CS262083B1 - Method for frozen curd desert production - Google Patents

Abstract

The purpose of the solution is a method of producing curd desserts with a fine consistency which is maintained after storage for 4 to 6 months, at a freezing temperature of -18 to -20 ° C even after thawing. These advantages are achieved by a new technology and a suitable recipe. A mixture of cottage cheese, cream or butter, flavors and stabilizer is mixed and whipped to the desired consistency. It is frozen at below -10 ° C and stored at freezing temperature. When frozen, the product is stored and distributed. The dessert is thawed before consumption.

Description

The invention solves a process for the production of frozen cottage cheese desserts with novel properties produced by a new technology.

To date, similar products from cottage cheese are not produced. Only frozen cream with the addition of curd is produced. However, this product is produced by a different technology, has a different composition and is consumed frozen, whereas in the product of the invention freezing is used to extend shelf life and the product is consumed after thawing.

SUMMARY OF THE INVENTION The present invention provides a process for producing cheesecake desserts with a fine consistency which is retained after storage at freezing temperature and after thawing. The advantages described are achieved by a new technology and a suitable recipe. The mixture of curd, cream or butter and flavorings, the composition of which can be adjusted with milk or yoghurt, is mixed with a stabilizer solution, preferably gelatin, mixed thoroughly and whipped as needed. The obtained mass is used to prepare a dessert which, after filling into containers (400 g), is frozen at a temperature below -10 ^° C and stored at freezing temperature.

When frozen, the product is stored and distributed. The dessert is thawed before consumption. In the thawed state, the product can be stored in the refrigerator and consumed thawed.

Example 1

Frozen cheesecake is produced by mixing 53 kg of 25% soft curd with 26.5 kg of 40% fat, 19.5 kg of sugar, 1 kg of gelatin and 50 ml of alcohol, a bathtub solution (0.5 kg: 100 kg).

Example 2

Frozen cottage cheese dessert is made by mixing 50 kg of cottage cheese, 20 kg of butter, 9.5 kg of milk, 18.5 kg of sugar, 1 kg of stabilizer (based on vegetable gums) and 7 kg of cocoa.

Subject

Claims (2)

Frozen cottage cheese dessert, characterized in that it consists of 40 to 55 wt. 10 to 30 wt. % of butter or 20 to 50 wt. cream of 40 wt. from 8 to 20 wt. % sugar, 1 to 2 wt. % of a gelatin or other stabilizer, 0.05% to 0.1% by volume of alcohol, a 0.5: 100 vanillin solution and / or 0.5 to 3% by wt. % cocoa, optionally other flavoring agents such as caramel, and / or 5 to 20 wt. fruit ingredients. 2. A method of making frozen cheesecake characterized by mixing Example 1 a d 3 Frozen cottage cheese dessert is made by mixing 50 kg of cottage cheese, 26.5 kg of cream, 12.5 kg of fruit pulp (60% dry matter), 1 kg of stabilizer (based on modified starches), 10 kg of sugar. He attaches Frozen cottage cheese dessert is made by mixing 50 kg of cottage cheese, 20.0 kg of butter, 9 kg of milk fermented with yoghurt culture, 10 kg of sugar, 10 kg of fruit pulp, 1 kg of stabilizer (based on vegetable gums). Advantages of the new frozen cheese dessert production technology according to the invention reside in the fact that they allow further utilization of curd for human nutrition, practically the cheapest source of full-value proteins. However, the product is not a regular curd product. It is very tasty and offers the possibility of a large number of flavor variants. The base mixture for the product is whiskable, which further increases the possibility of various product variants. Various types of cutters, mixers, discontinuous and continuous beaters can be used to prepare the composition for the product. Manufacturing is easy, requiring conventional equipment, which is used, for example, to produce cream creams. The product is not heated to a high temperature during production, which is advantageous from an energy and nutritional point of view. The technology leads to the preservation of curds or yoghurt, which is of dietary importance for consumers. By using freezing between production and consumption, the shelf life of the product can be prolonged to 4 to 6 months while maintaining its freshness. Making frozen cottage cheese desserts saves women's labor. Milk production for curd production will increase, sufficient curd will be used and sufficient production capacity will be used. The market will be enriched with a product with a high content of full-value proteins, especially suitable for children. BACKGROUND OF THE INVENTION Curd with cream or butter, with the addition of sugar and flavoring agents such as vanilla, cocoa, coffee, caramel, fruit and fruit ingredients and a suitable stabilizer, preferably gelatin in an amount of 1 to 2% by weight, dissolved at 45 ° to 50 ° C in cream or milk, after which the mixture is mixed and whisked to the desired consistency, filled into containers, the bottom of which is preferably provided with a sponge or wafer, and frozen at a temperature below -10 ° C and stored at freezing temperature.