RU2292724C1 - Curd-like product - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: claimed product contains plant extract from buckwheat or millet seeds germinated for 36-48 h; peach nectar; gelatin; fructose; wheat bran; curd of 9 % fatness.

EFFECT: product of improver organoleptic characteristics, high biological value, dietary properties, and low cost.

2 tbl, 2 ex

Description

The invention relates to the field of production of dairy products and can be used at enterprises of the dairy industry for the preparation of curd products.

Known curd and cereal product, including dried apricots, sugar, wheat grain, sprouted for eight days and crushed with all anatomical parts to a particle size of not more than 200 microns, cottage cheese fat content of not more than 4%.

According to the prototype, the product contains particles of sprouted grain, which allows to increase the biological value of the product due to the content of compounds with low energy and high biological value (pectin, dietary fiber, vitamins, etc.).

However, the known product contains wheat germinated for eight days, dried at a temperature of 91 ° C and ground.

When germinating for eight days, the protein complex of seeds undergoes significant destruction, which reduces the biological value of the product, and also increases the cost of its production. High-temperature processing (drying) contributes to the destruction of many biologically valuable substances, especially vitamins. This method cannot be applied to obtain a plant product from buckwheat and millet seeds.

The present invention is the creation of a curd product with improved organoleptic characteristics, high biological value, dietary properties, with low cost.

The extract contains easily digestible protein, free amino acids, soluble sugars, vitamins, trace elements that are part of organic compounds with high chemical and biological activity, enzymes, phytohormones and other biologically active substances.

The problem is solved in that the curd product, including cottage cheese, fruit supplement, filler, unlike the prototype, contains a plant extract from buckwheat or millet seeds sprouted for 36-48 hours and a structuring agent - gelatin, peach nectar is used as a fruit additive, and as a filler - fructose and wheat bran, cottage cheese use 9% fat.

The inclusion of plant extract in the product allows to increase its biological value and dietary properties, as well as reduce the cost of the finished product, and the inclusion of wheat bran can be enriched with dietary fiber. Replacing sugar with fructose can increase the number of consumers of the product by including people with diabetes in their number. Peach nectar gives the product a pleasant taste and color without the use of artificial colors or flavors. Gelatin creates a uniform jelly-like consistency, and the use of cottage cheese of 9% fat allows you to increase the nutritional value of the product. The curd product is a homogeneous jelly-like mass resembling pudding.

The product has the following organoleptic characteristics: taste and aroma - pure, with a slight vegetable aftertaste, moderately sweet, with a pronounced taste and aroma of cottage cheese and peach nectar: appearance and texture - the surface of the product is glossy, the texture is soft. jelly-like, homogeneous; color - rich cream. The amino acid composition of the curd product is presented in table 1. The nutritional value and the degree of satisfaction of the daily requirement for vitamins and minerals are presented in Table 2.

Table 1 Name of amino acids Curd product Valine 108 Isoleucine 134 Leucine 138 Lysine 132 Methionine + cystine 95 Threonine 106 Trnptophan 103 Phenylalanine 85

table 2 Indicators Curd product The degree of satisfaction of daily needs,% M.d. solids,% 22.80 - Protein 5.83 - Lipid 2.13 - Carbohydrates 14.23 - Mineral Islands, mg%
Calcium
53,313
6.7 Phosphorus 89.88 9 Magnesium 36,778 12.3 Iron 0.3454 2,3 Vitamins, mg%
Vitamin C
2,122
4.2 Nicotinamide (PP) 3,1236 26 Pantothenic acid (B ₃ ) 4,4886 89.8 Thiamine (B ₁ ) 1,1772 78.5 Rutin (R) 11,628 46.5 Energy value, kcal 99.41 - Price for a polystyrene cup with a capacity of 0.2 kg, rub 10.06

Curd product is prepared as follows. Previously, using well-known technology, 9% fat cottage cheese is prepared. Whole pure buckwheat or millet seeds are first germinated by soaking in water at a temperature of 20-25 ° C, incubated for 4-5 hours, followed by washing with an interval of 6-8 hours, left to germinate until an “eye” of 1-2 mm in size appears (36 -48 hours), after which the seedlings are heated at a temperature of 50-55 ° C for 20 minutes, crushed to a homogeneous mass, poured with water at a temperature of 25 ° C and subjected to extraction with a hydraulic module 1: 4-1: 5 for 20-25 minutes, squeeze through a filter and pasteurize at a temperature of 65-70 ° C for 5-10 minutes. Next, the gelatin is soaked in the plant extract for 40 minutes, fructose, cottage cheese, peach nectar, wheat bran with constant stirring are added, the product is terminated and cooled. The finished product is packed and packaged.

The components are used in the following proportions, wt.%:

Example 1

Sprouted Plant Extract within 36-48 hours of buckwheat or millet seeds 51 Peach nectar fourteen Gelatin 1,5 Fructose 8 Wheat bran 3,5 Curd fat 9% rest

Example 2

Sprouted Plant Extract within 36-48 hours of buckwheat or millet seeds 40 Peach nectar twenty Gelatin 1,5 Fructose 8 Wheat bran 3,5 Curd fat 9% rest

Thus, the proposed curd product has improved organoleptic characteristics, high biological value and dietary properties, as well as low cost; contains such an ingredient that allows you to increase its biological value and dietary properties, as well as reduce the cost of the finished product.

Claims (1)

A curd product, including cottage cheese, a fruit supplement, a filler, characterized in that it additionally contains a plant extract from buckwheat or millet seeds germinated for 36-48 hours and a structuring agent is gelatin, peach nectar is used as a fruit additive, and peach nectar is used as a filler fructose and wheat bran, cottage cheese use 9% fat, in the following ratio of components, wt.%: Sprouted Plant Extract within 36-48 hours of buckwheat or millet seeds 40-51 Peach nectar 14-20 Gelatin 1,5 Fructose 8 Wheat bran 3,5 Curd fat 9% Rest