RU2320204C2 - Complex bioactive additive and foodstuff containing the same - Google Patents

Abstract

FIELD: food processing industry, in particular production of functional foodstuffs.

SUBSTANCE: claimed composition is prepared on the base of sodium caseinate solution, transglutaminase and oligosaccarides (lactulose) or fructooligosaccarides (inulin) or derivatives thereof. Additive is conditioned at 35-45°C for 1.5-2.5 h to produce gel-like structure with ultimate shift stress of 50-150 kPa. Complex additive contains (mass.%, based on dry matter): sodium caseinate 10-18; transglutaminase 0.2-1.0; oligosaccarides (lactulose) or fructooligosaccarides (inulin) derivatives thereof 0.2-2.0, and balance: water for solution preparation. Foddstuff containing such additive represents bread or bakery product, curd or curd product, meet product.

EFFECT: products of improved structural properties, high biological value and stable probiotic properties.

8 cl, 1 dwg, 8 tbl, 9 ex

Description

The invention relates to the food industry, namely to the production of functional food products with biologically active properties having improved structural and mechanical properties.

The task to the authors of the present invention was posed a difficult one. On the one hand, it was necessary to develop a supplement with biologically active properties to create various functional foods. Moreover, these properties must be stable during technological processing in the production of food. On the other hand, with the introduction of such a biologically active additive in the product, its consumer and structural properties should not deteriorate, since it is known that with each introduction of a new additional component not provided for by the traditional formulation, the structural-rheological or organoleptic properties of the finished product deteriorate. Therefore, often in the technological process it is either necessary to sacrifice biological and nutritional value, or quality indicators - structure, texture, organoleptic, color, or introduce additional corrective food additives, such as thickeners, flavorings, colorants, etc.

The following methods are widely known for improving the structure and nutritional properties of food products: heating, cooling, mixing, fine grinding, adding salt, adjusting the pH by introducing alkaline or acidifying agents, modifying food components, and using enzyme preparations.

About 10 years ago, enzymes appeared on the market that could bind protein molecules and not hydrolyze them. These properties of enzymes have led to their wide distribution in the meat, dairy, bakery and confectionery industries.

The mechanism of action of such enzymes is the binding of protein molecules, which can be used to restructure the meat. Using these enzymes, you can combine meat trimmings into whole pieces. The effectiveness of the use of the enzyme depends on the degree of interaction between the protein molecules.

The use of enzymes in bakery makes it possible, first of all, to balance the content of these natural catalyzing compounds in the grain of different crops, which ensures the standardization and constancy of the properties of flour. However, enzymes are also able to replace various chemical agents used in bakery and confectionery production.

Transglutaminase is an enzyme preparation that promotes the formation of cross-links between protein molecules, i.e. cross-links proteins at the molecular level and allows to obtain a product with improved technological properties: more juicy products, improved structure, it is possible to reduce the content of high-quality raw materials without compromising on quality. These properties of transglutaminase are widely used in the production of various food products (patent SU No. 1723999, class A23L 1/325, 03/30/1992; application RU No. 2001125513, class A21D 2/00, 2/08, 07/27/2003; application RU No. 2004108797, class A23J 3/16, 09/27/2005; application RU No. 2005111453, class A23L 1/325, 10/27/2006).

A known method of treating PSE of pork or turkey meat with transglutaminase in order to improve the technological properties of such meat and make the finished product structure dense (patent US 5928689; A23L 1/314; A23L 1/315; 07/27/1999).

Known dairy product obtained by adding transglutaminase to a liquid containing milk proteins and calcium ions in an amount sufficient for the reaction catalyzing transglutaminase, where the pH of the liquid is between 5.5 and 7.5. Thus, a physically stable emulsion of milk is obtained, thickening under the action of the enzyme (application W09322930, A23C 9/12; 11/25/1993).

A known process for producing bound-shaped food products, including the addition of transglutaminase, casein and an edible surface-active agent to food raw materials, from which prepared food products with excellent taste are obtained (US patent 5658605; A23J 3/10; A23L 1/03; A23L 1 / 0562; A23L 1/31; A23L 1/314; A23L 1/315; A23L 1/325; A23L 1/328; A23L 1/48; 08/19/1997).

However, the known products do not have good organoleptic properties, and also do not have either probiotic or prebiotic activity.

It is known that transglutaminase is introduced into food products for another purpose. For example, in order to, together with anionic polysaccharides, accelerate and ensure the normal absorption of protein by the body of people who have problems with the gastrointestinal tract, including pregnant women (patent US 6544515, 04/08/2003).

Or transglutaminase is added to edible proteins and peptides in order to reduce their allergenicity (JP 3027253; A23C 9/12, A23J 3/00, A23J 3/34, A23L 1/015, A23L 1/20, A23L 1/305, A23L 1/325; 02/05/1991).

Also known are calcium-containing sausages and sausages made using transglutaminase and calcium salts at the stage of preparation of minced meat (JP 8298962; A23L 1/317; 11/19/1996). Transglutaminase is used in an amount of 30-500 units for every 100 g of minced meat.

The closest analogue to the proposed group of inventions is a technical solution that involves mixing suitable for crosslinking proteins selected from the group: gelatin, casein, soy proteins, grain proteins and collagen, with transglutaminase and the active component - an aqueous solution of a vitamin or biologically active food supplement when the ratio of the active component to protein is from (1:10) to (4: 1) to obtain a composition with a moisture content of about 10% and its introduction into a food product (patent JP 2001078718; A23J 3/00, A23L 1/305; 03/27/2001 )

However, since in this case the nature of the introduced biologically active additive is not clear, it is difficult to predict the potential technological compatibility of the components of the additive and the food product. But the mere fact that the complex additive is introduced into the product in a dry form indicates that the desired structure, depending on the technology and formulation of the product, may not work. In addition, a disadvantage of the known solution is that the additive and, accordingly, the finished product do not have prebiotic properties.

Thus, the above task is solved by the fact that the first object of the invention is a complex additive with biologically active properties prepared on the basis of a solution of sodium caseinate with the introduction of transglutaminase and oligosaccharides or fructooligosaccharides or their derivatives in the following ratio of components, wt.%, In terms of dry substance :

sodium caseinate 10-18 transglutaminase 0.2-1.0 oligosaccharides or fructooligosaccharides or their derivatives 0.2-2.0 water for solution preparation rest

and kept at a temperature of 35-45 ° C for 1.5-2.5 hours to obtain a gel-like structure with a maximum shear stress of 50-150 kPa.

In this case, the most preferred fructooligosaccharide is inulin, and the oligosaccharide is lactulose.

The second object of the invention is a food product with biologically active properties, which contains the above complex dietary supplement with biologically active properties. The food product may contain this complex food supplement with biologically active properties in an amount of from 1 to 30% by weight of the main raw material.

The food product may be a bread or a bakery product, cottage cheese or a curd product, meat product.

The technical result of the claimed invention is the creation of a new universal integrated food supplement suitable for various food products, which at the same time has the ability to improve technological, in particular, their structural and mechanical properties, as well as provide the food product with high biological value and prebiotic properties, which allows the use of such functional products, including in the diet of people with type 2 diabetes.

Food components used in the present invention, such as oligosaccharides, including lactulose; fructooligosaccharides, fructans (short and medium chain oligomers from fructose residues), including inulin; and their derivatives (for example, oligofructose, fibrulose - the product of partial hydrolysis of inulin) are widely known and actively used modern prebiotics.

These substances are not hydrolyzed and not absorbed in the upper gastrointestinal tract (GIT), they are a selective substrate of a limited number of useful representatives of the normal intestinal microflora, stimulating their growth and / or metabolic activity; as a result, they have the ability to improve the composition of the intestinal microflora; induce a gastrointestinal or general effect that improves the state of the macroorganism, i.e. human health.

There is evidence of a possible inhibition of fructooligosaccharides and their derivatives in the intestine participating in carcinogenesis and accelerated elimination of toxic enzyme metabolites. Clinical observations revealed a positive effect of fructooligosaccharides on the absorption of calcium, magnesium, serum cholesterol and triglycerides; lowering blood pressure in the elderly with hyperlipodemia; regulation of bile acid metabolism. An important and actively studied property of fructooligosaccharides is their ability to reduce the absorption of carbohydrates and lipids in the intestine, while normalizing the level of serum lipids and glucose in the blood, and eliminate metabolic disorders of carbohydrates and lipids in patients with diabetes mellitus. These properties of fructooligosaccharides along with their sufficiently high sweetness and low calorie content (1.0-1.5 kcal / g) in the present invention were used to create food products, including for people in need of limited sugar intake and type 2 diabetes .

The advantages of fructooligosaccharides and their derivatives are that, not hydrolyzing in the small intestine, they can be utilized in the colon only in the form of secondary metabolites of the intestinal microflora - short chain fatty acids, i.e. in a way other than sugar, the paths are, therefore, safe and recommended for patients with diabetes.

With the introduction of lactulose into the body, the pH of the intestinal contents gradually decreases, while the growth of putrefactive bacteria decreases and, accordingly, the formation of non-ionized ammonia toxic to the mucous membrane from ammonium compounds and amino acids decreases. Non-ionized ammonia passes into an ionized, ammonium non-toxic form, which is not able to penetrate through the mucous membrane into the bloodstream. Lactulose gradually stimulates in the intestines the growth of not only bifidobacteria, but also lactobacilli, as well as microorganisms of some other lactic acid genera.

As a result of the fact that the composition is prepared by sequentially preparing a solution of sodium caseinate, adding transglutaminase, and then oligosaccharides or fructooligosaccharides or their derivatives in a certain ratio, this allows you to immediately activate and start the operation of transglutaminase. The manifestation of the action of transglutaminase on sodium caseinate is determined by the reactions of interaction with proteins, amines and water, as well as the interaction of the prebiotic component with sodium caseinate during the modification of its transglutaminase, which is determined in the deamination reaction with the formation of ammonia.

When mixing a solution of sodium caseinate with transglutaminase and with a prebiotic component, the prebiotic substance is included in the polymer complex formed in the reaction of sodium caseinate with transglutaminase. The indicated intervals of the components and their ratio are selected experimentally and is optimal from the point of view of consumption of substances and the efficiency of formation of the required polymer complex.

Maintaining the composition at a temperature of 35-45 ° C for 1.5-2.5 hours is optimal from the point of view of the reaction conditions and the formation of a gel-like structure. The temperature range and exposure time are justified by the fact that a higher temperature has a coagulating effect on proteins and enzymes, and a lower temperature is less technologically ineffective in terms of the rate of formation of the required complex. During the declared time and temperature range, a polymer complex of the desired gel-like structure is formed, characterized by a shear stress of 50-150 kPa. It is this interval of ultimate shear stress that is “working” and is successfully used in the future in the technological process of preparing a food product. The resulting strong and stable polymer complex provides the stability, preservation and immutability of the prebiotic substance throughout the entire further technological cycle, which the claimed composition undergoes when introduced into a food product. A higher value of the ultimate shear stress characterizes the composition as a more dense gel-like structure, which must be previously crushed before being introduced into the food product, which is non-technological and requires additional time and production costs. A lower value of the ultimate shear stress indicates that the required polymer complex has not formed, and the components of the composition do not have acceptable activity.

Obtaining a complex additive in gel form and introducing it in this form into a product is effective from the point of view of preparing the components of the additive for further process management and preserving the biological activity of valuable substances in the final product, not only without compromising the quality structure of the food product, but even with some improvement its structural and mechanical properties and increased water-holding ability, as well as a number of other indicators.

The invention is illustrated by the following examples, which in no way limit the practice of this invention.

Example 1. A sodium caseinate solution was prepared by dissolving 10 g of the latter in 88.5 g of warm water. 0.5 g of transglutaminase enzyme was added to the prepared solution. Then, 1 g of lactulose was added to the solution with stirring. The resulting composition was heated in a water bath at a temperature of 40 ° C for 2 hours. The resulting composition had the following characteristics: ultimate shear stress of 100 kPa, water-holding capacity of 100%.

The resulting composition during storage at a temperature of at least 2-4 ° C did not change its characteristics for 14 days, namely:

ultimate shear stress was 100 kPa, water-holding ability - 95%.

If necessary, a longer storage of the resulting composition, it is sent for freezing to a temperature not higher than minus 12 ° C.

To ensure microbiological safety and stability of the hydrated system, its storage mode should not exceed the indicated temperatures.

An advantage of the composition of this composition is the manifestation of the action of transglutaminase on sodium caseinate by reactions with proteins, amines and water, as well as the additional interaction of lactulose with sodium caseinate during the modification of its transglutaminase, determined, for example, in the deamination reaction with the formation of ammonia.

The fermentation reaction under the action of transglutaminase is accompanied by the release of microdoses of ammonia. The measurement of the amount of ammonia released during the reaction can serve as one of the methods for determining the degree of influence of various impurities and additives on the course of the enzymatic reaction.

To determine the amount of ammonia in the studied compositions, 1% solutions of sodium caseinate, fermented with transglutaminase, taken in an amount of 1% by weight of protein, with the addition of 1% lactulose, were studied.

The data obtained (see the drawing) indicate that in the first 60 minutes of protein fermentation by transglutaminase, the amount of ammonia formed is almost the same for both sodium caseinate solutions with the addition of lactulose and control.

After two hours of fermentation, there is an increase in the amount of ammonia released due to the addition of lactulose.

This reaction confirms that, despite the fact that lactulose is firmly embedded in the polymer, it is not isolated from the environment, but actively interacts with other components and retains its biological properties.

The need to study digestibility was due to the formation of high molecular weight compounds under the action of transglutaminase.

To study digestibility, a solution of sodium caseinate with lactulose was taken, fermented with transglutaminase for 2 hours. Comparison was made with sodium caseinate fermented with transglutaminase (Table 2).

table 2 Digestibility of samples by pepsin and trypsin in vitro Sample Digestibility, mg tyrosine / g protein Total digestibility, mg tyrosine / g protein pepsin trypsin the control 7.0 8.0 15.0 experience 7.6 7.5 15.1

The proposed composition does not adversely affect the digestibility of the food product. It was experimentally established that the formation of high molecular weight polymers of sodium caseinate in the presence of transglutaminase with the addition of lactulose does not impair digestibility by the enzymes of the gastrointestinal tract, as determined in vitro.

Example 2. In a cutter to 30 kg of veneered beef add 10 kg of the composition of the complex additives of example 1. After several turns of the bowl of the cutter, phosphates and 1/3 of the water or ice provided for in formula 1 were added (table 3), then table salt with sodium nitrite and cutter to a meat temperature of 2-4 ° C. Then, 40 kg of semi-greased pork, 20 kg of lateral frostbitten fat, and the remaining water / ice in 2 doses and spices were introduced into the cutter. Cutter until a homogeneous structure of minced meat with a final temperature of 12-14 ° C. Then the loaves were formed into a vapor-moisture-gas-tight shell and a short-term precipitation was carried out for 2 hours. The product was subjected to heat treatment until the temperature in the center of the loaf was 70 ± 2 ° C. Then it was cooled in the shower for 10-15 minutes.

As a control, a recipe was used, which included hydrated soy protein. Comparison with soy protein is due to its traditional use in cooked sausage recipes due to acceptable structural and mechanical characteristics.

Table 3 Name of raw materials, spices and materials cooked sausage recipe 1 cooked sausage recipe 2 Beef veined 1 grade, kg thirty - Pork veined bold, kg 40 - Mechanical deboned poultry meat, kg - 70 Lard bacon, kg twenty 10 Composition, kg 10 fifteen Starch, kg - 2 Milk powder, kg - 3 Total kg one hundred one hundred spices and materials, kg per 100 kg of unsalted raw materials Edible salt 2.2 2.2 Water 25 fifteen Flavoring additive 0.45 0.45 Shell permeable artificial impermeable

Then the loaves were sent to heat treatment. Cooking was carried out until a temperature of 70-72 ° C was reached in the center of the loaf. Then the loaves were cooled in the shower for 10-15 minutes.

The resulting sausages had the following structural and mechanical properties after heat treatment (table 4). According to general estimates, the prototype exceeded the control sample.

Table 4 Structural and mechanical properties of cooked sausages Sample Plasticity, cm ² / g Cutoff voltage kN / m ² Work cutting, J / m ² The control 0.8 132.47 ± 15 77.27 ± 2 Experience 0.2 134.19 ± 16 92.94 ± 6

The meat product with the proposed composition has a more dense structure, which is characterized by an increase in the ultimate shear stress and cutting work compared to the control, and is also more plastic.

The meat product with the proposed composition in chemical composition is different from the control version. The composition of the main substances of cooked sausages and sausages shows an increase in protein content up to 2 g per 100 g of the product due to the introduction of sodium caseinate. In appearance, consistency and juiciness, control samples are significantly inferior to prototypes. At the same time, the storage periods of the experimental and control samples are the same.

A prototype meat product has pronounced prebiotic and preventive properties, because lactulose has not undergone changes during the technological processing of the product and during its further storage.

Example 3. In a cutter, to 70 kg of mechanically deboned poultry meat, 15 kg of the complex additive of Example 1 was added. After several turns of the cutter bowl, phosphates and 1/3 of the water / ice provided for in recipe 2 were added (Table 3), then salted salt with sodium nitrite, cutter to a meat temperature of 2-4 ° C. Then, 10 kg of lateral frozen bacon fat was added to the cutter, the remaining non-meaty components, water / ice in 2 doses and spices. Cutter until a homogeneous structure of minced meat with a final temperature of 12-14 ° C. Then the loaves were formed into a vapor-moisture-gas-tight shell and a short-term precipitation was carried out for 2 hours.

As a control, a recipe was used, which included hydrated soy protein. Comparison with soy protein is due to its traditional use in cooked sausage recipes due to its acceptable structural and mechanical characteristics.

Then the loaves were sent to heat treatment. Cooking was carried out until a temperature of 70-72 ° C was reached in the center of the loaf. Then the loaves were cooled in the shower for 10-15 minutes.

The obtained sausages had the following indicators after heat treatment (table 5).

Table 5 Structural and mechanical properties of cooked sausages after heat treatment Sample Plasticity, cm ² / g Cutoff voltage, kN / m ² Work cutting, J / m ² The control 0.9 129.32 ± 19 64.84 ± 4 Experience 0.45 128.47 ± 17 74.31 ± 3

The control sample in terms of structural and mechanical parameters, appearance, consistency and juiciness is inferior to the prototype. The introduction of the composition contributed to the leveling of the unpleasant aftertaste of poultry meat mechanical deboning. In the composition of the main substances of the experimental cooked sausages, an increase in the protein content due to the introduction of the composition is noted (table 6).

Table 6 The chemical composition of cooked sausages The indicator in 100 g of product the control experience Protein, g 10,2 12,2 Fat g 10.45 10.6 Ash, g 2,53 2,56 Moisture, g 68.8 69.0

In vitro protein digestibility is a characteristic of the biological value of a product. It was found that the digestibility of the control sample of sausages is lower by 12% relative to the prototype containing the complex additive of example 1.

Example 4. A 15% sodium caseinate solution was prepared by dissolving the latter in warm water. 0.2 g of transglutaminase enzyme was added to the prepared solution. Then, 2 g of oligofructose was added to the solution with stirring. The resulting composition was heated in a water bath at a temperature of 35 ° C for 2.5 hours. The resulting composition had the following indicators: ultimate shear stress of 50 kPa, water-holding capacity of 100%.

For the preparation of a protein-fat emulsion as a fat-containing raw material, as a rule, bacon, fatty pork, raw beef, pork or poultry fat, vegetable oil are used.

In this case, the fat is used. An emulsion is prepared in the ratio: complex additive: fat: water, respectively 1:10:10. The components are cutted at a temperature not exceeding 23-25 ° C until a mixture of a dense uniform consistency is obtained. Then add moisture in the form of ice to reduce the temperature. The temperature of the finished emulsion should be 12-14 ° C. This allows you to get a protein-carbohydrate-fat emulsion, the stability of which is not less than 90%, which is advisable to use in the production of meat and sausage products using traditional technologies. Such an emulsion can be stored in freezers and used as necessary in the technological process for the production of various meat products.

Example 5. In a cutter to 30 kg of veneered beef was added 20 kg of a complex additive prepared on the basis of a solution of sodium caseinate with the addition of transglutaminase and inulin in a ratio of 18: 1: 0.2 at a temperature of 45 ° C for 1.5 hours, having the following characteristic: ultimate shear stress - 150 kPa. After several revolutions of the cutter bowl, phosphates and 1/3 of the water / ice provided for by the recipe were added, then curing salt with sodium nitrite was cutted to a meat temperature of 2-4 ° C. Then, 35 kg of semi-greased pork, 20 kg of lateral frostbitten fat, and the remaining water / ice in 2 doses and spices were introduced into the cutter. Cutter until a homogeneous structure of minced meat with a final temperature of 12-14 ° C. Then the loaves were formed into a vapor-moisture-gas-tight shell and a short-term precipitation was carried out for 2 hours. The product was subjected to heat treatment until the temperature in the center of the loaf was 70 ± 2 ° C. Then it was cooled in the shower for 10-15 minutes.

The meat product had pronounced prebiotic and preventive properties, as inulin has not undergone changes during the technological processing of the product and during its further storage.

Example 6. In a cutter to 30 kg of veneered beef was added 25 kg of a complex additive prepared on the basis of a solution of sodium caseinate with the addition of transglutaminase and oligofructose in a ratio of 12: 0.7: 0.7 at a temperature of 40 ° C for 2 hours, having the following characteristics: ultimate shear stress - 120 kPa; water holding capacity - 98%. After several turns of the cutter bowl, phosphates were added and 1/3 of the water / ice provided for in the recipe, then sodium chloride with sodium nitrite, were cutted to a meat temperature of 2-4 ° C. Then, 30 kg of veneered bold pork, 20 kg of lateral frosted pork fat, the remaining water / ice in 2 doses and spices were introduced into the cutter. Cutter until a homogeneous structure of minced meat with a final temperature of 12-14 ° C. Then the loaves were formed into a vapor-moisture-gas-tight shell and a short-term precipitation was carried out for 2 hours. The product was subjected to heat treatment until the temperature in the center of the loaf was 70 ± 2 ° C. Then it was cooled in the shower for 10-15 minutes.

The meat product had pronounced prebiotic and preventive properties, as oligofructose has not undergone changes during the technological processing of the product and during its further storage.

Example 7. To 100 kg of milk with 0.5% fat, 3 kg of the complex additive of Example 1 was added, 2 kg of starter culture of the lactic acid microorganism designed to produce cottage cheese was added, fermented at a temperature of 43 ° C. The duration of fermentation of the indicated milk mixture was 8-10 hours (determined visually by the density of the clot).

In case of fermentation of milk by adding only starter culture, the duration of fermentation was 11-12 hours. When fermenting milk with a starter culture with the addition of transglutaminase, the duration was 8-10 hours (Table 7).

The reduction of the process of fermentation by the mesophilic streptococcus starter culture occurs due to the presence of lactulose and transglutaminase (TG).

Table 7 sample Mass fraction of solids,% Duration of ripening, h Exit, % Milk + Culture 16-18 11-12 fourteen Milk + Sodium Caseinate + TG + Culture 25-27 8-10 27-28 Milk + culture + TG 20-23 8-10 13-14

The yield of finished product - cottage cheese was 26-28%, the mass fraction of solids 25-27%. Without the addition of a complex additive to milk, cottage cheese is obtained with a yield of 13-14% and a mass fraction of solids of 16-23%.

After fermentation of milk containing a complex additive and a starter culture, a clot forms and a pronounced syneresis is noted. With further pasteurization of the milk clot at a temperature of 80 ° C, the protein mass becomes dense in a shorter period of time than if the composition was not used for fermenting milk.

The introduction of the claimed complex additives can increase the biological value and increase the protein content, improve the structure of the clot, its density, binding of free moisture, give the curd additional prebiotic properties along with probiotic.

Confirmation of the influence of the developed complex supplement, which includes the prebiotic, on the development of Streptococcus thermophilus CT-154 lactic microorganisms with established probiotic properties, is the following data. So, the number of thermophilic streptococcus cells when adding the composition to milk was 10 ⁷ -10 ⁸ logKOE / cm ³ after fermentation, and in the control version, where there was no complex additive, the number of cells was 10 ⁶ logKOE / cm ³ .

Example 8. In 100 kg of milk with 0.5% fat content was added 6 kg of a complex additive prepared on the basis of a solution of sodium caseinate with transglutaminase and inulin at a ratio of 10: 1: 1, aged at a temperature of 35 ° C for 2.5 hours, possessing the following characteristic: ultimate shear stress of 50 kPa, 2 kg of starter culture of a lactic acid microorganism intended for producing cottage cheese was introduced, fermented at a temperature of 37 ° C. The duration of the fermentation of the milk mixture was 8-10 hours and was determined visually by the density of the clot. Then the clot was pasteurized at a temperature of 80 ° C. After separation of the whey, the protein mass was placed in a container for the final removal of whey and curd formation.

In case of fermenting milk by adding only starter culture, the duration of fermentation was 11-12 hours. When fermenting milk with a starter culture with the addition of transglutaminase, the duration was 8-10 hours.

The yield of finished product - cottage cheese was 26-28%, the mass fraction of solids 25-27%. If upon receipt of the product the claimed complex additive is not used, then it is possible to obtain cottage cheese with a yield of 13-14% and a mass fraction of solids of 16-23%.

Confirmation of the influence of the complex additive, which includes the prebiotic substance, on the development of lactic acid microorganisms Streptococcus thermophilus ST-154 with established probiotic properties, are the following data. So, the number of cells of thermophilic streptococcus when adding the composition to milk was 10 ⁷ -10 ⁸ logKOE / cm ³ after fermentation, and in the control version, where there was no composition, the number of cells was 10 ⁶ logKOE / cm ³ .

Using the claimed complex additive for milk, to which the leaven is added, allows you to reduce the fermentation temperature to 37 ° C and get a curd mass with a solids content of at least 25%.

The introduction of the claimed complex additives can increase the biological value and increase the protein content, improve the structure of the clot, its density, binding of free moisture, give the curd additional prebiotic properties along with probiotic.

Example 9. When developing bread products from wheat flour, the complex additive from example 1 can be used:

- to activate fermentation microflora of liquid yeast, yeast suspension, liquid dough, etc .;

- to intensify the process of dough preparation, to increase the nutritional value of bread products with paired and accelerated methods of dough and saving flour;

- for enrichment with prebiotic substances.

When using a complex additive to activate fermentation microflora or to intensify the process of testing, it is used instead of the part of the water spent on the preparation of the test.

If liquid yeast is used in the production of wheat bread, a complex additive is added both at the stage of preparing the tea leaves for them and during the preparation of the nutrient mixture. When preparing a brew, it can replace either part of the water (about 20%) when brewing with hot water, or all water when brewing with hot steam. As a result, a complex additive in the amount of 6-10% by weight of flour in the dough can be added with liquid yeast.

The use of a complex additive for the activation of pressed yeast gives good results. In this case, it is used to dilute the tea leaves or to prepare a nutrient mixture consisting of flour and composition in a ratio of 1: 3. The consumption of the composition in this case will be 4-6% by weight of flour in the dough.

As a result of the use of the proposed complex additive, the lifting force of liquid and pressed yeast improves, acidity rises faster, foam formation decreases. The remaining amount of complex additives can be made during the kneading test. In total, its quantity should not exceed 30% and should take into account the grade, quality of flour and the technology used to prepare the dough used at the enterprises.

The use of a complex additive allows you to get a ready-made dough of the required acidity immediately after mixing, so fermentation does not aim at accumulating acidity, but distributing moisture, providing better wettability of flour particles and creating a homogeneous mass of dough.

Table 8 Recipe Wheat flour 1 grade 100 kg Pressed yeast 3 kg Salt 1,5 kg Sugar 5 kg Margarine 3,5 kg The complex additive of example 1 30 kg Vegetable oil for lubrication 0.15 kg

The dough is prepared on a dispersed mixture consisting of 33% flour, a complex additive from example 1 and all other raw materials (table 8). Mixing is carried out in mixers with mixers (n = 500 rpm) or in adapted devices. Beating, depending on the intensity, lasts 2-10 minutes until a homogeneous creamy foam mass is formed. Then water is added, which is lacking in calculation, and the mixture is pumped into the bowl, where the rest of the flour is added.

Knead the dough for 10-15 minutes, after 10-15 minutes of fermentation it is molded and transferred to the proofing. The complex additive provides the test with good ductility and consistency. Proofing duration 35-45 min. Baking is carried out at 200-210 ° C for 25-30 minutes.

The rolls prepared on the basis of a complex additive have good and uniform porosity, optimum crumb moisture, average crumbling, good thickness of the crusts and their pleasant coloring; their nutritional value is increased. The use of complex additives increases the yield of products by 1.5-2% and gives them prebiotic properties.

The good porosity of the bread is explained by the formation of ammonia as a result of the interaction of sodium caseinate and transglutaminase. So, it was found that after 2 hours of fermentation a mixture of solutions of sodium caseinate, transglutaminase and lactulose, ammonia is formed in small quantities, which is the product of the reaction of the protein with transglutaminase.

Thus, the functional food products according to the present invention are able to compensate for the deficiency of biologically active components — prebiotic substances in the body, maintain normal functional activity of organs and systems, reduce the risk of various diseases and pathologies (diabetes mellitus), and maintain the condition and amount of beneficial at the necessary physiological level microflora in the human body and ensure the normal functioning of the gastrointestinal tract (GIT).

The proposed functional foods can be recommended for prophylactic and dietary nutrition for type 2 diabetes mellitus, as well as for children’s, herodietic, nutrition for people with high nervous load, for nutrition of athletes, as well as for the mass consumer.

Claims (8)

1. A complex additive with biologically active properties containing transglutaminase, characterized in that it is prepared on the basis of a solution of sodium caseinate with the introduction of transglutaminase and oligosaccharides or fructooligosaccharides, or their derivatives, in the following ratio of components in wt.% In terms of dry substance: sodium caseinate 10-18 transglutaminase 0.2-1.0 oligosaccharides or fructooligosaccharides or their derivatives 0.2-2.0 water for solution preparation rest, and kept at a temperature of 35-45 ° C for 1.5-2.5 hours to obtain a gel-like structure with a maximum shear stress of 50-150 kPa. 2. The complex additive according to claim 1, characterized in that the fructooligosaccharide is inulin. 3. The complex additive according to claim 1, characterized in that the oligosaccharide is lactulose. 4. A food product with biologically active properties containing transglutaminase, characterized in that it contains a complex additive with biologically active properties according to any one of claims 1 to 3. 5. The food product according to claim 4, characterized in that it contains a complex food supplement with biologically active properties in an amount of from 1 to 30% by weight of the main raw material. 6. A food product according to claim 4 or 5, characterized in that it is a bread or a bakery product. 7. The food product according to claim 4 or 5, characterized in that it is a cottage cheese or curd product. 8. The food product according to claim 4 or 5, characterized in that it is a meat product.

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