RU2168901C1 - Dairy beverage soybean milk (variants) - Google Patents

Abstract

FIELD: dairy industry. SUBSTANCE: invention relates to substituents of unskimmed milk and can be used in production of dietetic nutrition. By the first variant dairy beverage soybean milk has soybean and milk proteins, fatty component, granulated sugar, stabilizing agent, sodium chloride, water and also starch and DL-tocopheryl acetate taken in required amounts. By the second variant dairy beverage soybean milk (with filling agents) has soybean protein, granulated sugar, stabilizing agent, water and also DL-tocopheryl acetate, tea or coffee beverage taken in required amounts. Invention provides producing nontraditional dairy beverages based on vegetable soybean raw exhibiting high organoleptic indices, low caloricity but high nutritional and biological value that can be used for dietetic nutrition for adult and children. EFFECT: broadened assortment, improved quality and properties, increased stability at storage. 3 cl, 6 ex _

Description

 The invention relates to the dairy industry, in particular to the production of substitutes for whole milk, and can be used in the production of dietetic foods.

 A known composition for producing a product for children who are allergic to cow's milk, containing Ardex FS soy protein isolate, L-methionine, corn oil, coconut oil, milk fat, phosphatide concentrate, dried corn syrup, vitamins, minerals, water ( p. 1833151 of 11/13/91).

 The disadvantage of this composition is the use of soy protein in dry form - isolate, requiring additional operations - dissolving the isolate, which complicates the technology of preparing the finished product and increases the cost of its manufacture. This product is widely used in the diet of adults who do not tolerate protein (lactose) of cow's milk, as well as children from the first year of life. At the same time, such organoleptic characteristics as fresh soy taste and soy smell of the product limit the possibilities of its use for older children and adults.

 The closest known to the proposed technical solution is a composition for producing a milk drink and a method for producing it, containing isolated soy protein, a fat component including 30% cream, milk protein consisting of whey, granulated sugar, stabilizer, table salt, potassium citrate, vitamins A and C and water (RU, p. 2109454 from 06/14/96).

 The disadvantage of this product is the use of soy protein in dry form, requiring an additional operation - dissolving the protein, which complicates the technology of the finished product and increases the cost of its manufacture.

 In addition, the use of low-calorie milk protein - whey and cream 30% does not completely eliminate the soy flavor and smell, while reducing the organoleptic characteristics of the drink.

 The technical result of the present invention is to expand the range of non-traditional milk drinks based on plant soya raw materials with high organoleptic characteristics, with low calorie content, but with high nutritional and biological value, suitable for diet food for children and adults, as well as reducing the cost of their manufacture and increasing stability during storage.

The technical result is achieved by the fact that:
1. Milk drink - soy milk containing soy and milk proteins, fat component, granulated sugar, salt, stabilizer and water, additionally contains starch and DL-tocopheryl acetate, as milk protein contains skimmed milk powder or milk powder with mass fraction of fat 25%, as soy protein - soy base with a mass fraction of fat of 1.5% or soy base with a mass fraction of fat of 1.2%, and as a fat component - milk fat or cream 65%, or cream 40% in the following ratio of ingredients, kg per 1000 kg of finished product THE PRODUCT:
Soy base with a mass fraction of fat of 1.5% - 475 - 525
or
Soy base with a mass fraction of fat of 1.2% - 475 - 525
Skimmed milk powder - 28 - 31
or
Powdered milk with a mass fraction of fat 25% - 40-42
Milk fat - 17-18
or
Cream 65% - 11-30
or
Cream 40% - 27-40
Sugar - 9-11
Stabilizer - 0.24 - 0.26
Starch - 4.5-5.5
Salt - 0.13 - 0.15
DL-Tocopheryl Acetate - 0.024 - 0.026
Water - Else
2. Milk drink - soy milk (with fillers) containing soy protein, granulated sugar, stabilizer and water, additionally contains DL-tocopheryl acetate, tea or coffee drink, and as a soy protein contains a soy base with a mass fraction of fat 1 , 5% in the following ratio of ingredients, kg per 1000 kg of the finished product:
Soy base with a mass fraction of fat of 1.5% - 660 - 700
Sugar - 65 - 85
Stabilizer - 0.25 - 0.27
DL-Tocopheryl Acetate - 0.024 - 0.026
Tea (leaf or granular) - 5.5-6.5
or
Coffee drink (dry) - 95-105
Water - Else
Comparison of the proposed technical solution with the prototype made it possible to establish the presence of distinctive features from the prototype, namely:
1. The additional introduction of starch and DL-tocopheryl acetate and use as milk protein - skimmed milk powder or milk powder with a mass fraction of fat 25%, as soy protein - soy base with a mass fraction of fat of 1.5% or soy base with mass fat content of 1.2%, and as a fat component - milk fat or cream 65%, or cream 40%.

 2. The additional introduction of DL-tocopheryl acetate, tea or coffee drink, and as soy protein - soy base with a mass fraction of fat of 1.5% or soy base with a mass fraction of fat of 1.2%.

 Therefore, this technical solution meets the criterion of "Novelty."

 The use of milk fat, or cream 65%, or cream 40%, as well as milk protein in the form of skimmed milk powder or milk powder with a mass fraction of fat 25% in the claimed quantitative ratio with a soy base rich in proteins, carbohydrates, fats, does not exceed the limit calorie content and lactose content in the finished product, and the presence of amino acids, vitamins D, B, E in a soy base significantly increases its biological value, which allows the use of the claimed drink for both adults and children. In addition, milk components, eliminating the smell and taste of soy, increase the organoleptic characteristics of the product.

 With the introduction of tea or coffee drink into the soy base, two more low-calorie odorless and soy-flavored low-calorie milk drinks are obtained that are completely different in taste and aroma. At the same time, eliminating the smell and taste of soy, tea and coffee drink at the claimed proportions with soy base do not lose their taste and aromatic properties, as well as tonic properties, which significantly expands the circle of age-related consumers of these drinks. In order to increase the stability of the consistency, starch and a stabilizer are introduced into the beverage composition. The introduction of an acidity regulator, DL-tocopheryl acetate, into the beverage composition allows you to control the acidity of the drink, improving its taste, and in addition, it increases the stability of the taste of the drink during storage. The use of soy protein in liquid form greatly simplifies the manufacturing process, thereby reducing the cost of the finished product.

 Thus, we obtained three completely different taste and aromatic properties of dairy drinks based on soybean plant materials, the composition of the ingredients of which clearly does not follow from the prior art, which proves the conformity of the claimed technical solution to the criterion of "Inventive step".

To obtain Golden Key soy milk, raw materials are used:
1. Dairy raw materials:
- whole milk powder in accordance with GOST 4495-87 and skim in accordance with GOST 10970-87;
- cream from cow's milk according to TU 10.02.8-77;
- plastic cream according to TU 10.RSFSR 472-89 or imported, quality indicators of which are not lower than those specified in TU 10.RSFSR 472-89;
- melted butter according to GOST 37-91;
- butter in accordance with GOST 37-91 or imported, quality indicators of which are not lower than stipulated by GOST 37-91;
- domestic milk fat according to TU 10.02.842 or imported, the quality indicators of which must meet the requirements of SanPiN 2.3.2.560 and TU 10.02.842.

2. Plant materials:
- the basis of soybean TU 9146-215-00334534-98.

3. Flavors:
- granulated sugar in accordance with GOST 21-94;
- food table salt in accordance with GOST 21-87;
- coffee drink according to OST 1836-71;
- tea according to GOST 1938-90.

4. Regulators of active acidity:
- sodium bicarbonate in accordance with GOST 2156-76 E;
- hydrochloric acid in accordance with GOST 857-78 grade B (v.s.);
- DL-tocopheryl acetate;
- emulsifiers approved for use by the bodies of the State Sanitary Epidemiological Supervision.

 5. Drinking water according to GOST 2874-82.

Making a milk drink - soy milk
Example 1. (best option)
Milk fat or butter 17.5 kg is placed in a special room with a temperature of (20 ± 2) ^o C for uniform heating. Heated milk fat or ghee is sent to normalization baths or other tanks equipped with thermostatically controlled shirts or mixers for further melting. It is allowed to use a water bath with a temperature of (60-65) ^o C or other equipment suitable for melting. The finished component is immediately added to the mixture.

The preparation and dissolution of powdered whole or skim milk intended to normalize the soy base is carried out using an A2-HTG screening unit, a TETRA ALMIX L 10 milk powder recovery unit, or other types of equipment of a similar purpose. At the same time, dry products are sieved and dissolved in water at a temperature of (45-60) ^o C until a homogeneous mass is obtained. In order to increase homogeneity, the mixture is circulated in a closed circle by a centrifugal pump. Sugar and starch are sieved before being added to the mixture.

The soy base in the production of milk with different indicators of protein is normalized by the mass fraction of fat and the mass fraction of dry non-fat substances. Pre-prepared components are added to the tank with the mixer in the following sequence. Skimmed milk powder 29.5 kg or milk powder with a mass fraction of fat 25% - 41 kg, warm cream 65% - 15 kg or cream 40% - 35 kg at a temperature of (55-60) ^o C or milk fat 17.5 kg . At the same time, soy base is introduced at a temperature of (20-30) ^o C with a mass fraction of fat of 1.5% or a mass fraction of fat of 1.2% in an amount of 500 kg. The mixture is stirred until a homogeneous mass. To obtain a product with a more pronounced taste and aroma, 10 kg of sugar and 0.14 kg of salt are added. To improve the stability of the finished product, 0.25 kg of pre-prepared stabilizer (for a sterilized drink) and starch are introduced into it at a temperature of (40-50) ^o C. In order to prevent fat settling and solid particles to precipitate during mixing, the mixture is mixed according to scheme: tank - pump - centrifugal pump - tank at a temperature of (40-45) ^o C for 5-10 minutes In the case of obtaining a mass fraction of dry fat-free substances less than required, the mixture is donormalized with skim milk, if the mass fraction of fat is less than required, then cream or milk fat. The normalized mixture is reserved in the tank.

The mixture normalized for fat and solids is cleaned by passing it through the LKSF filter system (or other equipment). In order to improve the taste and consistency of the finished product, it is recommended that the normalized mixture be homogenized under a pressure of (12.5 ± 2.5) MPa and a temperature of 45 to 85 ^o C. After homogenization, the mixture is pasteurized at a temperature of (95 + 2) ^o C for 5 minutes on the pasteurization plant OKL-10. Pasteurized soy milk is cooled to (4 ± 2) ^o C and sent to the bottling or in an intermediate tank, storage of which pasteurized milk is allowed no more than 6 hours. The finished product is sent for bottling, packaging and labeling. Packages with the product, if necessary, are cooled down in a refrigerator to a temperature of not more than 4 ^o C, after which the technological process is considered complete and the product is ready.

Production of sterilized soy milk
To obtain soy milk with a long shelf life, it is processed on the Tetra Therm Aseptic Flex MKP SVT unit, which ensures further technological operations under aseptic conditions.

Before entering the SVT installation, it is recommended that the entire installation be sterilized from beginning to end at a temperature of (137 ± 3) ^o C.

It is recommended to cool the normalized mixture before serving for sterilization to (25 ± 3) ^o C. Then the product enters the balancing tank, then it is fed to the first section of the tubular heat exchanger, where it is heated to a temperature of (75 ± 5) ^o C.

 After pre-heating, the mixture enters the deaerator to remove volatile odors, and the level of foam formed is regulated in this unit.

It is recommended to homogenize a normalized mixture to stabilize protein and fat at a pressure of (25 ± 5) MPa and a temperature of (75-85) ^o C on a Tetr Alex homogenizer. After homogenization, the mixture is pasteurized in the second section of the tubular heat exchanger at a temperature of (90 ± 5) ^o C with a holding time of 2 seconds. After the second pasteurization section, the milk passes the third stage of aseptic processing, heating to a temperature of (137 ± 3) ^o C with a holding time of 4 seconds in a tubular incubator.

Before being cooled for bottling, milk enters the fourth section of the heat exchanger for preliminary cooling (75 ± 3) ^o C, and in sections 5.6, the milk is finally cooled to a temperature of (25 ± 3) ^o C, after which it is immediately sent for bottling followed by packaging and labeling. The containers and packaging materials used for filling and packaging milk must comply with the requirements of current standards or specifications. Bags with sterilized milk, poured under aseptic conditions, are cooled down in a refrigerator to a temperature not exceeding 15 ^o C, after which the technological process is considered complete and the product is ready for sale.

The resulting drink has the following indicators:
1. Organoleptic:
Consistency and appearance - homogeneous, slight sediment allowed
Taste and smell - mild soy, with the addition of sugar - sweet. Without extraneous odors and odors not characteristic of this product
Color - white with a cream tint, uniform throughout the mass.

2. Physico-chemical indicators:
Mass fraction of fat,%, not less than - 2.5
Mass fraction of solids,%, not less than - 8.5
Mass fraction of sucrose,%, not less than - 3
Acidity, ^o T, not more than - 15
Phosphatase - None
Active pH in the range - 7-8
Example 2

Soy milk is prepared according to example 1 using ingredients in the following quantitative ratio, kg per 1000 kg of the finished product:
Soy base with a mass fraction of fat of 1.2% - 475
or
Soy base with a mass fraction of fat of 1.5% - 475
Skimmed milk powder - 28
or
Powdered milk with a mass fraction of fat 25% - 40
Milk fat - 17
or
Cream 65% - 11
or
Cream 40% - 27
Sugar - 9
Starch - 4.5
Stabilizer - 0.24
Salt - 0.13
DL-tocopheryl acetate - 0.024
Water - Else
The resulting drink has a white with a cream tint, color uniform throughout the mass, a uniform consistency with a mild soy taste and smell, without extraneous tastes and odors not characteristic of this product. The product achieves a technical result.

 Example 3

Soy milk is prepared according to example 1 using ingredients in the following quantitative ratio, kg per 1000 kg of the finished product:
Soy base with a mass fraction of fat of 1.2% - 525
or
Soy base with a mass fraction of fat of 1.5% - 525
Skimmed milk powder - 29
or
Powdered milk with a mass fraction of fat 25% - 42
Milk fat - 18
or
Cream 65% - 30
or
Cream 40% - 40
Sugar - 11
Starch - 5.5
Stabilizer - 0.26
Salt - 0.15
DL-tocopheryl acetate - 0.026
Water - Else
With this ratio of ingredients, soy milk is obtained having indicators similar to those in Example 1. The product achieves a technical result.

 With a quantitative deviation of the ingredients, both less than the lower limit and more than the upper limit, the consistency of the product is violated, the precipitate is in excess of the acceptable, and the coherence of the aroma and the harmony of taste are violated. In both cases, the product does not achieve a technical result. Thus, examples 1-3 confirm the found optimal recipe amounts of ingredients for the inventive milk drink - soy milk (2.5% fat).

Preparation of a milk drink - soy milk (with fillers)
Example 4

 Soy milk (with fillers) is prepared according to Example 1 with the exception of the introduction of table salt, starch and milk raw materials (milk, sour cream, milk fat) into the composition of the drinks and the introduction of tea (leaf or granular) or coffee drink (dry) into the composition, which into a normalized mixture before pasteurization or sterilization, previously brewed.

The quantitative ratio of the ingredients of the composition of soy milk (with fillers), kg per 1000 kg of the finished drink:
Soy base with a mass fraction of fat of 1.5% - 680
Sugar - 75
Stabilizer - 0.26
DL-tocopheryl acetate - 0.025
Tea (leaf or granular) - 6
or
Coffee drink - 100
Water - Else
At this ratio, drinks were obtained - soy milk and coffee with a homogeneous consistency, with a shade of the color of tea or coffee, uniform throughout the mass, with a mild soy taste and the smell of tea or coffee, without extraneous tastes and odors not characteristic of this product.

Physical and chemical indicators:
Mass fraction of fat,%, not less than - 1
Mass fraction of solids,%, not less than - 12
Mass fraction of sucrose,%, not less than - 7
Acidity, ^o T, not more - When boiling does not give flakes
Phosphatase - None
The product achieves a technical result.

 Example 5

Soy milk (with fillers) is prepared according to example 4 using ingredients in the following quantitative ratio, kg per 1000 kg of the finished product:
Soy base with a mass fraction of fat of 1.5% - 660
Sugar - 65
Carrageenan stabilizer - 0.25
Tea (leaf or granular) - 5.5
or
Coffee drink (dry) - 95
DL-tocopheryl acetate - 0.024
Water - Else
With this ratio of ingredients, tea and coffee soy milk of a homogeneous consistency was obtained with a shade of tea or coffee, uniform throughout the mass, with a mild soy taste and the smell of tea or coffee, without extraneous tastes and odors not characteristic of this product. The product achieves a technical result.

 Example 6

Soy milk (with fillers) is prepared according to example 4 using ingredients in the following quantitative ratio, kg per 1000 kg of the finished product:
Soy base with a mass fraction of fat of 1.5% - 700
Sugar - 85
Carrageenan stabilizer - 0.27
Tea (leaf or granular) - 6.5
or
Coffee drink (dry) - 105
DL-tocopheryl acetate - 0.026
Water - Else
The resulting soy milk (tea and coffee) has indicators similar to those in examples 4, 5. The product achieves a technical result.

 With a quantitative deviation of the ingredients, both less than the lower limit and more than the upper limit, the consistency of the product is violated, the precipitate is in excess of the acceptable, and the coherence of the aroma and the harmony of taste are violated. In both cases, the product does not achieve a technical result.

 Thus, examples 4-6 confirm the found optimal prescription quantities of ingredients for the inventive soy milk (with excipients).

 The resulting milk drink - soy milk (its variants) without cholesterol and low lactose, having low calorie content, but with high nutritional and biological value, as well as high organoleptic characteristics, eliminating the pronounced smell and taste of soy, allows you to use this drink for dietary nutrition both for children and adults, which will ensure its successful production.

Claims (1)

1. Milk drink containing soy and milk proteins, fat component, granulated sugar, stabilizer, table salt and water, characterized in that it additionally contains starch and DL-tocopheryl acetate, as a soy protein it contains a soya mass basis fat content of 1.5% or soy base with a mass fraction of fat of 1.2%, as milk protein - skimmed milk powder or milk powder with a mass fraction of fat 25%, as a fat component - milk fat, or cream 65%, or cream 40% in the following ratio of ingredients, kg, per 1000 kg g tovogo product:
Soy base with a mass fraction of fat of 1.5% - 475 - 525
or
Soy base with a mass fraction of fat of 1.2% - 475 - 525
Skimmed milk powder - 28 - 31
or
Powdered milk with a mass fraction of fat 25% - 40 - 42
Milk fat - 17 - 18
or
Cream 65% - 11 - 30
or
Cream 40% - 27 - 40
Sugar - 9 - 11
Stabilizer - 0.24 - 0.26
Starch - 4.5 - 5.5
Salt - 0.13 - 0.15
DL-Tocopheryl Acetate - 0.024 - 0.026
Water - Else
2. Milk drink containing soy protein, granulated sugar, stabilizer and water, characterized in that it further comprises DL-tocopheryl acetate, tea or coffee drink, and as a soy protein contains a soy base with a mass fraction of fat 1.5 %, with the following ratio of ingredients, kg per 1000 kg of the finished product:
Soy base with a mass fraction of fat of 1.5% - 660 - 700
Sugar - 65 - 85
Stabilizer - 0.25 - 0.27
DL-Tocopheryl Acetate - 0.024 - 0.026
Tea - 5.5 - 6.5
or
Coffee drink - 95 - 105
Water - Else