RU2342843C2 - Method of cottage cheese paste production - Google Patents

Abstract

FIELD: food products manufacturing technique.

SUBSTANCE: method implies producing a mixture by mixing fat-free cottage cheese, sweetening component and vegetable component, thermisation of the obtained mixture under the temperature of 63-67°C for 5 minutes and cooling down to the temperature of 40-50°C. Oat flakes preliminary fried under the temperature of 190-210°C for 8-12 minutes, cooled down to the temperature of 60-65°C, brewed with water 63-67°C hot in the proportion of 1:1 for 5-6 minutes are used as a vegetable filler. Sugar which is introduced during mixture production prior to thermisation or bee honey which is introduced after cooling of the thermisated mixture is used as a sweetening component.

EFFECT: increasing product nutritional and biological value along with decreasing caloric value, reducing labour content, energy demand and production cost, reducing milk raw material consumption, increasing shelf life, expanding range of products and product taste characteristics.

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Description

The invention relates to the dairy industry, and in particular to the production of curd products.

A known method of obtaining a cream of cottage cheese "Dessert", produced from nonfat cottage cheese with the addition of butter, skimmed milk powder, sugar, cocoa, stabilizer (turrizip DP) and salt-melter (Solva-720 ") (1).

The production process of “Dessert” curd cream includes the following operations: acceptance, quality assessment, preparation of raw materials, preparation of the mixture according to the recipe, ripening of the mixture, pasteurization, packaging, slow cooling, packaging and storage of the finished product.

The disadvantages of this method are the need to use additional pieces of equipment: the use of a colloidal mill or rollers for preliminary grinding of cottage cheese; containers for the preparation of sugar syrup, a mixture of skimmed milk powder and cocoa, which leads to an increase in the energy intensity and complexity of the process; the duration of the production process due to the maturation of the mixture (20-30 min), slow cooling of the product (18-24 hours); high energy value of the product, due to the use of butter. In addition, the use of a stabilizer and a salt-melter in the formulation leads to an increase in the cost of the product.

Closest to the claimed is a method for the production of cottage cheese dessert produced from low-fat dietary cottage cheese (60-70 wt.%), Sugar or fruit and berry filler (10-11 wt.%), Carrageenan (0.4-0.6 wt. %) (CNI, France), dietary fiber of wheat bran (0.2-0.6 wt.%) (Vitacel, Fibregum, Fibrim-2000) and milk with a fat mass fraction of 3.5% (2).

The technological process for the production of cottage cheese dessert includes the following operations: acceptance, quality assessment, preparation of raw materials, preparation of the mixture according to the recipe, pasteurization of the mixture at 74-78 ° C for 3 minutes, cooling to 60-65 ° C, homogenization at a pressure of 8-12 MPa , cooling the mixture to 30-35 ° C, packing.

The disadvantages of this method, in comparison with the claimed, is the use of artificial concentrate of dietary fiber bran and stabilizer (carrageenan), which leads to a decrease in nutritional and biological value, as well as to increase the cost of the product.

The objective of the present invention is to save raw milk, increasing the nutritional and biological value of the product while reducing calories, reducing the complexity, energy intensity and cost, increasing the shelf life of the product, expanding the range and taste range.

The problem is achieved due to the fact that oat flakes are used as a vegetable filler, pre-fried at a temperature of 190-210 ° C for 8-12 minutes, cooled to a temperature of 60-65 ° C, brewed with water at a temperature of 63-67 ° C in a ratio (1: 1) and exposure of 5-6 minutes.

A method for the production of curd mass is as follows: prepare the mixture by mixing fat-free cottage cheese, a sweetening component and a vegetable filler. The mixture is terminated at a temperature of 63-67 ° C for 5 minutes, cooled to a temperature of 40-50 ° C. Then the product is Packed and cooled to a temperature of 2-6 ° C in a refrigerator for 3-4 hours.

As a sweetening component, use sugar, which is added during the preparation of the mixture before termination, or bee honey, which is added after cooling the thermized mixture at a temperature of 40-50 ° C.

The use of oatmeal obtained from oatmeal, and not an artificial concentrate of dietary fiber of wheat bran, can significantly increase the nutritional and biological value of the claimed invention compared to the already known one, since oatmeal contains all the original components of oatmeal, namely fat, protein, vitamins, mineral and lipotropic substances, simple and complex carbohydrates, including dietary fiber, enzymes, gums, essential oils and other valuable components.

It was established that preliminary heat treatment (roasting) of oat flakes can significantly improve the sensory performance of products with their use, since the flakes acquire a golden brown color, pleasant taste, smell and aroma. Roasting oat flakes helps to reduce their total bacterial contamination (KMAFAnM) by 4 times, eliminates the appearance and development of molds and yeast cells. Subsequent brewing of oatmeal with water contributes to the destruction of protopectin, swelling of protein, fiber, partial hydrolysis of hemicellulose, gelatinization of starch, which in turn increases the degree of swelling of oatmeal, moisture absorption and moisture absorption rate, allowing to improve the organoleptic, rheological and physicochemical parameters of products their use.

In addition, preliminary roasting of oat flakes contributes to an increase in the content of components of the chemical composition compared to native flakes, namely nitrogen-free extractives (BEM), starch, ash - 1.1 times, fiber - 1.8 times, protein - 1, 2 times. It is proved that oatmeal in comparison with low-fat cottage cheese has a high content of certain minerals (potassium, magnesium, iron, manganese, copper, zinc, iodine), vitamins (tocopherol, thiamine, riboflavin, pyridoxine, niacin, biotin, choline), contain starch and dietary fiber, therefore, significantly enrich the composition of the latter with a whole complex of useful substances, as well as significantly increase the nutritional and biological value of the prescription composition.

Moreover, the feasibility of using oatmeal in combination with low-fat cottage cheese when designing the composition and developing formulations of a new product is explained not only by an enriching factor, but also by the exception of the use of additional stabilizing and structuring agents in contrast to the analogue and prototype. Since polysaccharides and grain proteins are able to form protein-carbohydrate complexes with caseinates, providing the effect of "pasteurisability" of an acid casein clot, thereby increasing the emulsifying and water-holding properties of the mixture and ensuring the fixation of the consistency of the finished product.

I would like to note that the cottage cheese recipes are designed. Compositions of the new product were developed by the method of mathematical modeling using programs for calculating optimal recipes, the development of which took into account current trends in the production of fermented milk protein products. Compilation of science-based compositions is made taking into account the basic requirements of the theory of balanced nutrition.

In addition, directly for this composition (fat-free cottage cheese and vegetable filler from fried oatmeal), the filler was introduced and the optimal thermization conditions were determined (temperature 65 ° C with exposure for 5 minutes), which contributes to the production of curd mass with a stable structure, high rheological, organoleptic and physico-chemical indicators. The use in the process of thermalization of the mixture allows to increase the shelf life of the product up to 15 days without deterioration. An important point in the technology is also that the manufacturing process of the product can be carried out from the beginning to the end in one apparatus using a cutter-disperser of the Stefan type.

The curd mass contains less than 10% carbohydrates and is produced on the basis of low-fat cottage cheese, which significantly reduces its calorie content and, consequently, leads to an increase in the proportion of protein in the product.

Examples of recipes for curd mass are presented in the table.

name of raw materials Raw material consumption for curd mass, kg per 1000 kg of product honey sweet Fat-free cottage cheese 850,0 850,0 Oatmeal Herbal Filler 100.0 100.0 Bee Honey 50,0 - Granulated sugar - 50,0 Total: 1000,0 1000,0

Specific examples of the implementation of the proposed method of production

Example 1 - sweet curd mass.

Oatmeal is fried at a temperature of 190-210 ° C for 8-12 minutes, cooled to a temperature of 60-65 ° C, brewed with water at a temperature of 63-67 ° C in the ratio (1: 1) and exposure for 5-6 minutes.

850 kg of fat-free cottage cheese are mixed with 100 kg of vegetable filler from oatmeal and 50 kg of sugar. The mixture is terminated at a temperature of 63-67 ° C for 5 minutes and cooled to a temperature of 40-50 ° C. Then packaged, packaged, labeled, cooled to a temperature of 2-6 ° C for 3-4 hours and stored.

The finished product has a white with a cream tint color, sour-milk, moderately sweet taste, with the corresponding aftertaste and aroma of vegetable filler, reminiscent of a nutty, uniform, delicate, moderately dense texture.

Example 2 - honey curd mass.

Oatmeal is fried at a temperature of 190-210 ° C for 8-12 minutes, cooled to a temperature of 60-65 ° C, brewed with water at a temperature of 63-67 ° C in the ratio (1: 1) and exposure for 5-6 minutes.

850 kg of fat-free cottage cheese are mixed with 100 kg of vegetable filler from oatmeal. The mixture is terminated at a temperature of 63-67 ° C for 5 minutes, cooled to a temperature of 40-50 ° C and make 50 kg of honey. Then packaged, packaged, labeled, cooled to a temperature of 2-6 ° C for 3-4 hours and stored.

The finished product has a white with a cream tint color, sour-milk, moderately sweet taste, with a corresponding taste of vegetable filler, reminiscent of a nutty and light aroma of bee honey, uniform, delicate, moderately dense texture.

Thus, the introduction of a vegetable filler from fried oatmeal into fat-free cottage cheese allows you to replace part of the fat and protein of animal origin with vegetable, increase the vitamin content, enrich the product with minerals, increase the biological value, improve the amino acid composition, enrich the product with dietary fiber and other valuable components, reduce the cost, labor and energy intensity of the process. The use of vegetable filler from oatmeal and sweetening components allows you to get a curd mass with good taste, nutritional properties and, in addition, expand the assortment and taste range of curd products.

Literature

1. Polyansky K.K., Kirillova L.G., Chechenova O.V. New dessert products. // Dairy industry, 1997. - No. 7. - P.19.

2. RU 2170518 C1, 07.20.2001.

Claims (1)

A method for the production of curd mass, comprising preparing a mixture by mixing cottage cheese, a sweetening component and a vegetable filler, terminating the resulting mixture and cooling, characterized in that sugar is used as a sweetening component, which is added to prepare the mixture, or bee honey, which is applied after cooling termized mixture, oat flakes are used as a vegetable filler, pre-fried at a temperature of 190-210 ° C for 8-12 minutes, chilled to a temperature of 60-65 ° C, brewed with water with a temperature of 63-67 ° C in a ratio of 1: 1 and holding for 5-6 minutes, the mixture obtained is thermized at a temperature of 63-67 ° C for 5 minutes, and cooling to a temperature of 40 -50 ° C, and the cottage cheese is used skim.