RU2471353C1 - Method for manufacture of milk product and such milk product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: milk product contains milk in an amount of 70-80 wt % and a vegetal filler in the form of frozen pieces of berries, fruit, vegetables and fruit-berry-vegetable mixture in an amount of 20-30 wt %; one uses pieces of berries, fruit and vegetables sized from 1.0 cm to 5.0 cm. One prepares a concentrated homogeneous mixture containing milk in an amount of 40-60 wt % and a vegetal filler in an amount of 40-60 wt % to produce the milk product. Then the produced concentrated homogeneous mixture in an amount of 40-60 wt % is mixed with milk in an amount of 40-60 wt %; then the produced mixture is beaten till stable foam formation and cooled.

EFFECT: inventions group allows to produce a natural product without usage of preserving agents and artificial additives, the product having high nutritive and biological value and high organoleptic indices.

2 cl, 2 tbl, 7 ex

Description

The present invention relates to dairy products and to special technological processes of the dairy industry, in particular to methods for preparing milk with natural additives.

The most important condition for maintaining human life is properly organized nutrition, which ensures normal growth and development, contributes to the prevention of diseases, prolong life, increase working capacity.

For food, you must use products whose consumption is completely harmless. Improving their quality is a national problem for all states, including Russia. In modern conditions, this problem has sharply worsened.

Since the beginning of the transition to market relations in the Russian Federation, there has been a sharp decline in the production and sale of agricultural products. In terms of population nutrition over the 25 years of “perestroika”, Russia moved from seventh place in the world to the fortieth, the birth rate in the country decreased from 14.3 to 7.8 people, and mortality increased from 8.9 to 14.0 people per thousand living . As stated in the Decree of the Government of the Russian Federation dated August 10, 1998 No. 917 "On the concept of state policy in the field of healthy nutrition of the population of the Russian Federation for the period up to 2005", over the past decade "... the state of health of the population is characterized by negative trends ... Most of the population of Russia identified nutritional deficiencies due to both insufficient intake of nutrients, primarily vitamins (calcium, iodine, iron, fluorine, selenium, etc.), high-grade proteins, and their irrational ratio. "

Of particular concern is the health status of the younger generation, caused by the use of food products imported into the country containing various harmful additives to the body.

Currently, 98% of Russian residents are experiencing nutritional and vitamin deficiency, and schoolchildren are no exception. According to the Ministry of Health and Social Development of the Russian Federation, only less than 3% of Russian children graduating from school today can be considered healthy. In addition, every second student has certain problems with the digestive system of the body. Among the reasons - the imperfection of school nutrition in many educational institutions of the country, and in particular, the lack of milk in the diet of students.

Within the framework of the School milk program adopted in 2005, it is proposed to solve this problem both by introducing milk as an obligatory additional component in the student’s diet, and by enriching milk with useful substances, the deficit of which is observed in a particular region, in strict accordance with the recommendations Institute of Nutrition RAMS.

By nutritional value, milk is the most perfect product created by nature itself. Milk satisfies the needs of a growing organism in protein, calcium and many other necessary substances. At the age of 6 to 14 years, the child's body should receive more than a kilogram of calcium. Drinking only 200 milliliters of natural milk, children receive 40% of the daily intake of calcium and vitamin B2, 24% of vitamin A and up to 16% of fat and protein. Milk provides the child with almost all the essential amino acids that are so necessary for the development of the body, especially in the childhood period. The axiom is the assertion that the undernourishment of a child cannot be compensated for by the enhanced feeding of an adult.

Milk is a product that is more sensitive not to the temperature itself, but to the duration of its heat treatment. When preparing milk for long-term storage, cow's milk is quickly heated to a temperature of 135-140 ° C with exposure for only a few seconds and quickly cooled to room temperature. These seconds are enough to neutralize the harmful bacteria in the milk. And the organoleptic characteristics, composition and nutritional properties of milk are preserved due to short exposure at high temperature. The whole process takes place in a closed environment, guaranteed to protect the product from external influences.

According to the recommendations of the Nutrition Research Institute of the Russian Academy of Medical Sciences (RAMS), milk is an optimal product for the prevention of nutritional deficiency in children and adolescents, an ideal product for fortification with vitamins, a deficiency of which in one way or another is observed in the nutrition of children in almost every Russian region.

A known composition for the production of a milkshake, including a milk base, a sweetener, a flavoring agent, a foaming agent, a stabilizer, a food coloring and a sterile gas agent, wherein a stabilizing agent is used as a foaming agent, and granulated sugar and / or sugar substitutes are used, as follows the ratio of components, wt.%:

Milk base 80.0-95.0 Sugar and / or sugar substitute 0.05-8.0 Foam Stabilizer 0.5-2.0 Taste flavoring 0.0035-0.15 Dye 0.0015-0.05 Sterile gas agent rest

(Description of the invention to the patent of the Russian Federation No. 2148933, publ. 05/20/2000).

There is also known a method of producing a milkshake, including heat treatment of a milk base, preparation of a mixture containing a milk base, a sweetener, a flavoring agent and a foaming agent, filling and packaging in containers, while the stabilizer, food coloring and a sterile gas agent are additionally used in the mixture as a foaming agent use a stabilizer, and as a sweetener - granulated sugar and / or sugar substitute, the resulting mixture is packaged in a container, filling it in 6 / 10-9 / 10 volumes, while filling and sealing ation packaging is carried out in a chamber filled with sterile gas under overpressure agent (specification of the Russian Federation patent №2148933, publ. 20.05.2000).

The disadvantages of the known composition and method include the lack of complex vitaminization of the final product, which eliminates the full preventive effect when using it.

A known composition and method for producing a milk drink, including preparing an extract by mixing crushed walnut kernels with skim milk, mixing the extract with skim milk, homogenizing, heating and cooling, is used to obtain the extract pre-roasted and crushed to a particle size of not more than 1 mm hazelnuts which is mixed with skim milk in a ratio of 1: 8-1: 15, the resulting extract is combined with skim milk in a ratio of 0.25-0.5: 1, after which the resulting milk drink izeniziruyut, heated to 60-70 ° C and pasteurization is carried out by processing in the zone of exposure to a constant electromagnetic field with magnetic induction of 0.20-0.40 T at a flow rate of 1.0-2.5 m / s for 15-30 minutes (Description of the invention to the patent of the Russian Federation No. 2332015, publ. 09.01.2007).

The disadvantage of this milk drink and the method of its production is the lack of complex vitaminization of the final product, which eliminates the full preventive effect when using it.

A known composition and method of producing milk "School", in which milk is normalized by mass fraction of fat, is purified, beta-carotene is introduced, the resulting composition is mixed, homogenization, pasteurization, cooling and bottling are carried out (Dairy Production Technological Handbook. Technology and formulations Volume 1. Whole milk products, St. Petersburg, GIORD, 2000, pp. 58-62).

According to its functional purpose, technical nature and technical result achieved, the specified "School" milk and the method for its production are closest to the claimed method for producing a dairy product and a dairy product obtained by the claimed method.

However, the well-known milk "School" and the method of its production have the following disadvantages.

1. The lack of complex vitaminization of the product, which eliminates the full preventive effect when using it.

2. Insufficient nutritional and biological value.

3. Low organoleptic characteristics, in particular low taste of the product.

4. The relative complexity of the manufacturing process of the product.

5. Significant duration of the technological process of preparation of the product.

When creating the claimed inventions, the task was to obtain a natural dairy product with complex fortification without the use of preservatives (including without sugar) and without artificial additives, with high nutritional and biological value, with high organoleptic characteristics (in particular, with high palatability).

The claimed inventions are a group of inventions that are so interconnected that they form a single inventive concept (the requirement of the unity of the invention), since one of them is intended to obtain (manufacture) the other (the claimed method for producing a dairy product is intended to obtain the claimed dairy product).

The task is implemented, and the indicated technical results are achieved using the inventive method for producing a dairy product and a dairy product obtained by the claimed method.

A method of obtaining a dairy product involves mixing milk and vegetable filler. First, a concentrated homogeneous mixture of milk and vegetable filler is prepared, which is used in the form of frozen pieces of berries, fruits, vegetables or a fruit and berry-vegetable mixture, and pieces of berries, fruits and vegetables are used with sizes from 1.0 cm to 5.0 cm , with the following content of components, wt.%:

milk 40-60 vegetable filler in the form of frozen pieces of berries, fruits, vegetables or fruit-vegetable mixture 40-60

Then milk is mixed with a concentrated homogeneous mixture with the following components, wt.%:

milk 40-60 concentrated homogeneous mixture 40-60

The resulting mixture is whipped until a stable foam is formed and cooled.

The dairy product obtained by the present method contains, as initial components, milk and a vegetable filler in the form of frozen pieces of berries, fruits, vegetables or a fruit and vegetable mixture, and pieces of berries, fruits and vegetables are used with sizes from 1.0 cm to 5.0 cm, with the following content of the starting components, wt.%:

milk 70-80 vegetable filler in the form of frozen pieces of berries fruit, vegetables or fruit-berry-vegetable mixture 20-30

Common essential features for the proposed method for producing a dairy product and the closest analogue (prototype - milk "School") are:

- a method of obtaining a dairy product,

- providing for the mixing of milk and vegetable filler.

The essential features that distinguish the claimed method of producing a dairy product from its closest analogue (prototype - the method of producing milk "School"), which, together with the general essential features inherent in both methods, achieve the claimed technical results in all cases to which the requested volume legal protection are signs:

- first prepare a concentrated homogeneous mixture of milk and vegetable filler,

- which is used in the form of frozen pieces of berries, fruits, vegetables or fruit-berry-vegetable mixture,

- and pieces of berries, fruits and vegetables are used with sizes from 1.0 cm to 5.0 cm,

- at the following content of components, wt.%:

milk 40-60 vegetable filler in the form of frozen pieces of berries, fruits, vegetables or fruit-vegetable mixture 40-60,

- followed by mixing milk with a concentrated homogeneous mixture with the following components, wt.%:

milk 40-60 concentrated homogeneous mixture 40-60,

- then the resulting mixture is whipped until a stable foam is formed and cooled.

Common essential features for the claimed dairy product and its closest analogue (prototype - "School" milk) are:

- dairy product obtained by the present method,

- containing milk and vegetable filler as starting components.

The essential features that distinguish the claimed dairy product from the well-known Shkolnoy milk (prototype), which, together with the general essential features inherent in both formulations, ensure the achievement of the claimed technical results in all cases to which the requested amount of legal protection applies, are the following signs:

- vegetable filler is used in the form of frozen pieces of berries, fruits, vegetables or fruit-berry-vegetable mixture,

- pieces of berries, fruits and vegetables are used with sizes from 1.0 cm to 5.0 cm,

- at the following content of the starting components, wt.%:

milk 70-80 vegetable filler in the form of frozen pieces of berries fruit, vegetables or fruit-berry-vegetable mixture 20-30

The use in the composition of the dairy product of natural purified pasteurized milk and natural food products of plant origin, in particular in the form of frozen pieces of berries, fruits, vegetables or fruit and vegetable mixture, in the absence of sugar and / or its substitutes in the composition of the claimed dairy product additives, dyes and preservatives allowed to increase the nutritional and biological value of the product, to improve its organoleptic properties, in particular to improve taste, it vitaminization complex product that provides full prophylactic effect when used. Moreover, with the relative simplicity of the technological process, the preparation time of the product is significantly reduced.

The achievement of the indicated technical results is facilitated, in particular, by the use of frozen pieces of berries, fruits, vegetables, or fruit and berry-vegetable mixtures during the production of the dairy product, which do not thaw before preparing the product, which ensures the preservation of vitamins and other substances necessary for the human body lost when defrosting.

A change in the claimed component ratios leads to undesirable results:

- if in the manufacture of the claimed dairy product to use natural food products of plant origin (fruits, berries, vegetables or fruit-berry-vegetable mixture) over 30 wt.% (of the total mass of the starting components), the flavor bouquet will be blurred, the taste of the fruit will prevail, and / or berries and / or vegetables;

- if in the manufacture of the claimed milk product to use natural food products of plant origin (fruits, berries, vegetables or fruit-berry-vegetable mixture) less than 20 wt.% (of the total mass of the starting components), the flavor bouquet will also be blurred, the taste of milk will prevail .

Table 1 shows the compositions (ingredients) of the claimed dairy product; table 2 - organoleptic characteristics of the claimed dairy product.

For the preparation of the claimed dairy product using:

- natural cow's milk (GOST R 52054-2003);

- frozen fruit-berry-vegetable mixture (GOST 13799-81).

Examples of the implementation of the inventive method for producing a dairy product and a dairy product obtained by the claimed method

1. For the preparation of the inventive dairy product as the starting components take natural purified pasteurized milk in the amount of 75.00 wt.% (Of the total weight of the starting components) and a frozen fruit-vegetable mixture containing 20.00 wt.% Cut into pieces sizes from 1.0 cm to 5.0 cm of fruits, 60.00 wt.% berries and 20.00 wt.% cut into pieces with sizes from 1.0 cm to 5.0 cm of vegetables, in an amount of 25.00 wt. % (of the total mass of the final product). Natural, refined, pasteurized milk in the amount of 25.00 wt.% (Of the total weight of the final product) is poured into the frozen fruit and vegetable mixture and the contents are mixed until a concentrated homogeneous mixture is obtained. Then the remaining natural, purified, pasteurized milk in an amount of 50.00 wt.% (Of the total weight of the final product) is mixed with a concentrated homogeneous mixture, beat until a stable foam is formed and cooled to a temperature of 4 ° C.

2. For the preparation of the inventive dairy product as the starting components take natural purified pasteurized milk in an amount of 75.00 wt.% (Of the total weight of the starting components) and frozen banana sliced in sizes from 1.0 cm to 5.0 cm 25.00 wt.% (Of the total mass of the final product). Frozen bananas are mixed with natural, purified, pasteurized milk in an amount of 25.00 wt.% (Of the total weight of the final product) to obtain a concentrated homogeneous mixture. Then the remaining natural, purified, pasteurized milk in an amount of 50.00 wt.% (Of the total weight of the final product) is mixed with a concentrated homogeneous mixture, beat until a stable foam is formed and cooled to a temperature of 4 ° C. The resulting milk has a thick consistency, light yellow color, banana flavor, delicate taste and when consumed in an amount of 200-250 milliliters, it usually causes a feeling of fullness.

3. For the preparation of the inventive dairy product as the starting components take natural purified pasteurized milk in the amount of 75.00 wt.% (Of the total weight of the starting components) and frozen raspberries in the amount of 25.00 wt.% (Of the total weight of the final product) . Frozen raspberries are mixed with natural, purified, pasteurized milk in an amount of 25.00 wt.% (Of the total weight of the final product) to obtain a concentrated homogeneous mixture. Then the remaining natural, purified, pasteurized milk in an amount of 50.00 wt.% (Of the total weight of the final product) is mixed with a concentrated homogeneous mixture, beat until a stable foam is formed and cooled to a temperature of 4 ° C. The resulting milk has a pinkish color, raspberry aroma and a delicate taste.

4. For the preparation of the inventive dairy product as the starting components take natural purified pasteurized milk in the amount of 75.00 wt.% (Of the total weight of the starting components) and frozen currant berries in the amount of 25.00 wt.% (Of the total weight of the final product) . Frozen currant berries are mixed with natural, purified, pasteurized milk in an amount of 25.00 wt.% (Of the total weight of the final product) to obtain a concentrated homogeneous mixture. Then the remaining natural, purified, pasteurized milk in an amount of 50.00 wt.% (Of the total weight of the final product) is mixed with a concentrated homogeneous mixture, beat until a stable foam is formed and cooled to a temperature of 4 ° C. The resulting milk has a pale purple color, a sweet and sour taste, a pleasant aftertaste.

5. For the preparation of the inventive dairy product as the starting components take natural purified pasteurized milk in an amount of 75.00 wt.% (Of the total weight of the starting components) and a frozen fruit-vegetable mixture containing 20.00 wt.% Cut into pieces sizes from 1.0 cm to 5.0 cm of green apples, 60.00 wt.% cut into pieces sizes from 1.0 cm to 5.0 cm of sweet pumpkin and 20.00 wt.% berries of sea buckthorn, in an amount of 25, 00 wt.% (Of the total mass of the final product). Natural, refined, pasteurized milk in the amount of 25.00 wt.% (Of the total weight of the final product) is poured into the frozen fruit and vegetable mixture and the contents are mixed until a concentrated homogeneous mixture is obtained. Then the remaining natural, purified, pasteurized milk in an amount of 50.00 wt.% (Of the total weight of the final product) is mixed with a concentrated homogeneous mixture, beat until a stable foam is formed and cooled to a temperature of 4 ° C. The resulting milk has a light yellow color, harmonious, delicate, pleasant with a sea buckthorn aroma, sweet and sour taste and a pleasant aftertaste.

6. For the preparation of the claimed dairy product as the starting components take natural purified pasteurized milk in an amount of 75.00 wt.% (Of the total weight of the starting components) and a frozen berry mixture containing 30.00 wt.% Raspberries, 20.00 wt. .% currant berries and 50.00 wt.% strawberries, in the amount of 25.00 wt.% (of the total weight of the final product). Frozen berries of raspberries, currants and strawberries are mixed with natural, purified, pasteurized milk in an amount of 25.00 wt.% (Of the total weight of the final product) to obtain a concentrated homogeneous mixture. Then the remaining natural, purified, pasteurized milk in an amount of 50.00 wt.% (Of the total weight of the final product) is mixed with a concentrated homogeneous mixture, beat until a stable foam is formed and cooled to a temperature of 4 ° C. The resulting milk has a pale purple color, a berry-milk flavor bouquet and a pleasant aftertaste.

7. For the preparation of the claimed dairy product as the starting components take natural pure pasteurized milk in an amount of 75.00 wt.% (Of the total weight of the starting components) and frozen red sweet carrots cut into pieces from 1.0 cm to 5.0 cm in the amount of 25.00 wt.% (of the total mass of the final product). Frozen slices of carrots are mixed with natural, purified, pasteurized milk in an amount of 25.00 wt.% (Of the total weight of the final product) to obtain a concentrated homogeneous mixture. Then the remaining natural, purified, pasteurized milk in an amount of 50.00 wt.% (Of the total weight of the final product) is mixed with a concentrated homogeneous mixture, beat until a stable foam is formed and cooled to a temperature of 4 ° C. The resulting milk has a beautiful milky orange color, a peculiar taste of carrots and when consumed in an amount of 200-250 milliliters, as a rule, it causes a feeling of fullness.

When assessing the organoleptic characteristics of the finished product, the appearance, color, taste and smell were evaluated. The tasting showed that the claimed dairy product prepared by the present method has a pleasant appearance, homogeneous structure, harmonious, delicate, pleasant taste bouquet and aroma of fruits, berries and vegetables used in its preparation.

The above allows us to conclude that the claimed method for producing a dairy product and a dairy product obtained by the claimed method, solve the problem and ensure the achievement of the claimed technical results in all cases of using the claimed inventions.

Due to the relatively low cost, high technological preparation and reduction of cooking time, the claimed dairy product can be successfully produced both at large and relatively small dairy enterprises, as well as directly at the place of its consumption.

The use of natural, refined, pasteurized milk and natural food products of vegetable origin in the claimed dairy product, in particular in the form of frozen pieces of berries, fruits, vegetables or fruit and vegetable mixture, in the absence of sugar and / or its composition in the claimed dairy product substitutes, artificial additives, dyes and preservatives, high nutritional and biological value of the product, high organoleptic characteristics and taste, which allowed to carry out com Complex vitaminization of the product makes the claimed dairy product suitable for baby food, for adults of any age and patients with diabetes mellitus. The inventive dairy product can be recommended as part of special diets, in particular for weight loss.

Table 1 №№ Name of ingredients The composition of the ingredients, wt.% Examples one 2 3 four 5 6 7 one Natural Purified Pasteurized Milk 75.00 75.00 75.00 75.00 75.00 75.00 75.0 2 Frozen fruit and vegetable mix 25.00 - - - - - - 3 Frozen bananas - 25.00 - - - - - four Frozen Raspberries - - 25.00 - - - - 5 Frozen Currant Berries - - - 25.00 - - - 6 The frozen mixture is green. apples, sweet pumpkin and sea buckthorn 25.00 7 Frozen Berry. a mixture of raspberries, currants, strawberries 25.00 8 Frost red, sweet carrots - - - - - - 25.0 Total: 100.0 100.0 100.0 100.0 100.0 100.0 one hundred

table 2 №№ Name organoleptic
their indicators Characteristics Compositions one 2 3 four 5 6 7 one Structure uniform 2 Color milky red light yellow milky pink milky purple light orange light purple milky orange 3 Scent cherries banana raspberries currants sea buckthorn strawberries carrots four Taste special harmonious, gentle, pleasant sweet and sour sweet sweet sweet and sour sweet and sour sweet sweet 5 Smack thin, unusually pleasant, associated with cherries banana raspberries currant sea buckthorn strawberries carrots

Claims (2)

1. A method of obtaining a dairy product, comprising mixing milk and vegetable filler, characterized in that the first prepare a concentrated homogeneous mixture of milk and vegetable filler, which is used in the form of frozen slices of berries, fruits, vegetables or fruit-berry-vegetable mixture, and pieces berries, fruits and vegetables are used with sizes from 1.0 cm to 5.0 cm with the following components, wt.%:
milk 40-60 vegetable filler in the form of frozen pieces of berries, fruits, vegetables or fruit-vegetable mixture 40-60,
followed by mixing milk with a concentrated homogeneous mixture with the following components, wt.%:
milk 40-60 concentrated homogeneous mixture 40-60,
and then the resulting mixture is whipped until a stable foam is formed and cooled. 2. A dairy product obtained by the method of claim 1, containing milk and a vegetable filler as starting components, characterized in that the vegetable filler is used in the form of frozen pieces of berries, fruits, vegetables or a fruit-berry-vegetable mixture, and pieces of berries, fruits and vegetables are used with sizes from 1.0 cm to 5.0 with the following content of the starting components, wt.%:
milk 70-80 vegetable filler in the form of frozen pieces of berries, fruits, vegetables or fruit-vegetable mixture 20-30