RU2409969C2 - Curd ice cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: ice cream contains cream, dry defatted milk, sand sugar, fructose-rich corn starch, ICS-06001 stabiliser-emulsifier, Fukolam-S, carageenan, polydextrose, curd, a vanilla aroma, minced fruit and berries, a fruit-and-berry aroma, a natural colourant and water.

EFFECT: invention allows to increase biological value of the ice cream and extend the range of its functional properties combined with provision for enhancement of organoleptic indicators.

2 ex

Description

The invention relates to the dairy industry, namely the manufacture of ice cream with functional properties.

A number of technical solutions are known related to the use of fucoidan as an additive to food products, having physiological activity and imparting immunomodulating, antioxidant and other functional properties to products (for example, Japanese Pat. No. 8196234 "Enriched food", published on 08/06/1996, US Pat. No. 6573250 “Food or beverage additive containing fucoidan and food and beverage containing facoidan”, published 03.06.2003, Russian Patent No. 2315487 “Biologically active product from brown algae, biologically active food supplement, soft drink, perfumery cosmetic means ", publ. 27.01.2008). The U.S. patent cited provides an extensive list of foods and beverages in which fucoidan can be used, including those suitable for use in ice cream. However, ice cream is a complex multicomponent product with various additives and multi-stage manufacturing technology. The need to preserve the food attractiveness of the product, its high organoleptic properties and ensure the balance of functional, nutritional and taste qualities makes it impossible to simply mechanically incorporate fucoidan additives into its ice cream composition. Obviously, the new composition of ice cream is the subject of an independent technical solution.

Cream ice cream is known [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 effectiveness of the functional properties of the known ice cream is low, due to the insufficiently long-term effect of the biologically active additives used on the body. In addition, the known ice cream does not provide the ability to regulate carbohydrate-lipid metabolism in the human body.

Known ice cream with biologically active properties [US Pat. RF №2267955, publ. January 20, 2006], containing milk, sugar, a stabilizer, cream and a dietary supplement, including L-carnitine in an amount of 0.5-3.5 wt.% And a 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 biogenic stimulator used in the known technical solution is multivariate, while the functional properties of the ice cream produced vary depending on the selected composition of the biogenic stimulator. Thus, the inclusion in the composition of ice cream of one of the possible variants of the biogenic stimulator determines the choice of a specific type of activity inherent in this variant of the biogenic stimulator, but does not provide the product with the entire claimed complex of functional properties. In addition, due to the complexity and variability of the composition of the proposed biogenic stimulant for the preparation of known ice cream in each case, an independent selection of the components of the biogenic stimulator is necessary, taking into account their biological activity, which complicates the preparation of known ice cream.

Closest to the claimed one is cottage cheese ice cream described in RF patent No. 2112329 (published on November 27, 1998), including cottage cheese, cream, stabilizer, dietary supplement — carrageenan, fruit and berry filler, granulated sugar, and water as initial components .

The use of biologically active additives - carrageenan determines the insufficiently high biological value of the known ice cream, while the range of its functional properties is limited, and the organoleptic characteristics are not high enough.

The objective of the invention is to create a product with high organoleptic characteristics and complex functional properties, with high biological value and suitable for preventive nutrition.

The technical result of the invention is to increase the biological value of ice cream and expand the spectrum of its functional properties while ensuring high organoleptic characteristics.

The specified technical result is achieved by curd ice cream containing curd, cream, stabilizer and emulsifier, dietary supplement — carrageenan, fruit and berry filler, granulated sugar and water, which, unlike the known one, additionally contains high-fructose corn syrup, as initial components polydextrose, skimmed milk powder, flavoring - vanilla flavor, fruit or berry flavor and natural dye, additionally contains Fucolam C as a dietary supplement, as ve stabilizer and emulsifier - stabilizer-emulsifier ICS-06001, as a fruit and berry filler - crushed fruits or berries with the following content of the starting components (kg per 100 kg of product):

cream 20.0-25.0 skimmed milk powder 7.0-8.0 granulated sugar 8.0-9.0 high fructose corn syrup 6.0-7.0 emulsifier stabilizer ICS-06001 0.2-0.3 Fucolam C 0.01-0.02 carrageenan 0.07-0.15 polydextrose 0.1-0.2 cottage cheese 10.0-11.0 vanilla flavor 0.04-0.06 chopped fruits or berries 11.0-12.0 aroma of fruits or berries 0.05-0.1 natural dye 0.1-0.2 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.

At the mixing stage, all components are introduced into the mixture, except for cottage cheese and fruit material (chopped fruits, fruits or berries), flavors and dyes, which are added to ice cream directly at the freezer stage or after the product leaves the freezer.

The biologically active additive Fucolam C, which is based on fucoidan, introduced into the composition of ice cream, is a polysaccharide composition obtained from brown algae and is a source of immunoactive polysaccharides and soluble dietary fiber. An important quality of fucoidan is its ability to regulate the state of the immune system. Studies by Japanese doctor Kyosuke Owa show that fucoidan stimulates the production of vital immune cells, B lymphocytes and macrophages that destroy potentially dangerous bacteria, viruses, fungi, parasites and cancer cells. In addition, fucoidan directly affects free radicals, destroys them and removes them from the body. It was found that fucoidan inhibits the development of atherosclerotic plaques, helps to reduce cholesterol in human blood. It also slows down the absorption of glucose from the intestines into the blood and normalizes blood sugar levels. In addition, fucoidan inhibits the development of allergic reactions and tissue destruction. Thus, fucoidan helps to increase the body's resistance and is an effective tool for the prevention of painful conditions of the body caused by a general physical weakening of the body, a decrease in immunity, and also to improve the condition of vital human systems and organs.

Fucoidan-containing preparations, including fucoidan in the form of an individual compound, are obtained from a number of brown algae by various methods, while various companies put them on sale under various trade names.

Fucolam C (Pat. RF No. 2315487, published February 27, 2008, certificate for TK No. 308198, date per. June 7, 2006) is a preparation isolated from the Far Eastern brown alga Fucus evanescens and contains 60-80% individual compounds fucoidan and 20-40% polymannuronic acid.

Carrageenan, which is a mixture of polysaccharides isolated from red algae, helps to remove 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.

The combined use of fucoidan and carrageenan, complementing and enhancing the action of each other, increases the effectiveness of the biologically active additives, provides high biological value of the proposed ice cream, expands the spectrum of action of its functional properties.

Carrageenan also has high moisture-binding and gel-forming properties, which has a positive effect on the organoleptic characteristics of the proposed ice cream.

Cottage cheese enriches ice cream with beneficial lactic acid microorganisms, which helps to increase the biological activity of the product and improve the digestive system. Cottage cheese is introduced into ice cream directly at the freezing stage or after the product leaves the freezer.

The stabilizer-emulsifier ICS-06001 in the composition of ice cream gives it a smooth, delicate creamy texture, stabilizes the mixture, and also reduces the crystal growth rate during storage and ensures uniformity of the finished product, which helps to increase the organoleptic characteristics of the product.

Polydextrose, consisting of low molecular weight glucose polymers, belongs to the group of dietary fiber.

Polydextrose gives the ice cream a creamy creamy texture and serves as the so-called “fat simulator” at the level of taste sensations. It slightly reduces the freezing point of ice cream, which helps to increase its density. Polydextrose adds only one calorie per gram, as a result of which it is ideally combined with other sugars, masking, in particular, the characteristic aftertaste of high-fructose corn syrup, which is an intense sweetener, and makes the overall sweetness profile more harmonious.

Pumpkin, carrot, strawberry, blueberry, blackberry, grape, cherry can be added to the offered ice cream as fruits and berries in the offered ice cream, which is not an exhaustive list, while additionally, they are added to the composition of the ice cream to improve the taste appropriate aroma of fruits or fruits. When using fruits and berries with an acidic taste, they can, if desired, be pre-dried and saturated with sugar syrup so as not to add an excessively sour taste to the ice cream.

Thus, the proposed ice cream exhibits a set of valuable functional properties, including antioxidant immunostimulating, antitumor and antilipemic properties; it exhibits antibacterial and antiviral activity, has an antiulcer effect; it can be used for preventive nutrition, while it has high organoleptic characteristics.

Examples of specific embodiments of the invention

All the original components of ice cream, except cottage cheese, fruits or berries, flavors and colors (fresh cream, skimmed milk powder, sugar, high-fructose corn syrup, emulsifier stabilizer, Fucolam C, carrageenan, polydextrose), are mixed, filtered, pasteurized and homogenized, cooled and sent to special tanks for ripening. Then, cottage cheese and pieces of fresh fruits or berries, flavorings and colorings are introduced into the prepared mixture. The mixture is whisked and cooled.

The berry material used was dried in air at a temperature not exceeding 50 ° C and aged in sugar syrup.

The composition of the biologically active additives used Fucolam C and carrageenan with a molecular mass of more than 200 kDa, obtained from the red alga Chondrus armatus.

Example 1

The composition of the starting components (kg per 100 kg of product):

cream 20,0 skimmed milk powder 8.0 granulated sugar 9.0 high fructose corn syrup 6.0 emulsifier stabilizer ICS-06001 0.3 Fucolam C 0.02 carrageenan 0.15 polydextrose 0.2 cottage cheese 10.0 vanilla flavor 0.04 strawberry slices 11.0 strawberry flavor 0.1 natural dye 0.1 water 35.09

Example 2

The composition of the starting components (kg per 100 kg of product):

cream 25.0 skimmed milk powder 7.0 granulated sugar 8.0 high fructose corn syrup 7.0 emulsifier stabilizer ICS-06001 0.2 Fucolam C 0.01 carrageenan 0,07 polydextrose 0.1 cottage cheese 11.0 vanilla flavor 0.06 pieces of cherry 12.0 cherry flavor 0.05 natural dye 0.2 water 29.31

A biomedical test of the declared ice cream was carried out to determine the effect of the used biologically active additives on cholesterol and blood sugar.

The level of cholesterol and sugar was determined in an experiment on 50 outbred white mice weighing 18-20 g, obtained from the Stolbovaya RAMS nursery. The animals of one experimental group, in addition to the standard diet, were fed ice cream according to example 1 (experiment), and the other ice cream in accordance with the declared, but not containing Fucolam C (control), at the rate of 15 ml / mouse for 14 days. In this case, a group of intact mice was kept on a standard diet of vivarium.

14 days later, blood was taken from mice after mild ether anesthesia, and total cholesterol and serum glucose were determined.

The amount of cholesterol and glucose in the serum and plasma of the peripheral blood of animals was determined by the standard enzymatic colorimetric method (M is the arithmetic mean value, m is the average error of the arithmetic mean).

Table 1 Indicators the control experience Intact mice M ± m M ± M M ± M Glucose, mmol / L 2.4 ± 0.2 2.2 ± 0.1 2.3 ± 0.2 Total cholesterol, mmol / l 3.9 ± 0.3 2.9 ± 0.2 2.8 ± 0.1

As can be seen from the table, feeding experimental animals declared ice cream with Fucolam C is not accompanied by an increase in total cholesterol in blood serum (its level is stable with respect to animals on the standard diet), while in animals that received ice cream without biologically active additives, cholesterol levels increase markedly. This indicates the preventive (anticholesterolemic) action of Fucolam C in the composition of the claimed ice cream. The blood sugar level in animals of the experimental group is lower than in animals of the control group and intact mice, which indicates the ability of this additive to reduce blood sugar.

Example 3

According to example 2 (recipe No. 2) of the closest analogue chosen by examination, ice cream was prepared with a fruit and berry mixture as a filler, containing as initial components (g per 1000 g of product):

cottage cheese 95.5 milk powder 36,2 butter butter 106.6 granulated sugar 132.0 fruit and berry mixture 200,0 a mixture of emulsifier E 471 and carrageenan 5,0 gelatin 1,5 sweetener 0.39 water 546.66

A comparative assessment of the organoleptic characteristics of the claimed (examples 1 and 2) and known (example 3) ice cream.

During the tasting analysis, it was found that the known ice cream is characterized by a solid structure, which, when bitten, leads to negative “cold” taste sensations. In addition, the phenomenon of “organoleptically tangible lumps of fat” was noted in the well-known ice cream, and a “sandy” consistency was also observed to some extent, possibly related to the imbalance of the ingredients included in its composition, while the proposed ice cream has a smooth, delicate creamy texture . This difference was reflected in a comparative assessment of the declared and known ice cream on a 5-point scale (5 - excellent quality, 4 - good, 3 - satisfactory, 2 - bad, 1 - very bad).

table 2 Ice cream scores on a 5-point scale Example Taste the smell Structure Consistency Color Appearance Overall rating one 5,0 4.9 5,0 5,0 5,0 5,0 2 5,0 5,0 5,0 5,0 5,0 5,0 3 (famous) 4.1 3.9 3.8 4.6 5,0 4.3

Thus, with the good quality of the known ice cream, the claimed has higher organoleptic characteristics.

Claims (1)

Curd ice cream containing curd, cream, stabilizer and emulsifier as a starting component, biologically active additive - carrageenan, fruit and berry filler, granulated sugar and water, characterized in that it additionally contains high-fructose corn syrup, polydextrose, skimmed milk powder, flavoring - vanilla flavor, aroma of fruits or berries and a natural dye, contains Fucolam C as a biologically active additive, and stabilizer-emulsifier ICS-06001 as a stabilizer and emulsifier, as ETS fruit and berry filler - powdered fruits or berries at the following content of initial components (100 kg per kg of product):
cream 20.0-25.0 skimmed milk powder 7.0-8.0 granulated sugar 8.0-9.0 high fructose corn syrup 6.0-7.0 emulsifier stabilizer ICS-06001 0.2-0.3 Fucolam C 0.01-0.02 carrageenan 0.07-0.15 polydextrose 0.1-0.2 cottage cheese 10.0-11.0 vanilla flavor 0.04-0.06 chopped fruits or berries 11.0-120 aroma of fruits or berries 0.05-0.1 natural dye 0.1-0.2 water rest.