RU2296486C2 - Frozen souse composition - Google Patents

Abstract

FIELD: dairy industry, in particular production of frozen souses and souse pastes.

SUBSTANCE: claimed composition contains 10-30 % cream, carbohydrate component, plant additives, spices, salt, complex stabilizing system and bifid bacteria-containing polycomplex ferment in the next component ratio (kg per 1000 kg): carbohydrate component 5.0-50.0; plant additives 1.0-30.0; spices 0.5-8.0; salt 2.0-30.0; complex stabilizing system 1.0-20.0; and bifid bacteria-containing multicomplex ferment 20.0-100.0; 10-30 % cream 762.0-970.5.

EFFECT: product of high nutrient and biological value, probiotic properties, improved taste and prolonged storage time.

4 cl, 5 tbl

Description

The invention relates to the dairy industry and can be used in the manufacture of frozen sauces, sauce pastes.

Known composition for the production of fermented milk product "Smail", including a fermented milk base, vegetable oil or cream powder with a fat mass fraction of 40%, salt, granulated sugar, flavoring, vinegar 9%, acidity stabilizer, mustard, food supplement "CE- KOL "or pectin and water in the following ratio, wt.%:

Sour milk basis 54,432-57,18 Vegetable oil 3.47 or Powdered cream fat 40% 8,675 Granulated sugar 0.2-0.5 Salt 1.2-2.0 Mustard 3.0-6.0 Vinegar 9% 0.02-0.01 Flavoring 0.02-0.07 Food supplement "CEKOL" 0.17-0.5 or Pectin 0.34-0.53 Acid stabilizer 0.09-0.11 Water Rest

[Patent No. 2198530, A 23 C 23/00, A 23 L 1/24].

The disadvantage of the Smale fermented milk product is that it does not have probiotic properties, it may be stratified due to the absence of emulsifiers in the composition and a short shelf life.

A known composition for producing a frozen product containing freeze-dried curd, carbohydrate component, fat component, a mixture of emulsifiers and stabilizers and water in the following ratio, wt.%:

Freeze-dried curd 6.0-16.0 Fat component 0.01-41.0 Carbohydrate component 2.0-20.0 A mixture of emulsifiers and stabilizers 0.45-1.0 Water Rest

[Patent No. 2122329, IPC 6 A 23 G 9/02, A 23 G 9/14].

The disadvantage of this composition is that the frozen product obtained from it does not have probiotic properties, immunomodulating activity and has low nutritional value.

The technical result of the invention is to give the sauce probiotic properties due to the high content of bifidobacteria, immunomodulating activity due to the biologically active substances of herbal supplements, as well as to increase the nutritional value of the sauce.

The technical result is achieved by the fact that the composition for producing frozen sauce containing a fat component, a carbohydrate component further comprises phytoadditions and spices, salt, a complex stabilizing system, a bifid-containing multicomponent yeast, and as a fat component of a cream of 10-30% fat in the following ratio of components, kg per 1000 kg:

Carbohydrate component 5.0-50.0 Herbal Supplements 1.0-30.0 Spice 0.5-8.0 Salt 2.0-30.0 Integrated Stabilizing system 1,0-20,0 Bifid-containing multicomponent sourdough 20.0-100.0 Cream 10-30% fat 762.0-970.5

The inclusion in the composition for the preparation of frozen sauce of phytoadditions in the form of dried dispersed vegetables, such as onions, garlic, carrots, beets, celery root, parsley, dill, increases the nutritional value of the sauce, ensures that the sauce contains vitamins, carotenoids and bioflavonoids and other biologically active substances that give the sauce immunomodulating activity, as well as improving the organoleptic properties of the sauce.

The introduction of less than 1.0 kg per 1000 kg of sauce into the composition for preparing frozen sauce of phytoadditions will not provide the required content of biologically active substances and organoleptic characteristics of the sauce, and the introduction of more than 30.0 kg per 1000 kg of sauce worsens its organoleptic characteristics.

Introduction to the composition of the composition for the preparation of frozen sauce of spices, for example, such as ground black pepper, ground red pepper, paprika, basil, marjoram, caraway seeds, ginger, oregano, rosemary, etc. allows you to diversify the flavoring shades of the sauce, and since the spices have a pleasant aroma and taste, the sauce enhances the secretion of the juices of the digestive tract, contributing to a more complete assimilation of it and the products used with it.

The introduction of less than 0.5 kg per 1000 kg of sauce into the composition of the frozen spice sauce will not give the desired flavor to the sauce, and the introduction of more than 8.0 kg per 1000 kg of sauce will give an excessively sharp, specific taste.

The inclusion in the composition of the composition to obtain a frozen sauce of salt is necessary to give the necessary taste.

When the composition for producing frozen salt sauce is introduced into the composition, less than 2.0 kg per 1000 kg of sauce is not provided with the necessary taste properties, and the introduction of more than 30.0 kg per 1000 kg of sauce will give an excessively salty taste.

Introduction to the composition of the composition for preparing frozen sauce of bifid-containing multicomponent starter culture prepared by direct method from the bacterial preparations "Bifilact AD" and / or "Bifilact U" and / or "Bifilact D" provides a high content of viable bifidobacterium cells (Bifidobacterium longum or Bifidobact bifidum or Bifidobacterium adolescentis) in the finished sauce, giving it probiotic properties.

The Bifilact AD bacterial preparation consists of combinations of Lac cultures. lactis subsp. diacetilactis, Lbm. acidophilum, Str. thermophilus, B. bifidum and (or) B. longum and (or) B. adolescentis; Bifilact D bacterial preparation includes a combination of Lac cultures. lactis subsp. diacetilactis, Str. thermophilus, B. bifidum and (or) B. longum and (or) B. adolescentis; Bifilact A bacterial preparation includes cultures of B. bifidum or B. longum and Lbm. acidophilum. This combination of cultures of bifidobacteria and lactic streptococci stimulates the development of bifidobacteria and does not require strict asepsis, unlike pure cultures. Co-cultivation of bifidobacteria and acidophilus bacillus improves the activity and survival of bifidobacteria, in addition, acidophilus bacillus lives in the human intestine and, when it passes through the gastrointestinal tract, together with bifidobacteria, their better survival is observed compared to other microorganisms.

In a sauce fermented with the aforementioned preparations, it is easy to stop the increase in acidity by lowering the temperature (by cooling). At the same time, the sauce has improved organoleptic characteristics.

When a bifid-containing multicomponent sourdough is introduced into the composition for preparing frozen sauce, less than 20.0 kg per 1000 kg of sauce is not provided with lacto and bifidobacteria 10 ⁷ - 10 ⁸ CFU / cm ³ , and the introduction of more than 100.0 kg increases the acidity of the sauce and worsens its organoleptic characteristics.

Using cream of 10-30% fat content as a fat component allows you to create a sauce with improved organoleptic characteristics and increased nutritional value. Cream milk fat is more easily absorbed by the body, as it is in finely dispersed form. Cream allows enriching the sauce with fat-soluble vitamins A, D, E, β-carotene, flavoring and aromatic substances. The high fat content in the sauce due to cream helps protect bacterial cells from adverse factors, including the acid barrier of the human stomach.

The use of cream of 10-30% fat content in the composition of the sauce is less than 762.0 kg per 1000 kg and more than 970.5 kg per 1000 kg affects the organoleptic characteristics of the sauce.

In tables 1, 2, 3 are examples of formulations of the proposed composition for frozen sauce.

Table 1 Garlic Frozen Sauce Recipes Components Recipe per 1000 kg one 2 3 30% cream - 891.5 891.5 20% cream 911.5 - - Dispersed dried garlic 3.0 3,5 3,5 Ground red pepper 0.5 - - Caraway - 1,0 - Paprika - - 1,0 Granulated sugar 20,0 20,0 20,0 Salt 10.0 10.0 10.0 Stabilizing system VM-101 BIS M (locust bean gum, guar gum, xanthan gum) 5,0 4.0 4.0 Sourdough prepared from the bacterial preparation "Bifilact AD" 50,0 70.0 70.0

table 2 Onion Frozen Sauce Recipes Components Recipe per 1000 kg one 2 3 30% cream - 890.0 890.0 20% cream 909.5 - - Dispersed dried onions 5,0 5,0 5,0 Ground black pepper 0.5 - - Basil - 1,0 - Ginger - - 1,0 Granulated sugar 20,0 20,0 20,0 Salt 10.0 10.0 10.0 VM-101 stabilizing system (locust bean gum and xanthan gum) 5,0 4.0 4.0 Sourdough prepared from the Bifilact D bacterial preparation 50,0 70.0 70.0

Table 3 Recipe carrot frozen sauce Components Recipe per 1000 kg one 2 3 30% cream - 892.2 892.2 20% cream 912.0 - - Dried, dispersed carrots 7.0 8.0 8.0 Oregano 1,0 - - Rosemary - 0.8 - Marjoram - - 0.8 Granulated sugar 15.0 15.0 15.0 Salt 10.0 10.0 10.0 Stabilizing system Flanojen ADA 60 (guar gum, agar-agar) 5,0 4.0 4.0 Sourdough prepared from Bifilact A bacterial preparation 50,0 70.0 70.0

The composition for preparing frozen sauce is prepared as follows: the cream is normalized to a predetermined fat content (10, 20 or 30%), heated to 20 ± 2 ° C. In the tank, cream is mixed with dry components: sugar, herbal supplements, spices, salt, stabilizing system. The resulting mixture was kept at 20 ± 2 ° C for 15-20 minutes with constant stirring until the sugar, salt and stabilizing system were completely dissolved. Then the mixture is heated to a temperature of 55 ± 2 ° C, homogenized at a pressure of 7-9 MPa, pasteurized at a temperature of 80-85 ° C with an exposure of 2-3 minutes. The mixture is cooled to a fermentation temperature of 38-40 ° C and sent to tanks.

Then, a bifid-containing multicomponent starter culture prepared by direct method from the bacterial preparations "Bifilact AD" and / or "Bifilact U" and / or "Bifilact D" in the amount of 5-7% by weight of the mixture is added to the mixture. Then the mixture is stirred for 15 minutes and left alone for 35 ± 5 minutes, stirred again for 15 minutes and left alone until ripening. Fermentation is carried out at a temperature of 37 ± 2 ° C for 7-8 hours and is stopped when a sufficiently strong clot and active acidity of pH 4.3-4.55 are formed. When ripening for less than 7 hours, a clot does not form, the product has a liquid consistency. When fermenting for more than 8 hours, an excessive increase in acidity and a decrease in the organoleptic characteristics of the product are observed.

Fermented sauce is cooled to a temperature of 20 ± 2 ° C, served for packaging in plastic bottles of 250-500 g or in plastic cups with a hermetically sealed lid.

Packaged sauce is frozen in a freezing fluidization tunnel at (-30) ÷ (-40 °) C for 30-40 minutes at an air flow rate of 6 m / s. When the sauce reaches a temperature of -18 ± 2 ° C, the technological process for preparing frozen sauce is considered complete. The duration of storage of the sauce at a temperature of -18 ± 2 ° C is 6-12 months.

Table 4 shows the organoleptic characteristics of sauces after thawing.

Table 4 Organoleptic characteristics of sauces after thawing Indicators Types of Sauces Garlic Onion Carrot Taste Acidic, with garlic flavor and a light aroma and a touch of added spices Sour cream, with onion flavor and a light aroma and a touch of added spices Sour cream, with carrot flavor and a light aroma and a touch of added spices Color Light cream, interspersed with spices Light yellow, interspersed with spices Light orange, interspersed with spices Consistency Creamy, elastic, tender Creamy, elastic, tender Creamy, elastic, tender

The analysis of organoleptic indicators shows that the frozen sauce according to the claimed composition even after defrosting has improved organoleptic characteristics (thick consistency, pronounced taste) and at the same time has a long shelf life, which is important for trading enterprises.

Table 5 presents the chemical, physico-chemical and microbiological parameters of frozen sauce (after thawing).

Table 5 Chemical, physico-chemical and microbiological indicators of frozen sauce (after thawing) Indicators Recipe Garlic (rec. No. 2) Onion (rec. No. 2) Carrot (rec. No. 2) Mass fraction of solids,% 36.0 35.8 36.0 Mass fraction of proteins,% 2.2 2,3 2.2 Mass fraction of fat,% 29.0 29.0 29.0 Mass fraction of carbohydrates,% Ash,% 0.2 0.2 0.2 Acidity, ° T 70 75 80 The total number of viable cells of lactobacilli and bifidobacteria 1,0 · 10 ⁷ 1.410 ⁷ 1.810 ⁸

Analysis of chemical, physico-chemical and microbiological indicators shows that the frozen sauce according to the claimed composition has high nutritional, biological value and probiotic properties. The temperature-time regimes of freezing are such that they allow you to save the living microflora of the sauce, which, after thawing, almost completely restores its activity, thereby giving the sauce probiotic properties.

Trial batches of frozen sauce were made, researched and undergone extensive tasting at the Department of Technology of Milk and Dairy Products (FSEI HPE Omsk State Agrarian University) and the Department of Technology and Equipment (ANO Omsk Institute of Entrepreneurship and Law).

Analysis and tasting showed that the frozen sauce made according to the claimed composition has high taste, nutritional, biological value, probiotic properties, immunomodulating activity and a long shelf life.

This composition for producing frozen sauce is recommended for mass nutrition. The composition for obtaining frozen sauce allows you to get a complete product with high nutritional, biological value, probiotic properties, taste characteristics and is stable in storage. The resulting sauce can be used both in its natural form and in combination with various culinary products (meat, fish and vegetable dishes). Herbal supplements and spices included in the composition for obtaining frozen sauce, enrich it with biologically active substances, give immunomodulatory activity, and also stimulate appetite, beneficially affecting the digestion process.

Thus, the sauce obtained according to the proposed composition is a product of functional nutrition, since it allows you to significantly enrich the diet with nutrients necessary for healthy life, the presence of probiotic cultures helps to normalize intestinal microbiocenosis, and biologically active substances of phytoadditions stimulate the body's immune system.

Claims (4)

1. A composition for producing frozen sauce containing a fat component, a carbohydrate component, characterized in that it additionally contains phyto-additives and spices, salt, a complex stabilizing system, bifid-containing multicomponent yeast, and as a fat component of cream 10-30% fat when the following ratio of components, kg per 1000 kg: Carbohydrate component 5.0-50.0 Herbal Supplements 1.0-30.0 Spice 0.5-8.0 Salt 2.0-30.0 Integrated Stabilizing system 1,0-20,0 Bifid-containing multicomponent sourdough 20.0-100.0 Cream 10-30% fat 762.0-970.5 2. The composition according to claim 1, characterized in that the quality of herbal supplements use dried dispersed vegetables, for example onions, garlic, carrots, beets, celery root, parsley, dill. 3. The composition according to claim 1, characterized in that, for example, Flanojen ADA 60 (guar gum, agar-agar), or UM-101 BIS M (locust bean gum, guar gum, xanthan gum) is used as a complex stabilizing system , or UM-101 (locust bean gum and xanthan gum). 4. The composition according to claim 1, characterized in that as the bifid-containing multicomponent starter culture, a starter culture prepared using the direct method from the bacterial preparations "Bifilact AD" and / or "Bifilact U" and / or "Bifilact D" is used.