UA73268C2 - Paste-like food product on the basis of milk - Google Patents

Abstract

A paste-like food product based on milk with high energy value per unit of the product used and contains, % by weight: milk 75-92, the milk is of fat content of 12-18% by weight, sugar 5-20, starch 1.5-2.5, an aromatizer 0.1-0.5 and a jellying agent is of 0.1-0.5 while a weight ratio of starch/jellying agent is of 15:1-5:1 and viscosity is of no less than 3 Pa/sec at 10 DEGREE C. This paste-like food product of high content of the dry matter is supplemented with cocoa-powder, fruit pulp. A multi-layered product, containing at least one layer of the paste-like food product, whereon the second layer of the paste-like food product is coated, having the viscosity exceeding the viscosity of the first layer, is preferred.

Description

Description of the invention

The subject of the invention is a pasty food product based on milk, which has a high energy value per unit of consumed product.

It is known that to provide children with the necessary energy, they can be given dairy products on a solid or semi-solid basis, usually placed between two biscuit-like layers, which resembles the structure of a sandwich.

Products of this kind are usually quite hard and contain relatively little water, so after eating them there is a certain need to drink. Food products of this kind are described, for example, in EP 64 155. 70 These food products, unless they are consumed in large quantities, cannot cover the body's daily need for milk components, especially in children and adolescents. This primarily refers to whey proteins, milk fats contained in milk, electrolytes (calcium ions contained in milk), trace elements, etc. Adolescents limit their intake of dairy products at a certain point or stop using them altogether, and young children often cannot or do not want to consume the recommended daily amount of dairy products. Thus, the amount of energy that enters the body with a limited amount of milk is insufficient and must be supplemented with other food products, which is often undesirable.

There have already been attempts to increase the calorie content of milk drinks by adding cream to them, which was usually accompanied by a change in the consistency of the product, in the best case, to a thicker one, but this is not enough for the production of multilayered products, where the layers should not flow into each other. Structures of this kind must have a given viscosity during packaging, due to which the mass of the upper layer, which is packaged in the second place, cannot penetrate into the lower layer. For this purpose, thickeners are added to such food products to change their consistency by increasing the viscosity of the liquid food product.

But the packaging of such liquid products with a high content of solids and high caloric mass has certain machine limitations, since, on the one hand, the liquid mixture is subject to sterilization at a temperature of 29 120-1402С, and on the other hand, the solution after high-temperature treatment must be cooled for Ge) of the next packaging to a temperature below 102C, at which its viscosity acquires a given value. In both cases, the treated solution. must have such a viscosity that would allow it to pass through both the sterilizer and the filling plant, taking into account its normal operating pressure. Based on this, since 20 until now, the packaging of liquid dairy products with a high content of dry matter was considered possible only in the absence of thickeners, as a result of which the production of pasty food products was a difficult task. In order to give food products this kind of improved consistency, during their packaging, a method was used, for example, which involved whipping them with air and stabilizers, which allowed to achieve a tighter structure similar to the structure of whipped cream. (ze)

On the other hand, for such products, a creamy structure similar to pudding is desirable, as this is what children prefer. This applies, first of all, to multi-layered products, where the layers have different taste characteristics or color, as in the case of puddings, for example, a vanilla-chocolate mixture.

However, such products do not contain the desired amount of milk components. From the British patent 2.110.517, the components of dairy products in the form of jelly are known. in which dry fat emulsion, modified starches and gel-forming substances in the form of iota-carrageenan and xanthan are added to regular milk for the purpose of thickening. However, the dairy product produced in this way does not have a homogeneous creamy structure, because it contains separate jelly-like inclusions. Since the product, in addition, seems sticky to the taste and needs aromatization to eliminate the unpleasant aftertaste, it cannot be used to obtain a cream with good taste qualities.

The consequence of satisfying the need for condensed milk products with an increased fat content is that the volume -1 of the product consumed can be reduced by half or more, without reducing the amount of energy that enters the body together with the components of milk. One should especially strive for the energy value (95) of a unit of the consumed product to correspond to the energy value of one glass of milk (0.2 l) with a volume, t less than half, or better - by two thirds.

The most desirable would be to obtain a mass that can be eaten with a spoon, that is, pasty, especially which (22) is suitable for the production of multilayer products. So, the invention is aimed at solving the listed tasks.

According to the first object of the invention, a paste-like food product based on milk is offered, which has a high energy value per unit of the product used, and contains: - 75-92965 wt., and the fat content of milk is 12-1895 wt.; sugar - 5-2095 kg. ; starch - 1.5 - 2.595 wt.; gel-forming substance - 0.1-0.595 wt., with a ratio of starch/gel-forming substance from 15:1 to 7:11; flavoring -0.1-0.590

GF) wt., and viscosity, at least -ZPa's. The food product according to the invention allows you to solve the tasks that lie in d) its basis.

From the point of view of technology, this pasty food product is convenient for processing, as it easily passes both the sterilizer and the packaging device at the appropriate temperature values. Yes, its viscosity during packaging is at least ZPa's at a temperature of 109, which allows this food product to be packaged without any problems. Due to its viscosity, it has a pasty composition, which is mainly due to the high content of fat in milk and the presence of thickeners. Thanks to the content of thickeners, the viscosity is established, the value of which, when the product is packaged, should not exceed 15Pas at v5 19oC.

The viscosity of the product according to the invention should preferably be within 5-10 Pa's at a temperature of 1026.

Viscosity is measured in accordance with the SIM 53019 standard on a rotary viscometer at an angular speed of 6.46 (1/second). Compliance with the viscosity interval is important for this invention, since if this value exceeds the lower limit, then the product comes in drops from the packaging device and a clear border of the surface of the lower and upper phases covering it is not formed. layer It is important that the mass of the product according to the invention is not subject to secondary thickening, unlike puddings, and thus, according to the invention, a paste-like consistency of the final product is already achieved during packaging.

According to the invention, it is possible to pack a more viscous top layer, which, for example, has a viscosity twice as high (10 Pa's at 10 2 ) on the lower, that is, the packaged first layer, which has the desired viscosity of 5 Pa's. 7/0 In this way, a clearer boundary between the upper and lower layers is obtained, and it should be noted that such an effect is also possible with approximately the same viscosity, for example 5 Pa's. According to the invention, it is possible to produce a multi-layered product, in which the lower one, packaged first, has a lower viscosity value. than the upper one, packaged in a trace, and at the same time there is no mixing of layers. Further, it should be noted that the weight of the layers in terms of dry matter does not necessarily correspond to the viscosity of the mass that is applied accordingly. So, for example, the weight of the dry matter of the lower layer can be no more than 38-3995 kg, and the viscosity - 5 Pa's, while the weight of the dry matter of the upper layer can be 30-3195 kg. with a viscosity of about 10 pas. Therefore, the choice of thickener is important for establishing the required viscosity. According to the invention, the mass, on a dry basis, is mostly within the range of 30-4095 grams. from the total weight of the product.

The minimum acceptable value of viscosity for the invented food product guarantees. that according to the 2nd aspect of the invention, it is possible to obtain dairy products that are produced by stacking different layers on top of each other. A multi-layered product is particularly preferred, for which one basic composition consisting of milk, sugar and thickeners is mainly used. Flavorings, fruit pulp, fruit puree, fruit extracts, such as cocoa, etc., are added to this basic composition.

In contrast to puddings or similar ones, in which the viscosity value increases greatly after packaging, in the food products that are the subject of the invention, this value basically does not change, that is, the packaged mass remains in a pasty state and does not harden. Therefore, the predetermined desired value of viscosity (paste-like consistency) of the finished food product can be set already in the initial mass.

As already noted earlier, if the value of viscosity during packaging is maintained at a level of at least c zo ZPas, then in the most preferred multilayer products, clear boundaries between the layers remain, especially noticeable when light and dark layers are combined (cocoa/nut layers). Multi-layered products of this kind retain their layered structure not only when unpacking. but also during long-term storage at room temperature, 5 can be repeatedly shaken without destroying their structure. On the other hand, such a product can be easily mixed with a spoon so that due to its pasty and creamy structure, and.

Зз5 in a relatively short period of time, a homogeneous mass is obtained. what

The product according to the invention has an energy value of at least 17 kcal and, preferably, no more than 190 kcal per 100 g of the finished product. At the same time, the energy value attributable to the actual dairy components of the product should be at least 6595, and preferably about 7095 or more of the total energy value of all components taken together, with the rest of the energy coming mainly in the form of sugar. "

Due to the high caloric content per unit mass of the product, the energy value of the portion size MAY (pe) s be relatively low. The consequence of this is that that in relation to the above amount of milk, and for example, 0.2 l, the volume of the food product, which is the subject of the invention, can be reduced to 1/3, and the caloric content of the components of dairy origin can basically remain the previous one. At the same time, the product according to the invention also has a cream-like structure. and this mass can be used with pleasure as a cream. The composition of dry matter in the product according to the invention is up to 4095 wt. from the total weight of the product, but at the same time - AND the limits of possibilities are reached Under favorable conditions, the content of dry matter should be 29-3990% by weight. According to the invention, the word "milk" means a milk base that had a fat content of 12-1895, preferably about 1595.

Such milk. usually obtained from skimmed whole milk by adding to it

Fo pre-settled milk fat in the form of cream. This method of production is preferred. On the other hand, so milk fat can be partially, ie up to 5095, replaced by vegetable fats and/or oils. These vegetable fats and/or oils must be in the form of an oil-in-water emulsion and mixed with milk to the desired fat content.

Own milk is used in the form of whole milk, but it can also be reconstituted (rehydrated) from skimmed and/or powdered milk. As already noted, it is preferable to use whole and F) milk in combination with cream to obtain milk with a fat content of 1590. ko. from the total weight of the final product. в The amount of energy obtained with milk, and "milk" always means milk. enriched with fats, is usually in the range of at least 6595, and better - about 7095. of the total calorie content of the mixture.

Crystal sugar, fructose are used as sweeteners. sugar syrup, glucose. invert sugar and their mixture. It is best to use cane sugar in the amount of 5-20, preferably bvB 1-1696 weight.

In addition to the sweeteners mentioned above, other sweeteners can also be used. These include saccharin, cyclamate, acesulfame. aspartame and the like.

Crystalline sugar can be completely or partially replaced by similar sweeteners. The resulting change in viscosity in the food product according to the invention entails a decrease in the content of dry matter, which, in turn,

Affects viscosity in general. Next, it is explained how the viscosity is restored.

The main components of the used thickeners are starch, and the word "starch" also includes chemically modified starches. The starches used are, for example, potato starch, corn starch, waxy corn starch, wheat starch, cassava starch, etc.

During modification, such starches are usually hydrolyzed with acid and split enzymatically at 7/0 with the help of alpha-amylase to low polymer food products. if necessary, food products of this kind are further hydrolyzed and replaced. Since the molecular weight of glucose-polymers of starch depends on the cleavage method and is usually between 1000 and 2000 Daltons for amylose and between 10 7 and 108 for amylopectin. These different starches affect viscosity differently depending on temperature. Such starches are produced, for example, by the companies Segeziag and Kodiece. The viscosity of the final product is also affected by the modification of 75 Kstarch during high-temperature processing of the invented food product, which leads to the splitting of starch to an even greater extent, thus the processed food product has a higher viscosity compared to the initial product, which is due to heat treatment in sterilizers

As already noted, starch mainly contributes to the thickening (jelly formation) of the invented food product.

According to the invention, other gel-forming substances are also used, for example, carobin (carob fruit flour), carrageenan, guar, etc., as well as their mixtures, and carrageenan is predominant. The carrageenan used according to the invention usually has a molecular weight of 200,000 to 800,000 Daltons, and with its help, a jelly is obtained, the structure of which is reversibly disrupted by mechanical action, for example, during mixing, pumping, cooling or packaging, and which can be packaged without the formation of lumps.

The following carrageenans are mainly used: according to the first option - lambda-carrageenans, and according to the second i) - a mixture of iota- and kappa-carrageenans in the ratio from 2:1 to 1:2. preferably from 1:0.7 to 0.7:1.

Carob fruit flour can be used as the second gelling agent. which is also a non-ionic gel-forming agent based on galactose/mannose. Such obtained solutions of gel-forming substances are usually structurally viscous, but not so hard that they can be cut. at

According to the invention, the amount of starch is 1.5-2.595 wt., and best of all - about 295 wt. si

Preferably, gel-forming substances in the form of carrageenans and/or carob fruit flour are used in the amount of 0.1-0.3, preferably 0.15-0.2595 wt., while the weight ratio of starch derivatives and gel-forming substances is from 15: 1 to 5:1. -

In addition, natural and similar artificial aromatic substances can be added to the mixture according to the invention.

These include, for example, vanillin, lemon/orange flavorings, as well as common flavorings used in the food industry, which have been noted to be of artificial origin. "

Similar aromatic substances are added in the amount of 0.1-0.595 kg. from the weight of the mixture as a whole.

For further flavoring, it is possible to use cocoa powder, which is usually heavily defatted. - c In this way, a creamy mass of dark brown color with cocoa flavor is obtained. Cocoa powder can be added to the mixture in the amount of 2-3, preferably 2.595 kg. "» In addition, fruit pulp and fruit puree can also be added to give the cream the desired taste.

So, for example, you can add strawberry or apricot puree.

As fruit pulp, it is preferable to use nuts, especially hazelnuts, which is the first component that gives a particularly strong aftertaste. The pulp/lure of this kind is added in the amount of 1-2. preferably about 1.4-1.795 kg. o If hazelnuts are used, it not only gives the mixture an aroma, but also significantly increases the nutritional value of the product, because hazelnuts have a high content of unsaturated fatty acids, as well as high-quality proteins. To other types of nuts that can be used in the production of this product,

Pho includes cashews, peanuts, almonds, pistachios or walnuts. On the other hand, as noted earlier, (Fruit pulp can be replaced by any other fruit purees and/or aromatic substances. The pH of the product is in the slightly acidic zone if acidic fruits are added to the food product, in other cases the pH is neutral ( rn. 6-7).

The product according to the invention is obtained as follows.

In the milk, pre-enriched with milk fat, which by volume is equal to the main component of the mixture, separate components are added one by one during mixing, and, to reduce lumpiness, separate components are combined with each other, for example, a combination of the carrageenan component with crystalline sugar is possible or cocoa powder with granulated sugar. After the end of mixing, the resulting mixture is subjected to sterilization in a device for ONT processing at a temperature of 120-140 C, and, as mentioned above, the modification of the starch component takes place at the same time. After heat treatment, the mixture is cooled to 102C, and the viscosity is set at the minimum level of ZPa's. Then the product is packaged in plastic cups, to which aluminum foil is then soldered on top. 65 According to the invention, a homogeneous single-phase paste-like mixture is obtained.

In the case of such a paste-like food product, we can be talking about an almost uncolored food product with any flavor given to it, for example, vanilla or nut flavor. On the other hand, it is possible to produce a tinted food product using an aromatic substance dye or a food dye, and the content of dry matter in the mixture should practically not change. In addition, powdered mixtures or fruit pulp/puree mixtures can also be added, which increase the dry matter content. To get the taste of cocoa, it is preferable to add cocoa powder and/or - to get a nutty taste - nuts. You can also, as mentioned above, add fruit puree (strawberry puree, etc.), thanks to which the reddish color of the creamy food product is achieved.

If necessary, one or more layers of semi-solid/solid food grade 7/0 products can be applied to this layer. Layers of sponge cake like a sandwich, layers of cream, pudding, yogurt or sweet sauce are suitable for this.

Preferably, according to the invention, a multilayered food product is obtained, which has at least two layers that differ in color and taste. As a rule, these layers have the same composition as a base, into which different powdery 7/5 substances/purée/fruit pulp/flavorings are introduced, depending on the circumstances, to obtain different colors and tastes.

The most preferred are 49 two-layer light-dark products, which are obtained by adding cocoa components to one of the layers (in order to give it a dark color), while adding cocoa components to the light layer. when mixed, a slightly coloring aromatic substance. In such a two-layer product, mixing of layers is usually not observed, and this structure is stable for a long time. 20 Below are two examples of obtaining single-layer and one example of obtaining multi-layer products, in which the percentages are indicated by weight based on the weight of the products as a whole.

EXAMPLE 1.

The first pasty food product is obtained by mixing the following components:

Milk with fat content 1595 90090 cm 25

Crystal sugar 7.090 o

Starch derivative 2.590

Gelling agent (lambda-carrageenan) 0.495

Flavoring (vanillin) 0.190 s 30 - - and o, . and

This food product is light and contains about 3195 dry matter per 100g of product. It contains about 2.7 g of protein, 13.5 g of carbohydrates, and 13.4 g of fat. The energy value of 100 g of the product is 18 bcal or 77 ZkJ. The viscosity is 1 OPa's at 1026.

EXAMPLE 2. со 35 To obtain a dark pasty mixture, mix the following components: M

Milk with fat content 1595 8196

Crystal sugar 1390

Highly defatted cocoa powder 2,390 « 20 Starch | 1.496590 w-in

Hazelnut fruits 1.795 g Gel-forming substance (a mixture of iota and kappa carrageenans in a 1:1 ratio) 0.495 g Flavorings (vanillin and walnut 1:1) 0.290

100g of this mixture contains 3.1g of protein, 20.8g of carbohydrates, 13.1g of fat and about 3895 grams of dry matter.

The energy value of the product is 213 kcal or 890 kJ per 100 g. Viscosity -5.5 Pa'" at 1026. EXAMPLE 3. (95) The mass prepared according to example 1 and the mass prepared according to example 2 are packed in a polymer cup in the following proportions. First, 22.5 g of the mass is packed of dark color (example 2), and then on top - 40g of light mass (example 1). (22) 20 The final product has the following composition. so Protein content - 2.9g, carbohydrates - 15.9g, fat - 13.5g. energy value - 197 kcal or 819 kJ per 100 g of product.

This cup can be combined with three others in a standard package. consisting of four independent, interconnected, units, with a total weight of 250 g of pasty food product.

Comparative example 1 schi U y y

According to example A according to the patent of Great Britain" 2.110.517, with the exception that instead of the modified

GF) of waxy corn starch, namely, hydroxypropyl starch, use pure modified 7 waxy corn starch. In this case, the mixture had the following composition:

Milk with fat content 3.595 82290 bo Sugar 9.090

Vegetable fat 7, A

Waxy corn starch modified 1.096

Iota-carrageenan 0.290

Xanthan 0.190 bo Carob flour 0195

This food product contains dry matter in the amount of 27.7905. Viscosity after extended cooling is about 7 Pa's at 112C. The total fat content is 10.5965.

After mixing, all components were subjected to high-temperature processing, and then cooled. At the same time, the consistency became thicker, and jelly-like formations appeared. As a result, it was not possible to obtain a creamy product with a uniform structure. Without flavoring, the product had an unpleasant taste and left a sticky feeling in the mouth.

Claims (12)

The formula of the invention 1. Pasty food product based on milk, which has a high energy value per unit of consumed product, which is distinguished by the fact that it contains, Uyu mass.: milk - 75-92, and the fat content of milk 75 is 12-18 95 mass., sugar - 5-20, starch - 1.5-2.5, flavoring - 0.1-0.5, gelling substance - 0.1-0.5, and the mass ratio of starch/gelling substance is from 15:1 to 5: 1, and viscosity - not less than Z Pa.s at 1020. 2. The product according to claim 1, which differs in that the fat content of milk is about 15 95 wt. C. The product according to claims 1, 2, which differs in that it contains 95 wt.: milk - 78-90, sugar - 7-16, starch 2 and gel-forming substance - 0.15-0.4. 4. The product according to claim 1, which differs in that its viscosity is 5-10 Pa.s at 1020. 5. The product according to any of claims 1-4, which differs in that carrageenan and/or carob fruit flour is used as a gel-forming substance. 6. The product according to claim 1, which differs in that the starch is modified by hydrolysis/fermentation. school 25 7. The product according to any of claims 1-6, which is characterized by the fact that it additionally contains cocoa powder in the amount of 2-3 95 wt., preferably about 2.5 95 wt. at 8. The product according to any of claims 1-7, which is characterized by the fact that it additionally contains fruit pulp or fruit puree in the amount of about 1-2 95 wt. 9. The product according to any of claims 1-8, which differs in that hazelnut fruits are added in the amount of at least 1.7 95 wt. 10. Multi-layered food product containing at least one layer of pasty food product. according to any of claims 1-9 as a first layer, on which a second layer of a pasty food product is applied, having a higher viscosity than the viscosity of the first layer. 11. The product according to claim 10, which differs in that it contains at least two separate layers, the main composition of which is similar to the composition of the product according to claim 1, and its layers have different colors and/or different taste characteristics. 12. A product according to any one of claims 10 or 11, characterized in that the lower layer has a darker color due to the addition of cocoa, while the upper layer, flavored with vanilla or hazelnut, is light. "Official Bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2005, M 7, 15.07.2005. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. . and? -I (95) ime) (o) IR e) ime) 60 b5