RU2692664C1 - Foam production method for food products - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to a method for production of foam for food products. Method is characterized by beating the protein solution for 1–2 minutes at low rotation speed of 500–600 rpm, then 1–2 minutes at an average rpm of 700–900 rpm, then with a maximum rotation frequency of 1,000–1,200 rpm until formation of stable foam. Protein solution is characterized by the following ratio of initial components, %: activated water with pH 8.5–9.0 – 15; blood plasma – 75; dry milk protein – 10.

EFFECT: implementation of the proposed method will make it possible to significantly simplify the technology, to obtain food foam with high functional and technological properties: foaming capacity, foam multiplication and foam stability.

1 cl, 1 tbl

Description

The invention relates to foams for food and beverages that are suitable, among other things, for use in making foam-coated beverages, such as cappuccino style coffee, and foaming over desserts, cocktails, and other edible products.

Currently, the food industry is increasingly feeling the need for natural protein components that have a certain functionality. In particular, the demand for natural protein products for beating is growing. Traditionally, egg white in a raw or dried form is used as such a product. It is widely distributed, has good foaming properties, in addition, the resulting foams exhibit high stability.

The disadvantage of this product is its high cost. A potential alternative to egg white can be products derived from vegetable protein isolates, as well as other animal proteins.

It is known that protein hydrolysates are capable of stabilizing the water-air interface and, accordingly, can contribute to foaming. In practice, it is important to achieve not only the formation of foam, but also its stability over time. To improve the stability of foams, some formulations suggest the addition of thickeners of a polysaccharide nature, such as pectin, alginate, carrageenan and others, which slow down the destruction of the foam by increasing the viscosity of the liquid portion. The disadvantage of this approach is that such additives do not have their own foaming and to obtain high-quality foams, it is necessary to increase the dosage of the protein / stabilizer mixture as compared to the dosage of pure egg white, which is not always acceptable. In addition, such stabilizers reduce the nutritional value of the product as a source of amino acids.

From the "prior art" is known a method of modifying wheat protein, which includes the following stages: preparing a buffer solution with a certain pH value and introducing gluten into a buffer solution, preparing a suspension with a certain concentration, dissolving the modifier in the suspension, controlling the concentration of the modifier in the suspension, controlling the pH of the system in a certain range with the addition of urea into the system and control of the concentration of urea; placing the resulting solution in a reactor with magnetic stirring, carrying out the reaction at room temperature and obtaining a precipitate after centrifugation; transferring the precipitate obtained at the centrifugation stage to a vacuum drying oven or a spray dryer to obtain modified wheat gluten. The final product has foaming properties [see patent document of China No. 101632408, publ. 01/27/2010].

The disadvantages of this method is its complexity of implementation, in addition, the resulting product is not a good foaming agent, in particular, requires a large amount of time for whipping foam, and the resulting foam is not dense and voluminous.

In addition, from the "prior art" is known a method of hydrolysis of gluten, including the processing of gluten with sodium hydrosulfite, the subsequent processing of the immobilized protease to obtain hydrolyzed gluten. The resulting product is a foaming agent [see Japanese patent document No. 63216438, publ. 09/08/1988]

The disadvantages of this method are the low characteristics of the obtained foaming agent, in particular, the resulting foam is not dense and bulky, in addition, it is unstable.

Also known is a method for producing foams for food and beverages [see RF patent №2488280, publ. 27.07.2013], which contains a water-ethanol solution of at least one surfactant suitable for food use and having a HLB (hydrophilic-lipophilic balance) higher than 9, and ethanol in an amount of 15-40% by weight, while said water-ethanol solution is clear at room temperature.

The disadvantage of this method is a complex component composition, and, due to the specificity of the composition, a limited range of application of foams.

A method of obtaining a food product with foaming properties [see. RF patent №2536967, publ. 12.27.2014], including dilution of wheat gluten in water with a hydromodule of at least 1: 1, adjusting the pH of the suspension to a value of not more than 6.8, adding an enzyme-protease, which is used as an enzyme alone or in combination with each other: a fungal enzyme origin and enzyme of bacterial origin, heating the resulting mixture, the introduction of gelatin in suspension for the joint enzymatic hydrolysis.

The disadvantage of this method is the complexity of the implementation of the technology.

The present invention is to eliminate all of the above drawbacks and obtaining sustainable foams.

To solve the technical problem, a method was proposed to obtain a foam for food products, characterized by whipping up the protein solution for 1-2 minutes at a low speed (500-600 rpm), then 1-2 minutes at an average frequency of rotation (700-900 rpm.), then with a maximum frequency of rotation (1000-1200 rpm) before the formation of a stable foam, while the protein mass is characterized by the following component composition,%:

Activated water with a pH of 8.5-9.0 - 15;

Blood plasma - 75;

Milk protein dry - 10.

The method of producing foam is as follows.

A protein solution consisting of 15% activated water with a pH of 8.5 - 9.0, 75% of blood plasma and 10% of dry milk protein was whipped for 1-2 minutes at a low speed (500-600 rpm), then 1-2 minutes at medium speed (700-900 rpm), then with a maximum speed (1000-1200 rpm) until a stable foam is formed. The temperature of the whipping solution should be no more than 4 ± 2 ° C.

Activated water was obtained using a PTV-A water electrolyzer according to the instructions.

The foam obtained was distinguished by excellent foaming and foam-resistant abilities.

If desired, during the preparation of foams, it is possible to add various flavor additives.

The technical result is to improve the quality of food foams while simplifying the production method and component composition.

Plasma is a virtually colorless, odorless colloidal liquid capable of structuring. Dietary supplements are well dissolved in it, it is enriched with easily digestible proteins, balanced in composition. Plasma properties are implemented in a number of efficient food technologies.

The results of the study of the total chemical composition of plasma (albumin is white) showed that it represents, mainly, protein - up to 18%, humidity - 75%. Blood plasma proteins are represented by water-soluble albumin, globulins and fibrinogen, which makes them highly digestible and digestible by the human body.

The high content of the most deficient amino acids for food systems, such as lysine, is noteworthy. Various information sources contain information about the possible use of the blood plasma proteins of farm animals as a substitute for egg proteins.

Blood plasma has a good foaming ability and foam stability.

In addition, the introduction of blood plasma into the food system contributes to the enrichment of the obtained food products with easily digestible proteins.

The method of producing foams for food is illustrated by the following example.

A protein solution consisting of 15% activated water with a pH of 8.5 - 9.0, 75% of blood plasma and 10% of dry milk protein was whipped for 1-2 minutes at a low speed (500-600 rpm), then 1-2 minutes at medium speed (700-900 rpm), then with a maximum speed (1000-1200 rpm) until a stable foam is formed. The temperature of the whipping solution should be no more than 4 ± 2 ° C.

Activated water was obtained using a PTV-A water electrolyzer according to the instructions.

Studies of the main indicators of pen are presented in table 1.

Table 1. Qualitative indicators of pen

Criterion Value Foaming ability,% 475 The multiplicity of foam 4.75 Foam stability (time after which 50% of the foaming agent is released from the foam or 50% of the foam volume is destroyed), min 120

The implementation of the proposed method will significantly simplify the technology, to obtain food foam with excellent functional and technological properties (foaming ability, foam multiplicity and foam stability).

Claims (2)

The method of producing foam for food products, characterized by beating the protein solution for 1-2 minutes at a low speed - 500-600 rpm, then 1-2 minutes at a medium speed - 700-900 rpm, then with a maximum frequency rotation - 1000-1200 rpm to the formation of a stable foam, while the protein solution is characterized by the following initial ratio of components,%: Activated water with a pH of 8.5-9.0 15 Blood plasma 75 Dry milk protein ten