RU2736353C1 - Ice cream production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Proposed method for production of ice-cream includes preparation of a mixture containing a milk base, sugar and a stabilizer, its pasteurisation, homogenisation, cooling, aging and fermentation, ice-cream freezing, packaging and hardening. Aging and fermentation are carried out with constant stirring at (14–22) °C for (8–12) h using a probiotic Saccharomyces boulardii, which is added to the mixture in amount of (1–9) × 10³ CFU/cm³.

EFFECT: invention is aimed at enrichment of ice-cream with probiotic cultures while maintaining acceptable organoleptic characteristics of the product.

1 cl, 2 ex

Description

The invention relates to the dairy industry and can be used in the production of a new type of ice cream - probiotic ice cream with Saccharomyces boulardii .

An urgent task in the development of the dairy industry is to obtain new types of products with beneficial properties for health. Ice cream is one of the most popular products in Russia. However, traditional types of ice cream contain a large amount of fat and sugar, synthetic additives, which does not correspond to modern ideas about a healthy diet. This disadvantage can be overcome by introducing functional components into traditional ice cream recipes, incl. probiotics.

A patented composition for making ice cream (RU 2 294 647 C2, A23G 9/32, A23G 9/36, A23G 9/40, publ. 03/10/2007). According to the invention, ice cream includes milk, cream, granulated sugar, a stabilizer, a vitamin complex and a bacterial concentrate. The vitamin complex includes vitamins A, C and group B. As a bacterial concentrate, it is proposed to use a combined bacterial concentrate that contains Bifidobacterium longum B 379 M, Lactobacillus acidophilus 97, Propionibacterium shermanii 12AE. Bacterial concentrate is introduced in a ratio of 1: 1: 1, in an amount of 1-5% by weight of the mixture. The invention makes it possible to obtain a product with increased probiotic, preventive and biological properties, as well as to expand the range of ice cream. The disadvantage of this method is the complexity of the composition of the starter microflora, in which the results of the influence of individual species on each other is difficult to predict, as well as the use of a synthetic vitamin complex. In addition, all this increases the cost of the product.

There is also known a method of producing ice cream enriched with prebiotic and probiotic. For example, a method for producing ice cream (RU 2497370, A23C9 / 12, publ. 09/20/2013), the technical result of which is to obtain fermented milk ice cream with increased beneficial properties due to the inclusion of the prebiotic lactulose, a reduced sugar content and an increased content of live starter cells, incl. .h. probiotic microflora. The known method includes preparing a mixture containing a milk base, lactulose, sugar and a stabilizer, pasteurizing it, cooling, fermenting, freezing, packaging and hardening ice cream. In this case, lactulose is introduced into the mixture in an amount of 2-4%, sugar in an amount of 4-6%, and after pasteurization and cooling, the mixture is fermented and fermented. The disadvantages of this method include the need to heat the mixture to a fermentation temperature that is optimal for the starter culture used (at least 30 ºС), as well as an unusual sour taste for the consumer and too soft consistency, leading to deformation of the ice cream in the package.

A known method of producing probiotic ice cream. (CN 107865184A, A23G9 / 32; A23G9 / 34; A23G9 / 42 publ. 03.04.2018). The method includes the following stages: adding water to the ice cream mixture, mixing, heat treatment, homogenization and holding to obtain the mixture; adding 1-2% of an effervescent agent and 0.005-0.01% of lactic acid bacteria, uniform mixing, then fermentation and hardening. The effervescent agent can promote the formation of small air bubbles that can be densely distributed in the ice cream mix. The invention solves the technical problem of increasing the viability of lactic acid microorganisms, most of which die during freezing. This method is easy to use and can be used to stimulate probiotics in ice cream. However, the disadvantage of this method is the sour taste of ice cream, which appears as a result of lactic acid fermentation, as well as the use of a chemical as an effervescent agent for gassing.

Probiotics with a proven positive effect on human health and a fundamentally different type of metabolism compared to lactic acid microorganisms include the yeast Saccharomyces boulardii ( Saccharomyces boulardii as potential probiotics for innovative food products / Ryabtseva S.A., Sazanova S.N., Dubinina A.A. . // Modern science and innovation. - 2019. -№2 (26). - P.138-151). Currently, this yeast is widely used in medicine to treat diarrhea and achieve a probiotic effect. Various probiotic compositions are known, in which Saccharomyces boulardii are used together with lactic acid probiotic bacteria (WO 2019166985A1, A23G9 / 34; A23G9 / 36; A23L33 / 135; A23L33 / 14; A23L33 / 21, publ. 06.09.2019 Probiotic composition). Saccharomyces boulardii is proposed to be used for the treatment of obesity (WO 2015172191A1 A61K39 / 02; A61K39 / 09; A61P3 / 00; A61P3 / 04, publ. 19.11.2015 Probiotic compositions and uses thereof for treatment of obesity-related disorders) and even to improve mood ( WO 2019030371A1, A61K36 / 064; A61P25 / 22; A61P25 / 24, publ. 14.02.2019 Saccharomyces boulardii for the treatment of mood disorders). In addition, Boulardi Saccharomyces have the ability to stabilize the pH and acidity of food matrices over long periods of time, thus providing an ideal environment for the growth and survival of starter bacteria. An additional effect is the enrichment of foods with vitamins, a range of secondary nutraceutical metabolites, including antioxidants, which have a positive effect on health. In addition, Saccharomyces boulardii helps prevent the development of extraneous microflora. All this allows us to consider this type of yeast as a promising probiotic for the creation of new food, incl. dairy products (Saccharomyces boulardii as potential probiotics for innovative food products / Ryabtseva S. A., Sazanova S. N., Dubinina A. A. // Modern science and innovations. - 2019. -№2 (26). - P. 138-151).

A known method of producing kefir with Saccharomyces boulardii (CZ 32324U1, A23C9 / 127; A23C9 / 13; C12N1 / 16, publ. 11/21/2018 Kefir with probiotic yeast of Saccharomyces boulardii ). However, real kefir is produced only on the basis of the natural symbiosis of the kefir fungus, which already contains several types of yeast that make a significant contribution to the probiotic properties of this product (Farnworth ER Kefir - a complex probiotic // Food science and technology bulletin: functional food. V. 2, 2006 - p. 1-18.). In this regard, the need to enrich this product with another type of yeast, which, moreover, does not ferment lactose, remains questionable.

The closest in technical essence to the proposed method is a method for producing synbiotic ice cream described in the article by Pandiyan C. and others (Pandiyan C., Annal VR, Kumaresan G., Murugan B., Gopalakrishnamurthy TR Development of synbiotic ice cream incorporating Lactobacillus acidophilus and Saccharomyces boulardii . International Food Research Journal, 2012, vol. 19, no. 3, pp. 1233-1239). To prepare ice cream, L. acidophilus NCDC 14 and Saccharomyces boulardii were used as probiotics, and fructooligosaccharides (FOS, 3%) and whey protein concentrate (KSB, 4.6%) were used as prebiotics. Fermentation of mixtures containing 10% fat and 36% solids was carried out after adding starter cultures in the amount of 4% for each culture at 37 ° C to different pH levels (4.5; 5.0; 5.5). All probiotic and synbiotic ice cream samples had lower values in the taste and total organoleptic scores than in the control and in the samples with the addition of CBP. The disadvantages of the described types of ice cream include the introduction of Saccharomyces boulardii in very high concentrations (10 ⁶ -10 ⁷ CFU / g), which cannot but lead to a pronounced yeast taste of the product, and also significantly increases the cost of the product. Fermentation of Saccharomyces boulardii with Lactobacillus acidophilus leads to a decrease in pH and the appearance of an unconventional sour ice cream taste, soft and unstable ice cream consistency, and the addition of additional ingredients (prebiotics, KSB) significantly increases the cost of the product.

The technical result of the proposed method consists in obtaining a new type of probiotic ice cream with Saccharomyces boulardii , with increased biological value and improved quality indicators. Additional benefits include the ability to expand the range of functional food products in a cost-effective way.

This technical result is achieved by introducing Saccharomyces boulardii in an amount of (1-9) × 10 ³ CFU / cm ³ into an ice cream mixture containing a milk base, sugar and a stabilizer, after its pasteurization, homogenization and cooling, and the ripening and fermentation of the mixture with the use of Saccharomyces boulardii is carried out at a temperature of (14-22) ºС for (8-12) hours with constant stirring, after which ice cream is frozen, packed and hardened.

The process of obtaining ice cream generally corresponds to traditional technology and can be carried out using traditional equipment. First, the operation of preparing the dairy part of the mixture (whole milk, cream, powdered and condensed milk, butter can be used), into which sugar and stabilizers are added, after which the mixture is stirred, filtered and pasteurized at 85-95 ° C for 50-60 seconds, homogenized at 12.5-15 MPa and cooled to the temperature of maturation and fermentation. A feature of the proposed technology is the introduction of (1-9) × 10 ³ CFU / cm ³ Saccharomyces boulardii into the milk mixture, its maturation and fermentation at (14-22) ºС for (8-12) hours with constant stirring.

During the maturation and fermentation of the mixture, the amountSaccharomyces boulardiiincreases to (1-9) × 10⁴CFU / cm³, while fermentation of sucrose by yeastSaccharomyces boulardiithe calorie content of the mixture decreases and the following valuable metabolites are formed:

- carbon dioxide, which will improve the overrun of the mixture during freezing and improve the organoleptic characteristics of ice cream with a delicate, well-whipped consistency, stable during storage, without the addition of effervescent chemical agents;

- B vitamins and antioxidants, which enrich ice cream and give it an increased biological value;

- a small amount of ethyl alcohol (0.1-0.3%) and bacteriocins, which will suppress the possible development of extraneous microflora that can cause further defects in the finished product; ethyl alcohol further evaporates during freezing, so ice cream will not contain it.

In addition, Saccharomyces boulardii has antagonistic activity against some causative agents of nutritional diseases, therefore, the microbiological purity and safety of the mixture and the finished product are ensured. At temperatures below 14 ° C and a time of less than 8 hours, the indicated effects of increasing the number of cells of the probiotic Saccharomyces boulardii and the synthesis of metabolites are not achieved, at temperatures above 22 ° C and time more than 12 hours, too active development of Saccharomyces boulardii occurs, which can lead to the appearance of taste defects and smell of the finished product. With the introduction of less than 1 × 10 ³ CFU / cm ³ Saccharomyces boulardii, the effects of the synthesis of metabolites necessary to achieve the technical effect are not achieved. Adding more than 9 × 10 ³ CFU / cm ^{3 of} Saccharomyces boulardii increases the cost of production and can lead to the appearance of yeast taste and odor in ice cream.

Fermentation and ripening of the mixture in the proposed method are carried out without additional heating up to 30-38 ºС, necessary for fermentation of the mixture in the known methods of producing ice cream using lactic acid bacteria probiotics and Saccharomyces boulardii , and without cooling to the ripening temperature of the mixture 4-6 ºС in the methods of obtaining traditional types of ice cream. This reduces the cost of the finished product. At the same time, the fermentation regimes provided for in the proposed method provide an increase in the amount of Saccharomyces boulardii by an order of magnitude, up to (1-9) × 10 ⁴ CFU / cm ³ , obtaining probiotic ice cream with increased biological value due to the synthesis of vitamins and antioxidants, while maintaining the traditional non-acidic taste of ice cream, improving the consistency of the finished product by increasing the overrun of the mixture, obtaining a more stable consistency of ice cream during storage. The proposed method also allows you to expand the range of functional food products, in particular, ice cream with probiotics.

After stirring and ripening, the mixture is cooled to 0-6 ºC and served for freezing and packaging, after which the ice cream is quenched and stored under normal conditions.

The method is confirmed by examples.

Example 1. A mixture of 580 liters of milk (with a mass fraction of fat 3.2%) and 89 liters of water is heated to 45 ° C, after which a mixture of dry components (71 kg of skimmed milk powder, 170 sugar, 40 stabilizer) is added. The resulting mixture is filtered, pasteurized, homogenized under traditional technological modes, after which it is cooled to a temperature of 14 ºС and 9 × 10 ³ CFU / cm ^{3 of a} probiotic culture of Saccharomyces boulardii is introduced . The mixture is stirred and fermented at a temperature of 14 ° C for 12 hours. The resulting mixture is cooled and subjected to freezing, after which it is fed for packaging and hardening. The resulting ice cream has a traditional taste without foreign tastes and odors. tender, well-whipped consistency, stable structure during storage, the content of living cells of microorganisms-probiotics Saccharomyces boulardii at the level of 9 × 10 ⁴ CFU / cm ³ .

Example 2. In cream (710 kg) add 100 kg of milk powder, 20 kg of flour as a stabilizer and 170 kg of sugar. The resulting mixture is filtered, pasteurized, homogenized under traditional technological modes, after which it is cooled to a temperature of 22 ºС and 1 × 10 ³ CFU / cm ^{3 of a} probiotic culture of Saccharomyces boulardii is added . The mixture is stirred and fermented at a temperature of 22 ºС for 8 hours. The resulting mixture is cooled and subjected to freezing, after which it is fed for packaging and hardening. The resulting ice cream has a traditional taste without foreign tastes and odors. delicate, well-whipped consistency, stable structure during storage, has a content of living cells of microorganisms-probiotics at the level of 1 × 10 ⁴ CFU / cm ³ .

Claims (1)

A method for producing ice cream, including preparing a mixture containing a milk base, sugar and a stabilizer, pasteurizing it, homogenizing, cooling, ripening and fermentation, freezing, packaging and hardening ice cream, characterized in that ripening and fermentation is carried out with constant stirring at a temperature of (14- 22) ºС for (8-12) h using the probiotic Saccharomyces boulardii, which is introduced into the mixture in an amount of (1-9) × 10 ³ CFU / cm ³ .