RU2409968C2 - Dairy ice cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: ice cream contains butter, dry defatted milk, sand sugar, fructose-rich corn syrup, glycerin, ICS-06001 stabiliser-emulsifier, fruit extract, aroma, a natural colourant 0.6-0.7, a biologically active additive and water.

EFFECT: enhanced functional and prophylactic properties of the ice cream, extension of their action range, improved organoleptic properties of the ice cream.

1 tbl, 2 ex

Description

The invention relates to the food industry, namely to the production of ice cream with functional properties.

Known ice cream with biologically active properties [US Pat. RF №2267955, publ. January 20, 2006], including milk, sugar, stabilizer, cream, L-carnitine in an amount of 0.5-3.5 wt.%, Biogenic stimulant (whey protein, amino acids, D-ribose, yohimbe, shark cartilage, chondroin sulfate, vitamin complex, minerals) in an amount of 0.1-5.5 wt.%. The composition of the proposed biogenic stimulant is ambiguous (varying) and complex, while each of its possible components has a specific function that is different from the others. As a result, the implementation of the known technical solution requires an independent, and very thoughtful and thorough selection of the components of the biogenic stimulator, which makes it difficult to prepare the proposed product.

Closest to the claimed product is cream ice cream [US Pat. RF №2152730, publ. 07/20/2000], containing dairy base, butter, granulated sugar, stabilizer and 40% aqueous solution of the biologically active additive "Herakond" (2.5-3.0 g per 1 kg of product), which is an extract of alfalfa grass and with hepato- and radioprotective properties, wound healing, antitoxic and antioxidant effects, as well as increasing the immune status of the body.

The biologically active additive used in the known product has an insufficiently long-lasting effect on the body, and therefore the effectiveness of the functional properties of the known product is low. To achieve the desired result, prolonged use of a product such as ice cream is necessary, which is not always possible and desirable. The formulation of a well-known product does not contain components that would compensate for its high calorie content and allow you to fight overweight, while one of the reasons for the restriction in the use of ice cream is its high calorie content. In addition, it does not enrich the body with calcium, the replenishment of which is necessary when it is spent more, for example, by a growing body, during pregnancy, breastfeeding, etc., as well as in the elderly. During storage, as well as during thermal exposure and subsequent freezing, changes occur in the structure of the known ice cream, worsening its organoleptic characteristics.

The objective of the invention is the creation of a product with effective preventive, restorative, in some cases a therapeutic effect on the body and at the same time high organoleptic characteristics.

The technical result of the invention is to increase the functional and preventive properties of ice cream, to expand the spectrum of their action, as well as to improve the organoleptic characteristics of ice cream.

The specified technical result is achieved by ice cream containing, as initial components, butter, skimmed milk powder, granulated sugar, a stabilizer, a dietary supplement and water, which, unlike the known one, additionally contains high-fructose corn syrup, glycerin, fruit or fruit extract, flavoring and natural dye, as a biologically active additive, carrageenan, zosterin, cambogia garcinia extract and milk calcium, as an stabilizer - emulsifier-stabilizer Ohr ICS-06001, and as a flavoring - the aroma of fruits or fruits with the following components (kg per 100 kg of product):

butter 4,5-5,0 skimmed milk powder 4,5-4,8 granulated sugar 12.0-13.0 high fructose corn syrup 6.5-7.0 glycerol 2.3-2.6 emulsifier stabilizer ICS-0601 0.2-0.4 carrageenan 0.08-0.15 zosterol 0.01-0.03 garcinia cambogia extract 0.2-0.3 milk calcium 0.01-0.02 fruit or fruit extract 0.6-0.8 fruit or fruit flavor 0.03-0.05 natural dye 0.6-0.7 water rest.

The manufacturing process of the proposed ice cream is standard and is carried out in the following sequence:

- mixing of the components (preparation of the mixture);

- filtering;

- pasteurization;

- homogenization;

- cooling;

- ripening;

- freezing;

- packaging followed by hardening and topping.

The introduction into the milk base of ice cream glycerin in the claimed amounts reduces the solidification temperature of the prepared mixture and provides a softer and "delicate" structure of the product.

The stabilizer emulsifier ICS-06001 prevents the formation of a “sandy” ice cream consistency, the formation of tangible lumps of fat, as well as the appearance of milk particles on the surface of the ice cream, giving its surface a roughness and a dull appearance. As a result, the emulsifier-stabilizer ICS-06001 gives the proposed ice cream a soft consistency and a glossy surface.

Extracts of fruits and fruits used in the composition of the proposed ice cream (mandarin, strawberry, banana, blueberry, melon, apple with cinnamon, watermelon) in combination with the corresponding aromas make it possible to diversify the range of the offered ice cream and improve its organoleptic properties. In addition to fruit and fruit extracts and aromas, extracts and aromas of cheese, green tea, Coca-Cola can be used, for example, if desired. Natural dyes, selected in accordance with the extracts and aromas used, provide a combination of high taste properties of ice cream with external attractiveness, which is an important factor for potential consumers.

The components that make up the used biologically active additives give the proposed ice cream a number of valuable functional properties, provide reduction in overweight and enrich the body with calcium, and also contribute to its high organoleptic characteristics. The components of the used biologically active additives have a prolonged action, which ensures an increase in the effectiveness of its effects and a corresponding increase in the functional and preventive properties of the product as a whole.

Carrageenan, a mixture of polysaccharides isolated from red algae, has a wide range of biologically active properties.

As shown by biomedical tests, carrageenan promotes the excretion of heavy metals from the body, exhibits anti-ulcer, antitumor and antilipemic activity. It has been established that carrageenan exhibits anti-infectious and detoxifying effects, and also has the ability to increase the nonspecific resistance of the body to the action of endotoxins of gram-negative bacteria and, thus, has a beneficial effect on the functional activity of the immune system, gastrointestinal tract and the whole organism.

In addition, carrageenan as a thickener, emulsifier and stabilizer is highly resistant to temperature changes; it prevents stratification of the emulsion when the temperature drops and the formation of large crystals of ice during repeated freezing, which allows you to maintain the optimal consistency of ice cream. The biologically active properties of carrageenan in combination with its main characteristics provide the opportunity to create ice cream with high functional and preventive, as well as high organoleptic characteristics.

Zosterol belongs to the group of organic natural sorbents and is a polysaccharide of pectin nature (polygalacturonan), isolated by physical methods (without the use of chemical reagents) from growing exclusively in clean waters of the marine grasses of the Zosteraceae family. Unlike known pectins, the structure of the side carbohydrate chains of zosterol includes a carbohydrate apiosis residue, which determines its relative resistance to the action of extracellular enzymes and ensures its prolonged action.

Zosterin has a number of useful properties:

- It is a sorbent of complex action: it cleanses the gastrointestinal tract and blood (low molecular fractions up to 35-40 kDa penetrate the blood). It binds and removes heavy metal ions, bile acids, pathogens, etc. from the body. Due to its enterosorbent properties, zosterol has an effective effect in eliminating the phenomena of endogenous toxicosis, often arising from injuries, diseases of internal organs, acute infectious gastrointestinal and purulent-septic diseases, as well as burn and radiation diseases;

- is an immunomodulator and an effective prophylactic (for example, during the period of an influenza epidemic)

- not destroyed in the gastrointestinal tract under the action of pectinases of colon bacteria;

- improves the absorption of other drugs and does not remove beneficial substances.

Due to the listed properties and taking into account the fact that zosterol violates the absorption of lipids, it can be successfully used in a comprehensive weight loss program.

The composition of Garcinia Cambogia extract includes hydroxycitric acid, which helps maintain a high concentration of glucose in the blood, which is a signal to the brain about satiety. Hydroxycitric acid blocks the synthesis of fats from carbohydrates of food, prevents the formation of excess cholesterol, improves metabolism and increases the energy balance of the body. Blocking the production of new fat results in the burning of accumulated body fat.

Used as an additional source of calcium, milk calcium is produced by the industry in the form of a fine powder (average particle size 0.30 ± 0.06 μm) odorless and tasteless, white or cream color. It is easily soluble in cold water, does not precipitate in water, milk, soy milk, etc., does not combine with protein and does not precipitate in ice cream throughout its shelf life, which allows to maintain high organoleptic properties of the product. Milk calcium is a calcium of biological origin and contains bioactive milk minerals necessary for healthy growth, development and strengthening of bones, as well as to compensate for the lack of calcium, in particular in adults. It helps to improve bone formation processes and prevents the development of osteoporosis. In addition, calcium ions are involved in processes such as blood coagulation, muscle contractions, and heart function. They have a beneficial effect on vascular permeability, vision, prevent allergic reactions, participate in hormonal secretion. Milk calcium due to its natural form is well absorbed by the body.

Due to the combined, and highly effective and prolonged action of the components that make up the biologically active additives, their use of the proposed product results in an effective prophylactic and restorative, in a number of cases, therapeutic effect on the body, including reducing excess weight and enriching the body with calcium.

Examples of specific ice cream formulations

As part of a biologically active additive, carrageenan with a molecular weight of more than 200 kDa obtained from the red alga Chondrus armatus is used.

The components of the biologically active additives in the claimed amounts are introduced into the main mixture, which is thoroughly mixed.

Example 1

Milk ice cream includes (kg per 100 kg of product):

butter 4,5 skimmed milk powder 4.8 granulated sugar 12.0 high fructose corn syrup 7.0 glycerol 2,3 emulsifier stabilizer ICS-06001 0.4 carrageenan 0.08 zosterol 0.01 garcinia cambogia extract 0.3 milk calcium 0.01 strawberry extract 0.8 strawberry flavor 0,03 annatto dye 0.7 water 67.07.

Example 2

Milk ice cream includes (kg per 100 kg of product):

butter 5,0 skimmed milk powder 4,5 granulated sugar 13.0 high fructose corn syrup 6.5 glycerol 2.6 emulsifier stabilizer ICS-06001 0.2 carrageenan 0.15 zosterol 0,03 garcinia cambogia extract 0.2 milk calcium 0.02 banana extract 0.6 banana flavor 0.05 beta carotene dye 0 6 water 66.55.

According to the description of the closest analogue, ice cream was prepared containing, as initial components, g / 1000 g of product:

cow's milk 500 whole milk powder fifty skimmed milk powder 24.1 peasant butter 55.2 granulated sugar 130 Mayprozhen stabilizer 1C 3101 5.5 dietary supplement "Erakond" 2.5 water 232.7.

A comparative assessment of the organoleptic characteristics of the claimed ice cream (examples 1 and 2) and ice cream prepared according to the closest analogue (example 3).

In the tasting analysis of ice cream according to example 3, “cold” taste sensations were noted, while ice cream according to examples 1 and 2 showed a more “warm” taste sensations.

Samples of ice cream in examples 1-3 were subjected to storage at a temperature of -18 ° C for 5 days. In the ice cream of Example 3, the phenomenon of “snowiness” was revealed in the structure, which is one of the defects of the structure during organoleptic examination.

After an equal time elapsed under the same conditions, the rate of thawing of ice cream in Examples 1-2 was significantly lower than that of ice cream in Example 3, i.e. declared ice cream is more resistant to heat shock.

The appearance of ice cream in examples 1-2 was evaluated by tasters significantly higher than the ice cream in example, which is associated with the shade characteristic of fruits and berries used in examples 1-2.

The results of organoleptic evaluation on a 5-point scale of the declared ice cream in comparison with the closest analogue are given in the table (5 - excellent quality, 4 - good, 3 - satisfactory, 2 - bad, 1 - very bad).

Table Ice cream scores on a 5-point scale Example Taste and smell Structure Consistency Color Appearance Overall rating one 5,0 5,0 5,0 5,0 5,0 5,0 2 5,0 4.9 4.8 4.8 5,0 4.9 3 (analog) 4.1 3.9 4.7 4,5 4.8 4.4

Thus, the structure, consistency, appearance of the declared ice cream have higher ratings in comparison with the closest analogue. Accordingly, a higher overall assessment of the organoleptic characteristics of the claimed ice cream.

Claims (1)

Milk ice cream containing butter, skimmed milk powder, granulated milk powder, sugar, stabilizer, dietary supplement and water, characterized in that it additionally contains high-fructose corn syrup, glycerin, fruit or fruit extract, flavoring and natural coloring, as a biologically active additive - carrageenan, zosterin, Garcinia cambogia extract and milk calcium, as a stabilizer - emulsifier-stabilizer ICS-06001, as a flavoring agent - aroma fruits or fruits with the following components (kg 100 kg of product):
butter 4,5-5,0 skimmed milk powder 4,5-4,8 granulated sugar 12.0-13.0 high fructose corn syrup 6.5-7.0 glycerol 2.3-2.6 emulsifier stabilizer ICS-06001 0.2-0.4 carrageenan 0.08-0.15 zosterin 0.01-0.03 garcinia cambogia extract 0.2-0.3 milk calcium 001-0.02 fruit or fruit extract 0.6-0.8 fruit or fruit flavor 0.03-0.05 natural dye 06-07 water rest.