the production of sour cream by the reservoir method consists of the following

- 3,036,370 operations:

acceptance and preparation of raw materials;

normalization of cream;

homogenization, pasteurization and cooling of cream;

fermentation and fermentation of cream;

stirring of fermented cream;

cooling.

It is preferable to use milk pasteurized at a temperature of 92 ± 2 ° C with an exposure time of 300 s.

For fermentation of pasteurized cream, ferments intended for the production of sour cream are used, prepared in pure cultures, or bacterial concentrates of lactococci at a fermentation temperature of (30 ± 2) ° C. Starter cultures or bacterial concentrates consisting of lactococci and thermophilic lactic acid streptococci are used at a fermentation temperature of (32 ± 2) ° C.

The fermented cream is stirred for 15-30 minutes and left alone to ferment. It is allowed to re-mix in 1-1.5 hours after fermentation, after which the cream is left alone for fermentation.

When the cream is fermented, as a result of the vital activity of the microflora of the starter cultures, not only lactic acid is formed, but also aromatic substances (diacetyl, acetoin, volatile fatty acids, alcohols, ethers). These compounds largely determine the specific taste and smell of sour cream.

Souring of the cream is carried out until a clot forms and an acidity of at least 60 ° T is reached.

The duration of the cream ripening process should not exceed 10 hours at a fermentation temperature of 28-34 ° C, 12 hours at a fermentation temperature of 22-26 ° C and 6 hours at a fermentation temperature of 38-40 ° C.

The sour cream is cooled to 20-25 ° C, mixed until a homogeneous consistency is obtained and sent in portions to a container for mixing sour cream, yogurt and recovered components.

Example 2. Obtaining yoghurt by the reservoir method.

The technological process for the production of yoghurt by the tank method consists of the following operations:

acceptance and preparation of raw materials;

milk standardization;

homogenization of milk;

heat treatment (pasteurization), cooling;

fermentation and fermentation of milk;

stirring, cooling.

It is preferable to use milk pasteurized at a temperature of 92 ± 2 ° C with an exposure time of 300 s.

The mixture is cooled to the fermentation temperature (40 ± 5) ° C.

The mixture is fermented and fermented in tanks for fermented milk drinks with a cooled jacket, equipped with special stirrers that ensure uniform and thorough mixing of the fermented mixture and the milk curd.

For fermentation of the normalized mixture, a starter culture based on pure cultures of thermophilic lactic acid streptococcus and Bulgarian lactic acid bacillus is used according to TU 9229-36900419785-04 in accordance with the TI for the preparation and use of starter cultures and bacterial concentrates for fermented milk products at dairy industry enterprises, approved in accordance with the established procedure on July 28 .2004

The mixture with the introduced starter culture is stirred for 15-20 minutes.

After mixing the mixture, it is left alone in the fermentation tank for 6-12 hours.

The mixture is fermented at a temperature of 40 ± 5 ° C until a milk-protein clot is formed with an acidity of 65 to 70 ° T.

Fermented yoghurt is cooled to (20-25) ° C, periodically stirred until a homogeneous consistency is obtained and sent in portions to a container for mixing sour cream, yoghurt and recovered components.

Example 3. Technology of milk production.

The technological process of milk production consists of the following operations:

acceptance and preparation of raw materials;

cleaning of raw materials;

homogenization of milk;

pasteurization and cooling.

Milk is taken by weight and quality, in accordance with GOST 31449. The temperature of milk coming from the farm should be no more than 7 ° C.

- 4 036370

Milk is immediately sent for processing, filtered and cooled in a plate cooling unit to a temperature of no more than 4 ° C. Milk chilled to a temperature of 4 ° C is not recommended to be stored for more than 2 hours.

Next, the milk is heated to a temperature of 35-40 ° C and cleaned on milk separators.

The purified milk is homogenized at a pressure of 15 ± 17 MPa and a temperature of 50 to 80 ° C.

Homogenized milk is pasteurized at a temperature of (92 ± 2) ° С with an exposure time of 300 s. After aging, the milk is cooled to a temperature of (25-30) ° C and pumped into a container for the recovery of dry components.

Example 4. Restoration of components.

Dry components (salt, sugar, food complex additive) are fed into a container with warmed milk 25-30 ° C through a mixer, where they are restored by mixing. Then it is heated to a temperature of 82-85 ° C with holding at this temperature for 5-10 minutes with vigorous stirring (dispersing). Then the mixture is cooled to a temperature of 25-30 ° C and pumped into a container for mixing sour cream, yoghurt and recovered components.

Example 5. Obtaining a product according to the invention.

In a container equipped with a mechanical stirrer at a temperature of 25-30 ° C, the sour cream, yoghurt base and reconstituted dry components are mixed in milk (table salt, granulated sugar, milk protein concentrate, ready-made mustard).

The finished sauce has a homogeneous creamy consistency, a pleasant, slightly spicy, sour taste and smell, does not stratify within 14 days of storage at a temperature of +2 to + 6 ° C.

Thanks to the addition of milk protein concentrate, which creates a dense, short texture with a glossy finish.

The use of mustard allows you to preserve the usual taste of classic mayonnaise, preserve the aroma and pungency of Russian steamed mustard throughout the entire shelf life of the product.

Next, the product is sent to packaging.

The table sets out the main characteristics of the sour cream-yoghurt sauce according to the invention.

Table 1

Characteristic Indicators of the product according to the invention Appearance, consistency A homogeneous creamy product with a glossy consistency that does not change during storage. Color - from white to cream, uniform throughout the mass. When adding flavorings, inclusions are allowed. Taste and smell The taste is slightly spicy, fermented milk, with the smell and aftertaste of added flavoring additives. Structure Sour cream, yoghurt, milk, complex food additive: milk protein, flavoring additives, structuring agents. The sour cream-yoghurt sauce contains lactic acid microflora and milk fats. There are no high-calorie ingredients (vegetable oils, margarine or fats). physical and chemical indicators Mass fraction of fat - 15% Mass fraction of protein - 2.4% The nutritional value Protein - 2.4 g; Fat - 15 g; Carbohydrates - 4.6 g. Energy value (calorie content) 716 kJ / 171 kcal Standard packing weight 250 g

Claims (26)

CLAIM 1. Fermented milk product having a fat content of at least 3.5 to 30 wt.%, Containing: (a) sour cream with a mass fraction of fat 10-42% and an acidity of 100-55 ° T, (b) yogurt with a mass fraction of fat 0.1-10%, acidity 65-130 ° T and fermentation temperature 30-42 ° C, (c) milk with a fat mass fraction of 0.1-8.9% and (d) reconstituted flavoring and / or aromatic additives and / or structurators. 2. A product according to claim 1, characterized in that component (d) is selected from the group consisting of sugar, sweeteners, fructose, sorbitol, erythritol, stevioside, sucralose, aspartame, saccharin, cyclamate, acesulfame K, mustard powder, flavor mustard, mustard oil, milk protein concentrate, whey protein concentrate, skim milk powder, dry milk whey, potato starch, corn starch, rice flour, locust bean gum, guar gum, carrageenan, agar-agar, citrus pectin, apple pectin, gelatin , xanthan gum and glucomannan. 3. The product according to claim 1, characterized in that it includes the following components (d): (a) sour cream 350-800, (b) yogurt 80-600, (c) milk 40-470, (d1) milk protein concentrate 10-50, (g2) mustard 10-40, (g3) salt 5-20 and (g4) sugar 5-20. 4. A product according to claim 1, characterized in that its nutritional and energy value per 100 g is approximately 51-291 kilocalories or 212-1219 kJ. 5. A method for the production of a fermented milk product according to any one of claims 1-5, in which: (a) sour cream with a mass fraction of fat 10-42% and an acidity of 100-55 ° T, (b) yogurt with a mass fraction of fat 0.1 -10%, acidity 65-130 ° T and fermentation temperature 30-42 ° C, (c) milk with a fat mass fraction of 0.1-8.9% and (d) reduced flavoring and / or aromatic additives and / or structure formers , characterized by the fact that components (a) - (d) are mixed with each other. 6. The method according to claim 6, characterized in that before mixing the components (a) - (d) are cooled to 20-25 ° C. 7. A method according to any one of claims 6 to 7, characterized in that mixing is carried out therein to a uniform consistency. 8. A method according to any one of claims 5-7, characterized in that it further comprises the step - 6,036,370 cooling, preferably to a temperature of about 4 ± 2 ° C, after which the resulting product is ready for use. 9. The method according to any one of claims 5-8, characterized in that component (a) is obtained by fermenting pasteurized cream with a bacterial starter culture containing lactococci and thermophilic lactic acid streptococci. 10. The method according to claim 9, characterized in that the fermented pasteurized cream is mixed for 10-15 minutes. 11. A method according to any one of claims 9-10, characterized in that the fermented pasteurized cream is stirred 1-1.5 hours after fermentation. 12. The method according to any one of claims 9-11, characterized in that the fermentation is carried out for 6-10 hours. 13. The method according to any one of claims 9-12, characterized in that the fermentation is carried out at a temperature of 28-34 ° C, preferably at a temperature of 30 ± 2 ° C. 14. The method according to any one of claims 9-13, characterized in that the fermentation is carried out until the acidity reaches 60-65 ° T. 15. The method according to any one of claims 5-14, characterized in that component (b) is obtained by fermenting milk with pure cultures of thermophilic lactic acid streptococcus and Bulgarian lactic acid bacillus. 16. The method according to claim 15, characterized in that stirring is carried out for 15-20 minutes. 17. The method according to any one of claims 15-16, characterized in that the fermentation is carried out for 6-12 hours. 18. The method according to any one of claims 15-17, characterized in that the fermentation is carried out at a temperature of 40 ± 5 ° C. 19. A method according to any one of claims 15-18, characterized in that fermentation is carried out until a milk-protein clot is formed with an acidity of 65-70 ° T. 20. A method according to any one of claims 5-19, characterized in that component (c) has a fat mass fraction of 3.4%. 21. A method according to claim 20, characterized in that the component (c) is obtained from the raw material by filtration and cooling in a plate cooler to a temperature of at most 4 ° C. 22. The method according to claim 21, characterized in that the component (c) is obtained by heating the filtered milk to a temperature of 35-40 ° C and cleaning it on milk separators. 23. The method according to claim 22, characterized in that component (c) is obtained by homogenizing purified milk at a pressure of 15 ± 17 MPa and a temperature of 50-80 ° C. 24. A method according to any one of claims 20-23, characterized in that component (c) is obtained by pasteurization of homogenized milk at a temperature of about 92 ± 2 ° C with a holding time of preferably 300 seconds. 25. A method according to any one of claims 5-24, characterized in that component (d) is obtained by mixing dry components with warmed milk at 25-30 ° C. 26. The method according to claim 25, characterized in that the mixture is additionally heated to a temperature of 82-85 ° C and kept at this temperature for 5-10 minutes with vigorous stirring.