RU2259053C2 - Curd product - Google Patents

Abstract

FIELD: milk industry.

SUBSTANCE: curd product contains milk-and-vegetable cream, vegetable puree, stabilizing mixture, biological enricher, selenium-containing biologically active additive, and milk-and-soya curd. Curd product of such composition may be used as mass and specific feeding product.

EFFECT: low acidity, increased biological value and anti-oxidant properties allowing said curd food to be used as specific product suitable for, for example, gerodietary feeding.

3 tbl

Description

The invention relates to the dairy industry and can be used in the production of curd products for mass nutrition, as well as special (for example, herodietic).

Known curd product, including milk protein, milk fat, water, soy protein isolate, vegetable fat, with a ratio of soy protein isolate: milk protein from 1: 3 to 1: 6, and the ratio of vegetable fat: milk fat from 1.0: 99 0 to 99.0: 1.0; while the product has the following composition,%:

Milk protein 10.5-15.4 Soy Protein Isolate 3.5-2.6 Milk fat 0.18-17.82 Vegetable fat 17.82-0.18 Water Rest

The acidity of the product is 180-200 ° T [1].

The disadvantage of this product is that the proposed formulation does not provide the content of a complex of vitamins and macro- and microelements in the product, in addition, the product has a high acidity.

A well-known curd product "Alexandrina" containing cottage cheese, sugar, filler, dietary supplement "Alexandrina", vanillin or raisins, or fruit and berry powder in the following ratio, wt.%:

Biologically active food additive "Alexandrina" 0.5-0.6 Sugar 8.5-10.1 Vanillin 0.004-0.006

or

Raisins 5.0-6.0

or

Fruit and berry powder 1.1-1.3 Cottage cheese The rest [2]

The disadvantages of this product curd "Alexandrina" are high acidity and not high enough biological value, which does not allow it to be used in specialized nutrition (for example, herodietal).

The objective of the invention is the creation of a curd product with low acidity, high biological value and antioxidant properties, allowing the use of this product in both mass and specialized (for example, gerodietetic) nutrition.

This object is achieved in that the curd product, containing a protein base, filler, biologically active additive, additionally contains milk-vegetable cream obtained by emulsification of 50% fat and vegetable oil in a ratio of 2: 1, a stabilizing mixture, bio-enriched the protein base contains soy milk curd obtained by mixing skim milk with soy milk in a ratio of 3: 2, followed by coagulation and separation of proteins, as a filler - vegetable Jurassic, as a biologically active additive - selenium-containing dietary supplements in the following ratio of components, kg per 1000 kg:

Milk and vegetable cream 50.0-200.0 Vegetable puree 50.0-200.0 Stabilizing mixture 30.0-50.0 Bio-enriched 12.0-15.0 Selenium-containing dietary supplements 30.0-50.0 Milk and Soy Curd Rest

Introduction to the composition of milk-vegetable cream obtained by emulsification of cream of 50% fat and vegetable oil in a ratio of 2: 1 provides the product with unsaturated fatty acids and vitamin E, which allows to reduce cholesterol in the body and replenish it with an antioxidant.

The introduction of less than 50.0 kg per 1000 kg of cottage cheese product into the composition of milk-vegetable cream does not provide the required content of fat, fat-soluble vitamins, unsaturated fatty acids, organoleptic characteristics of the cottage cheese product, which does not allow recommending this product for specialized nutrition (for example, gerodietetic), and with the introduction of more than 200 kg per 1000 kg, the product will have a high fat content, which contradicts the requirements for a rational, balanced diet, and also have a high cost spine.

Introduction to the composition of vegetable puree ensures that the product contains a complex of vitamins (A, C, E, group B, D, etc.), minerals, fiber and pectin, which increase the biological and nutritional value of the product and give it bactericidal and antibacterial properties in relation to to dysenteric bacteria, staphylococci and Escherichia coli.

When vegetable puree is added to the composition of less than 50 kg per 1000 kg of cottage cheese product, the required content of vitamins, minerals, fiber and pectin is not provided, and when more than 200 kg per 1000 kg of product is introduced, its organoleptic characteristics deteriorate.

The introduction of a stabilizing mixture into the composition will give the product a stable consistency and radioprotective properties. It is proposed to use both a mixture of stabilizers and ready-made complex stabilizing systems, for example, the stabilizer Ligomm AYS 63, consisting of a mixture of gelatin and pectin E440, manufactured by Degussa (France), etc.

The introduction of a stabilizing mixture into the composition of less than 30 kg per 1000 kg of product will adversely affect the quality of the consistency, i.e. during storage, whey will be separated, and with the introduction of more than 50 kg, the product will have a dense jelly-like consistency that is not inherent in curd products.

The introduction of a bio-enrichment into the composition makes it possible to increase the biological value of the product and to ensure that it contains viable cells of lactobacilli and bifidobacteria. It is proposed to use bacterial preparations of therapeutic and prophylactic purpose as a bio-enrichment agent: Bifilact D, which is a concentrate of bifidobacteria B. longum or B. bifidum (at least 3 · 10 ⁹ CFU / g) and lactic acid bacteria Lac.lactis subsp. diacetilactis (with or without Str.salivarius thermophilus); Bifilact A, which is a concentrate of bifidobacteria B. longum or B. bifidum (at least 3 · 10 ⁹ CFU / g) and acidophilus bacillus (Lactobacterium acidophilum). The use of precisely these bacterial preparations as a bio-enrichment makes it possible to give the curd product probiotic properties.

When less than 12 kg of bio-enrichment agent is introduced, the content of lactobacilli and bifidobacteria in the product is not 10 ⁷ -10 ⁸ , and when more than 15 kg of bio-enrichment agent is introduced, the acidity increases (more than 80 ° T) and the cost of the curd product increases.

The introduction of selenium-containing dietary supplements into the composition increases the antioxidant activity of the product, thereby reducing the toxicity of heavy metals, increasing the activity of glutathione peroxidase in the liver, heart, lungs, pancreas and other organs and provides the prevention of diseases such as malignant neoplasms, cardiovascular, joint diseases, cataracts and t .d. As a selenium-containing dietary supplement, it is proposed to use the additive "Selenium-active" produced according to TU 9280-006-17664661-01 by the pharmacopeia industry, or "Neo-selen" (in the form of a 0.05% aqueous solution of sodium selenite). As a selenium-containing dietary supplement, any supplement containing this microelement in prophylactic doses can be used.

With the introduction of less than 30 kg of selenium-containing additives per 1000 kg of product, a preventive daily dose of selenium is not provided, and the introduction of more than 50 kg of selenium-containing additives per 1000 kg of product can cause food poisoning.

The use of milk-soybean curd as a basis allows you to create a product for both mass nutrition and specialized (for example, herodietic), as soy protein has a hypocholesterolemic effect, slows down the development of osteoporosis, normalizes high blood pressure, and provides prevention of cardiovascular diseases, as well as enriches the product with minerals, vitamins.

Table 1 shows examples of the formulations of the proposed composition.

Table 1
Cottage cheese product recipe, kg Components Recipe per 1000 kg 1 2 3 Milk and Soy Curd 648 622 605 Cream 50% 100 100 100 Corn oil fifty - - Sunflower oil - fifty - Soybean oil - - fifty Oatmeal Pumpkin Puree 100.04 - - Oatmeal and carrot puree - 120.03 - Oatmeal Puree - - 150.05 Gelatin 39.96 39.97 - Apple Pectin 10 - - Sodium Alginate - 10 - Stabilizer "Ligomm AYS 63" (gelatin, pectin E 440) - - 29.95 Bifilact A 12 - - Bifilact D thirteen fifteen Selenium Asset 40 - fifty "Uninhabited" - 45 -

The composition is prepared as follows: skimmed cow's milk is mixed with soy milk in a ratio of 3: 2, DVS cultures and rennet are added to the resulting mixture to produce a protein base. Next, the resulting milk-soybean curd is mixed with milk-vegetable cream obtained by emulsification of 50% fat cream and vegetable oil in a ratio of 2: 1, vegetable puree, stabilizing mixture; they are mixed and a bio-enrichment agent is introduced into the mixture of components, for which “Bifilact D” or “Bifilact A” is used, as well as the biologically active additive “Selenium-active” or “Neo-selen”.

Table 2 shows the organoleptic characteristics of the curd product.

table 2

Organoleptic characteristics of the curd product

Indicators Characteristic recipe 1 recipe 2 recipe 3 Taste Flavored sour cream. Color Creamy cream Citric Light lemon Consistency Pasty, tender, uniform.

The analysis of organoleptic indicators shows that the curd product according to the claimed composition has improved organoleptic indicators due to the use of milk-vegetable cream and vegetable puree.

Table 3 shows the chemical and physico-chemical characteristics of the curd product.

Table 3

Chemical and physico-chemical and microbiological characteristics of the curd product

Indicators Recipe 1 2 3 Mass fraction of solids,% 30.0 ± 1.0 30.0 ± 1.0 30.0 ± 1.0 Mass fraction of proteins,% 14.2 ± 0.5 13.0 ± 0.5 12.0 ± 0.5 Mass fraction of fat,% 10.0 ± 0.5 10.0 ± 0.5 10.0 ± 0.5 Mass fraction of carbohydrates,% 5.3 ± 0.5 6.5 ± 0.5 7.5 ± 0.5 Ash% 0.5 ± 0.1 0.5 ± 0.1 0.5 ± 0.1 Acidity, ° T 80 80 80 The total number of viable cells of lactobacilli and bifidobacteria 1 · 10 ⁸ 3 · 10 ⁸ 1 · 10 ⁸

Trial batches of cottage cheese product were made, researched, and underwent an extensive tasting at the Department of Technology of Dairy Products at Omsk State Agrarian University.

Analysis and tasting showed that the curd product, made according to the claimed composition, has low acidity, has high biological value and contains a complex of vitamins and antioxidants, fiber and pectins, lacto and bifidobacteria, vegetable fats and proteins.

This composition on the curd product is recommended for mass nutrition, as well as specialized (for example, herodietal). This product will significantly enrich the diet with components necessary for a full healthy life and, accordingly, increase the human body's resistance to adverse environmental factors and will contribute to the prevention of a number of diseases.

Sources of information

1. Patent No. 2143205 RU, IPC 7 A 23 C 19/076, 19/02.

2. Patent No. 2125377 RU, IPC 7 A 23 C 23/00 (prototype).

Claims (1)

Curd product containing a protein base, filler, biologically active additive, characterized in that it additionally contains milk-vegetable cream obtained by emulsification of 50% fat and vegetable oil in a ratio of 2: 1, a stabilizing mixture, bio-enrichment, as a protein the base contains milk and soy curd obtained by mixing skim milk with soy milk in a ratio of 3: 2, followed by coagulation and separation of proteins, as a filler - vegetable puree, as b ologicheski active additive - selenium supplements in the following ratio, kg per 1000 kg: Milk and vegetable cream 50.0-200.0 Vegetable puree 50.0-200.0 Stabilizing mixture 30.0-50.0 Bio-enriched 12.0-15.0 Selenium-containing dietary supplements 30.0-50.0 Milk and Soy Curd Rest