RU2557609C1 - Method for manufacture of moulded culinary goods for school age children alimentation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs raw materials pre-processing, the mixture preparation by way of combining of curd, eggs and sugar; semi-products are moulded. The semi-products are mealed in prime grade wheat flour and thermally treated. At the stage of the mixture preparation one additionally introduces rye bran and a vegetal additive including a mixture of milled daikon tuber crops and wild-growing berries taken at a ratio of 2:1. Thermal treatment is performed by way of baking in the convection steamer at a temperature of 100°C - 110°C during 5 - 7 minutes. The recipe components are taken at the following ratio, wt %: curd - 64.0-71.0; eggs - 4.0-6.0; sugar - 3.0-4.0; prime grade wheat flour - 2.0; rye bran - 8.0-12.0; vegetal additive of the mixture of daikon tuber crops and wild-growing berries - 9.0-15.0.

EFFECT: method allows to improve structural-ad-mechanical indices of the ready product and increase its nutritive value.

2 cl, 4 tbl, 3 ex

Description

The invention relates to the food industry and catering, in particular to the production of molded products for schoolchildren.

A known method for the production of cheesecakes [US Pat. 2478297], including the preparation of a mixture containing cottage cheese, flour obtained from pumpkin seeds or flour obtained from milk thistle seeds, salt, sugar, colostrum. The resulting mass is molded in the form of round meatballs, fried in a table margarine and baked in an oven.

The disadvantages of the method of producing cottage cheese pancakes from cottage cheese is to obtain a product with unsatisfactory structural and mechanical properties (as a result of heat treatment, the product cracks, becomes rather dry, with a dense texture), low nutritional and biological value, unsatisfactory organoleptic characteristics due to the use of flour from pumpkin seeds or milk thistle seeds, which give a specific taste and smell to the finished product, as well as the use of frying as an undesirable thermal method Coy processing in the production of food for school children (SanPiN 2.4.5.2409-08).

Closest to the claimed is a method for the production of cheesecakes with carrots, including preparing raw materials, preparing a mixture, molding semi-finished products, breading and heat treatment [Collection of technical specifications - Collection of recipes for dishes and culinary products for schoolchildren nutrition / Ed. M.P. Grave. - M .: DeLi print, 2007. - P.227]. The preparation of the mixture is carried out by combining crushed, blanched in water with the addition of butter, carrots, semolina, mashed cottage cheese, eggs, sugar, salt and flour, taken in an amount of 2/3 of the weight of the mixture. The resulting mixture is molded, breaded in flour and fried. Prescription components are taken in the following ratio, wt.%:

cottage cheese 35.5 carrot 14.0 butter 2.0 semolina 3.0 wheat flour 6.0 eggs 5,0 sugar 4.0 salt 0.5

The disadvantage of this method is to obtain products with unsatisfactory structural and mechanical properties (during heat treatment, the product does not keep its shape, mass spreads, the finished product has a dense consistency), as well as low nutritional and biological value due to the low content of dietary fiber, vitamins, minerals, the use of a method of heat treatment, frying, not recommended in school nutrition (SanPiN 2.4.5.2409-08).

The problem solved by this invention is to create a method for the production of molded culinary products for feeding schoolchildren, which allows to obtain finished products with improved structural and mechanical properties and nutritional value, as well as expand the range of molded culinary products based on cottage cheese using non-traditional plant materials.

The technical result of the invention is to improve the structural and mechanical properties and increase the nutritional value of the finished product.

The technical result is achieved by the fact that in the method for the production of molded culinary products for feeding school-age children in the form of cheesecakes, which involves preparing raw materials, preparing the mixture by combining cottage cheese, eggs, sugar, molding semi-finished products, breading them in premium wheat flour and heat treatment, with at the stage of preparation of the mixture, rye bran and a vegetable supplement are additionally added, including a mixture of crushed daikon root crops and wild berries taken in a 2: 1 ratio, and heat treatment is carried out by baking in a combi oven at a temperature of from 100 ° C to 110 ° C for 5 to 7 minutes, while the recipe components are taken in the following ratio, wt.%:

cottage cheese 64.0-71.0 eggs 4.0-6.0 sugar 3.0-4.0 premium wheat flour 2.0 rye bran 8.0-12.0 herbal supplement from a mixture of crushed daikon root vegetables and wild berries 9.0-15.0

As wild berries, viburnum berries and / or rowan berries are used.

The proposed ratio of prescription components provides an improvement in the structural and mechanical properties of the finished product, including formability and form stability, due to a decrease in adhesive stress and stickiness with an increase in the ultimate shear stress of the food system. With this ratio of recipe components at the stage of preparation of the curd mass, the surface tension and electrostatic forces weaken at the “solid – liquid” phase boundary, the Van der Waals cohesive forces between the coagulation particles of the protein increase, and the structural protein framework is strengthened. As a result of a marked improvement in the structural and mechanical properties of the food system after heat treatment, the product has a delicate texture and good shape stability.

The additional introduction of rye bran into the product recipe in the proposed amount also contributes to the improvement of the structural and mechanical properties of the products due to the bran water absorption capacity, namely, it increases the value of ultimate shear stress, reduces the adhesive stress and stickiness, which improves the formability and formability of culinary products. The use of rye bran as a prescription component increases the nutritional value of products by increasing the content of dietary fiber and minerals in them.

The results of the study of the structural and mechanical parameters of products obtained by the known and claimed methods are shown in table 1.

Table 1 Structural and mechanical properties of products obtained by the known inventive methods Name of indicator Products obtained by a known method Products obtained by the claimed method example 1 example 2 example 3 Ultimate shear stress, Pa 2088.03 2364.76 2385.2 2415.12 Adhesive stress, Pa 323.04 231.2 227.9 212.34 Stickiness, Pa 152.4 123.7 122,4 120,2

Along with improving the structural and mechanical characteristics of the product, the claimed ratio of prescription components provides an increase in the nutritional value of products by increasing the content of dietary fiber, vitamins and minerals in the target product. At the same time, a simultaneous improvement in nutritional value and structural and mechanical properties of the finished product is ensured precisely with a given ratio of prescription components.

Daikon root crops are non-traditional plant materials in the production of molded culinary products for school meals. It consists of dietary fiber, minerals and vitamins that have a beneficial effect on the development of the body of schoolchildren.

A herbal supplement, including a mixture of crushed daikon root vegetables and wild berries, is also a source of nutritional nutrients that have a positive effect on the body of school-age children. Table 2 shows the chemical composition of a herbal supplement containing crushed daikon root crops and wild berries.

table 2 The chemical composition of herbal supplements (100 g) Name of indicator 100 g content crushed root crops of daikon and viburnum berries shredded root crops of daikon and rowan berries crushed root crops of daikon, viburnum and rowan berries Protein,% 1.18 1.15 1.21 Fats,% 0.11 0.15 0.18 Carbohydrate% 14.3 15.8 13,4 Dietary fiber, g 6.50 5.73 6.12 Vitamins: β-carotene, mg 1.20 1.24 1.28 thiamine (B ₁ ), mg 0,074 0,081 0,079 riboflavin (B ₂ ), mg 0,069 0,073 0,076 pyridoxine (B ₆ ), mg 0,084 0,087 0,091 folacin (B ₉ ), mcg 21.12 21.24 24.31 tocopherol (E), mg 0.15 0.18 0.16 Minerals: calcium (Ca), mg 43.0 48.0 54,2 magnesium (Mg), mg 33.6 52,4 45.3 phosphorus (P), mg 97.8 92.4 98.4 iron (Fe), mcg 517.7 524.1 531.2 Energy value, kcal 71.0 70.0 72.3

It was experimentally established that the additional introduction of a herbal supplement in an amount of from 9.0% to 15.0% positively affects the increase in the nutritional value of the finished product. The introduction of a herbal supplement below 9.0% does not significantly affect the improvement of the nutritional value of the product compared to the prototype, and the addition of above 15.0% leads to a deterioration in the organoleptic characteristics of the product.

The increase in the amount of cottage cheese in the recipe compared to the prototype also contributes to the improvement of the nutritional and biological value of the products, since it contains a number of food nutrients necessary for the normal growth and development of school-age children, namely a complete protein, which includes all non-essential and essential amino acids, fat - and water-soluble vitamins, minerals, especially calcium and phosphorus salts.

When preparing dishes and products for school-age children and adolescents, it is necessary to observe the principle of “sparing” nutrition, according to which it is recommended to use such heat treatment methods to bring foods and semi-finished foods to culinary readiness that preserve the nutritional and biological value of the finished product (SanPiN 2.4. 5.2409-08). These requirements are ensured by the use of heat treatment of the product in the combi steamer (SanPiN 2.4.5.2409-08). Due to the constant temperature and maximum steam saturation of the working chamber of the combi steamer, the product is uniformly heated, which allows to reduce the time of thermal exposure of the products and reduce the loss of useful and nutrients, as well as to maintain the consistency of the finished product.

The results shown in table 3 confirm that the products obtained by the present method have a higher nutritional and biological value than products obtained by the known method.

Table 3 Comparative evaluation of the chemical composition of products obtained by known and claimed methods Name of indicator Products obtained by a known method Products obtained by the claimed method example 1 example 2 example 3 Protein,% 13.79 21.13 20.54 20,23 Essential amino acids, g: valine 0.49 0.87 0.83 0.81 isoleucine 0.59 0.81 0.78 0.74 leucine 1.10 1.42 1.41 1.39 lysine 0.74 1.16 1,11 1.13 methionine 0.29 1.42 1.35 1.39 threonine 0.48 0.71 0.70 0.68 tryptophan 0.11 0.23 0.19 0.22 phenylalanine 0.51 0.83 0.78 0.82 Fats,% 12,43 12.47 12.46 12.45 Carbohydrate% 17.5 21.8 23.9 25,4 Dietary fiber, g 1,6 6.76 7.25 7.68 Vitamins: β-carotene, mg 2.20 3.19 3.13 3.21 thiamine (B ₁ ), mg 0.17 0.85 0.91 0.88 riboflavin (B ₂ ), mg 0.24 0.45 0.54 0.51 Minerals: calcium (Ca), mg 159.1 314.3 320,7 335.6 phosphorus (P), mg 189.1 253.7 262.1 268.5 iron (Fe), mcg 209.8 318.1 324.6 323.9 magnesium (Mg), mg 37.9 39.74 40.79 34.64 Energy value, kcal 273.03 298.29 301.47 308.34

The satisfaction of the daily physiological need for nutrients of schoolchildren aged 7 to 17 years is shown in table 4.

Table 4 Meeting the daily physiological nutritional needs of schoolchildren aged 7 to 17 years Name of indicator The product obtained by a known method Products obtained by the claimed method example 1 example 2 example 3 Protein,% 12,20 18.70 18.18 17.90 Essential amino acids,%: valine 19.6 34.8 33,2 32,4 isoleucine 21.1 28.9 27.86 26.43 leucine 22.7 32.27 32.05 31.6 lysine 16.8 26.36 25.23 25.7 methionine 13,2 64.5 61.36 63.18 threonine 17.1 25,4 35.71 24.3 tryptophan 12,2 25.6 21.1 24.4 phenylalanine 23,2 31.3 45.5 37.3 Fats,% 10.81 11.04 10.83 10.82 Carbohydrate% 3,58 4.46 4.88 5.19 Alimentary fiber, % 8.0 33.8 36.3 38,4 Vitamins,%: β-carotene 44.0 63.8 62.6 64,2 thiamine (B ₁ ) 11.33 56.67 60.66 58.64 riboflavin (B ₂ ) 13.33 25.0 30,0 28.33 Minerals, %: calcium (Ca) 13.23 26.19 26.73 27.97 magnesium (Mg) 10.51 13.25 13.6 11.6 phosphorus (P) 12.63 14.09 18.03 17,99 iron (Fe) 13,99 14.47 18.17 15,53 The energy value, % 7.91 8.63 8.74 8.94

The method is implemented as follows.

Pre-prepared raw materials. Sugar, premium wheat flour, rye bran are sifted. Eggs are inspected, washed, degreased, disinfected, rinsed, and shelled.

A herbal supplement is prepared. Daikon root vegetables are inspected, peeled, washed and ground into pieces ranging in size from 2.0 mm to 3.0 mm. Wild berries are inspected, sorted, cleaned of the stem and impurities, washed. Shredded root crops of daikon and wild berries are combined in a ratio of 2: 1.

Cottage cheese, eggs, sugar, rye bran, a vegetable supplement are combined. The resulting mixture is molded in the form of circles with a height of 1.5 cm to 2.0 cm, breaded in premium wheat flour and baked in a combi steamer at a temperature of 100 ° C to 110 ° C for 5 to 7 minutes, while the recipe components take in the following ratio, wt.%:

cottage cheese 64.0-71.0 eggs 4.0-6.0 sugar 3.0-4.0 premium wheat flour 2.0 rye bran 8.0-12.0 herbal supplement from a mixture of crushed daikon root vegetables and wild berries 9.0-15.0

A method for the production of molded culinary products based on cottage cheese for feeding school-age children is illustrated by specific examples.

Example 1

The inventive products receive the above method in the following ratio of components, wt.%:

cottage cheese 71.0 eggs 6.0 sugar 4.0 premium wheat flour 2.0 rye bran 8.0 herbal supplement from a mixture of crushed daikon root vegetables and wild berries 9.0

Viburnum berries are used as wild berries, and heat treatment is carried out by baking in a combi steamer at a temperature of 110 ° C for 5 minutes.

Example 2

The production method is carried out, as in example 1, only rowan berries are used as wild-growing berries in a herbal supplement, and heat treatment is carried out by baking in a combi-steamer at a temperature of 100 ° C for 7 min, with the following combination of components in the formulation, wt.%:

cottage cheese 67.5 eggs 5,0 sugar 3,5 premium wheat flour 2.0 rye bran 10.0 herbal supplement from a mixture of crushed daikon root vegetables and wild berries 12.0

Example 3

The production method is carried out, as in example 1, only as wild berries in a herbal supplement use viburnum berries and rowan berries taken in a ratio of 1: 1, and heat treatment is carried out by baking in a combi steamer at a temperature of 105 ° C for 6 min, in the following combination of components in the formulation, wt.%:

cottage cheese 64.0 eggs 4.0 sugar 3.0 premium wheat flour 2.0 rye bran 12.0 herbal supplement from a mixture of crushed daikon root vegetables and wild berries 15.0

The molded culinary products obtained by the proposed method have a soft, uniform, juicy texture with inclusions of daikon root vegetables and wild berries, a moderately sweet taste typical of cottage cheese and a herbal supplement, a pleasant berry aroma, a golden brown crust, uniform throughout the surface.

Thus, the combination of essential features claimed in the claims, allows to achieve a technical result.

Claims (2)

1. A method of manufacturing molded culinary products for schoolchildren in the form of cheesecakes, which includes preparing raw materials, preparing the mixture by combining cottage cheese, eggs, sugar, molding semi-finished products, breading them in premium wheat flour and heat treatment, while at the stage of preparing the mixture additionally make rye bran and a herbal supplement, including a mixture of crushed daikon root crops and wild berries taken in a ratio of 2: 1, and heat treatment is carried out by pecans a combi oven at a temperature of 100 ° C to 110 ° C for 5 to 7 minutes, the prescription components are taken in the following ratio, wt.%:
cottage cheese 64.0-71.0 eggs 4.0-6.0 sugar 3.0-4.0 premium wheat flour 2.0 rye bran 8.0-12.0 herbal supplement from a mixture of crushed daikon root vegetables and wild berries 9.0-15.0 2. The method of preparation according to claim 1, characterized in that the berries of the viburnum and / or rowan berries are used as wild berries.