RU2464794C1 - Composition for production of cultured milk product "kurt" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition includes milk, a starter prepared of pure cultures of lactic acid bacteria, salt, additives. The additives are represented by black caraway oil and rice flour.

EFFECT: invention allows to enhance nutritive value and preventive properties of the product.

3 ex

Description

The invention relates to the dairy industry, namely the production of traditional oriental snacks "Kurt" in small and medium-sized enterprises.

Kurt is a healthy and nutritious product with more than a thousand-year history of its origin. It has a unique composition that has complete milk proteins, biologically active substances, carbohydrates, enzymes, trace elements, vitamins.

The traditional composition of the Kurt fermented milk product is known, including pasteurized milk (cow, sheep, goat, their combination in a mixture or with the addition of milk or buttermilk). At the same time, buttermilk is a by-product of milk processing obtained in the production of butter from cow's milk, and a fraction with a low fat content during milk processing by separation is the other. The composition also includes fermentation prepared from pure cultures of lactic acid bacteria, in an amount of 3-5%, salt (Kuchenov P.V. Milk and dairy products. M: Rosselkhozizdat, 1985, p. 67-70).

The disadvantages of this composition are insufficiently high nutritional and biological value, lack of dietary fiber, irreplaceable polyunsaturated acids.

The known composition of the fermented milk product "Kurt" (prototype patent No. 2000701), including skimmed pasteurized milk, starter culture made from pure cultures of lactic acid bacteria, in an amount of 3-5%, and non-dairy components: salt, food coloring (carrot, beetroot) in 5-6%, mineral additives (food chalk, shell powder) in an amount of 1-6%, flavoring agents (vanillin, mint powder) in an amount of 0.2-5%.

The disadvantage is the relatively low nutritional and biological value due to the lack of dietary fiber that improves digestion, promotes adsorption and excretion of various compounds from the body, including heavy metals, as well as the absence of vital polyunsaturated acids. In addition, the food colors (carrot, beetroot) introduced in Kurt, recommended for baby food and snacks, change the traditional taste and color of the finished Kurt product, which is an indicator of a decrease in commercial quality for the adult population.

The technical task is to improve nutritional value, increase the prophylactic properties of the Kurt fermented milk product while preserving its traditional taste and color.

The technical result consists in increasing the nutritional value, increasing the preventive properties of the Kurt fermented milk product while maintaining its traditional taste and color.

The technical result is achieved in that the composition for the production of the Kurt fermented milk product, including milk, sourdough, prepared from pure cultures of lactic acid bacteria, salt, additives, in which according to the invention, black cumin oil and rice flour are used as additives in the following ratio of components , wt.%:

black cumin oil - 0.5-0.8;

rice flour - 3 -5;

sourdough prepared from pure cultures of lactic acid bacteria - 3-5;

salt - 1-4;

milk is the rest.

The method is carried out using the well-known manufacturing technology of the Kurt fermented milk product (for example, according to RF patent No. 2000701). Depending on consumer demand, the manufacturer can produce the Kurt product using dairy raw materials obtained from cow's, sheep’s, goat’s milk, etc. Dairy raw materials are: natural milk, normalized milk, reconstituted milk, recombined milk, and mixtures thereof. In this case, depending on the mass fraction of fat, a fat-free, non-greasy, classic or fatty product will be obtained.

3-5% of the starter culture prepared from pure cultures of lactic acid bacteria is added to milk cooled to 32-34 ° C. According to the manufacturer’s instructions, one of the concentrates of the following microorganisms obtained in compliance with the State Standard of the Russian Federation GOST R 52096-2003 “Cottage Cheese. Technical Conditions” (entered into force by resolution of the State Standard of the Russian Federation of June 30, 2003, N 225-st) is used as lactic acid bacteria. :

- bacterial dry concentrate of mesophilic lactic streptococcus lactic acid KMS-dry (Lactococcus lactis subsp. cremoris (biovar diacetylactis), Lactococcus lactis subsp. lactis Streptococcus thermophilus) obtained according to TU 10-02-02-789-31-90 Streptococcus "KMS-dry";

- dry bacterial concentrate KMTS-dry (Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. cremoris (biovar diacetylactis) and Streptococcus thermophilus, obtained according to TU 9229-127-00419785-98 dry dry concentrate lactic streptococci "KMTS-dry";

- starter cultures MST, MST - "Kaunas", TS, MTT (Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. cremoris (biovar diacetylactis) and Streptococcus thermophilus, Leuconostoc mesophys subsetocommecis mephophilus, leuconococ mesophis subs. according to TU 10-02-02-789-65-91 "Bacterial starter cultures, yeast and test cultures".

After making the yeast, milk is ripened. It is ripened for 6-8 hours. Then the clot is heated to 60 ° C and incubated for 30-40 minutes. Separated serum is separated, and the clot is subjected to self-pressing - removal of serum under its own weight - by any available method: placed in coarse calico or canvas bags, in a self-pressing bath, press trolley, etc. Self-pressing is usually carried out within 2-3 hours. However, modern equipment, for example, the installation of dehydration and pressing of curd clot, allows to achieve more efficient separation of serum and reduce the duration of self-pressing processes to 0.8-1.5 hours (http: //www.mmrusskih.rn/files/22.html: Perfection of the traditional method of cottage cheese production ”, Candidate of Technical Sciences V.M. Russkikh, chief designer of OKSON Design Bureau). After the self-pressing process is completed, salt is simultaneously added to the clot in an amount of 1-4 wt.%, Black cumin oil - 0.5-0.8 wt.% And rice flour - 3-5 wt.%. When consuming black caraway seed oil, make sure that it is marked on the manufacturer’s label as 100% and has factory packaging. Mix the resulting mixture until a homogeneous consistency and the semi-finished product is sent to molding. It is molded into various forms - in the form of balls, sticks, briquettes, cakes, etc. The molded products are dried by blowing with hot air, for example, at a temperature of 79 ° C for 2.5 hours. In the summer, natural drying is possible when a sufficiently high air temperature in the production room is reached. Dried Kurt fermented milk product is packaged.

The addition of black cumin oil is justified by the fact that it increases the nutritional value of the Kurt fermented milk product, as it contains components that are functionally necessary for the human body - polyunsaturated acids: linoleic acid (linoleic acid [omega-6]) and alpha-linoleic acid (linoleic acid [omega-3]). These acids are known as “vital fatty acids” or “essential fatty acids”, which contribute, in particular, to the destruction of atherosclerotic plaques on the walls of blood vessels, and also prevent their deposition, which generally reduces cholesterol. The human body can not produce these acids on its own, it can only be obtained with food (http: //kishechnik.rn/print-1542). In addition to linoleic (omega-6) and alpha-linoleic (omega-3) acids, black cumin oil added to Kurt enriches this fermented milk product with other useful substances, as it contains more than 100 active substances and about 50 catalysts for the natural biosynthesis of human cells Saturated and unsaturated fatty acids, lipase, tocopherols, multivitamins of groups A, B, P, essential oil, alkaloids (in particular, damascenin), acetylcholines, catechins, cytokinins, enzymes, trace elements, proteins and others. Modern scientific studies indicate that black cumin is useful for the overall strengthening of the body, it gives energy and strength, improves immunity. The consumption of black caraway seeds has no side effects, it is recommended for daily use in a small amount in the form of oil or seeds (Gadzhiev M.I., Magomedov A.A. Treatment with black caraway seeds. Publisher: Maxachkala, 2004; http: //www.razym .ru / medzdorsport / zdorov / 6 2583-gadzhiev-mi-magomedov-aa-lechenie-chernym-tminom.html).

Since black cumin oil is more concentrated than its seeds with the same complex of substances, it is advisable to add black cumin oil to Kurt in small quantities from 0.5-0.8 wt.% Due to the fact that the amount does not affect the change in traditional taste and traditional coloring (color palette from white to cream) throughout the mass of the finished product "Kurt", and at the same time increases its nutritional value and preventive properties. The addition of black cumin oil in an amount of less than 0.5 wt.%. does not lead to a significant enrichment of the nutritional value of “Kurt”, and the addition of more than 0.8 wt.% leads to a change in organoleptic indicators: the traditional appearance, taste and color of the finished product “Kurt”.

The addition of rice flour is justified by the fact that it contains dietary fiber that is not present in the curd, despite the fact that its entire chemical composition (website: http: //healthdiet.nbbase_of_food/sostav/13666.php) is identical to the part of the chemical composition cottage cheese (website http://www.healthdiet.ru/base_of_food/sostav/l487-php; http://www.healthdiet.ru/base_of_food/sostav/389.php). The addition of rice flour increases the nutritional value and preventive properties of the Kurt product due to the content of dietary fiber in it and does not affect the change in the traditional taste and color of the finished Kurt product. Adding rice flour in an amount of less than 3 wt.% Does not significantly enrich the nutritional value of the Kurt product, and adding more than 5 wt.% Leads to a change in the consistency (structure) of the finished Kurt product.

Example 1. In chilled to 32 ° C milk in an amount of 92.5% contribute 3% of the starter culture prepared from pure cultures of lactic acid bacteria - a concentrate of bacterial dry mesophilic lactic streptococci KMS-dry Lactococcus lactis subsp. cremoris (biovar diacetylactis). Fermentation of milk is carried out for 6 hours. Then the clot is heated to 60 ° C and incubated for 30 minutes. The separated serum is separated, and the clot is placed in containers having self-pressing equipment for 2 hours. After the end of the self-pressing process, salt is simultaneously added to the clot in an amount of 1 wt.%, Black cumin oil - 0.5 wt.% And rice flour - 3 wt.%. Mix the resulting mixture until a homogeneous consistency and the semi-finished product is sent to molding. It is molded into various forms - in the form of balls, sticks, briquettes, cakes, etc. The formed products are dried by blowing with hot air, for example, at a temperature of 79 ° C for 2.5 hours. The dried fermented milk product "Kurt" is packaged.

Example 2. In milk cooled to 33 ° C in the amount of 88.3% make 4% of the starter culture, prepared from pure cultures of lactic acid bacteria - bacterial dry concentrate KMTS-dry. Lactococcus lactis subsp. lactis. Fermentation of milk is carried out for 7 hours. Then the clot is heated to 60 ° C and incubated for 35 minutes. The separated serum is separated, and the clot is placed in containers having self-pressing equipment for 2.5 hours. After the end of the self-pressing process, salt in an amount of 3%, black cumin oil in an amount of 0.7 wt.% And rice flour in an amount of 4 wt.% Are simultaneously added to the clot. Mix the resulting mixture until a homogeneous consistency and the semi-finished product is sent to molding. The rest is as in example 1.

Example 3. In milk cooled to 34 ° C in an amount of 85.2% contribute 5% of the starter culture prepared from pure cultures of lactic acid bacteria - starter MCT Lactococcus lactis subsp. lactis. Fermentation of milk is carried out for 8 hours. Then the clot is heated to 60 ° C and incubated for 40 minutes. The separated serum is separated, and the clot is placed in containers having self-pressing equipment for 3 hours. After the end of the self-pressing process, salt in an amount of 4%, black cumin oil in an amount of 0.8 wt.% And rice flour in an amount of 5 wt.% Are simultaneously added to the clot. Mix the resulting mixture until a homogeneous consistency and the semi-finished product is sent to molding. The rest is as in example 1.

The proposed composition for the production of fermented milk product "Kurt" allows you to expand the range of products that belong to the class of "healthy", as it is a functional product containing fiber and vital polyunsaturated acids. "Kurt" does not contain dyes, flavors, structure stabilizers. "Kurt" has nutritional and biological value, high organoleptic and preventive properties. It contributes to the normalization of intestinal microbiocenosis, stimulates the body's immune system.

Claims (1)

Composition for the production of Kurt fermented milk product, including milk, sourdough prepared from pure cultures of lactic acid bacteria, salt, additives, characterized in that black cumin oil and rice flour are used as additives in the following ratio, wt.%:
black cumin oil 0.5-0.8 rice flour 3-5 sourdough cultures of lactic acid bacteria 3-5 salt 1-4 milk rest