RU2208325C1 - Method for producing baked curd pudding - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves introducing into receipt mixture preparation produced by sequential extracting of Mortierella polycephala micromycet biomass with the use of extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, followed by joining of first extract with solid residue; packing mixture in hermetically sealed package; sterilizing and simultaneously baking. EFFECT: improved quality, increased immune stimulating properties and prolonged shelf life of curd-based product.

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 the production of cottage cheese casseroles, comprising mixing cow's butter, vanillin, salt, ascorbic acid and gas-liquid extract of biomass micromycete Mortierella polycephala, mixing chicken eggs with sugar and beating them, introducing egg curd, semolina, starch and concentrate into the cottage cheese and mixing, followed by the introduction of the oil mixture and re-mixing, packaging in sealed containers and sterilization with simultaneous baking (RU 2146465 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 in that in a method for the production of cottage cheese casseroles, comprising mixing cow’s oil, vanillin, salt of salt 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 is additionally introduced into the curd, obtained obtained by sequential extraction of the biomass of the micromycete Mortierella polycephala 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 polycephala - 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 the micromycete Mortierella polycephala is sequentially extracted with a non-polar extractant, for example 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. Cottage cheese is mixed with egg mass, semolina, a structuring food concentrate and a preparation of biomass micromycete Mortierella polycephala, 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 it begins, 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 for the production of cottage cheese casseroles, comprising mixing cow’s butter, vanillin, salt of salt and ascorbic acid, mixing chicken eggs with sugar and whipping them, introducing egg mass, semolina and structuring food concentrate into the cottage cheese, 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 polycephala 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 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 polycephala - 6.8
Cow Butter - 77
Salt - 5
Vanillin - 0.1
Ascorbic acid - 0.11