RU2311788C2 - Composition for manufacturing curd product - Google Patents

Abstract

FIELD: food industry, dairy industry.

SUBSTANCE: the suggested curd product contains nonfat quark, cream at fat weight portion being 20%, collagen-containing additive, Stabisol MS 60 preparation and skimmed milk. Curd product can, also, contain flavor fillers. The innovation enables to widen the assortment of manufactured curd products, increase nutritive value at decreased caloricity, obtain prophylactic properties of the product, improve its taste, decrease cost price and prolong the storage terms.

EFFECT: higher efficiency.

4 ex, 1 tbl

Description

The invention relates to the food industry, namely to curd products that can be used for prophylactic purposes with various taste properties.

A well-known dessert is curd, produced from cottage cheese, milk, cream, sugar with the addition of vanillin or chicory [1].

The absence of a stabilizer does not allow to obtain a product with a long shelf life.

Known food product containing quark, butter, flavoring agent and stabilizer (gelatin, pectin, modified starch) [2].

Known pasta is a cottage cheese dessert containing cottage cheese, whole milk, sodium bicarbonate, sugar syrup, cream or vegetable or cream fat, a stabilizer solution and an aromatic additive [3].

The disadvantage of the last two products is the high calorie content and multi-component expensive composition, which reduces their profitability.

The cottage cheese dessert closest to the declared one, including cottage cheese, milk, sugar or fruit and berry filler, stabilizer (carrageenan) and dietary fiber of wheat bran [4].

The use of large amounts of carrageenan stabilizer can lead to taste defects.

The technical result of the invention is to expand the assortment of produced curd products, increase their nutritional value while reducing calorie content, impart prophylactic properties to the product by enriching animal and vegetable origin with dietary fiber, improve product taste, reduce production costs and increase shelf life.

The technical result is achieved in that the composition for the production of cottage cheese product, including quark, stabilizer and milk, is characterized in that it additionally contains the preparation Stabisol MS 60 and cream with a mass fraction of fat of 20%, as a stabilizer contains a collagen-containing additive SCANPRO T 95, or SCANPRO BR 95, or Tipro 601, and milk and quark are used non-fat, in the following ratio of components, wt.%:

Fat-free quark 20-40 Cream with a mass fraction of fat of 20% 16-50 Collagen-containing additive SCANPRO T 95 or SCANPRO BR 95 or Tipro 601 0.4-0.6 Stabisol MS 60 0.6-0.9 Skim milk rest.

In addition, the composition may include flavoring fillers, which can be used fruit and berry fillers, vanillin, sugar, cocoa, coffee, granola, nuts, etc. The introduction of various flavoring fillers will improve the taste and expand the range of curd products.

The introduction of the drug Stabisol MS 60 (State Registration Certificate No. 77.99.11.9.U.2267.9.04, dated 02.09.2004, a complex food supplement for use in the food industry, (Germany)), consisting of modified starch, edible gelatin and guar gum , allows to increase the stability of proteins to the action of high temperatures of heat treatment, as well as to obtain a product with improved structural and mechanical characteristics that do not change during storage.

Collagen, referring to dietary fiber, gives a pronounced preventive character to the produced products. In addition to nutritional and biological value, collagen has the property of binding moisture well and the ability to form dense clots and gels. This property of collagen is used in the production of meat products.

Dietary fiber is able to bind and remove harmful and toxic substances from the body, accelerate the process of food movement through the gastrointestinal tract, and reduce the risk of diseases associated with disruption of the digestive system [5].

The introduction of dietary fiber can improve the preventive properties of the product, increase the stability of milk proteins to high temperatures and improve the structural and mechanical characteristics.

Despite a wide range of positive technological and biomedical properties, collagen-containing additives are not fully involved in the dairy industry [6].

The introduction of concentrated collagen-containing additives SCANPRO T 95 (concentrate of connective tissue protein, state registration certificate No. 77.99.2.9. U.4104.10.04 of 10.10.2004, additive for use in the food industry, Denmark), or SCANPRO BR 95 (isolate of connective tissue protein, state registration certificate No. 77.99.2.9. U.4105.10.04 dated 10.10.2004, additive for use in the food industry, Denmark), or Tipro 601 (connective tissue protein isolate, state registration certificate No. 77.99.28.9. U.2126.3.05 dated 03.03.2005, additive for use in the food industry, Germany) prepared from fresh pig skins, it allows to obtain a high quality product with preventive properties and improves the structural and mechanical properties of the product during storage.

A method for producing a curd product involves mixing the components at a stirring device rotation speed of 500 rpm for 1 min, heat treatment with constant stirring with a rotation speed of 1200 rpm at a temperature of 70 ± 2 ° C for 2 min, pouring hot and ripening at a temperature of 4 ± 2 ° C for 10-12 hours. Under such conditions, the product retains high quality for more than 30 days. For a more uniform distribution of the starting components, it is recommended that the dry components of the mixture be pre-dissolved in skim milk at a rotational speed of the mixing device of 3000 rpm for 1-2 minutes.

The invention allows to reduce the residual number of microorganisms through the use of heat treatment modes and due to the high moisture-binding ability of collagen-containing additives, thereby increasing the shelf life of the finished product for more than 30 days while maintaining high quality.

The invention is illustrated by examples. Organoleptic characteristics are given in table. one.

EXAMPLE 1. A mixture containing skimmed quark 20%, cream with a mass fraction of fat 20-50%, a collagen-containing additive SCANPRO BR 95 0.6% and Stabisol MS 60 in an amount of 0.8%, dissolved in skim milk 28.6% mix at a speed of rotation of the stirring device 500 rpm for 1 min The heat treatment of the mixture is carried out under vacuum with constant stirring with a rotation speed of 1200 rpm at a temperature of 70 ± 2 ° C with a holding time of 2 minutes, then the product is packaged in hot form, cooled to a temperature of 4 ± 2 ° C and maintained at this temperature 10- 12 hours.

EXAMPLE 2. A mixture containing fat-free quark 40%, cream with a mass fraction of fat 20-25%, collagen-containing additive SCANPRO T 95 0.4%, the preparation Stabisol MS 60 0.6% and fruit and berry jam in the amount of 10.5% , dissolved in skim milk 23.5%, then the mixture is prepared according to the method specified in example 1.

EXAMPLE 3. A mixture containing fat-free quark 35%, cream with a mass fraction of fat 20-16%, collagen-containing additive SCANPRO T 95 0.5%, the preparation Stabisol MS 60 0.9%, fruit syrup in an amount of 10.5%, dissolved in skim milk 37.1%, then the mixture is prepared according to the method specified in example 1.

EXAMPLE 4. A mixture containing defatted quark 30%, cream with a mass fraction of fat 20-25%, collagen-containing additive Tipro 601 0.5%, the preparation Stabisol MS 60 0.8% and fruit and berry puree in the amount of 10.5%, dissolved in skim milk 33.2%, then the mixture is prepared according to the method specified in example 1.

The invention allows to expand the range of produced curd products and to obtain a product with high nutritional value while reducing calories and cost with a long shelf life.

Example No. sensory assessment one Consistency of medium density, homogeneous. The color is cream. The taste and smell of sour-milk, creamy, characteristic for curd desserts with a high content of milk fat 2 The consistency is homogeneous, medium density, a small amount of moisture is present. Color is white with a cream shade. Taste and smell characteristic of cottage cheese desserts with flavoring fillings 3 The consistency is dense, uniform throughout the volume of the product. Color is white with a cream shade. Taste and smell characteristic of cottage cheese desserts with flavoring fillings four Consistency is homogeneous, medium density, without moisture. The color is cream. Taste and smell characteristic of cottage cheese desserts with flavoring fillings

Information sources

1. SU 1642980 A1, 1991.

2. RU 2207002 C2, 2003.

3. RU 2155491 C1,2000.

4. RU 2170518 C1, 2001.

5. Dunchenko N.I., Leonova E.N., Tokaev E.S., Danilova M.M., Lastochkina V.A. Dietary fiber in low-fat processed cheese / Cheesemaking. 1998, No. 1, - p. 18-19.

6. Dunchenko, N.I. Milk base with collagen-containing preparations / N.I. Dunchenko, R.S. Al Qaisi, B.C. Yankovskaya, I.P. Savenkova, V.B. Borisenkova // Dairy industry. - 2004. - No. 11. - S. 46 - 47.

Claims (2)

1. Composition for the production of cottage cheese product, including quark, stabilizer and milk, characterized in that it further comprises the preparation Stabisol MS 60 and cream with a mass fraction of fat of 20%, as a stabilizer contains a collagen-containing additive SCANPRO T 95, or SCANPRO BR 95, or Tipro 601, and milk and quark are used non-fat in the following ratio of components, wt.%: Fat-free quark 20-40 Cream with a mass fraction of fat of 20% 16-50 Collagen-containing additive SCANPRO or SCANPRO BR 95 or Tipro 601 0.4-0.6 Stabisol MS 60 0.6-0.9 Skim milk Rest 2. The composition according to claim 1, characterized in that the flavoring filler is additionally added to the mixture in an amount of 10.5 wt.%.