RU2446694C2 - Method for production of biologically active lactic acid product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. The method for production of a biologically active lactic acid product involves pasteurisation with subsequent cooling of milk, introduction of a homogenate of salted salmon fish milt in an amount of 25-50% of the milk weight and lactic acid starter in an amount of 0.2% of the milk weight into it, ripening till clot formation, heating, maintenance till whey separation and introduction into the clot (separated from whey) of pasteurised cream in an amount of 2% of the clot weight and gelatine in an amount of 0.9% of the clot weight with subsequent mixture homogenisation.

EFFECT: method allows to produce a lactic acid product with enhanced food and biological value and biological activity of extended spectrum due to content of DNA, polyunsaturated omega-3 and omega-6 fatty acids.

5 ex

Description

The invention relates to the food industry, in particular to the production of milk-protein products, allows you to expand the range of products for diet and preventive nutrition.

Currently, various diseases and environmental living conditions in most people cause immunodeficiency states of varying severity. Enrichment of traditional foods with soft immunocorrectors of natural origin is considered promising for the correction of these conditions. Natural immunocorrectors include biological substrates containing biologically active substances not only of plant origin, but also, for example, nerve tissue of animal origin, as well as gonads of aquatic organisms.

Gonads of salmon fish milk contain biologically active components - DNA and polyunsaturated fatty acids (PUFAs), including omega-3 and omega-6. These components can give dietary and therapeutic properties to products that use salmon gonads.

A known method of producing a fermented milk product with biological activity, including the introduction into milk of a biologically active additive in the form of squid or cuttlefish homogenized in milk in the amount of 0.75-1.5 g per 1 liter of milk, fermentation, fermentation and cooling (RF Patent No. 2173052).

The disadvantage of this invention is the complexity of the allocation of nervous tissue and in this regard the inaccessibility of biologically active raw materials.

Closest to the claimed is a method of obtaining a product with biological activity, including the introduction into milk of a biologically active additive in the form of homogenized blanched gonads of aquatic organisms, including salmon fish milk, in an amount of 5-20% by weight of milk, fermentation, fermentation and cooling. Lactic acid products are obtained (Patent No. 2115325).

The disadvantage of this invention is that the method is aimed at obtaining a product enriched only with deoxyribonucleic acid, and therefore, according to the description of the invention, heat treatment of gonads is used, namely blanching and pasteurization. The use of even light heat treatment of the biologically active component lowers the biologically active potential of the product. The objective of the invention is the creation of a method for producing a product having biological activity of an extended spectrum, increasing the nutritional and biological value of the product by the method.

To solve the problem in a method for producing a lactic acid product having biological activity, according to which homogenate of salted milk of salmon fish is added to milk, it is fermented with lactic acid starter until a clot forms, it is heated and kept until whey is separated, according to the invention, the milk is pre-pasteurized and cooled, then into it homogenate is introduced at the same time from salted milk of salmon fish in an amount of 25-50% by weight of milk and lactic acid starter in an amount of 0.2% by weight of milk, and in a clot ok add pasteurized cream in an amount of 2% by weight of the clot and gelatin in an amount of 0.9% by weight of the clot, the mixture is homogenized.

The technical result of the invention is that a method is created that allows to obtain a lactic acid product with extended spectrum biological activity, since it contains DNA and PUFA omega-3 and omega-6, in addition, by introducing a significant amount of salmon milk, the nutritional value of the product increases.

In production, one type of leaven was used (Streptococcus thermophilus), because the resulting lactic acid product is similar in organoleptic properties to cottage cheese. But it is not cottage cheese in the sense of the above regulatory requirements, according to which cottage cheese is understood to be a lactic acid product produced using starter microorganisms - lactococci or a mixture of lactococci and thermophilic lactic streptococci and methods of acid or acid-rennet coagulation of proteins with subsequent removal of serum by self-pressing, centrifugation and (or) ultrafiltration (Federal Law No. 88-ФЗ dated June 12, 2008 “Technical Regulations for Milk and Dairy Products” (as amended) mi on July 22, 2010), GOST R 52096-2003 "Cottage cheese. Technical conditions"). As can be seen from the regulatory documents, the production of cottage cheese does not involve the use of non-dairy raw materials.

The lactic acid product according to the invention was obtained without violating the regulatory requirements for the production of lactic acid products (Federal Law No. 88-ФЗ dated June 12, 2008 “Technical Regulations for Milk and Dairy Products” (as amended on July 22, 2010). The resulting product cannot be equated to any one specific type of lactic acid products (yogurt, kefir, fermented baked milk, etc.), because there is a difference in technology and technological parameters for obtaining specific types of lactic acid products from this invention.

The use of salted milk in the method allows to reduce the number of heat treatments of biologically active raw materials and thus minimize the risk of destruction of biologically active substances, which can occur during periodic heating of the raw materials of the manufactured product, as in the prototype. In addition, as you know, salt is a bactericidal blocker.

It is known that milk of salmon fish of different species are characterized by a high content of protein (12.1-20.3%), lipids (1.1-3.6%), deoxyribonucleic acid (up to 12%). Milk lipids are characterized by a high content of essential polyunsaturated fatty acids - about 50% (Podsosonaya M.A. Consumer properties of canned food from unconventional raw materials for the water industry using smoke-spicy flavorings. Plekhanov Russian Academy of Economics, Moscow, 2007).

According to the results of studies carried out by the inventors, it was found that polyunsaturated acids with a long carbon chain of 18 to 22 atoms prevail in the fatty acid composition of salmon fish milk (Table 1), and the ratio of essential compounds ω3 / ω6 in the finished product is 13.76 (Table 3), which is higher than the recommended ratio of rational nutrition (4-10). Thus, the addition of milk significantly increases the biological value of the product.

The fatty acid composition of salmon milk is represented by such essential fatty acids as oleic C _{18: 1ω9} , linoleic C _{18: 2ω6} , which are involved in the construction of cell membranes, in the synthesis of hormones, in the regulation of metabolism in cells, the normalization of blood pressure, contribute to the elimination of excess body amount of cholesterol, increase the elasticity of blood vessels.

From scientific sources it is known that DNA activates physical and mental performance by 10-15%, reduces the level of neurotization and emotional tension, improves memory processes, has a general strengthening effect, delays the aging process, increases immunity and resistance to infections, lowers serum cholesterol .

Given the importance of DNA, it is promising to enrich milk with food products in order to correct their violated immune status and increase the body's resistance to various adverse effects (Immunotropic properties of deoxyribonucleic acid from salmon milk. Besednova NN, Kasyanenko Yu.I., Epstein L.M., Gazha A.K.).

The results of studies of the inventors regarding the chemical composition of Far Eastern salmon milk show that salmon milk has a high content of protein and ribonucleic acids, mainly DNA (Table 2).

This is true for salmon milk at any stage of maturity.

The above information on the chemical composition of salmon milk has led to the development of a method for producing a lactic acid product with biological activity.

The invention is as follows.

Normalized milk is pasteurized, then it is cooled and homogenate of salted milk of salmon fish is added to it in an amount of 25-50% by weight of the milk and at the same time 0.2% of the lactic acid bacteria Streptococcus thermophilus is added to ferment the fish-milk mixture, the mixture is thermostated at a temperature 32 ° C for 12 hours, then the resulting acidified clot is kept at a temperature of 85 ° C for 1 hour at rest to form agglomerates in it and settle to the bottom of the process vessel. The clot is separated from the serum by filtration, for example, in a mylar bag. In this case, a dense curdled clot forms, into which pasteurized cream is added in an amount of 2.0%, gelatin in an amount of 0.9% and homogenized.

The resulting paste-like lactic acid product has a dense uniform consistency. The taste and smell are clean, sour milk. The color is creamy, uniform throughout the mass.

The presence of highly unsaturated eicosapentaenoic acid (C _{20: 5ω3} ) and docosahexaenoic acid (C _{22: 6ω3} ) in the lactic acid product of salmon milk provides the biological value of the product. The presence of DNA milk in the product gives the product immunostimulating properties.

Below are examples with the optimal amount of salted milk introduced (1, 2, 3) and with prohibitive amounts (4, 5).

Example 1

Prepare the initial products: pasteurized normalized milk, salted milk of salmon fish, which before use in the method homogenize to a gentle creamy consistency.

Milk pasteurized at a temperature of 85 ° C for 10 minutes. After pasteurization, the milk is cooled to 32 ° C.

One liter of pasteurized milk is poured into the technological tank. 250 g (25%) of the salted milk salmon salmon homogenate and 2 g (0.2%) of lactic acid starter are added to it, thoroughly mixed and placed in a thermostat at a temperature of 32 ° C for 12 hours for ripening. Fermented milk is heated to 85 ° C and maintained at this temperature for 2 minutes. Then it is left for 1 hour for cooling, while agglomeration occurs and the agglomerates settle to the bottom of the process vessel, forming a dense clot. The clot is separated from the serum by filtration in a mylar bag. A flavoring agent is added to the clot — pasteurized cream and a structuring agent — gelatin at the rate of 2.0% and 0.9%, respectively, and the mixture is homogenized.

The resulting paste-like lactic acid product has a dense uniform consistency. The taste and smell are clean, sour-milk, without fishy aftertaste. The color is creamy, uniform throughout the mass.

The resulting product with biological activity and prophylactic properties due to the presence of DNA and highly unsaturated fatty acids in its composition.

Example 2

Prepare the starting products, as in example 1.

One liter of chilled pasteurized milk is poured into the technological tank. 350 g of homogenate from salted milk of salmon fish (35%) and 2 g of lactic acid starter (0.2%) are added to it, thoroughly mixed and placed in a thermostat at a temperature of 32 ° C for 12 hours for ripening. Fermented milk is heated to 85 ° C and maintained at this temperature for 2 minutes. Then it is left for 1 hour for cooling, while agglomeration occurs and the agglomerates settle to the bottom of the process vessel, forming a dense clot. The clot is separated from the serum by filtration in a mylar bag. A flavoring agent is added to the clot — pasteurized cream and a structuring agent — gelatin at the rate of 2.0% and 0.9%, respectively, and the mixture is homogenized.

The resulting paste-like lactic acid product has a dense uniform consistency. The taste and smell are clean, sour-milk, without fishy aftertaste. The color is creamy, uniform throughout the mass.

The resulting product with biological activity and prophylactic properties due to the presence of DNA and highly unsaturated fatty acids in its composition.

Example 3

Prepare the starting products, as in example 1.

One liter of chilled pasteurized milk is poured into the technological tank. 500 g of homogenate from salted milk of salmon fish (50%) and 2 g of lactic acid starter (0.20 / 0) are introduced into it, thoroughly mixed and placed in a thermostat at a temperature of 32 ° C for 12 hours for ripening. Fermented milk is heated to 85 ° C and maintained at this temperature for 2 minutes. Then it is left for 1 hour for cooling, while agglomeration occurs and the agglomerates settle to the bottom of the process vessel, forming a dense clot. The clot is separated from the serum by filtration in a mylar bag. A flavoring agent is added to the clot — pasteurized cream and a structuring agent — gelatin at the rate of 2.0% and 0.9%, respectively, and the mixture is homogenized.

The resulting paste-like lactic acid product has a dense uniform consistency. The taste and smell are clean, sour-milk, without fishy aftertaste. The color is creamy, uniform throughout the mass.

The resulting product with biological activity and prophylactic properties due to the presence of DNA and highly unsaturated fatty acids in its composition.

Example 4

Prepare the starting products, as in example 1.

One liter of chilled pasteurized milk is poured into the technological tank. 150 g of salted milk salmon fish homogenate (15%) and 2 g of lactic acid starter culture (0.2%) are added to it, thoroughly mixed and placed in a thermostat at a temperature of 32 ° C for 12 hours for ripening. Fermented milk is heated to 85 ° C and maintained at this temperature for 2 minutes. Then it is left for 1 hour for cooling, while agglomeration occurs and the agglomerates settle to the bottom of the process vessel, forming a clot. The clot is separated from the serum by filtration in a mylar bag. A flavoring agent is added to the clot — pasteurized cream and a structuring agent — gelatin at the rate of 2.0% and 0.9%, respectively, and the mixture is homogenized.

The introduction of a homogenate of salted milk of salmon fish in the amount of 15% does not provide a solution to the problem. When making milk in a given amount: the content of polyunsaturated fatty acids is negligible and, as a result, practically does not affect the biological activity of the product. In addition, the consistency is heterogeneous, viscous.

Example 5

Prepare the starting products, as in example 1.

One liter of chilled pasteurized milk is poured into the technological tank. 700 g of homogenate from salted milk of salmon fish (70%) and 2 g of lactic acid starter (0.2%) are introduced into it, thoroughly mixed and placed in a thermostat at a temperature of 32 ° C for 12 hours for ripening. Fermented milk is heated to 85 ° C and maintained at this temperature for 2 minutes. Then it is left for 1 hour for cooling, while agglomeration occurs and the agglomerates settle to the bottom of the process vessel, forming a fairly dense clot. The clot is separated from the serum by filtration in a mylar bag. A flavoring agent is added to the clot — pasteurized cream and a structuring agent — gelatin at the rate of 2.0% and 0.9%, respectively, and the mixture is homogenized.

The resulting pasty product has a dense heterogeneous consistency with the presence of inclusions that are unacceptable for the product. The taste and smell of sour milk. With a high content of polyunsaturated acids, the organoleptic properties of the product do not correspond to the required quality indicators. The introduction of more than 50% salmon milk affects the organoleptic and structural-mechanical properties of the finished product.

Thus, introducing into the milk a homogenate of salted milk of salmon fish in an amount of from 25 to 50% is optimal for increasing the biological value of the curd type lactic acid product. Adding less than 15% salted milk salmon milk homogenate to the milk does not increase the biological value of the finished product, and adding salmon milk salted homogenate more than 50% provides a solution, but worsens the organoleptic properties of the product.

Table 1 Fatty acid composition of salmon milk Fatty acid Content% Myristic C _{14: 0} 1.75 Myristolein C _{14: 1} 0,07 Pentadecane C _{15: 0} 0.40 Palmitic C _{16: 0} 14.52 Margarine S _{17: 0} 0.53 Stearic C _{18: 0} 2,55 Oleic C _{18: 1ω9} 15,54 Linoleic C _{18: 2ω6} 19.56 Linolenic C _{18: 3ω3 alfa} 0.91 Linolenic C _{18: 3ω6 gamma} 0.11 Arachin C _{20: 0} 0.16 Arachidonic C _{20: 4ω6} 0.81 Ecosapentaenoic C _{20: 5ω3} 14.20 Docosahexaenoic C _{22: 6ω3} 10.38

table 2 The chemical composition of Far Eastern salmon milk Name of substance Content% DNA 12.0 Ribonucleic Acid (RNA) 0.3 Acid soluble products 0.1 Protein 8.7 Water 78.5 Other 0.4

Table 3 Fatty acid composition of the finished product Fatty acid Content% Capric S _{10: 0} 1.75 Lauric S _{12: 0} 1.96 Myristic C _{14: 0} 9.01 Myristolein C _{14: 1} 0.97 Pentadecane C _{15: 0} 1.09 Palmitic C _{16: 0} 19.62 Palmitoleic C _{16: 1ω7} 1.84 Margarine S _{17: 0} 0.48 Stearic C _{18: 0} 9.87 Oleic C _{18: 1ω9} 19.54 Linoleic C _{18: 2ω6} 1.73 Linolenic C _{18: 3ω3 alfa} 0.27 Arachin C _{20: 0} 0.09 Arachidonic C _{20: 4ω3} 0.29 Eco-pentaenoic C _{20: 5ω3} 13.41 Docosahexaenoic C _{22: 6ω3} 9.84 ω3 / ω6 13.76

Claims (1)

A method of producing a lactic acid product having biological activity, according to which homogenized salmon milk is added to the milk, fermented with lactic starter until a clot forms, heated and kept until whey is separated, characterized in that the milk is pre-pasteurized and cooled, then a homogenate is introduced from it salted milk of salmon fish in an amount of 25-50% by weight of milk and lactic acid starter in an amount of 0.2% by weight of milk, added to the clot separated from whey was pasteurized cream in an amount of 2% by weight of the clot and gelatin in an amount of 0.9% by weight of the curd, the mixture is homogenized.