RU2405353C1 - Curd paste - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The curd paste contains goat's milk curd, goat's milk, sugar, flavour filler, calcium alginate, potassium citrate, vitamin C, vitamin D, guar gum and/or arabic gum and/or locust gum and/or xanthum gum and/or pectin and water. The curd paste may contain modified starch.

EFFECT: invention provides for enhancement of biological value of the paste due to goat's milk usage, improvement of consumption properties, shelf life extension due to a stabiliser usage, decreased costs, enrichment with food fibres, vitamins and mineral substances due to natural flavour fillers usage.

2 cl, 5 tbl, 7 ex

Description

The invention relates to the dairy industry and can be used in the production of curd paste for baby food.

Known curd paste according to the patent of the Russian Federation No. 2337563 C2 dated 10/14/2005, however, this paste is intended to remove radionuclides, salts of heavy metals and other toxins from the body and is not intended to feed children. The closest set of essential features to the declared is cottage cheese paste, including cottage cheese, whey or whey, demineralized or skim milk, calcium alginate, potassium citrate, flavoring - salt or sugar, vitamin C, vitamin D, dry garlic and water the ratio of calcium alginate to whey or demineralized whey or skim milk is from 0.06: 2.1 to 0.1: 3.0, and the ratio of potassium citrate to cottage cheese is from 0.01: 6.0 to 0, 05: 7.0, with the following contents of the source components ENTOV in wt.%:

Cottage cheese 60.0-70.0 Whey, or demineralized whey, or skim milk 21.0-30.0 Salt, sugar 3,5-4,2 Dry garlic 0.2-0.6 Calcium alginate 0.6-1.0 Potassium citrate 0.1-0.5 Vitamin C 0.1-0.15 g% Vitamin D 0.5-1.0 mcg% Water Rest

The composition may include in wt.%: Cream with a mass fraction of fat of 20-50% from 5.0 to 15.0 and a flavoring agent from 0.02 to 0.3. See RF patent No. 2338383 C2 of October 14, 2005.

However, this curd paste is intended for wide consumption and is not suitable for feeding young children (as complementary foods). In addition, this curd paste does not provide for a reduction in the allergenic factor.

The technical result of the claimed composition is to increase the biological value of the curd paste through the use of goat milk; improvement of consumer properties and extension of shelf life through the use of a stabilizer; cost reduction, enrichment with dietary fiber, vitamins and minerals through the use of natural flavoring agents.

The use of goat milk and cottage cheese obtained from it allows the use of cottage cheese paste for the nutrition of children suffering from intolerance to cow's milk proteins. There are fewer allergic reactions in children with respect to goat's milk proteins than to cow's milk proteins. In addition, unlike cow milk, goat milk has a higher solids content, it is richer in calcium and phosphorus. Goat milk has a higher digestibility than cow's milk. It is possible to produce a wide range of goat milk curd pastes for baby food using various fillers.

The technical result is achieved by the fact that the cottage cheese paste, comprising cottage cheese, milk, calcium alginate, potassium citrate, sugar, vitamin C, vitamin D and water as initial components, according to the invention additionally contains a flavoring filler and stabilizer, contains cottage cheese obtained as cottage cheese from goat’s milk, and from milk uses goat’s milk, while the ratio of goat’s cottage cheese to goat’s milk is from 30.0: 50.0 to 70.0: 19.8, and the ratio of cottage cheese to flavoring filling is from 30.0: 15.0 to 70.0: 5.0, as stabilizer RA includes guar gum, and / or gum arabic, and / or locust bean gum, and / or xanthan gum, and / or pectin, with the following initial components, wt.%:

Goat milk curd 30.0-70.0 Goat milk 19.8-50.0 Sugar 3,5-4,2 Taste filler 5.0-15.0 Calcium alginate 0.6-1.0 Potassium citrate 0.1-0.5 Vitamin C 0.1-0.15 g% Vitamin D 0.5-1.0 mcg% Stabilizer 0.3-1.0 Water Rest

Curd paste may include modified starch from 1 to 5 wt.% In the composition of the starting components.

The technical result from the use of goat milk for the production of curd paste is explained by the fact that the structure of fats and proteins of goat milk is as close as possible to the structure of breast milk of a woman. A low molecular weight peptide identical to human milk peptide identified as lysozyme was found in goat milk. The presence of lysozyme explains the wound healing effect of goat milk.

Due to the lower lactose content than in breast milk, goat milk helps to stop diarrhea in children with acute dysentery on the 4-6th day, while, for example, a mixture of kefir with rice broth has a similar effect only on 8-11 th day.

According to the biochemical composition, goat milk is closer to human milk than cow milk. This gives reason to believe that in the future it will find wide application in the composition and assortment of baby food.

The comparative content of casein fractions in various types of milk are shown in table 1.

The study of macro- and microelement composition revealed a high content of selenium in goat milk - 0.13 mg / kg, which is an order of magnitude higher than in cow. Selenium has an antioxidant property. Data on the content of selenium in goat milk and its fractions are shown in table 2.

The fatty acid composition of goat's milk in comparison with cow's is shown in table 3.

The amino acid composition of goat's milk in comparison with cow's is presented in table 4.

Table 1 The content of casein fractions of proteins in various types of milk Component% Milk female goat cow Protein 1.32 3.80 3.21 Casein (to total protein) 33 75 85 Casein Amount: 0.46 2.84 2,52 α _s1 casein 0.04 0.40 0.84 α _s2 casein - 0.13 0.26 β-casein 0.30 2.17 0.93 κ casein 0.12 0.14 0.37 γ-casein - - 0.12

table 2 The content of selenium in goat milk and its fractions (in terms of solids) Goat milk and its fractions The content of selenium, mg / kg Whole milk 0.130 Cream 0.011 Casein 0,033 Serum 0,086 Albumin 0,031 Globulins 0,021 Proteozo Peptones 0,028

1 kg of goat milk contains 80 mg of vitamins. The content and composition of vitamins in goat's milk in comparison with cow's are presented in table 5.

Table 3 Lipids, g per 100 g of the edible part of the product Indicators Milk (raw) cow goat one 2 3 Total lipids 3.60 4.20 Triglycerides 3,50 4.00 Phospholipids 09.03 0.04 Cholesterol 0.01 0,03 Fatty acids (total) 3.41 3.98 Saturated 2.15 2.64 Including: C _{4: 0} (oil) 0.11 0.13 C _{6: 0} (kapron) 0.08 0.10 C _{8: 0} (caprylic) 0.04 0.11 C _{10: 0} (capric) 0.09 0.30 C _{12: 0} (lauric) 0.10 0.21 C _{14: 0} (myristic) 0.51 0.38 C _{16: 0} (palmitic) 0.64 1.01 C _{17: 0} (margarine) 0.02 - C _{18: 0} (stearic) 0.35 0.39 C _{20: 0} (peanut) 0.04 - Monounsaturated 1.06 1.14 Including: C _{14: 1} (myristoleic) 0.05 0,03 C _{16: 1} (palmitoleic) 0.09 0.10 C _{18: 1} (oleic) 0.78 0.93 Polyunsaturated 0.21 0.21 Including: _{C18: 2} (Linoleic) 0.09 0.13 C _{18: 3} (linolenic) 0,03 0.08 C _{20: 4} (arachidonic) 0.09 -

Table 4 Amino acids, mg per 100 g of product Indicators Milk (raw) cow goat one 2 3 Water% 87.3 87.3 Protein,% 3.2 3.0 Conversion factor 6.38 6.38 Essential Amino Acids 1426 1295 Including: valine 191 191 isoleucine 189 172 leucine 324 308 lysine 261 233 methionine 87 70 threonine 153 143 tryptophan fifty 42 phenylalanine 171 136 Essential Amino Acids Including: alanine 98 121 arginine 122 109 aspartic acid 218 249 histidine 90 105 glycine 47 46 glutamic acid 717 594 proline 302 271 serine 186 154 tyrosine 184 105 cystine 27 thirty Total amino acids 3417 3079 The limiting amino acid, speed,% No Met + cis - 87 Nucleic acids 24 -

Table 5 Vitamins per 100 g of product Indicators Milk (raw) cow goat one 2 3 Vitamin A, mg 0,025 0.06 β-Carotene, mg 0.015 0.04 Vitamin D, mcg 0.05 0.06 Vitamin E, mg 0.09 0.09 Vitamin C, mg 1,50 2.00 Vitamin B ₆ mg 0.05 0.05 Vitamin B ₁₂ , mcg 0.40 0.10 Biotin, mcg 3.20 3.10 Niacin, mg 0.10 0.30 Pantothenic acid, mg 0.38 0.30 Riboflavin mg 0.15 0.14 Thiamine, mg 0.04 0.04 Folacin, mcg 5.00 1.00 Choline, mg 23.60 14.20

Thus, goat milk is a valuable component of curd paste.

Using a stabilizer allows you to achieve the desired consumer properties of cottage cheese paste (structural and textural), which is especially important in the manufacture of food products from goat milk, since goat milk, by virtue of its properties, forms brittle curd clots, prone to rapid syneresis (separation of whey, which causes product stratification). In addition, the addition of a stabilizer allows you to extend the shelf life of the curd paste up to 7 days.

The use of flavoring fillers reduces the cost of cottage cheese pasta due to the saving of dairy components, as well as enrich the product with the vitamins and minerals inherent in the used fillers.

Sanitary and epidemiological safety of the product is achieved by using heat treatment at 68-82 ° C with or without exposure.

Curd paste is obtained as follows.

A mixture of components is prepared in the working capacity of the rotary pulsation apparatus, including goat milk cottage cheese, sugar, goat milk, stabilizer, potassium citrate, flavoring agent, water.

The resulting mixture is heated to 35-48 ° C, dispersed for 5-7 minutes, pasteurized at 68-82 ° C with or without exposure, cooled to 23-27 ° C with continuous stirring, add vitamins, mix, then pack and cool up to 2-6 ° C. In the process of cooling, the structure of the product is formed.

In the manufacture of curd paste, the following content of the starting components is used, in wt.%:

Goat milk curd 30.0-70.0 Goat milk 19.8-50.0 Sugar 3,5-4,2 Taste filler 5.0-15.0 Calcium alginate 0.6-1.0 Potassium citrate 0.1-0.5 Vitamin C 0.1-0.15 g% Vitamin D 0.5-1.0 mcg% Stabilizer 0.3-1.0 Water Rest

Curd paste may include modified starch from 1 to 5 wt.%.

Intensification of production is achieved using direct mixing of the components. In this case, flavoring fillers are also subjected to heat treatment, which eliminates the ingress of undesirable microflora into the product from their surface, which does not disappear during the usual preparation of flavoring fillers for use.

Introduction to the composition of the composition of all the claimed ingredients in a certain ratio provides a product with structurally mechanical properties and a shelf life of up to 7 days.

Example 1

A mixture of ingredients is prepared, including goat milk cottage cheese, sugar, goat milk, stabilizer - guar gum, potassium citrate, flavor filling - fruit puree, water.

The resulting mixture is heated to 35-48 ° C, dispersed for 5-7 minutes, pasteurized at 68-82 ° C with or without exposure, cooled to 23-27 ° C with continuous stirring, add vitamins, mix, then pack and cool up to 2-6 ° C. In the process of cooling, the structure of the product is formed.

In the manufacture of curd paste, the following content of the starting components is used, in wt.%:

Goat milk curd 30,0 Goat milk 50,0 Sugar 3,5 Taste filler - fruit puree 15.0 Calcium alginate 0.6 Potassium citrate 0.1 Vitamin C 0.1 g% Vitamin D 0.5 mcg% Guar gum 0.8 Water Rest

Get a curd paste, which has a uniform, dense texture, taste and smell of pure sour milk with the taste of fruit puree.

Example 2

A mixture of ingredients is prepared, including goat milk curd, sugar, goat milk, stabilizer - locust bean gum, potassium citrate, flavor filling - jam, water.

The resulting mixture is heated to 35-48 ° C, dispersed for 5-7 minutes, pasteurized at 68-82 ° C with or without exposure, cooled to 23-27 ° C with continuous stirring, add vitamins, mix, then pack and cool up to 2-6 ° C. In the process of cooling, the structure of the product is formed.

In the manufacture of curd paste, the following content of the starting components is used, in wt.%:

Goat milk curd 68.0 Goat milk 21.0 Sugar 4.2 Taste filler - jam 5,0 Calcium alginate 1,0 Potassium citrate 0.5 Vitamin C 0.15 g% Vitamin D 1.0 mcg% Carob Gum 0.3 Water Rest

Get a curd paste, which has a uniform, dense texture, taste and smell of pure sour milk with a taste of jam.

Example 3

A mixture of ingredients is prepared, including goat milk curd, sugar, goat milk, stabilizer - pectin, potassium citrate, flavoring agent - dried fruits, water.

The resulting mixture is heated to 35-48 ° C, dispersed for 5-7 minutes, pasteurized at 68-82 ° C with or without exposure, cooled to 23-27 ° C with continuous stirring, add vitamins, mix, then pack and cool up to 2-6 ° C. In the process of cooling, the structure of the product is formed.

In the manufacture of curd paste, the following content of the starting components is used, in wt.%:

Goat milk curd 70.0 Goat milk 19.8 Sugar 3,5 Taste filler - dried fruits 5,0 Calcium alginate 0.6 Potassium citrate 0.1 Vitamin C 0.1 g% Vitamin D 0.5 mcg% Pectin 1,0 Water Rest

Get a curd paste, which has a uniform, dense texture, taste and smell of pure sour milk with the taste of dried fruit.

Example 4

A mixture of ingredients is prepared, including goat milk curd, sugar, goat milk, stabilizer - xanthan gum and modified starch, potassium citrate, flavoring agent - fruit and vegetable juice, water.

The resulting mixture is heated to 35-48 ° C, dispersed for 5-7 minutes, pasteurized at 68-82 ° C with or without exposure, cooled to 23-27 ° C with continuous stirring, add vitamins, mix, then pack and cool up to 2-6 ° C. In the process of cooling, the structure of the product is formed.

In the manufacture of curd paste, the following content of the starting components is used, in wt.%:

Goat milk curd 30,0 Goat milk 19.8 Sugar 3,5 Taste filler - fruit and vegetable juice 15.0 Calcium alginate 0.6 Potassium citrate 0.1 Vitamin C 0.1 g% Vitamin D 0.5 mcg% Xanthan gum 0.3 Modified Starch 5,0 Water Rest

Get a curd paste, which has a uniform, dense texture, taste and smell of pure sour milk with the taste of fruit and vegetable juice.

Example 5

A mixture of ingredients is prepared, including goat milk curd, sugar, goat milk, stabilizer - gum arabic, potassium citrate, flavoring agent - dried fruits, water.

The resulting mixture is heated to 35-48 ° C, dispersed for 5-7 minutes, pasteurized at 68-82 ° C with or without exposure, cooled to 23-27 ° C with continuous stirring, add vitamins, mix, then pack and cool up to 2-6 ° C. In the process of cooling, the structure of the product is formed.

In the manufacture of curd paste, the following content of the starting components is used, in wt.%:

Goat milk curd 70.0 Goat milk 19.8 Sugar 3,5 Taste filler - dried fruits 5,0 Calcium alginate 0.6 Potassium citrate 0.1 Vitamin C 0.1 g% Vitamin D 0.5 mcg% Gum arabic 1,0 Water Rest

Get a curd paste, which has a uniform, dense texture, taste and smell of pure sour milk with the taste of dried fruit.

Example 6

A mixture of ingredients is prepared, including goat milk cottage cheese, sugar, goat milk, stabilizer - guar gum and locust bean gum, potassium citrate, flavoring agent - dried fruits, water.

The resulting mixture is heated to 35-48 ° C, dispersed for 5-7 minutes, pasteurized at 68-82 ° C with or without exposure, cooled to 23-27 ° C with continuous stirring, add vitamins, mix, then pack and cool up to 2-6 ° C. In the process of cooling, the structure of the product is formed.

In the manufacture of curd paste, the following content of the starting components is used, in wt.%:

Goat milk curd 70.0 Goat milk 19.8 Sugar 3,5 Taste filler - dried fruits 5,0 Calcium alginate 0.6 Potassium citrate 0.1 Vitamin C 0.1 g% Vitamin D 0.5 mcg% Guar gum 0.5 Carob Gum 0.5 Water Rest

Get a curd paste, which has a uniform, dense texture, taste and smell of pure sour milk with the taste of dried fruit.

Example 7

A mixture of ingredients is prepared, including goat milk curd, sugar, goat milk, stabilizer - gum arabic and pectin, potassium citrate, flavoring agent - dried fruits, water.

The resulting mixture is heated to 35-48 ° C, dispersed for 5-7 minutes, pasteurized at 68-82 ° C with or without exposure, cooled to 23-27 ° C with continuous stirring, add vitamins, mix, then pack and cool up to 2-6 ° C. In the process of cooling, the structure of the product is formed.

In the manufacture of curd paste, the following content of the starting components is used, in wt.%:

Goat milk curd 70.0 Goat milk 19.8 Sugar 3,5 Taste filler - dried fruits 5,0 Calcium alginate 0.6 Potassium citrate 0.1 Vitamin C 0.1 g% Vitamin D 0.5 mcg% Gum arabic 0.5 Pectin 0.5 Water Rest

Get a curd paste, which has a uniform, dense texture, taste and smell of pure sour milk with the taste of dried fruit.

Claims (2)

1. Cottage cheese paste, which includes cottage cheese, milk, calcium alginate, potassium citrate, sugar, vitamin C, vitamin D and water as starting components, characterized in that it additionally contains a flavoring filler and stabilizer, contains cottage cheese obtained from goat’s milk, and goat’s milk is used from milk, while the ratio of goat’s cheese to goat’s milk is from 30.0: 50.0 to 70.0: 19.8, and the ratio of cottage cheese to flavoring filling is from 30.0: 15, 0 to 70.0: 5.0, as a stabilizer includes guar gum, and / or gum arabic, and / or locust bean gum, and / or xanthan gum, and / or pectin, with the following content of the starting components, wt.%:
Goat milk curd 30.0-70.0 Goat milk 19.8-70.0 Sugar 3,5-4,2 Taste filler 5.0-15.0 Calcium alginate 0.6-1.0 Potassium citrate 0.1-0.5 Vitamin C 0.1-0.15 g% Vitamin D 0.5-1.0 mcg% Guar gum, and / or gum arabic, and / or locust bean gum, and / or xanthan gum and / or pectin 0.3-1.0 Water Rest 2. Curd paste according to claim 1, characterized in that it further comprises a modified starch from 1 to 5 wt.%.