RU2577042C1 - Method for production of portioned nutritious product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to fabrication of one-shot nutritional products in the form of a nutrient bars. Each product has protein-core and composite coating. Core part includes a protein component and binder. A protein component consists of partially hydrolysed whey protein, partially hydrolysed soya protein, whey protein isolate, soy protein isolate, acidic casein and fine spherical protein particles of average diameter of 0.1-3.0 mcm. Protein particles obtained from cheese whey, which is subjected to ultrafiltration separation at pressure 0.5-1.0 MPa till dry substances weight fraction is 18% to produce a concentrate. Before homogenisation in concentrate pollen with particle size of 1-4 mcm. After homogenisation concentrate is heated to temperature of 95°C for aggregation of particles and directly to heating is machined to milling and/or stretching particles with high speeds shift 35000-45000^-1.

EFFECT: obtained batch product has relatively low caloric content while maintaining high organoleptic properties, has enhanced biological and nutritive value, good digestibility.

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Description

The invention relates to the production of portioned nutritious products, in particular snacks in the form of nutritious bars produced by the food or confectionery industry, and relates to a method for producing such products.

Such portioned products in the form of bars occupy a leading place in the ranking of snacks for nutrition and calorie content. They are ideal in form and content and provide the body with everything you need: energy, satiety, a minimum of calories. As well as important nutrients: protein, amino acids, vitamins and fiber.

The portioned nutritious foods in the form of a bar have a core containing protein components held together by a binder syrup containing a significant proportion of sugar alcohols (i.e. glycerin, maltitol, sorbitol, erythritol, etc.). In some cases, the core is a continuous mass of protein flakes. These foods also often contain a mixture of vitamins and minerals.

A known method of producing a portioned nutritious product, characterized in that a protein-core portion is prepared, including partially hydrolyzed whey protein, partially hydrolyzed soy protein, whey protein isolate, soy protein isolate, acid casein, a set of flavoring and enriching components are added, a moisture-containing binder system and form a sheet of thick mass, cooled, cut into portions, coated (patent RU 2419312 C2, 05.27.2011).

This product has a soft, moist, and lingering texture. The disadvantage is that the product made in this way has a fairly high calorie content.

The technical result of the claimed invention is to obtain a portioned nutritional product with a lower calorie content, providing increased biological and nutritional value and increased digestibility and giving it high organoleptic properties.

To achieve this technical result, a method for producing a portioned nutritional product, characterized in that a protein-core portion is prepared, including partially hydrolyzed whey protein, partially hydrolyzed soy protein, whey protein isolate, soy protein isolate, acid casein, a set of flavoring and enriching additives are added components, the moisture-containing binder system and form a sheet from a dense mass, cooled, cut into portions, coated, characterized in that then a protein with a micronized spherical particle size of 0.1-3.0 μm is additionally introduced into the core part, to obtain which cheese whey is subjected to separation, ultrafiltration at a pressure of 0.5-1.0 MPa to a mass fraction of solids of 18% to obtain a concentrate is carried out subsequent homogenization, steam heating to 95 ° C temperatures for aggregation of particles and directly connected to it a mechanical treatment to provide grinding and / or tensile particles with high shear 35000-45000 s ^-1, wherein Before a concentrate is introduced in homogenisation pollen, reaching the size of 1-4 microns.

The method is as follows.

Prepare the protein-core part. For this, 53 kg of partially hydrolyzed whey protein and 52 kg of partially hydrolyzed soy protein are used. The degree of hydrolysis is from 6 to 10%. The use of these protein components in such an amount provides a soft and moist texture of the core during storage, as well as optimal mixing time and shear forces when preparing a mixture of the ingredients of the protein component.

The core also contains 43 kg of whey protein isolate and 167 kg of soy protein isolate. 135 kg acid casein is also administered. To obtain it, skim milk is added with acid or microbial cultures with a decrease in pH to 4.6. In this casein is precipitated from whey.

Also according to the invention, 40 kg of pre-prepared protein with a micronized size of spherical particles of an average diameter of 0.1-3.0 μm are additionally introduced into the core part. To obtain it, cheese whey is subjected to separation for purification from casein dust and excess fat. Then carry out ultrafiltration at a pressure of 0.7 MPa to a mass fraction of solids of 18%. Get the concentrate. It should be noted that the amino acid composition of whey proteins is the closest to the amino acid composition of human muscle tissue, and they have the highest cleavage rate among whole proteins. The concentration of amino acids and peptides in the blood increases sharply within the first hour after a meal based on whey proteins. In this case, the acid-forming function of the stomach does not change, which eliminates the violation of its work and the formation of gases. Whey proteins also significantly lower blood cholesterol. Whey contains potassium, calcium, magnesium, phosphorus, as well as many vitamins. Therefore, the use of whey protein concentrate contributes to food enrichment of the product and increase digestibility.

Next, homogenization is carried out at a pressure of 13.5 MPA. This process ensures the homogenization of the probable fractions of fat before serving for heat and mechanical treatment. For heat treatment, ensuring the aggregation of particles, steam is heated to a temperature of 95 ° C. It creates uniform heating throughout the entire whey protein concentrate. Directly connected to this machining process, providing refinement and / or stretching due to mechanical loading in shear dispersing device at high shear rates between the surfaces 35000-45000 s ^-1 for about fifteen minutes. Protein denaturation occurs under conditions of strong mechanical shear and micronized spherical protein particles with an average diameter of 0.1-3.0 microns are obtained. The ratio of the surface area of these particles to the volume increases due to the acquisition by the particles of porosity and spherical shape. A large surface area increases the solubility of the protein in liquid, which improves its ability to mix in protein compositions and increases its digestion rate. It is a large surface area that allows enzymes of the gastrointestinal tract to digest protein faster. In addition, due to such a regular deformable spherical shape and particle size distribution, the resulting protein is perceived by the receptors of the oral cavity as a fat product, while in the composition of its fat it is only 4.5%. Protein particles smaller than 0.1 microns create a watery perception, and the texture of particles larger than 3 microns is perceived as calcareous or granular.

Before homogenization, 17 kg of flower pollen are added to the serum concentrate obtained after ultrafiltration. Homogenization ensures the mixing of substances to a complete homogeneity of the composition, contributes to the creation of a time-stable uniform structure. After further processing, the particle size reaches 1-4 microns. All ingredients are mixed.

A moisture-containing binder system is prepared that is used to combine the ingredients of the protein-core portion into a single structure. In this example, it contains a corn syrup with a high maltose content of 39 kg; high fructose corn syrup 45 kg; gelatin, swollen in 20.5 kg of warm water, 3.5 kg; glycerin 83 kg; peanut butter 14 kg; soybean oil 10 kg; maltitol syrup 22 kg; canola oil 24 kg; water 8 kg. Before combining with the protein component, the resulting mass of the binder system is heated to a fluid state. All are mixed until a homogeneous mixture is formed. Since the binder system has a fairly low viscosity, when mixed with solids, the protein component and additives, it easily covers them. Partially hydrolyzed milk protein and partially hydrolyzed soy protein become wet from a moisture source in the binder system.

A set of flavoring and enriching components is also prepared that improve the organoleptic properties in the following quantities: vanilla flavoring additive 1.9 kg, peanut flour 5.1 kg; bleached lecithin 2 kg; granulated sugar 4 kg; oligofructose 7 kg; vitamins and minerals pre-prepared 5 kg; salt 4 kg.

Mix in a mixer with a paddle mixer. The resulting mixture is formed into a sheet by pressing between rollers to obtain a layer of the same thickness. The canvas is cooled in a closed chamber and cut into pieces of a given size.

One widely known method, for example by immersion in a bath, is a coating of milk flavored chocolate. The amount of coating 197 kg provides a total weight of 1000 kg.

The resulting portioned nutritional product may be wrapped in a flexible metal film.

The portioned nutritious product obtained in this way has a reduced caloric content, since ultrafiltration whey concentrate used for producing finely divided spherical protein particles of an average diameter of 0.1-3.0 microns contains a small amount of carbohydrates and fats. But it retains high organoleptic properties, since protein microparticles of just this size mimic the organoleptic properties of milk fat with a decrease in the percentage of fat, and in addition, are quickly absorbed. Flower pollen, introduced into the whey concentrate obtained after ultrafiltration upon receipt of a protein with a micronized spherical particle size and subjected to simultaneous homogenization together with it and further processing, reaching a size of 1-4 microns and evenly distributed in the product, contributes to increased biological and nutritional value, since this The natural natural component is a balanced complex of food and drug substances important for the body.

Thus, the claimed method allows to obtain a nutritional bar with low calorie content while maintaining high organoleptic properties, having increased biological and nutritional value and good digestibility.

Claims (1)

A method of producing a portioned nutritional product, characterized in that the protein-core portion is prepared, including partially hydrolyzed whey protein, partially hydrolyzed soy protein, whey protein isolate, soy protein isolate, acid casein, a set of flavoring and enrichment components, a moisture-containing system is added binder and form a sheet of thick mass, cool, cut into portions, apply a coating, characterized in that the core part is additionally introduced tons of protein with a micronized spherical particle size of 0.1-3.0 μm, for which whey whey is subjected to separation, ultrafiltration at a pressure of 0.5-1.0 MPa to a mass fraction of solids of 18% to obtain a concentrate, its subsequent homogenization is carried out steam heating to a temperature of 95 ° C for aggregation of particles and directly associated with it mechanical processing, which provides grinding and / or stretching of particles with high shear rates of 35000-45000 s ^-1 , while before homogenization, color is introduced into the concentrate accurate pollen, reaching a size of 1-4 microns.