RU2206223C1 - Method of producing baked curd pudding - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves mixing butter, vanillin, edible salt, and ascorbic acid; mixing eggs with sand sugar and whipping resultant mixture; introducing into curd whipped egg and sand sugar mixture, semolina, edible structuring concentrate, and preparation produced by sequential extracting of biomass of Mortierella lignicola micromycet with non-polar extracting agent in above-critical state, water, alkali, water, acid, water, alkali, and water; joining first extract with solid residue; mixing components with following introducing of butter mixture and repeated mixing; packaging in hermetically sealed containers and sterilizing and simultaneously baking. Mixture components are used in the following ratio, wt%, plus and minus 5 wt%: curd 635; eggs 168; sand sugar 60; semolina 40; edible structuring concentrate 8; preparation of biomass of Mortierella lignicola micromycet 6.8; butter 77; edible salt 5; vanillin 0.1; ascorbic acid 0.1. EFFECT: increased immune stimulating effect and prolonged shelf life of baked curd pudding.

Description

 The invention relates to the production technology of a long-term storage product based on cottage cheese having radioprotective properties.

 A known method for producing cottage cheese casseroles, comprising mixing cow's butter, vanillin, sodium chloride, ascorbic acid salt and gas-liquid extract of biomass micromycete Mortierella exigua, mixing chicken eggs with sugar and whipping them, introducing egg mass, semolina, starch and concentrate into the cottage cheese and mixing, followed by the introduction of the oil mixture and re-mixing, packaging in a sealed container and sterilization with simultaneous baking (RU 2146469 C1, 03.20.2000).

 The disadvantage of this method is to obtain the target product with a sufficiently high immunostimulating effect.

 The technical result of the invention is to enhance the immunostimulating effect from the use of the target product.

This result is achieved by the fact that in the method for producing cottage cheese casseroles, which involves mixing bovine butter, vanillin, salt of table and ascorbic acid, mixing chicken eggs with sugar and whipping them, introducing egg mass, semolina and structured food concentrate into the curd, mixing with subsequent introduction of the oil mixture and re-mixing, packaging in a sealed container and sterilization with simultaneous baking, according to the invention, the preparation obtained is additionally introduced into the curd by sequential extraction of the biomass of micromycete Mortierella lignicola with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and the components for preparing the mixture are used in the following weight ratio with an accuracy of ± 5 %:
Cottage cheese - 635
Chicken Eggs - 168
Sugar - 60
Semolina - 40
Structuring food concentrate - 8
Micromycete biomass preparation Mortierella lignicola - 6.8
Cow Butter - 77
Salt - 5
Vanillin - 0.1
Ascorbic acid - 0.1
The method is implemented as follows.

 Sugar, table salt, vanillin, ascorbic acid and semolina are sieved and passed through a magnetic trap. Curd is passed through a spinning top. Cow butter is melted and filtered. Chicken eggs are checked on an ovoscope, soaked in a 0.5% solution of soda ash, disinfected in a 2% solution of bleach and washed with cold water, and then broken and poured into cups to check for smell and appearance, filtered through a sieve. The biomass of micromycete Mortierella lignicola is sequentially extracted with a non-polar extractant such as carbon dioxide, nitrogen, nitrous oxide, inert gases, aliphatic hydrocarbons, in the supercritical state, water, alkali, water, acid, water, alkali and water, and then the first extract is combined with a solid residue .

 Sugar is mixed with eggs and beat. Salt, vanillin and ascorbic acid are added to the melted butter and mixed thoroughly. The cottage cheese is mixed with egg mass, semolina, a structuring food concentrate and a biomass preparation of micromycete Mortierella lignicola, then the oil mixture is introduced, mixed thoroughly. The final mixture is prepared with the above ratio of components selected by organoleptic indicators. The accuracy of observing the ratio of components is selected according to the existing accuracy of the dosing equipment and the norms of consumption of raw materials. The mixture is Packed in sealed containers, and then subjected to heat sterilization with simultaneous baking. The target product thus obtained is stored for at least 2 years and, after heating, has the organoleptic properties of the traditional product of Russian cuisine.

 To confirm the presence of the radioprotective and immunostimulating properties of the target product after a single exposure for 30 days with a dose of 8 Gy, the survival of gray rats of two experimental and two reference groups was tested, which received the product obtained by the proposed method and by the closest analogue, respectively, during irradiation or for a day before its start and rats in the control group. The survival of rats of the experimental and reference groups that received the product during the irradiation process was almost the same and 1.9 times higher than that of the rats of the control group. At the same time, the survival of rats of the experimental and control groups receiving the product before the start of irradiation was higher than that of rats of the control group, 1.6 and 1.5 times, respectively. The latter confirms a more pronounced immunostimulating effect from the use of the product obtained by the proposed method, compared with the closest analogue.

Claims (1)

A method of obtaining a casserole casserole, comprising mixing butter of cow, vanillin, salt of salt and ascorbic acid, mixing chicken eggs with granulated sugar and beating them, introducing egg mass, semolina and structuring food concentrate into the curd, mixing with the subsequent introduction of the oil mixture and re-mixing packing in sealed containers and sterilization with simultaneous baking, characterized in that the preparation obtained by sequential extraction is additionally introduced into the curd the biomass of micromycete Mortierella lignicola with a non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and the components for preparing the mixture are used in the following ratio by weight with an accuracy of ± 5%:
Cottage cheese - 635
Chicken Eggs - 168
Sugar - 60
Semolina - 40
Structuring food concentrate - 8
Micromycete biomass preparation Mortierella lignicola - 6.8
Cow Butter - 77
Salt - 5
Vanillin - 0.1
Ascorbic acid - 0.1,