RU2285429C1 - Curd base for dietary product - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed curd base contains (mass %): purified concentrate of stevia sweeteners with humidity of 60 %, glycoside content of 32 % and pH 6.0-7.5 - 0.09-0.35; powder of quail eggs with protein content of 41.4 % and lysozyme content of 4.2 % - 0.05-2.0; and balance curd.

EFFECT: product with enhanced nutrient and biological value, decreased caloricity and cost.

3 cl, 1 tbl

Description

The invention relates to the dairy industry.

Known curd base for the preparation of curd dessert, containing cottage cheese diet low-fat, sugar or fruit and berry filler, stabilizer - carrageenan and food supplement, see RU 2170518 C1 20.07.2001, A 23 C 23/00.

Known curd base for the preparation of curd product, including cottage cheese, sweetener - sugar, food additive and filler, see RU 2125377 C1, 01/27/1999, A 23 C 23/00.

Known curd base for the preparation of glazed curds, containing pressed cottage cheese, sugar, butter, vanillin, a filler in the form of raisins or dried apricots or nuts and pectin or pectin mixture, see RU 2151516 C1, 27.06.2000, A 23 C 23/00.

The closest analogue to the claimed invention is the curd base for the production of a dietary product, including cottage cheese, sweetener - stevia and a food supplement, see RU 2208937 C2, 07.27.2003, A 23 C 23/00.

The technical result obtained from the use of the invention is to increase the nutritional and biological value of the product, as well as to reduce the energy and cost of the product.

The technical result is achieved in that the curd base for the production of a dietary product, including cottage cheese, a food supplement and a sweetener - stevia, is characterized in that as a food additive it contains quail egg powder with a protein content of 41.4% and lysozyme 4.2%, and as a sweetener, stevia is used in the form of a purified concentrate of stevia sweet substances with a moisture content of 60%, glycosides 32%, pH 6.0-7.5, in the following ratio, wt.%:

Purified stevia sweetener concentrate with a moisture content of 60%, glycosides 32%, pH 6.0-7.5 0.09-0.35 Powder of quail eggs with content protein 41.4% and lysozyme 4.2% 0.05-2.0 Cottage cheese rest.

The use of a purified sweetener concentrate TU 9729-004-00668620-99 with a moisture content of 60%, glycosides 32%, pH 6.0-7.5, a sweetener in the invention improves the physicochemical rheological and synergistic characteristics of the product. At the same time, when using it, the prophylactic effect of stevioside is manifested, the content of sugar, radionuclides and cholesterol in the body is reduced, cell regeneration and blood coagulation are improved, the growth of tumors is inhibited, blood vessels are strengthened. Stevioside prevents the formation of ulcers in the gastrointestinal tract. Stevioside positively affects the activity of the liver and pancreas, the elimination of allergic diathesis in children. The use of stevioside by diabetics prevents the development of hypoglycemic and hyperglycemic conditions and significantly reduces the dose of insulin. Stevioside helps lower blood pressure, and also does not reduce sugar, if it is normal. There are no reports of toxicity and mutagenicity of the components contained in stevia, as well as contraindications in use.

Stevia glycosides have good technological characteristics - they are resistant to heat treatment, low pH, alcohol solutions. They are best suited for use in mixing in acidic environments, in high-temperature processing processes and can be added to the formulation at any stage. Unlike sugar, stevia glycosides do not stain food brown, both under production conditions and during storage. Stevia extract is not fermented by microorganisms, emphasizes the aromatic composition, creates a rich taste in the product.

The components of stevia act on the body comprehensively, selectively and sequentially at the cellular and gene levels, helping to increase the level of bioenergetic capabilities of the human body. Stevia diterpene glycosides stimulate immunity by activating T and B lymphocytes, releasing interferon and increasing antibody productivity. They also harmonize the function of the endocrine glands, increase the nonspecific resistance of the body to adverse environmental conditions, to toxic substances, infections.

Stevia is a natural preservative, has an antimicrobial and antifungal effect, promotes the release of metabolic products, waste, salts of heavy metals from the body, has a tonic effect, restores human strength after nervous and physical exhaustion, slows down the aging process.

The stevia sweetener concentrate used as a sweetener is a dark brown viscous liquid with a characteristic plant odor characteristic of the feedstock (mass fraction of glycosides 32%, pH 6.0-7.5, moisture 60%).

Stevia concentrate is introduced into the curd base - cottage cheese with a fat content of 9% and 18% in the amount of 0.09%, 0.3% and 0.5%. Products were evaluated according to organoleptic, synergistic and rheological indicators. As a result of research, the optimal combination of a sweetener from stevia and a curd base was determined, which allows to obtain a product with a harmonious taste and smell. It was found that in this composition, the sweetener works well as a synergist - a modifier of taste and aroma. The tasting results are presented in table 1.

Tasting Protocol

Mass fraction Organoleptic indicators sweetener Mass fraction of fat in cottage cheese 9% eighteen% Syrup 0.09% Pure sour-milk taste with a slightly, barely noticeable aftertaste; Pure sour-milk taste with a slightly, barely noticeable aftertaste; Homogeneous moderately dense consistency Homogeneous moderately dense consistency 0.3% Pure fermented milk taste; Pure fermented milk taste; 0.5 Homogeneous moderately dense consistency; with an increase in concentration, a clear undesirable aftertaste increases, a slight increase in taste Homogeneous moderately dense consistency; with an increase in concentration, a clear undesirable aftertaste increases, a slight increase in taste

The resulting curd base has a uniform delicate, moderately dense consistency, which allows forming a stable base for glazing; cream color, clean, sour-milk, fresh taste with a slight faint aftertaste.

According to the results of the tasting, it was concluded that the optimal mass fraction in the product of the concentrate of sweet substances Stevia 0.09-0.35%. Moreover, on cottage cheese of 18% fat, the taste is softer than by 9%. It is advisable to create a composition of the curd base (cottage cheese of 18% fat + sweetener from stevia in optimal concentration) with cookies and icing, in which the sour shade will be masked by the taste of the glaze.

The inclusion of a sweetener from plant materials - a purified concentrate of stevia sweet substances in the base - gives the product dietary properties.

The use of a natural sweetener from stevia in an amount of 0.09-0.35% to the total weight of the product allows enriching the curd base as much as possible with the sweet components contained in stevia, without compromising organoleptic characteristics, giving it preventive properties.

In addition, the stevia sweetener is a natural source of the vitamin-mineral complex.

The sweetener - a purified concentrate of stevia sweet substances - is available and has a low cost.

The use of a sweetener - a concentrate of stevia sweet substances in a mixture with other food additives, such as quail egg powder with a protein content of 41.4%, lysozyme 4.2% in an amount of 0.05-2.0 wt.% - allows you to diversify organoleptic, rheological and synergistic characteristics of the product.

Quail egg powder is prepared as follows. A liquid product (in our case, quail egg melange) is sprayed through special nozzles into a pseudo-boiling layer of granules of inert material resulting from the combined action of a stream of hot air and vibration of the gas distribution grid on which the granule layer is located. Fluoroplastic cubes were used as inert granules. The product covers the surface of the granules in the form of a film, which is dried, separated from the granules and carried away by a stream of air into the separating device. The granule layer has a developed heat and mass transfer surface, as a result of which the maximum evaporation capacity of the drying chamber volume is ensured, which makes it possible to make installations placed in one-story industrial buildings and, accordingly, reduce capital costs. The dry product obtained by this method has a uniform thin-film structure, has good flowability, a large bulk, high (92-95%) solubility, weakly caking, and is easily trapped in cyclones. The combination of drying and pasteurization processes in the drying chamber (temperature of the drying agent-air is 120 ° C) allows in some cases to abandon the equipment for preliminary pasteurization of the initial product. The short duration of the effect of temperature allows you to save the native properties of the original product in the powder, which is especially important for obtaining dietary products and products for baby food.

The composition of the obtained powder of quail eggs. Solids 93% Moisture 7% Protein 41.4% Fat 45.6% Carbohydrates 2.1% Ash 3.8% Lysozyme 4.2% Potassium in mg.% 6269.7 Istria 278.7 Calcium 2369 Iron 139.3 Phosphorus 762.8 Vitamin A 1,6 Vitamin B ₁ 0.4 Vitamin B ₂ 2,3 Vitamin PP 0.9

The use of a food supplement - quail egg powder and a sweetener - a purified concentrate of stevia sweet substances in combination with artificial flavors can neutralize their negative effect on the human digestive organs.

The introduction of an additional vitamin-mineral complex of vitamins A, C, B ₁ , B ₂ , B ₆ , B ₁₂ , beta-carotene, calcium, iodine, fluorine and others into the product, selecting the amount of each component taking into account its content, can significantly increase the nutritional and the biological value of the product.

The possibility of using whey in the preparation of the curd base allows to exclude the pressing of cottage cheese. As a result, not only energy costs for preparing cottage cheese are reduced and the yield of finished products increases, but biologically valuable whey proteins, milk fat, milk sugar and a variety of macro- and micronutrients are also stored in the product.

The recipe mixture of the curd base for the production of dietetic products

No. Component Consumption per 1000 kg; kg one. Cottage cheese (mass fraction of fat 18%) 994 2. Purified stevia sweetener concentrate with 69% moisture content, 32% glycosides, pH 6.0-7.5 one 3. Powder of quail eggs with a protein content of 41.4%, lysozyme 4.2% 5

The finished curd base for the production of a dietary product has a moderately dense texture, cream color, a pleasant, harmonious, sour-milk taste.

When making cheese cakes, eggs, fat, flour are added to the curd base. Sugar is not added to the base. From the resulting mass, cheesecakes are molded and frozen. After defrosting, moisture does not stand out from the product. Ready-to-eat syrniki have a homogeneous, delicate, moderately dense texture, pure sour-milk taste.

Claims (3)

1. The curd base for the production of a dietary product, including cottage cheese, a food additive and a sweetener - stevia, characterized in that as a food additive it contains quail egg powder with a protein content of 41.4% and lysozyme 4.2%, and as a sweetener use stevia in the form of a purified concentrate of sweet stevia substances with a moisture content of 60%, glycosides 32%, pH 6.0-7.5 in the following ratio of components, wt.%: Purified stevia sweetener concentrate with a moisture content of 60%, glycosides 32%, pH 6.0-7.5 0.09-0.35 Powder of quail eggs with content protein 41.4% and lysozyme 4.2% 0.05-2.0 Cottage cheese Rest 2. Curd base according to claim 1, characterized in that it further includes a vitamin-mineral complex. 3. Curd base according to claim 1, characterized in that it further includes a flavoring.