RU2745706C2 - Crispy filler for milk and/or milk products based on natural components - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, particularly to manufacture of fillers for milk and/or dairy products. The filler is comprised of a composition of sunflower seed kernels, nuts and chocolate, wherein the content of the initial components in % wt. is: sunflower seed kernels - 30 to 70, nuts - 10 to 45, chocolate - 10 to 30, wherein the moisture content of the resulting mixture is not greater than 2%.

EFFECT: invention allows manufacturing a product retaining a crunchy taste for 5 to 6 minutes when mixed with milk, 8 to 11 minutes when mixed with yogurt, curd, curd product, and making it possible to store the product for up to 6 months without use of preservatives.

6 cl, 1 tbl

Description

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 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.

The 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 tissue and methionine - an amino acid that has a lipotropic effect, lowers cholesterol in the body and, most importantly, prevents fatty liver , which can result from exposure to the body of strong toxins or certain medications.

In the composition of milk or dairy products, various fillers can additionally be included containing fruits, berries, seeds, nuts, which are a source of ingredients useful for human health, such as fatty acids, fiber, various minerals and vitamins.

State of the art

It is known from the prior art to use fruits, nuts and chocolate in various combinations as fillers for dairy products, in particular for yoghurt.

From KR20050012198, a nut-based yogurt filler is known, where walnuts, pine nuts, chestnuts, almonds, peanuts, coated with an enteric coating are used as nuts, which makes them safe to use, eliminates the possibility of catching on body tissues during their consumption. Gelatin can be used as the enteric coating.

The closest analogue of the claimed invention is the invention under the patent of the Russian Federation No. 2660242, which discloses a dressing for yoghurt containing pieces of crispy granola, which, when in contact with hot or cold liquids, or with yoghurt, remain crispy for six minutes and do not soften. The dressing can also include dry fruits and berries, nuts, seeds, and chocolate pieces. For crispy granola chunks, cereal is mixed with crunchy grains, starch, dairy products such as skimmed milk powder, whey and concentrated whey protein. The resulting dry mixture is sprayed with a syrup containing long-chain polysaccharides.

Almonds, hazelnuts, pecans, etc. can be used as nuts. Pumpkin seeds, sunflower seeds, and the like can be used as seeds.

The disadvantage of the closest analogue is the rapid soaking of the filler ingredients when they come into contact with a dairy product or yogurt and, in this regard, the loss of a crunchy taste. Such a product should be consumed immediately after the injection of the filler.

Also, a significant drawback of the closest analogue is the presence of starch in the filler, which, in combination with protein or acids that are also present in the filler, is digested for a long time, interferes with the absorption of vitamins, minerals and other useful elements, and is also capable of causing fermentation in the gastrointestinal tract.

Disclosure of the invention.

The aim of the claimed invention is to obtain a filler based on natural ingredients, which, when added to milk and / or dairy product, retains a crunchy taste for a long time.

EFFECT: obtaining a filler for milk and / or dairy product, mainly for yogurt, cottage cheese or curd product, which retains a crispy taste for 5-6 minutes when mixed with milk, 8-11 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 sunflower seeds, nuts and chocolate, where the content of the components in wt. %:

sunflower seed kernels - 30-70,

nuts - 15-45,

chocolate - 10-30.

Sunflower seed kernels can be roasted, whole, or crushed. Moisture content of seeds - no more than 3%.

As nuts, at least one of the following nuts can be used: whole almonds, crushed almonds, roasted almonds, almond petals, roasted pistachios, whole pistachios, crushed pistachios, roasted hazelnuts, whole hazelnuts, crushed hazelnuts, or combinations thereof. Moisture content of nuts - no more than 2%.

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

Sunflower kernels and nuts can be additionally caramelized.

The sugar syrup, which is used to caramelize nuts and seeds to add a crunchy flavor to the filler, contains only sugar and water.

During the caramelization process, the syrup completely envelops the nuts and seeds, which allows them to preserve their taste and aroma, as well as to protect the seeds and nuts from moisture penetration when the filler comes into contact with a moist environment - milk or dairy product.

The moisture content of the finished filler mixture is no more than 2%. The ready-made filler mixture must be stored at a temperature of 5 to 25 ⁰ С and a relative humidity of no more than 70%.

Due to the low moisture content of both the ready-made filler mixture and separately each filler component, the filler components do not stick together and the finished filler has a friable consistency.

The compositions of the filler components according to the claimed invention contain only natural ingredients without the addition of 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.

Special requirements for the composition and quality of the filler components, according to the claimed invention, as well as for the method for preparing the filler components, for the form in which it is stored - in the form of a dry mixture of ingredients with a moisture content of no more than 2%, and for its storage conditions ensure long-term storage of the filler without adding preservatives.

In more detail, the ability of the filler to maintain crunchy properties for a long time is illustrated by examples.

Examples of

To determine the ability of the filler to retain crunchy properties when mixed with milk and / or a dairy product, a filler with different content of the components included in its composition was investigated.

The components used were:

Nuts such as almonds or almond petals, hazelnuts and cashews, roasted and / or whole and / or crushed and / or caramelized.

Sunflower seed kernels are whole, roasted and / or whole, and / or crushed and / or caramelized.

As nuts, at least one of the following nuts is used: whole almonds, crushed almonds, roasted almonds, almond petals, roasted pistachios, whole pistachios, crushed pistachios, roasted hazelnuts, whole hazelnuts, crushed hazelnuts, or combinations thereof.

For chocolate, white chocolate, milk chocolate, dark chocolate, or combinations thereof are used.

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

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

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

For each variant of the vehicle, 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 different mass ratios of the components within the stated range and 2/3 of the cold dairy product.

To assess the retention time of the crispness and 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 filler containing sunflower seed kernels, nuts and chocolate in various combinations

Example No. Filler composition Crisp taste retention time, min milk yoghurt, thermized yoghurt separated yoghurt curd, curd product one 30 wt.% Roasted sunflower seed kernels, 15 wt.% Whole pistachios, 15 wt. % crushed hazelnuts, 15 wt% almond petals and 25 wt% dark chocolate five nine eleven 10 6 nine eleven eleven five nine 10 10 2 70 wt.% Whole sunflower seed kernels, 2 wt.% Roasted pistachios, 3 wt. % whole hazelnuts, 5 wt% roasted almonds and 20 wt% milk chocolate 6 10 eleven eleven 6 10 eleven eleven five nine eleven 10 3 50 wt.% Crushed sunflower seed kernels, 10 wt.% Crushed pistachios, 20 wt. % roasted hazelnuts, 10 wt% whole almonds and 10 wt% white chocolate five nine eleven 10 five eight 10 10 five eight 10 10 four 40 wt.% Roasted caramelized sunflower seed kernels, 10 wt.% Whole carmelized pistachios, 5 wt. % caramelized crushed hazelnuts, 15 wt% caramelized almond petals and 30 wt% a mixture of white and dark chocolate (1: 1) five nine eleven eleven 6 10 10 eleven five 10 eleven 10 five 45 wt.% Crushed caramelized sunflower seed kernels, 15 wt.% Crushed carmelized pistachios, 10 wt. % roasted caramelized hazelnuts 5 wt% caramelized crushed almonds and 25 wt% milk chocolate 6 nine 10 eleven 6 eight 10 eleven 6 nine nine eleven 6 65 wt.% Whole caramelized sunflower seed kernels, 5 wt.% Roasted carmelized pistachios, 5 wt. % whole caramelized hazelnuts, 10 wt% roasted caramelized almonds and 15 wt% white chocolate 6 nine eleven eleven 6 nine eleven 10 6 10 10 eleven 7 70 wt.% Roasted caramelized sunflower seed kernels, 10 wt. % whole caramelized hazelnuts, 10 wt% caramelized whole almonds and 10 wt% a mixture of dark and milk chocolate (1: 1) five 10 10 eleven 6 10 eleven eleven 6 10 10 10 eight 35 wt.% Whole sunflower seed kernels, 40 wt. % crushed almonds and 25 wt% milk chocolate 6 10 10 eleven 6 nine eleven 10 five 10 eleven eleven

The data obtained confirm the possibility of preserving the crunchy taste of the filler in milk for 5-6 minutes, and for 8-11 minutes when mixed with yogurt, cottage cheese and curd product.

Claims (10)

1. Filler for milk and / or dairy product based on natural components, including a composition of sunflower seeds, nuts and chocolate, where the content of the starting components in wt.% Is: sunflower seed kernels - 30-70, nuts - 10-45, chocolate - 10-30, while the moisture content of the finished mixture is not more than 2%. 2. A filler according to claim 1, wherein the sunflower seed kernels can be roasted and / or whole and / or crushed. 3. A filler according to claim 1, in which at least one of whole almonds, crushed almonds, roasted almonds, almond petals, roasted pistachios, whole pistachios, crushed pistachios, roasted hazelnuts, whole hazelnuts and / or crushed or combinations thereof. 4. The filler of claim 1, wherein the chocolate can be white chocolate, milk chocolate, dark chocolate, or combinations thereof. 5. A filler according to claim 1, wherein the sunflower seed kernels and / or nuts may additionally be caramelized. 6. A filler according to claim 1, wherein a sugar-based syrup is used to caramelize the nuts and sunflower seed kernels.