LV13650B - Curd product - Google Patents

Abstract

There is invented curd product containing ground seeds and additions of edible oil. It could be used such oils as ginger oil, pumpkin oil, dill-seed oil, anise-seed oil, carrot-, red clover-, linseed oil or their mixture with traditional edible oil in weight ratio 1 :3, combined with ground germinated grain and additions of mixtures from yoghurt or cream with cut herb. The mentioned product is characterized by high organoleptic quality, and for production thereof could be used raw materials being not fat. The final product has a several types accordingly their preferable dietary meaning.

Description

The invention relates to the food industry, in particular to the dairy industry, and is useful for the production of stuffed curd products.

Curd product formulations are known to contain various herbal fillings, fats, sugars, salt, skimmed-milk powder, flavorings and stabilizers (even LV-11418, ISK A23C23 / 00, Curd product and its manufacturing techniques).

Such products are characterized by their high sugar and fat content, which makes them unsuitable for dietetic and curative - preventive diets. In addition, the complexity of the production process of such products increases their cost price.

The object of the present invention is to eliminate the aforementioned disadvantages and to expand the assortment of dairy products for therapeutic-preventive action.

The object of the present invention is to provide a cottage cheese product containing a vegetable-based filling and a flavoring additive as a vegetable filling in the following proportions (by weight):

Cottage cheese- 60-70

Shredded seeds - 25-35

Vegetable Oil - 6-7

Flavoring additive (salt and / or herbs) - 0,5

Any seeds, such as; pumpkin, seated, sunflower.

They are used in a crushed form with a particle diameter of 0.3-1.0mm. The seeds in this product serve as an additional source of nutrition. They also provide the product with a pleasant and original taste and consistency.

As a vegetable oil, ginger or pumpkin oil is used in this product in combination with other conventional oils in a ratio of 1; 3 to no more than 2.5% of the total weight of the product.

The product also contains yogurt with a fat content of 3-4% - 10-15% by weight.

Otherwise, a mixture of any two oils, such as dill, carrot, red clover, sessile, sunflower, linseed oil, etc., used in a 1: 1 ratio, is used as a vegetable oil.

In the curd - seed product, a mixture of dry or fresh herbs (leeks, parsley, dill, marjoram, sage, celery, peppermint) may be used instead of salt in combination with 5% by weight of sprouted germinated wheat. 3-4% fat yoghurt supplements - 5% of total product weight. Depending on their dietary goals, there may be several types of product offered. Example of the first composition of a product. It contains ingredients (% by weight):

Whole milk curd (fat content 9-15%) - Other

Crushed pumpkin seeds - 20 - 30

Yogurt (fat content 3-4%) -10 - 15

Vegetable oil-2,5

Salt - 0,5

Method of preparation. Add 6 g of curd to 50 g of boiling salt and mix thoroughly. Then add the crushed pumpkin seeds - 4kg and vegetable oil - 250g, containing 40g of ginger oil, 40g of pumpkin oil and 166g of sunflower oil and mix thoroughly with cottage cheese. Finally, add the yogurt (4% fat) - 1 kg and mix thoroughly again. The finished product is packed in small portions (100 - 300g each). It is possible to market the product both in prepacked form and by weighing on customer's request (culinary conditions).

Shelf life - 3 days.

The dietary importance of the product. The presence of chopped pumpkin seeds ensures good organoleptic properties of the product and significantly increases its nutritional value, Ginger oil promotes tissue regeneration, activates capillary blood circulation, has anti-viral and anti-pathogenic microflora activity. Ginger oil gives the product a slight sharpness. Pumpkin oil improves fat digestion, stimulates liver biliary and anti-toxic effect; it is a source of natural zinc compounds that help ensure weight and height gain for children. Yoghurt contains lactic bacteria that are beneficial for the human body and also gives the product a distinctive taste.

Thanks to its high content of nutrients, micronutrients, and especially proteins, this product variant is highly recommended for the nutrition of growing children, including pregnant and lactating women, athletes and people with intense physical and mental activity. Not recommended for people with overweight.

Example of the second composition of the product. It contains the following ingredients (% by weight):

Cottage cheese with a fat content of 4-9% - the rest

Crushed pumpkin seeds - 25-35

Crushed germinated wheat grains - 5

Yogurt - 5

Vegetable oil - 6 - 7

Herb mix - 0,5

Preparation method: curd - 6 kg, chopped pumpkin (or seed) seeds 4 kg and vegetable oil - 350 g, containing 80 g of dill oil and 270 g of sunflower oil are thoroughly mixed together. Then add 50 g of the herb mixture (which includes, for example, chopped leeks, parsley, horseradish, etc.), 1 kg of crushed wheat or rye grain to a diameter of 0.5 - 1.0 mm (germination time - 3 days, germ length 1 - 5 mm) and 1 kg of yogurt. The whole mixture is thoroughly mixed again. The product is put up.

Realization time - 3 days. It is possible to market the product both in prepacked form and by weighing at the customer's request (culinary conditions).

The dietary importance of the product. Dill oil in this variant of cottage cheese - seed product regulates the tone of the blood vessels, thereby contributing to the reduction of arterial blood pressure.

g of dill instead of oil, depending on the effect desired, other oils in the same amount can be used: carrot (improves cartilage, joints, skin and hair), linseed (serves as an Evitamin source, used for cancer prevention), red clover (regulates interactions between hormones, strengthens the respiratory system), or anise oil (intensifies the metabolic processes of the nerve

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tissue, helps improve memory). It is also possible to use a combination of two or more of these oils up to a total weight of 80 g.

The inclusion of germinated and milled grains enhances the dietary properties of the product and, together with yoghurt, gives it the paste consistency required for spreading.

Yoghurt also enriches the product with lactic acid bacteria that are beneficial to the human cat's tract. The herb mixture in this variant replaces the common salt, providing a spicy flavor to the product.

This product is high in calcium, zinc, milk and vegetable protein and is rich in valuable polyunsaturated fatty acids. In addition, it contains no common salt and very little animal fat. Due to the nature of the ingredients in the product, it is recommended for the elderly, especially if they are overweight and prone to cardiovascular disease.

Based on the base, the cheesecake-based yoghurt and vegetable oil-based curd has excellent organoleptic properties: medium density, pasty consistency, characteristic taste and aroma of sour milk and curd products.

Adding vegetable oil to this product has had the unexpected result: it has a mild aroma and taste that is all achieved using a non-fatty and natural raw material. The use of different oils in combination with herbs has helped to improve the quality and consumer properties of this curd product, in particular its medicinal-preventive role. The presence of such a new curd product on the food market will expand the range of dairy products and satisfy the demand of a number of consumer groups for products with a particular dietary importance suitable for them.

Claims (4)

Formula of the Invention. 1. Cottage cheese product containing curd, vegetable filling and flavoring agent, characterized in that it additionally contains chopped pumpkin seeds and vegetable oil in the following proportions (% by weight): cottage cheese 60-70 chopped pumpkin seeds 25 - 35 vegetable oil 6 - 7 herbs (salt or herb mixture) 0,5 2. The curd product of claim 1, wherein the vegetable oil contains ginger or pumpkin oil in combination with other conventional edible oils in a ratio of 1: 3 and additionally yoghurt (fat content 4%), wherein the ingredients of the product are as follows: whole milk curd (fat 10 - 15%) other crushed pumpkin seeds 20 - 30 yogurt (fat 4%) 10 - 15 vegetable oil 2.5 salt 0.5 Curd product according to claim 1, containing as vegetable oil any mixture of dual oils (in a ratio of 1: 3) of the series: dill, anise, carrot, red clover, linseed oil and crushed germinated rye or wheat grains in the following proportion. (% by weight): skimmed milk curd (fat 4 - 9% ') other crushed pumpkin seeds 25 - 35 vegetable oil 6-7 crushed sprouted grains 5 yogurt (4% fat) 5 herbs mixture 0,5 The curd product according to claims 1 and 3, comprising, as a mixture of herbs, any mixture of fresh and dried herbs from the series: leeks, parsley, dill, basil, marjoram, sage, celery, mint.