RU2524153C1 - Glazed curd cheese bars production composition - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: composition includes curd, sugar sand, butter, a mixture of gum arabic and mulberry syrup at a ratio of 1:25 and glaze. The glaze contains lecithin, lactitol, cocoa powder, an emulsifier and fine grain flour of grape stones produced by way of grape press cake pressing with subsequent convective drying, frying at a temperature of 120-140°C during 1-1.5 minutes and milling into particles sized 5-10 mcm in the disintegrator. The ratio of grape stone flour to cocoa powder is equal to 1:4. The initial components are used in the cheese bar at the following ratio, wt %: curd - 35-65, sugar sand - 10-20, butter - 3-10, a mixture of gum arabic and mulberry syrup - 10-20, glaze - 10-18, water - balance at the following ratio in glaze, wt %: lecithin - 15-20, cocoa powder - 28-40, fine grain flour of grape stones - 7-10, lactitol - 28-47, emulsifier - 0.2-1.5.

EFFECT: manufacture of a product with increased biological value, improved rheological properties of the glaze, retardation of oxidative processes in the glazed cheese bar, adhesion effect elimination, glaze coating brittleness reduction, intensification of aroma and taste indices in the form of nut savour and sugar capacity reduction.

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Description

The invention relates to the dairy industry and can be used in the production of curd glazed curds.

A known composition for the production of glazed curd cheese (patent RU No. 2285430), including cottage cheese, granulated sugar, butter, complex food supplement "Multec NS", glaze and filling. As a filling, the composition contains jam, confiture, condensed milk, boiled condensed milk, caramel, coconut, cookies, jam, and also further contains flavoring and / or coloring.

The disadvantage of this product is not enough high organoleptic characteristics, structural characteristics, lack of stability during storage.

Also known is a composition for the production of curd cheese and its glaze (patent No. 2143817), containing the following components: cottage cheese, granulated sugar, butter, chocolate glaze, dyes, coconut flakes, and / or fruit component, or cocoa powder , vanillin, or Coconut essence, or edible fruit flavors and water. And for the production of chocolate glaze, they use the fat component, cocoa powder, powdered sugar or granulated sugar, emulsifier, flavoring, coconut flakes and / or grated nut, whole milk powder, skimmed milk powder, or dried milk whey and water.

The disadvantage of this composition is the high sugar content and calorie content of the product, low rheological parameters of the glaze and the resulting effect of "sticking".

The problem solved by the invention is to develop a composition and expand the assortment of curd glazed products for functional use.

The technical result of the invention is to improve the rheological properties of the glaze (viscosity and yield strength), slow down the oxidation processes in the glazed cheese, eliminate the sticking effect, reduce the fragility of the coating, enhance aromatic properties in the form of a nutty flavor.

The technical result is achieved in that the composition for the production of glazed curd cheese, including cottage cheese, granulated sugar, butter, filler and glaze, containing a fat component, a sweetening component, cocoa powder, emulsifier, contains lecithin as a fat component, as a filler use a mixture of gum arabic and syrup from mulberry fruits in a ratio of 1:25, and the composition of the glaze additionally contains fine flour from grape seed obtained by pressing wine cake happy with subsequent convective drying, frying at a temperature of 120-140 ° C for 1-1.5 min and grinding on a disintegrator to a particle size of 5-10 microns, while grape seed flour is taken in proportion to cocoa powder as 1: 4, and as a sweetening component contains lactitol, with the following content of the starting components in the cheese, wt.%:

Curd - 35-65

Sugar - 10-20

Butter - 3-10

Filler - 10-20

Glaze - 10-18

Water is the rest

when the ratio of components in the glaze, wt.%:

Fat component - 15-20

Cocoa Powder - 28-40

Fine flour from grape seed - 7-10

Lactitol - 28-47

Emulsifier - 0.2-1.5

Fine flour from grape seed is obtained by pressing grape cake with subsequent convective drying, frying at a temperature of 120-140 ° C for 1-1.5 minutes and grinding on a disintegrator to a particle size of 5-10 microns. Grape seed flour contains the most important micro and macro elements, as well as bioflavonoids, which include resveratrol, which is a powerful antioxidant and exhibits anti-inflammatory and antibacterial properties. It also has in its composition a high content of poly- and monounsaturated fatty acids (linoleic, linolenic, oleic, etc.). This range of fats allows you to attribute them to non-lauric type fats. In terms of fatty acid composition, non-lauric fats are similar to the fatty acid composition of cocoa butter - due to which non-lauric substitutes for cocoa butter in the form of grape seed flour can be used in combination with cocoa powders. Strengthening aromatic and taste indicators in the form of the appearance of a nutty flavor allows you to abandon the use of synthetic flavorings. By using grape seed flour and cocoa powder, the rheological properties of the final glaze are also improved.

Experimentally, the optimal ratio of fine flour from grape seed and cocoa powder was selected in the preparation of glaze as 1: 4. Rheological indicators of such a glaze have indicators: plastic viscosity of 2.5-4 Pa · s and yield strength of 6-10 Pa.

To give a sweet taste and reduce the calorie content of the developed curd cheeses, lactitol is used in the glaze. Lactitol is a low-calorie sweetener and plays the role of a prebiotic, selectively stimulating the growth of bifidobacteria and lactobacilli in the large intestine. The use of lactitol in the glaze, which is not hygroscopic in contrast to many sweeteners, improves adhesion, which allows to slow down the oxidation processes in the glazed curd, as well as eliminate the effect of "sticking", reduce the fragility of the glazed shell, which is very important for products of this kind.

As a raw material for the filler, a mixture of gum arabic and mulberry syrup is used. Mulberry fruits contain 9-11% sugars, fats, proteins, ash, dietary fiber, as well as B vitamins, tocopherol, ascorbic acid. A study of the chemical composition of mulberry fruits showed the feasibility of their use in the production of functional products.

Condensed mulberry juice (syrup), boiled to a solids content of 80%, is similar in texture to honey. It is prepared at a ratio of mulberry and sugar fruits as 1: 1.2 by heating, boiling, followed by exposure for 4-5 hours and filtering.

Gum arabic was used as another filler component, exhibiting technological properties (a small stabilizing and gelling effect), as well as providing good food tolerance and a prebiotic effect.

It has been experimentally proved that a mixture of gum arabic and mulberry syrup in a ratio of 1:25 increases the water-holding ability of curd cheese and reduces the tendency to syneresis.

The technological process for the preparation of glazed curd cheese consists of the following operations.

For the production of glazed curd cheeses for functional use, the cheese is bold and non-greasy, which is prepressed to a predetermined content of the mass fraction of moisture before processing with the addition of water if necessary.

Then in the mixing machine carry out the preparation of the curd mixture. The raw materials provided for in the recipe are weighed and introduced into the mixing machine. Then granulate sugar, butter and mix for 10-15 minutes.

Then served in the molding apparatus. The filler in the form of a mixture of gum arabic and syrup from the mulberry fruit is introduced into the filling station, from where it is fed to the molding machine, where the cheese is simultaneously formed and filled with a filling in the form of a rod along the entire length of the cheese, from where the cheese leaves in the form of several molded streams that are automatically cut on the part of the installed mass. After the curd cheese comes into the enrobing machine, where it is covered with glaze with a glaze temperature of 38-40 ° C.

Fine flour from grape seed, used as one of the components of the glaze, is obtained by drying the grape pressed cake in a convective dryer, followed by frying in a roasting pan at a temperature of 120-130 ° C and grinding on a disintegrator to a particle size of 5-10 microns.

The preparation of the components of the glaze is carried out on a production line, including a recipe-mixing platform, where a mill and a homogenizer are installed in series.

The technological scheme for the production of glaze consists of the following main stages: preparation of raw materials for production, preparation of the recipe mixture, grinding of the recipe mixture and homogenization. Cocoa powder, bulk vegetable (fine flour from grape seed) ingredients, the fat component lecithin is pre-prepared, mixed at a temperature of 40-45 ° C for 15 minutes, crushed in a ball mill for 25-30 minutes, homogenized at a temperature of 40 -45 ° C for 30 min with the addition of lactitol and an emulsifier.

Glaze is poured into the hopper of the enrobing machine, where the temperature of the glaze is automatically maintained (40 ± 3) ° C.

Then the curd is fed through the conveyor to the cooling tunnel, where the glaze hardens at a temperature of -1- + 1 ° C. Ready-made glazed curds are delivered to the packaging machine and stacked in boxes on the storage table.

Examples of specific production of a composition for the production of glazed curd cheese.

Example No. 1. Composition for the production of curd glazed curds, wt.%:

Curd - 40

Sugar - 20

Butter - 5

A mixture of gum arabic and mulberry syrup - 15

Glaze - 18

Water is the rest

when the ratio of components in the glaze, wt.%:

Lecithin - 15

Cocoa Powder - 36

Fine flour from grape seed - 9

Lactitol - 38.5

Emulsifier - 1.5

Example No. 2. Composition for the production of curd glazed curds, wt.%:

Cottage cheese - 65

Sugar - 10

Butter - 3

A mixture of gum arabic and mulberry syrup - 10

Glaze - 10

Water is the rest

when the ratio of components in the glaze, wt.%:

Lecithin - 20

Cocoa Powder - 40

Fine flour from grape seed - 10

Lactitol - 29.8

Emulsifier - 0.2

Example No. 3. Composition for the production of curd glazed curds, wt.%:

Curd - 35

Sugar - 18

Butter - 10

A mixture of gum arabic and mulberry syrup - 20

Glaze - 16

Water is the rest

when the ratio of components in the glaze, wt.%:

Lecithin - 17

Cocoa Powder - 28

Fine flour from grape seed - 7

Lactitol - 47

Emulsifier - 1

As shown by experimental tests, the invention allows to improve the functional and technological properties of the product, in particular rheological characteristics, reduce sugar consumption, increase the biological activity of the normal microflora of the digestive tract, due to the presence of a component with prebiotic properties, and give the product a functional orientation.

Thus, the set of essential features contained in the claims, allows to achieve the desired technical result.

Claims (1)

Composition for the production of glazed curd cheese, including cottage cheese, granulated sugar, butter, filler and glaze containing a fat component, a sweetening component, cocoa powder, emulsifier, characterized in that lecithin is used as a fat component, and a mixture is used as filler gum arabic and mulberry syrup in a ratio of 1:25, and the glaze contains additionally fine flour from grape seed obtained by pressing grape-cake with subsequent convective drying, roasting at a temperature of 120-140 ° C for 1-1.5 min and grinding on a disintegrator to a particle size of 5-10 microns, while grape seed flour is taken in proportion to cocoa powder as 1: 4, and as a sweetening component contains lactitol in the following content of the starting components in the cheese, wt.%:
Cottage cheese 35-65 Granulated sugar 10-20 Butter 3-10 A mixture of gum arabic and mulberry syrup 10-20 Glaze 10-18 Water rest,
when the ratio of components in the glaze,%:
Lecithin 15-20 Cocoa powder 28-40 Fine flour made from grape seed 7-10 Lactitol 28-47 Emulsifier 0.2-1.5