RU2730626C1 - Crispy filler for milk and/or dairy products based on natural ingredients - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Filler for yoghurt based on natural components includes a composition of pumpkin seeds in amount of 20–50 %, cookies in amount of 30–50 % and chocolate in amount of 20–50 %. Pumpkin seeds are represented by fried pumpkin kernels and/or whole and/or crushed. White chocolate, milk chocolate, dark chocolate or their combinations are used as chocolate. Cookies are represented by almond and oyster biscuits. Cookie slices have size of 3–7 mm and density of 0.27 to 0.30 kg/l. Humidity of the ready mixture is not more than 4 %.

EFFECT: invention allows to produce milk and/or dairy product filler, mainly for yoghurt, curd or curd product preserving crispy taste during 6–7 minutes at its mixing with milk, 10–13 minutes when mixed with yoghurt, curd, curd product, wider range of fillers for dairy products, possibility of long storage of filler for up to 6 months without using preserving agents.

6 cl, 1 tbl

Description

State of the art

The invention relates to the food industry, in particular to the production of fillers for milk and / or dairy products, mainly such as yogurt, cottage cheese, curd product.

Dairy products are very useful for the human body, since they contain protein, all the necessary amino acids, phosphorus, potassium, vitamins D, A, B12, carbohydrates.

Yogurt is a unique and healthy food product, which contains bifidobacteria and lactobacilli, which provide its beneficial properties. Yogurt prevents the growth of putrefactive intestinal bacteria, improves digestion, helps cleanse the intestines and better assimilation of food, improves immunity, since the bacteria contained in it stimulate blood cells that fight infections, and force the body to actively produce the protein interferon, which is a natural defense organism.

Cottage cheese contains vitamins such as A, E, C, B1, B2, B12, as well as folic acid and useful trace elements: potassium, calcium, sodium, magnesium, phosphorus, iron, zinc, copper, fluorine. The cottage cheese contains a high content of useful milk protein casein, which is well absorbed by the human body, saturates it and participates in the formation and restoration of muscle tissues and methionine - an amino acid that has a lipotropic effect, lowers cholesterol in the body and, most importantly, prevents fatty liver , which can occur as a result of exposure to the body of strong toxins or certain medications.

The dairy product composition can further include various fillers containing ingredients that are beneficial to human health, such as fatty acids, fiber, various minerals and vitamins.

From the prior art, various fillers for dairy products are known, mainly such as yogurt, which, in particular, contain a combination of marmalade, chocolate and cookies (https://www.povarenok.ru/recipes/show/95014/), a combination of different seeds (http://ladyshelan.ru/semechk_podsolnuha_semena_kunzhuta_semechki_tyikvyi/).

The disadvantage of all these fillers is the quick soaking of the filler ingredients when added to milk, yogurt, cottage cheese and other dairy products and, in this regard, the loss of a crunchy taste. Also, a significant disadvantage is the need to use such a product immediately after the introduction of the filler into it.

Disclosure of invention

The aim of the claimed invention is to obtain a filler for milk and / or dairy products, mainly such as yoghurt, cottage cheese, curd product, which contains natural ingredients, while the filler has a crunchy taste for a long time after its introduction into milk or milk a product, mainly such as yogurt, cottage cheese, curd product.

EFFECT: obtaining a filler for milk and / or dairy product, mainly for yogurt, cottage cheese, curd product, which retains a crispy taste for 6-7 minutes when mixed with milk and 10-13 minutes when mixed with yogurt, cottage cheese, curd product , expanding the arsenal of fillers for dairy products.

An additional technical result of the claimed invention is the possibility of long-term storage of the filler up to 6 months without the use of preservatives.

The filler according to the claimed invention includes a combination of pumpkin seeds, cookies and chocolate, where the content of the components in wt. %:

pumpkin seeds - 20-50,

cookies - 30-50,

chocolate - 20-50.

The pumpkin seeds used are roasted and / or whole and / or crushed pumpkin seed kernels. Moisture content of seeds - no more than 3.5%.

The chocolate used is white chocolate, milk chocolate, dark chocolate, or combinations thereof. Moisture content of chocolate - no more than 1%.

Almond biscuits with a mass fraction of moisture not exceeding 6% were used as cookies. The biscuit slices are 3-7 mm in size (in length, width and height) and a density of 0.27 to 0.30 kg / l.

The moisture content of the finished mixture is no more than 4%.

The filler of the present invention is capable of maintaining crunchiness for 6-7 minutes when mixed with milk and 10-13 minutes when mixed with yogurt, cottage cheese or curd product.

The filler formulations contain only natural ingredients without the addition of synthetic and artificial ingredients.

So the chocolate used in the filler contains only sugar, whole milk powder, cocoa butter, skimmed milk powder, soy lecithin as an emulsifier and a natural flavor.

A flavoring agent is a composition of aromatic substances that enhances the richness and fullness of the flavor, as well as gives it a unique flavor and aroma profile. Each type of chocolate has its own flavor.

Almond cookies are made without the use of baking soda and contain only wheat flour, sugar, chicken egg (melange), crushed almonds, sea salt and vanilla extract.

The absence of baking soda in the biscuits allows biscuits with a density in the range of 0.27 to 0.30 kg / l to be obtained, due to which the biscuits remain crispy and do not soak for a long time in milk and / or dairy products such as yogurt , cottage cheese or curd product.

Special requirements to the composition and quality of the filler components, according to the claimed invention, and to the form in which it is stored - in the form of a dry mixture of ingredients with a moisture content of not more than 4%, allow for long-term storage of the filler without adding preservatives.

The essence of the invention is illustrated by the given examples of implementation of the invention.

Examples of

To determine the ability of the filler to retain crunchy properties when mixed with milk, yogurt, cottage cheese and curd product, a filler with different content of its components was investigated.

The components used were:

White chocolate with a mass fraction of moisture no more than 1%, consisting of sugar, whole milk powder, cocoa butter, skimmed milk powder, soy lecithin, natural flavor.

Milk chocolate with a moisture content of not more than 1%, consisting of sugar, whole milk powder, cocoa butter, cocoa liquor, soy lecithin, natural flavor.

Dark chocolate with a mass fraction of moisture no more than 1%, consisting of sugar, cocoa butter, cocoa grated, soy lecithin, natural flavor.

Almond biscuits with a moisture content of 6% with a slice size (length, width and height) of 3-7 mm and a density of 0.27 to 0.30 kg / l.

Pumpkin seeds are roasted, whole and crushed.

The dairy product used was yoghurt, thermized yoghurt, separated yoghurt, cottage cheese and curd product with a temperature of 4-6 ° C.

Thermalized yoghurt, unlike classic yoghurt, undergoes an additional stage of heat treatment after the end of fermentation to increase the shelf life.

Separated yoghurt has a higher protein content and a denser texture.

For each vehicle variant, the test was performed in three repetitions. The soaking time of the filler components and, as a consequence, the loss of crunchy taste was determined by mixing 1/3 part of the filler composition with a different mass ratio of the components of the mixture within the stated range and 2/3 of the cold dairy product.

To assess the retention time of the crunchy properties and the quality of the crunch, the product was consumed every 2-3 minutes.

The results are shown in Table 1.

Table 1. Determination of the crunchy taste of a filling containing pumpkin seeds, macaroons and chocolate

Sample # Filler composition Crisp retention time, min milk yoghurt, thermized yoghurt separated yoghurt curd, curd product eleven 50 wt.% Roasted pumpkin seeds, 30 wt.% Cookies and 20 wt. % white chocolate 6 eleven 12 eleven five ten eleven 12 6 eleven 12 12 22 20 wt.% Crushed pumpkin seeds, 50 wt.% Cookies and 30 wt. % milk chocolate 7 eleven 13 12 7 eleven 13 13 6 eleven 12 13 33 20 wt.% Whole pumpkin seeds, 40 wt.% Biscuits and 40 wt. % dark chocolate 6 ten 12 12 6 ten eleven 13 6 ten 12 eleven

The data obtained confirm the possibility of preserving the crunchy taste of the filler for 5-7 minutes when mixed with milk and for 10-13 minutes when mixing the filler with yogurt, cottage cheese and curd product.

Claims (9)

1. Filler for milk and / or dairy products based on natural ingredients, including a composition of pumpkin seeds, cookies and chocolate with the content of the starting components in wt. %: pumpkin seeds - 20-50, cookies - 30-50, chocolate - 20-50. 2. The filler according to claim 1, in which pumpkin seeds are roasted and / or whole and / or crushed. 3. The filler of claim 1, wherein the chocolate is white chocolate, milk chocolate, dark chocolate, or combinations thereof. 4. A filler according to claim 1, wherein the cookies are macaroons. 5. A filler according to claim 1, wherein the cookie slices have a size of 3-7 mm and a density of 0.27 to 0.30 kg / l. 6. Filler according to claim 1, wherein the moisture content of the finished mixture is not more than 4%.