RU2708334C1 - Ice-cream with functional properties - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Ice-cream includes sugar sand and milk or a sweetener and a mixture of milk and dry defatted milk, a cream, a prebiotic polydextrose, a natural colorant, a stabilizer-emulsifier, a vitamin-and-mineral complex containing iodine and a bacterial concentrate, containing Lactobacillus acidophilus, Bifidobacterium longum, Propionibacterium shermanii, Streptococcus thermophilus at ratio of 1:1:1:1, respectively, taken in a certain weight ratio. Natural dye is selected from riboflavin and/or beta-carotene and/or anthocyanins and/or lycopene and/or lutein and/or turmeric. Sweetener selected from mannitol and/or erythritol and/or isomaltite and/or sucralose may be added instead of granulated sugar. Bacterial concentrate is added at (37±2) °C, it is held at this temperature for (3+0.5) h to 60–70 °T, but not to ripening, after which it is cooled to 6 °C.

EFFECT: invention allows to manufacture a product with increased probiotic, preventive and biological properties, as well as extend the range of ice-cream.

1 cl, 4 tbl, 3 ex

Description

The invention relates to the dairy industry and is intended for use in the production of ice cream with functional properties.

At least 30% of diseases, according to experts, are associated with malnutrition. It is possible to stimulate the natural mechanisms of protecting the human body from the effects of environmental, medicinal and other stressful agents, through the widespread introduction into the everyday life of every Russian of effective functional milk-based products. Eating functional foods of FPP, through a number of biochemical mechanisms, stimulates the immune system, increases the overall resistance of the body, anticholesterolemic action and prevents the appearance of a number of diseases. The development of effective and economically sound approaches to accelerated recovery of the population is becoming one of the highest priority scientific and applied tasks supported by the state strategy [1].

Ice cream is one of the most beloved products of many people, especially children. This is due not only to its nutritional and biological value, but also to its high palatability.

Ice cream is useful - this is an indisputable fact that has been proven for centuries and continues to be confirmed by modern scientists [2]. Ice cream has a high nutritional and biological value, pleasant taste, delicate texture. It contains beneficial for the eyes and skin A, B, D, E, and phosphorus for bones and growth.

It is also proven that ice cream calms the nervous system, improves mood and allows you to better concentrate. Ice cream is the source of the essential amino acid L-tryptophan, which is involved in the synthesis of melatonin and serotonin - hormones that regulate mood and stress reactions. Ice cream contains L-tryptophan, which calms the nervous system and stimulates the immune system [2].

Ice cream, as a functional food product, in the light of modern technologies for the production of functional ingredients, makes the product not only tastier, but even healthier [3, 4].

Among the functional ingredients that positively affect the health of consumers: beneficial microorganisms (probiotics), prebiotics vitamins, bioelements.

The production of products with beneficial microorganisms in the dairy industry requires the organization of an additional process for producing starter cultures, or the use of expensive bacterial concentrates DVS, restricts the use of probiotics in ice cream [5, 6].

Upon receipt of the Snezhok ice cream, acidophilic and Freshness acidophilic, dairy mix is fermented with pure cultures of acidophilus bacillus [7, 8].

In the manufacture of Kislinka ice cream, sourdough prepared using kefir mushrooms is used [7, 8].

The closest in technical essence and the achieved effect is ice cream [9], including milk, cream, granulated sugar, a stabilizer, during its production, a bacterial concentrate is introduced, which includes microorganism cultures: Bifidobacterium longum B 379 M, Lactobacillus acidophilus 97, Propionibacterium shermanii 12 AE, in the ratio 1: 1: 1.

Ice cream is prepared from raw materials, in the following ratio, wt. %:

cream - 20-40;

granulated sugar - 12-17;

stabilizer - 0.2-2.5;

vitamin complex - 0.02-0.05;

bacterial concentrate - 1.0-5.0;

milk is the rest.

The technological process of making the inventive ice cream is traditional and consists of the following operations: preparing the mixture, filtering the mixture, pasteurizing the mixture, homogenizing the mixture, cooling and storing the mixture, freezing the mixture, hardening and re-tempering.

The disadvantage of this method is the use of one culture with high acid-forming activity (Lactobacillus acidophilus 97), which reduces the quality of ice cream for the possible reason of its phagolysis [10], as well as its insufficient use as a “protective culture” [11, 12], unbalanced composition of the product for prebiotics, a number of vitamins and bioelements, which reduces its usefulness as a functional food product.

The aim of the invention is to improve the quality through a "protective culture", improve the functional properties of ice cream, increase its assortment.

In the proposed Method for producing ice cream, cream is added to milk; heated to a temperature of 35 ° C; make dry ingredients - granulated sugar or functional sweeteners (or part thereof), dietary fiber polydextrose, heated to a temperature of (65 ± 2) ° C; make a stabilizer and an emulsifier (or the finished stabilizer-emulsifier complex), homogenize; heated to (85 ± 2) ° C with a shutter speed of 50-60 s; cooled to (37 ± 2) ° C; make a vitamin and mineral complex, a bacterial concentrate that contains Streptococcus thermophilus, Lactobacillus acidophilus Bifidobacterium longum, Propionibacterium freudenreichii subsp. shermani in a ratio of 1: 1: 1: 1; incubated at this temperature (3 + 0.5) h to 60-70 ° T, but not until ripening; cooled to (3 + 3) ° C; Freeze, dose and harden (4.0 ± 0.5) hours

It is permissible to add part of granulated sugar or functional sweeteners together with a stabilizer-emulsifier (it is recommended to mix a stabilizer-emulsifier with a part of sugar - a ratio of 1: 5), to carry out homogenization, raise the temperature of the milk mixture to a temperature of (73 ± 2) ° С.

The vitamin complex can be introduced aseptically with a bacterial concentrate or in an already prepared cooled mixture so that there is no loss during pasteurization. The vitamin complex is part of a vitamin-mineral premix that includes Extra iodized salt, or Valitek Prodimpex, enriched with a trace element iodine, potassium and magnesium, or iodine casein.

A natural dye with functional properties may be added: riboflavin and / or beta-carotene, and / or anthocyanins, and / or lycopene, and / or lutein, and / or turmeric, and a sweetener with a functional effect may be added instead of sugar : sweetener with a functional effect: beckons, and / or erythritol, and / or isomalt, in a ratio of 1: 1: 1, and / or sucralose and polydextrose to the consumer sweetness of ice cream.

The introduction of dye, preferably at the stage of maturation of the mixture.

An object of the invention is to obtain specialized ice cream with a wide range of functional effects, with a high level of survival of probiotic microflora in the intestines of the consumer.

The technical result of the invention is to improve the quality of the finished product, increasing the assortment of functional milk-based food products, including probiotic and prebiotic properties.

Ice cream is prepared from raw materials, in the following ratio, wt. %:

cream - 20-40;

granulated sugar or functional sweeteners - 0.045-15;

polydextrose prebiotic - 3-5;

natural dye - 0.005-2.5;

emulsifier stabilizers - 0.2-2.5;

vitamin-mineral complex - 0.02-1.00;

bacterial concentrate - 1.0-5.0;

milk, COM - the rest.

Included in the bacterial concentrate Propionibacterium freudenreichii subsp. shermani is one of the most significant probiotic cultures of propionic acid bacteria that live in the human intestines.

Propionic acid bacteria exhibit antagonistic properties against pathogenic and conditionally pathogenic bacteria. The optimum temperature for the development of propionic acid bacteria is 30-35 ° C, the minimum is 8-10 ° C. Survive with short-term pasteurization at 70 ° C. The optimal pH of the growth of propionic acid bacteria is 6.5-7.0, the minimum is 4.6.

Classical propionic acid bacteria have unique immunomodulating and antimutagenic properties, they take root in the intestines of humans and are capable of reducing the genotoxic effect of a number of chemical compounds and UV rays.

It is known that the positive role of propionic acid bacteria as probiotics is due to the formation of propionic acid, minor organic acids, bacteriocins and enzymes, as well as the synthesis of a large amount of vitamin B ₁₂ [12]. They develop better without air. Propionic acid bacteria develop slowly in milk. Thermophilic streptococcus stimulates the development of propionic acid cultures and lactobacilli with joint development.

Thermophilic streptococcus Streptococcus thermophilus is an active acidifier, with an optimum temperature for development and acid formation for most strains from 39 ° C to 46 ° C. The minimum temperature of possible development is 18 ° C. It grows at 50 ° C, but does not grow at 53 ° C. Provides a bactericidal effect against technically harmful, pathogenic and conditionally pathogenic microorganisms. Thermophilic streptococcus and the vast majority of lactobacilli are classified as strains compatible with Propionibacterium freudenreichii subsp. shermani [13]. Viscous polysaccharide forming strains are preferred.

The acidophilus bacillus Lactobacillus acidophilus is a representative of the thermophilic lactobacilli of normal human microbiota. L. acidophilus has been shown to improve human immune function. Among the thermophilic lactobacilli of Lactobacillus acidophilus, many strains are antagonistic to mold, yeast, E. coli, Proteus, Salmonella, Staphelococcus [11, 12]. However, as recent studies have shown, it has not only a wide spectrum of antagonistic action while being in a vegetative state, when cells die, metabolites are formed that have a probiotic effect similar to that of living cultures [12]. In particular, Lactobacillus acidophilus forms the maximum amount of hydrogen peroxide compared to other lactobacilli (up to 70 mg / l).

Thermophilic lactobacilli are not sensitive to bacteriophages of thermophilic streptococcus.

Thus, a symbiotic consortium of strains of Streptococcus thermophilus, Lactobacillus plantarum, Propionibacterium freudenreichii subsp. shermani has probiotic potential at all levels: nutritional value and metabolic activity; antagonistic activity to technically harmful pathogenic and conditionally pathogenic microflora, cellular and humoral immunity. The current state of evidence-based medicine using a double-blind, placebo-controlled study allows the selection of strains of these cultures with enhanced probiotic effect [14].

Polydextrose (water-soluble dietary fiber) gives the product additional functional properties. As a dietary supplement, polydextrose is widely used in the creation of products with a low sugar content, since it is close to sucrose by technological characteristics and successfully replaces sugar in many recipes [15].

Polydextrose is made from natural products, has a low calorie content, effectively prevents constipation, hypertension, diabetes, regulates lipid metabolism in the human body, lowers blood cholesterol, and removes toxins from the human body. Its energy value is only 1 kcal / g, i.e. 4 times less than sugar.

Polydextrose has a highly branched structure, it is a less accessible substrate for intestinal microflora in comparison with other prebiotic fibers and is disposed of gradually and evenly. Therefore, the level of tolerance of polydextrose compared with other prebiotics is quite high. Even with a single dose of even 50 g of polydextrose in the human body, there are no undesirable effects. The properties of polydextrose along with the probiotic industrial sourdough transform the product produced by the proposed method into FPP with improved carbohydrate and prebiotic properties [15].

At the beginning of the XXI century, the scientific direction of nutrigenomics (the science of how food regulates the work of genes) took shape [16]. It is proved that carbohydrates (lipids) act as transcription factors and regulate some metabolism genes.

Additional functional properties of the finished product are also provided by a sweetener (sweetener) related to functional ingredients.

So mannitol (mannitol) - polyhydric alcohol is approximately 50% less sweet in weight than sucrose, breaks down in the digestive tract slowly and is a nutrient medium for microflora, contributing to its rapid reproduction. Mannitol is sometimes used as a remedy for constipation, has a refreshing effect. The average functional norm is less than 10 g of mannitol [16].

The sweetness of sorbitol is about 0.6 by weight of the sweetness of sucrose, and the calorific value is 3.4 kcal / g. Sorbitol has a choleretic and laxative effect helps the body reduce the consumption of vitamins, helping to improve the microflora of the gastrointestinal tract. This sweetener is also a choleretic agent. Sorbitol-based food stays fresh for a long time. Sorbitol usually enters the human body with all kinds of fruits. The fruits of mountain ash and blackthorn are especially rich in them. With long-term storage of fruits and berries, sorbitol gradually turns into fructose. The average functional dose is less than 10 g of sorbitol.

Erythritol (erythritol) - a polyhydric alcohol with a sweetness of 0.7 from the sweetness of sugar by weight. It is found in small quantities in grapes, melons, pears, and also in wine. It is less sweet than sucrose. Bacteria do not cause oxidation of erythritol, so it does not contribute to the development of caries. Erythritol has the lowest glycemic index of common sweeteners and does not contain calories. The main factors ensuring the complete safety of erythritol are its rapid absorption, lack of systemic metabolism and rapid excretion in urine, and almost zero calorie content. In addition, erythritis is endogenously present in various tissues of the body and in food consumed [16, 17].

Isomalt (isomalt) is a polyhydric alcohol having 0.45-0.65 of the sweetness of sugar by weight, obtained from regular sugar. It is often used in food production, since it has qualities close to sugar, but it does not crystallize so quickly. Like other polyhydric alcohols, isomaltitis with laxation gives a laxative effect, so adults are not recommended to eat more than 50 g per day, and children more than 25 g.

Sucralose is also obtained from regular sugar, and the usual taste remains unchanged. The maximum daily dose of Sucralose intake is 5 mg per 1 kg of body weight. Sucralose is 600 times sweeter than sugar, and therefore the taste effect is achieved with minimal amounts of this sweetener. Sucralose does not break down in the body, has practically no calories and does not cause tooth decay [18].

The consumption of food containing these sweeteners helps to reduce blood glucose compared to foods containing sugar.

The use of multivitamin premixes is one of the most optimal methods both from a medical and socio-economic point of view for enriching dairy products with vitamins [19].

Used for these purposes, premixes 730/4 and H3057 is a mixture of vitamins necessary for the human body. Adding one of these premixes to the dairy product in an amount of 414-750 g per 100 l of the milk mixture, taking into account technological losses, provides 100 g of the product from 20 to 50% of the daily human need and fully guarantees against the possibility of excessive consumption [19] .

Potassium iodide is not ideal for enriching functional foods, i.e. is an unstable substance. Specialists of the Institute of Nutrition RAMS developed a high-quality food salt "Extra", enriched with potassium iodate to a guaranteed iodine content of at least 25 μg per 1 g of salt with a high shelf life [19]. For enrichment, “Valitek Prodimpex” salt can be used, enriched, along with iodine, potassium and magnesium.

School milk was usually enriched with iodine casein [6]. The manufacturability of the use of iodine in "Iodcasein" is due to the strong connection of the bioelement with a number of amino acid residues of the casein protein, which can withstand various temperature and humidity treatment conditions. Stability of binding of iodine: foodstuffs enriched with “Iodcasein” for a long time stably maintain iodine in the quantities necessary for the prevention of iodine deficiency (the average shelf life of “Iodcasein” is 2 years) [20].

With the exclusion of sugar from the recipe, replacing it with sweeter sweeteners, it is difficult to replenish the recipe until the required amount of solids is obtained, it is allowed to add COM skimmed milk powder to the composition of the recipe.

The ice cream obtained by the proposed method relates, depending on the selected range of ingredients in the recipe, to functional foods with improved carbohydrate composition, with vitamins and / or bioelements, with live probiotic cultures, with prebiotics, and / or low nutrient content (sucrose) [ 4].

The method is illustrated by the following examples:

Example 1

Cream is added to milk; heated to a temperature of 35 ° C; make dry ingredients: granulated sugar 12 wt. %, polydextrose 3 wt. %, heated to 65 ° C, make pectin 1.0 wt. %, lecithin 1.0 wt. %; guar gum 0.2 wt. %, heated to 75 ° C, homogenized; heated to 85 ° C; cooled to 37 ° C; aseptically contribute vitamin and mineral complex, dye anthocyanins 2.5 wt. %, a bacterial concentrate that contains Streptococcus thermophilus, Lactobacillus acidophilus Bifidobacterium longum, Propionibacterium freudenreichii subsp. shermani in a ratio of 1: 1: 1: 1; incubated at this temperature (3 ± 0.5) h; cooled to 6 ° C; freeze and harden.

Vitamin-mineral complex includes premix H33053 in an amount of 0.0415 wt. % and salt "Valitek Prodimpex" - 0.6 wt. %

The serving of ice cream prepared according to method 1 contains functional ingredients (Table 1).

Characteristics of ice cream are given in table. 4.

Example 2

Cream is added to milk; heated to a temperature of 35 ° C; make ingredients: COM to a mass fraction of solids of 33%, sweetener, natural dyes lycopene 0.1 wt. %, lutein 0.1 wt. %, and turmeric 0.2 wt. %, heated to 65 ° C, make pectin 1.0 wt. %, lecithin 1.0 wt. %; homogenize; heated to 85 ° C; cooled to 37 ° C; make a vitamin and mineral complex, a bacterial concentrate that contains Streptococcus thermophilus, Lactobacillus acidophilus Bifidobacterium longum, Propionibacterium freudenreichii subsp. shermani in a ratio of 1: 1: 1: 1; incubated at this temperature (3 ± 0.5) h; cooled to 6 ° C; freeze and harden.

Vitamin-mineral complex includes premix 740/4 in the amount of 0.075 wt. % and salt "Extra, iodized" - 0.6 wt. %

As a sweetener, a mixture is used: attracts 0.015 wt. %, erythritol 0.015 wt. %, isomaltitis 0.015 wt. %, sucralose 0.015 wt. %, in a ratio of 1: 1: 1: 1, respectively, and polydextrose 3 wt. %

Characteristics of ice cream are given in table. 4.

Example 3

Cream is added to milk; heated to a temperature of 35 ° C; make ingredients - COM to a mass fraction of solids of 33%, pectin 1.0 wt. %, lecithin 1.0 wt. %; Surcalose 0.015 wt. %, polydextrose 3 wt. %, riboflavin 0.005 wt. % and beta-carotene 0.001 wt. %, heated to 85 ° C; homogenize; cooled to 37 ° C; make a bacterial concentrate that contains Streptococcus thermophilus, Lactobacillus acidophilus Bifidobacterium longum, Propionibacterium freudenreichii subsp. shermani in a ratio of 1: 1: 1: 1; incubated at this temperature (3 ± 0.5) h; cooled to 6 ° C; freeze and harden.

Vitamin-mineral complex includes premix riboflavin-beta-carotene (Table 3) and iodine casein - 0.0006 wt. %

Characteristics of ice cream are given in table. 4.

Information sources

1. The Government of the Russian Federation. Strategy for improving the quality of food products in the Russian Federation until 2030 from June 29, 2016 No. 1378-r. Moscow.

2. Ershova A.N., Topal O.I., Polyanskaya I.S. The program "School ice cream" // Lollipops readings. Vologda. - 2018.

3. GOST R 52349-2005. Functional food products. Terms and Definitions. - Enter. 07/01/2006. - M .: Standartinform, 2006. - 8 p.

4. Polyanskaya IS, Semenikhina V.F. Classification of functional food products on a dairy basis // Dairy industry. - 2017. - No. 2. - S. 56-58.

5. GOST 31457-2012 Milk ice cream, cream, ice cream. Technical conditions

6. GOST 32929-2014 Sour milk cream. Technical conditions

7. Olenev Yu.A. Ice cream. - M .: Kolos, 1992 .-- 256 p.

8. Patent RU 2176887, cl. A23G 9/02, 1999.

9. Patent RU 2294647, cl. A23G 9/40, A23G 9/36, A23G 9/32, 2007.

10. Polyanskaya I.S., Semenikhina V.F. Phage monitoring in dairy production. - The dairy industry. - 2018. - No. 6. - S. 9-11.

11. Sviridenko G.M., Sorokina N.P., Kuraeva E.V., Uchenenko I.V. Practical aspects of the use of protective crops. - The dairy industry. - 2018. - No. 8. S. 15-17.

12. Polyanskaya I.S. Antagonistic activity of probiotic strains: regulatory factors / I.S. Polyanskaya, L.G. Stoyanova, V.F. Semenikhina // Dairy industry. - 2017. - N 1. - S. 42-44.

13. Irkitova A.N., Kagan Y.R., Sokolova G.G. Antagonistic activity of milk cultures of Lactobacillus acidophilus in relation to test strains of Escherichia coli // Biological Sciences. - S. 19-22.

14. Polyanskaya I.S., Novokshanova A.L., Kuzin A.A. Dairy products: three levels of immunization / Actual issues of the development of innovation. Agricultural Sciences - Novosibirsk: 2015 .-- S. 99-103.

15. Polydextrose. Prebiotics // BAD. ru http://obad.ru/badinfo/probady/prebiotiki-shirokie-perspektivy-uzkogo-rynka. - The title from the screen.

16. Nutrigenomics [electronic resource] // Biomolecule - Electronic data. URL: https://biomolecula.ru/articles/nutrigenomika-pitanie-vs-zabolevaniia. - The title from the screen.

17. Health effects: considered harmless, http://www.novostioede.ru/food_additive/e1xxx-dopolnitelnye/e1200_polidekstroza/

18. Patent RU 2668402, cl. A23C 9/123, A23C 9/13, 2018.

19. Spirichev VB, Shatnyuk L.N., Poznyakovsky V.M. Enrichment of foods with vitamins and minerals. Science and technology. Siberian University Publishing House. - 2004 .-- 548 p.

20. Ershova A.N. Baranov N.M., Polyanskaya I.S. The program "School ice cream with iodine" // Recent trends in science and education. - Dushanbe. - January 2019.

Claims (6)

Ice cream, characterized in that it includes cream, a prebiotic polydextrose, an emulsifier stabilizer, a natural dye, a vitamin-mineral complex including a microelement iodine, and a bacterial concentrate containing Lactobacillus acidophilus, Bifidobacterium longum, Propionibacterium freudenreichii subsp. shermani, Streptococcus thermophilus at a ratio of 1: 1: 1: 1, respectively, granulated sugar and milk or a sweetener and a mixture of milk and skimmed milk powder, moreover, ice cream is prepared from raw materials in the following ratio, wt.%: cream 20-40 granulated sugar 12-15 polydextrose prebiotic 3-5 natural dye 0.005-2.5 emulsifier stabilizers 0.2-2.5 vitamin and mineral complex 0.02-1.00 bacterial concentrate 1.0-5.0 milk rest or cream 20-40 sweeteners 0,045-15 polydextrose prebiotic 3-5 natural dye 0.005-2.5 emulsifier stabilizers 0.2-2.5 vitamin and mineral complex 0.02-1.00 bacterial concentrate 1.0-5.0 skimmed milk and skimmed milk the required amount of solids rest, wherein the natural dye is selected from riboflavin and / or beta-carotene and / or anthocyanins and / or lycopene and / or lutein and / or turmeric, the sweetener is selected from mannitol and / or erythritol and / or isomalt, and / or sucralose, and the bacterial concentrate is introduced at (37 ± 2) ° C, kept at this temperature (3 ± 0.5) h to 60-70 ° T, but not until it is ripened, and then cooled to 6 ° C.