EA034305B1 - Cheese pancakes, method of producing quark therefor, method of obtaining dough therefor and method of baking the same - Google Patents

Abstract

The present invention relates to food industry. Cheese pancakes, a method for producing quark for cheese pancakes, a method for obtaining dough for cheese pancakes and a method for baking cheese pancakes are provided. The technical result is production of low-caloric cheese pancakes suitable for storage in frozen condition without loss of consumer properties and for heating in a microwave oven or conventional oven, whereas the production technology is simplified due to the dough for cooking having the consistence allowing to pour it into pans rather than forming lozenges manually or using complicated equipment.

Description

The invention relates to the field of food industry.

State of the art

A known method of producing cottage cheese with a mass fraction of fat (mdzh) of 9% by the traditional acid-rennet method from normalized milk, including the following main stages described in the monograph Kalinina L.V. et al. Technology of whole milk products. - SPb .: GIORD, 2008:

fresh whole milk with an acidity not exceeding 20 ° T is normalized for fats taking into account the protein content in it;

normalized milk is pasteurized at 78-80 ° C for 20-30 s;

pasteurized milk is cooled to the fermentation temperature (in the warm season to 28-32 ° C) and poured into bathtubs for the production of cottage cheese;

add fermentation to pasteurized milk - pure cultures of mesophilic lactic streptococci (for example, Streptococcus acetoinicus) in an amount of 1-5% and sour for 6-8 hours;

immediately after making the starter culture in pasteurized milk, add a 40% solution of calcium chloride (based on 400 g of anhydrous salt per 1 ton of milk) with a temperature of 40-45 ° C, prepared in boiled water;

immediately after that, rennet (or pepsin) is added to pasteurized milk at the rate of 1 g / t of milk in the form of a 1% solution;

fermentation is carried out for about 4-6 hours until the clot is ready, which is determined by its acidity (for cottage cheese with a molecular weight of 9% it should be 58-60 ° T) and visually - the clot should be dense, have even smooth edges on the fracture with the release of a clear greenish serum;

the finished clot is cut and left without heating alone for 40-60 minutes to isolate serum;

for further separation of the serum, the clot at a temperature of no higher than 16 ° C is subjected to self-pressing in permeable dacron bags of 7-9 kg (70% bag capacity) for about 1 hour, for which they are tied and placed in several rows in a press trolley, while the end of the self-pressing determined visually, on the surface of the clot, in which luster is lost, and the clot becomes dull;

then the cottage cheese is pressed under pressure until cooked at a temperature of about 3-6 ° C (in order to avoid an increase in acidity).

Classic cheesecakes are known that are prepared from the cottage cheese described above. The dough for syrniki contains, g: cottage cheese - 400, wheat flour - 150, butter (or margarine) - 200, sugar - 200, chicken egg - 100, salt - 2, vanillin - 0.5.

The dough is molded into small cakes and fried in vegetable oil on both sides.

The disadvantages of the well-known cheesecakes are the complexity of forming flat cakes and baking them, as well as the fact that they fry a large amount of vegetable fat during frying (which reduces their dietary properties) and that they greatly change their properties during freezing and thawing.

Disclosure of Invention

The present invention is the creation of semi-finished products that can be stored for a long time in the frozen state and intended for the preparation of cheese cakes and eating immediately after heating in a microwave or oven.

The technical result provided by the use of the invention is to obtain low-calorie cheesecakes suitable for storage in a frozen state without loss of consumer properties and to be heated in a microwave or oven, while the production technology is simplified due to the fact that the dough for cooking has a consistency, allowing you to pour it into molds, and not molded in the form of cakes manually or on sophisticated equipment.

The objective of the present invention is solved thanks to a method for the production of cottage cheese with a fat mass fraction of 6.5-45.5% and a moisture content of over 73% for the manufacture of frozen semi-finished cheesecakes, ready for use after defrosting, by acid-rennet coagulation, followed by boiling at a temperature not exceeding 44 ± 2 ° C and pressing a clot, characterized in that it:

(a) do not use calcium chloride, (b) introduce pure cultures of mesophilic and thermophilic lactic streptococci and kefir starter culture with live kefir mushrooms into pasteurized milk and mix them;

(c) a milk-clotting preparation is introduced into the mixture approximately 40-80 minutes after making the starter culture and mixed;

(g) the mixture is acidified for 8-10 hours at a temperature of 28 ± 2 ° C until a dense clot with an acidity of 70 ± 5 ° T is obtained.

The stirring in step (a) is preferably carried out for 10-15 minutes.

The milk coagulation preparation preferably contains rennet and / or pepsin.

The milk coagulation preparation in step (b) is preferably administered 60 minutes after application

- 1,034,305 starter cultures.

The mixing in step (b) is preferably carried out for about 10-15 minutes.

The clot obtained in stage (C) is preferably cut with 2x2x2 cm wire knives, left alone for 30-60 minutes to isolate the serum.

In one of the preferred embodiments, the clot after cutting and isolation of the serum is heated to 44 ± 2 ° C and incubated for 20-30 minutes

In yet another preferred embodiment, the clot is compressed.

The moisture content of the finished product is 79-85%, preferably 80%.

In one of the preferred embodiments, the finished product is cooled to a temperature of 4 ± 2 ° C and stored until use.

The above task is also achieved due to the fact that in the method of producing dough for the manufacture of frozen semi-finished cheesecakes, ready to eat after defrosting:

(a) using cottage cheese obtained in the above manner, chicken egg or melange and flour in a ratio of approximately 14-26: 1.75-3.25: 1, (b) the above ingredients are crushed and mixed until a homogeneous consistency.

The ingredients may further include sugar, salt, and vanillin. In one of the preferred embodiments, the ingredients further include, by weight:

Cottage cheese 1333 ± 400, Sugar 167 ± 50, Egg or melange 167 ± 50, Flour 67 ± 20, Salt 4.67 ± 1.4 Vanillin 1.0 ± 0.3.

In one of the preferred embodiments, in step (b), the cottage cheese is pre-crushed to achieve a uniform grain particle size, then with stirring the egg is added to the crushed cottage cheese, previously freed from the shell, sugar, salt, vanillin and flour (in small portions) until a homogeneous flowing masses with the consistency of liquid sour cream (mixing time is approximately 3-5 minutes).

In yet another preferred embodiment, the premium wheat flour is sieved before preparation.

The above problem is also solved due to the fact that in the method for the production of frozen semi-finished cheesecakes, ready to eat after defrosting:

(a) use the dough produced in the above way, (b) dose the dough in individual baking dishes, (d) bake at a temperature of about 150-210 ° C until ready, (e) finished products are removed from the molds and quickly cooled to a temperature less than -18 ° C.

The dosage in step (b) is preferably carried out at about 20 g.

The baking in step (g) is preferably carried out for about 20 minutes.

The baking in step (d) is preferably carried out in a convection oven.

The baking in step (g) is preferably carried out at a temperature of about 190 ° C. The cooling in step (e) is preferably carried out to a temperature of −35 to −42 ° C. The cooling in step (e) is preferably carried out in a blast chill chamber.

Long-term storage after stage (e) is preferably carried out at a temperature of about −24 ° C. in freezers.

The above problem is also solved due to the fact that the cheesecake, ready for use after defrosting, is obtained as described above, either using the dough produced by the above method, or using cottage cheese produced by the above method.

Preferably, the syrniki has a hemispherical upper surface.

It is also preferred that the syrniki has a mass of approximately 15 g.

Equally preferred when the syrniki diameter is approximately 35 mm.

It is especially preferable when it is indicated on the packaging in which the syrniki is placed that the dish is ready for use after being warmed up in a microwave oven or oven.

Even more preferably, when the energy value of syrniki per 100 g is less than 210 kcal.

You must understand that in the present text the invention is characterized only by such signs that are sufficient to solve the problem, implement the purpose and achieve the selected technical result; special mention of all the signs and utilitarian characteristics of the invention without exception is not required if specialists should be aware that

- 2,034,305 li of the same kind possess such features and utilitarian characteristics and without them the main purpose is not realized; all the more, it is not necessary to limit the generalized features to any specific options, if such should be known to specialists and / or can be selected according to known rules.

The implementation of the invention

The technological process for the production of finished semi-finished products according to the invention includes the following stages:

production of cottage cheese with a mass fraction of fat of approximately 9%;

preparation of ingredients;

kneading dough;

dosing dough in individual baking dishes;

baking cheesecakes;

shock freezing of finished cheesecakes;

packaging, labeling of finished semi-finished products.

Example 1. Getting cottage cheese.

Cottage cheese is obtained by a modified method of acid-rennet coagulation, followed by boiling at a temperature not exceeding 44 ± 2 ° C and pressing a clot.

The technology for the production of cottage cheese as a whole coincides with the well-known acid-rennet method, but due to the differences described below, it allows to obtain cottage cheese grain with a different structure.

Normalization, pasteurization and cooling of milk to the fermentation temperature is carried out in accordance with the technology described in the Prior art section.

Preferably, milk pasteurized at a temperature of 95 ± 2 ° C. with a holding time of 20 s is used.

Next, pasteurized milk is fermented with a mixture of two types of starter cultures - pure cultures of mesophilic and thermophilic lactic streptococci (starter culture) and kefir culture made on live kefir fungi. The symbiosis of various strains of introduced starter cultures gives the cottage cheese a special taste and smell. In particular, thermophilic streptococcus actively participates in aroma formation in the process of fermentation.

Yeast, which is part of kefir starter culture, provides, in addition to lactic acid fermentation in the process of fermentation, alcohol fermentation, which is not provided for by well-known technologies for the production of cottage cheese (and is even considered unacceptable). As it was unexpectedly found, kefir starter culture allows you to get curd grain with an unusual structure and properties: softer, smearing, slightly expanded, easily amenable to mechanical destruction.

The fermented mixture is stirred for 10-15 minutes.

Approximately 1 hour after making the starter culture, a milk-clotting preparation based on rennet is introduced into the mixture and mixed for another 10-15 minutes. As it was unexpectedly discovered, it is the introduction of rennet with a one-hour delay from the moment of the introduction of the starter culture and without the addition of calcium chloride that makes it possible to obtain a softer grain in comparison with the curd grain, which is characteristic of the known technology.

The mixture is fermented for 8-10 hours at a temperature of 28 ± 2 ° C until a dense clot with an acidity of 70 ± 5 ° T is obtained (the known method for the production of cottage cheese, mdzh 9% acid-rennet method provides for fermentation of the mixture to an acidity of 60 ± 5 ° T )

The resulting clot is cut with 2x2x2 cm wire knives, left alone for 30-60 minutes to isolate the serum.

Then the clot is heated to 44 ± 2 ° C and incubated for 20-30 minutes The heating temperature of the bunch and the exposure time are selected taking into account the microflora and the requirements for the finished curd grain.

The separated serum is separated, the clot is pressed to obtain cottage cheese with a mass fraction of moisture in the product of 80%. It seems that the mass fraction of moisture (in which the moisture content is about 73% or less), which is higher than the well-known cottage cheese, seems to provide a softer grain and is achieved due to the porous structure, which allows to retain additional moisture without adding stabilizers.

The resulting cottage cheese is cooled to a temperature of 4 ± 2 ° C and used to obtain a dough for syrniki.

Example 2. Obtaining a test for syrniki.

The ingredients are weighed according to the recipe:

- 3 034305

1) curd acid-rennet coagulation with a mass fraction of fat of 9%,

obtained by the method of example 1, 400 grams; 2) premium wheat flour 20 grams; 3) chicken egg 1 piece (50 grams); 4) salt 1.4 grams; 5) sugar 50 grams; 6) vanillin 0.3 grams.

Wheat flour of the highest grade before cooking the dough is sifted and begin to knead.

Cottage cheese is pre-crushed, achieving a uniform grain particle size.

While stirring, add the eggshell egg, sugar, salt, vanillin and the recipe amount of sifted flour (in small portions) to the crushed cottage cheese until a homogeneous flowing mass with the consistency of liquid sour cream (stirring time is about 3-5 minutes) is added. This consistency is achieved without additional addition of water and allows you to pour the resulting mass into baking dishes (the dough for classic cheesecakes is a very thick mass with the presence of protein particles, which requires mechanical molding). Presumably, such a consistency is achieved due to a different curd grain structure than in the known curd and / or due to the presence of additional bound moisture in the curd, which is not released from the product during storage, but at the same time allows you to achieve the desired degree of viscosity of the dough under mechanical stress on him.

The resulting dough is used for baking cheesecakes.

Example 3. Baking cheesecakes.

The finished dough is dosed at 20 g in individual baking dishes.

The volume of the baking dish is calculated taking into account the increase in the volume of dough during the baking process.

During baking, the dough rises due to the delicate texture of the dough and the presence of yeast microflora.

Baking is carried out for 20 minutes in a convection oven at 190 ° C.

In contrast to the known technology (involving frying syrniki in oil or fat on both sides), the proposed method does not involve the use of oil or fat for processing baking dishes. This, along with other factors, provides a reduction in the energy value of the product.

Baked products are removed from individual baking dishes, placed in trays and quickly cooled to -35 - -42 ° C in a shock freezing chamber.

Thanks to shock freezing, the initial shape and structure of the cheese cake are preserved, the initial weight of the cheese cake after baking, full microbiological safety is ensured and the shelf life of the products increases.

Frozen convenience foods are sent for packaging and labeling.

Storage of syrniki is carried out in freezers at a temperature of -24 ° C.

The shape and size of the cheesecake (hemisphere with the undisturbed shape), the weight of the cheesecake (15 g) and the size (35 mm) are new, more convenient from the point of view of the accuracy of dosing calorie diet food, the surface of the cheesecake is smooth, glossy.

The table sets out the main characteristics of the frozen semi-finished products according to the invention.

- 4,034,305

Characteristically Indicators Indicators Differences tika semi-finished products according to the invention classic cheesecakes made from cottage cheese, produced by comparable technology from cottage cheese, obtained acid-rennet technology with mdzh 9% Appearance Hemisphere with undisturbed shape "Chips" Appearance, surface, structure, weight and size of cheesecakes Surface Smooth, glossy Grungy according to the invention is different. Structure Moderately porous, without voids and seals, homogeneous, baked and tender, without the presence of cottage cheese grains in the finished product Heterogeneous, with pronounced grains of cottage cheese Such a surface and structure of "Minisyrnikov" is provided: - optimal selection of raw materials; - non-traditional Weight 15 g about 60-75 g production method The size 35 mm about 60-70 mm cottage cheese; - an unconventional way to produce dough; - a method of heat treatment in individual forms in a convection oven; - optimally selected baking modes Composition Cottage cheese, premium wheat flour, chicken egg, sugar, salt, vanilla Cottage cheese, wheat flour, butter (margarine or fat), sugar, chicken egg, salt, vanillin The absence of high-calorie ingredients (oils, margarine or fat) in the composition of the “Mini Cheesecake” provides Physical Mass fraction of fat - Mass fraction of fat lowered food and chemical 7.6% -30.1% energy value indicators Mass fraction of sucrose - 13.0% Mass fraction of moisture 60% Mass fraction of protein 13.7% Mass fraction of sucrose - 20.0% Mass fraction of moisture - 30% Mass fraction of protein -14.2% product. The composition of the cheesecake, prepared in the classical way, includes oil, which significantly increases the food and Food Protein - 13.7 g Protein - 14.2 g energy value value Fats - 7.6 g Carbohydrate - 17.6 g Fat 30.1 g Carbohydrate -23.2 g product heat treatment represents Energy value (calories) 813 kJ / 193.6 kcal 1750 kJ / 420.5 kcal a frying process in oil or fat on both sides

CLAIM

Claims (28)

CLAIM 1. Method for the production of cottage cheese with a fat mass fraction of 6.5-5.5% and a moisture content of over 73% for the manufacture of frozen semi-finished cheesecakes, ready for use after defrosting, by acid-rennet coagulation followed by boiling at a temperature not exceeding 44 ± 2 ° C and pressing the clot, comprising the following stages: (a) introducing into the pasteurized milk a pure culture of mesophilic and thermophilic lactic streptococci and kefir starter culture with live kefir mushrooms and mixing the resulting mixture; (b) introducing a milk-clotting preparation into the resulting mixture approximately 40-80 minutes after making the starter culture and mixing; (c) ripening the mixture for 8-10 hours at a temperature of 28 ± 2 ° C until a dense clot with an acidity of 70 ± 5 ° T is obtained. 2. The method according to claim 1, in which the mixing in stage (a) is carried out for 10-15 minutes - 5,034,305 3. The method according to claim 1, in which the drug, coagulating milk, contains rennet and / or pepsin. 4. The method according to claim 1, wherein in step (b), the milk coagulation preparation is administered 60 minutes after the yeast is added. 5. The method according to claim 1, in which the mixing in stage (b) is carried out for about 10-15 minutes 6. The method according to claim 1, in which the clot obtained in stage (C) is cut with 2x2x2 cm wire knives and left alone for 30-60 minutes to isolate the serum. 7. The method according to claim 6, in which the clot after cutting and isolation of serum is heated to 44 ± 2 ° C and incubated for 20-30 minutes 8. The method according to claim 1, in which the clot is pressed. 9. The method according to claim 1, in which the moisture content of the clot is 79-85%, preferably 80%. 10. The method according to claim 1, in which the clot is cooled to a temperature of 4 ± 2 ° C and stored until use. 11. A method of manufacturing a dough for the manufacture of frozen semi-finished cheesecakes, ready to eat after defrosting, which consists in the fact that the pre-crushed cottage cheese obtained by the method according to any one of claims 1 to 10, a chicken egg freed from the shell, or melange and flour are mixed in a weight ratio of approximately 14-26: 1.75-3.25: 1 to obtain a uniform fluid mass with a consistency of liquid sour cream. 12. The method according to claim 11, in which, while stirring, sugar, salt and vanillin are added to the mixture. 13. The method according to item 12, in which the following ingredients are used, parts by weight: cottage cheese 1333 ± 400, sugar 167 ± 50, egg or melange 167 ± 50, flour 67 ± 20, salt 4.67 ± 1.4, vanillin 1.0 ± 0.3. 14. The method according to item 12, in which the cottage cheese is pre-crushed to a uniform grain particle size, the flour is added in small portions, and the mixing time is about 3-5 minutes. 15. The method according to claim 11, in which pre-sifted wheat flour of the highest grade is used. 16. The method of production of frozen semi-finished cheesecakes, ready to eat after defrosting, which consists in the fact that: (a) dosing the dough produced by the method according to any one of paragraphs.11-15, in individual baking dishes; (b) baking is carried out at a temperature of about 150-210 ° C until ready; and (c) finished products are removed from the molds and quickly cooled to a temperature of less than -18 ° C. 17. The method according to clause 16, in which the dose of the test at stage (a) is approximately 20 g 18. The method according to clause 16, in which the baking in stage (b) is carried out for about 20 minutes 19. The method according to clause 16, in which the baking in stage (b) is carried out in a convection oven. 20. The method according to clause 16, in which the baking in stage (b) is carried out at a temperature of about 190 ° C. 21. The method according to clause 16, in which cooling in stage (C) is carried out to a temperature of -35 - -42 ° C. 22. The method according to clause 16, in which the cooling in stage (C) is carried out in a shock freezing chamber. 23. The method according to clause 16, in which after stage (C) carry out long-term storage of the product at a temperature of about -24 ° C in freezers. 24. Cheesecake, ready to eat after thawing, obtained by the method according to any one of claims 1623, or obtained from the dough produced by the method according to any one of claims 11-15, or from cottage cheese obtained according to any one of claims 1-14. 25. Cheesecake according to paragraph 24, having a hemispherical upper surface. 26. Cheesecake according to paragraph 24, having a mass of approximately 15 g. 27. The syrnik according to paragraph 24, having a diameter of approximately 35 mm 28. Cheesecake according to paragraph 24, characterized in that its energy value per 100 g is less than 210 kcal. Eurasian Patent Organization, EAPO Russia, 109012, Moscow, Maly Cherkassky per., 2