RU2251279C2 - Yogurt-like product - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: the suggested product contains skimmed milk, dry skimmed milk, a ferment based upon nutritive medium VIS-START^®TW 50, modified starch, carraginan, guar, sodium acetate, dietary fibers of wheat bran at total number of fibers ranged 45-83%, sugar, whole milk. The innovation enables to increase nutritive value at decreased caloricity, enhance prophylactic action, improve product's taste and prolong storage terms.

EFFECT: broadened assortment of yogurt-like production.

4 ex, 3 tbl

Description

The invention relates to the food industry and can be used in the manufacture of low fat yogurt products. The yogurt product is prepared from natural milk (70-85 wt.%), Skim milk (6-7 wt.%), Skimmed milk powder (1.5-2 wt.%), Sugar (8.5-8.8 wt. .%), modified starch (1.0-1.5 wt.%), carrageenan (0.3-0.5 wt.%), guar (0.2-0.3 wt.%), starter culture medium (1.5-2.5 wt.%), dietary fiber (0.3-0.7 wt.%). The invention allows to expand the range of products produced, to increase the nutritional value of yogurt products with higher quality.

The invention relates to the food industry, namely to low-fat yogurt products that can be used for prophylactic purposes.

A known powder composition for a dessert such as yogurt, including milk powder, sweetener, acidifying agent, potassium citric acid, sodium citrate, stabilizers - carrageenan and carboxymethyl cellulose, yogurt flavor (RU 2130729 C1, 1999).

Known powder composition for dessert such as yogurt, including milk powder, sweetener, stabilizers - carboxymethyl cellulose and pectin, an acidifying agent, flavoring and dry yogurt in powder (US 4737374, Cloyton S. Huber et al. 12.04.88, A 23 G 9/02 )

Closest to the claimed is a powder composition for dessert such as yogurt, consisting of dried milk, sweetener, stabilizers - carboxymethyl cellulose and carrageenan, acidifying agent and flavoring (RU 2131192 C1, 1999).

The disadvantages of the dessert include the fact that the use of large amounts of carboxymethyl cellulose can lead to flaws in the taste, the introduction of citric acid and yogurt flavoring artificially creates the taste of the yogurt product.

The technical result of the invention is the expansion of the range of food products, increasing their nutritional value while reducing calories, enhancing the preventive effect, improving the taste of the product, increasing shelf life.

The problem is achieved in that carrageenan (0.3-0.5%), guar (0.2-0.3%) and dietary fiber of wheat bran (0.2-0.7%) are used in the composition of the yogurt product.

The product has the following composition, wt.%:

Skim milk 6-7

Skimmed milk powder 1,5-2

Nutrient culture starter VIS-START ^® TW 50 1.5-2.5

Modified Starch 1.0-1.5

Carrageenan 0.3-0.5

Guar 0.2-0.3

Sodium citrate 0.04-0.05

Alimentary fiber

wheat bran with a common

the number of fibers from 45 to 83% 0.3-0.7

Sugar 8.5-8.8

Whole milk

The raw materials included in the product formulation are subjected to preliminary preparation.

Dry components are dissolved in cold milk (4-7 °). The mixture is recycled for 20-30 minutes and left to hydrate for 15-40 minutes to swell. The mixture is homogenized at a pressure of 10-15 MPa, pasteurized at a temperature of 80-90 ° C for 2-5 minutes, and cooled to the fermentation temperature. Ferment is added to the mixture and fermented to a clot pH of 4.8-3.8. Then the resulting clot is stirred, homogenized and thermized at a temperature of 70-80 ° C for 10-30 seconds. The resulting product is cooled to 15-30 ° C and Packed.

The use of carrageenan in combination with guar and modified starch allows to increase the thermal stability of the protein part of the product, prevents the separation of serum after fermentation, improves the rheological properties of the finished product, and also helps to remove radioactive elements from the body.

Dietary fiber plays the role of an adsorbent, which stimulate the intestines, binding heavy metals, toxic chemical compounds, remove them from the body, because practically do not digest in the digestive tract. In addition, they are capable of absorbing cholic acids, which helps prevent atherosclerosis.

The decrease in calorie content of yogurt products due to the introduction of carrageenans and dietary fiber gave an unexpected result, namely, it gave the product a delicate creamy taste when using nonfat raw materials (the effect of a fatty product).

Upon receipt of the yogurt product, carrageenans are used: Gelamix L - manufactured by CNI (France); guar (France), modified starch (Russia), as well as nutrient medium for the production of VIS-START ^® TW 50 sourdough - manufactured by DANISCO (Denmark). Also dietary fiber:

1) Vitacel - production "Moguntia - Werke" Mainz - white powder, neutral in taste and smell, inert with respect to other ingredients, insoluble in water and fat, thermostable. The content of ballast substances (according to the AOAS method) - min. 97%, including insoluble - 94.5%, soluble - 2.5%, the total number of fibers - 83%;

2) Fibregum - manufactured by CNI (France) - white powder, taste and smell are neutral, soluble, does not alter the taste properties of the finished product, the total number of fibers is 45%;

3) The drug Fibrim - 2000 - manufactured by PT1 - a white powder, the amount of fiber - 73%;

4) Nutrient medium for the production of VIS-START ^® TW 50 sourdough - manufactured by DANISCO (Denmark) - light beige powder containing whey protein, yeast extract, mineral salts, growth stimulants. Compliance with the sanitary rules of the Russian Federation is confirmed by the sanitary and epidemiological conclusion No. 77.99.09.9.922. D.000333.01.01 of 01.25.2001.

All dietary fiber is wheat bran dietary fiber.

A decrease in the amount of dietary fiber below 0.2%, carrageenan below 0.3%, guar below 0.2% and modified starch below 1.0% leads to a decrease in the viscosity of the product, its rheological properties and the deterioration of structure formation. An increase in the content of dietary fiber in excess of 0.7%, carrageenan in excess of 0.5%, guar in excess of 0.3% and modified starch in excess of 1.5% causes the finished product to appear too dense, heterogeneous, and the product acquires a mealy taste.

Specific examples of the method. The formulation of yogurt products with dietary fiber are given in table. 1.

The organoleptic characteristics of yogurt products are presented in table 2.

All samples during the tasting gave the feeling of a greasy product.

The above products show that the use of carrageenan, guar, modified starch and dietary fiber in the declared amounts allowed us to improve the consumer properties and quality of yogurt products, i.e. first of all, consistency and taste.

These products will be acceptable to consumers of all ages as diet food.

Example 1

A mixture of 10 kg of modified starch and 3 kg of guar, 5 kg of gelamix L carrageenan, 7 kg of Vitacel dietary fiber, 85 kg of sugar, 0.4 kg of sodium citrate and 19 kg of skimmed milk powder are mixed with 780.6 kg of cold whole and 70 kg of skimmed milk milk, recycle and leave for 30 minutes to swell. Then the mixture is homogenized at a pressure of 10-15 MPa, pasteurized at a temperature of 80-90 ° C for 2-5 minutes, and cooled to a temperature of 40 ° C. Into the mixture make 20 kg of industrial starter culture on a VIS-START®TW 50 nutrient medium, mix and ferment to a clot pH of 4.8-3.8. Then, the resulting clot is mixed, homogenized and terminated at a temperature of 70-80 ° C for 10-30 seconds. The resulting product is cooled to a temperature of 15-30 ° C and packaged.

Example 2

The mixture consists of 10 kg of modified starch, 3 kg of guar, 5 kg of gelamix L carrageenan, 6 kg of Vitacel dietary fiber with a total number of fibers from 45 to 83%, 86 kg of sugar, 0.4 kg of sodium citrate, 18 kg of skimmed milk powder, 781.6 kg of whole milk, 70 kg of skim milk and 20 kg of production starter culture medium VIS-START ^® TW 50. The technology is the same as in the first example.

Example 3

The mixture consists of 12 kg of modified starch, 2 kg of guar, 4 kg of Gelamix L carrageenan, 4 kg of Vitacel dietary fiber, 88 kg of sugar, 0.5 kg of sodium citrate, 16 kg of skimmed milk powder, 783.5 kg of whole milk, 70 kg skim milk and 20 kg of production starter culture medium VIS-START ^® TW 50. The technology is the same as in the first example.

Example 4

The mixture consists of 15 kg of modified starch, 2 kg of guar, 3 kg of gelamix L carrageenan, 3 kg of Vitacel dietary fiber, 87 kg of sugar, 0.5 kg of sodium citrate, 17 kg of skimmed milk powder, 782.5 kg of whole milk, 70 kg skim milk and 20 kg of production starter culture medium VIS-START ^® TW 50. The technology is the same as in the first example.

LITERATURE

1. RU 2130729 C1, 1999.

2. US 4737374, Cloyton S. Huber et al. 12.04.88, A 23 G 9/02.

3. RU x2131192 C2, 1999.

Claims (1)

Yoghurt product, including milk powder, stabilizer - carrageenan, sweetener, characterized in that it additionally contains skim milk, whole milk, fermentation medium VIS-START®TW 50, citric acid sodium and wheat bran fiber with a total number of fibers 45 - 83%, as a stabilizer it additionally contains modified starch and guar, sugar is used as a sweetener, and milk powder contains skimmed milk powder in the following ratio, wt.%: Skim milk 6-7 Skimmed milk powder 1,5-2 Nutrient culture VIS-START ^® TW 50 1.5-2.5 Modified Starch 1.0-1.5 Carrageenan 0.3-0.5 Guar 0.2-0.3 Citric Acid Sodium 0.04-0.05 Alimentary fiber wheat bran with a total fiber 45 - 83% 0.3-0.7 Sugar 8.5-8.8 Whole milk rest.