RU2603275C1 - Method for production of curd dessert - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method involves preparation of a mixture containing 9 % curd, 33 % cream, puree off large burdock roots, sorbitol and gelatine. Large burdock roots puree is obtained by grinding into 1.5-5 cm pieces of cleaned and washed burdock roots, boiling for 60-70 min at temperature of 90 °C, with further cooling, homogenisation to particle size 0.2 mm and pressing to moisture content of 45-47 %. Then puree of large burdock roots is mixed with grated cheese and sorbitol and whipped for 7-10 minutes. Method includes adding to mixture whipped cream and mixing. Then adding gelatine, soaked, filtered and cooled, mixture is stirred, packed and jellied, cooling up to 2-5 °C. Components are used at following ratio, wt%: 9 % curd - 26.00-63.00; 33% cream - 9.37-13.82; sorbitol - 3.00-4.50; large burdock roots puree - 20.00-60.00; gelatine - 1.23-1.72. Large burdock roots puree can also be prepared from fresh burdock roots of vegetative maturity from one to two years.

EFFECT: method enables to manufacture a curd dessert with increased biological value, improved structural-mechanical properties and longer storage life up to 6 days, while reducing its prime cost.

1 cl, 4 dwg, 4 tbl

Description

The invention relates to the food industry, in particular to the dairy, and can be used for the preparation of dietary curd product.

A known method for the production of cottage cheese dessert produced from cottage cheese, sugar, carrageenan, dietary fiber and milk with a fat mass fraction of 3.5% (see RF patent No. 2170518, IPC A23C 23/00, published on 07.20.2001). The product is produced by mixing the components, heat treatment of the mixture, homogenization, followed by cooling and packaging.

The finished product has low nutritional and biological value and low vitamin content, while it has a high cost, since carrageenan is an expensive material.

A known method for the production of cottage cheese dessert with vegetable filler, comprising preparing a mixture containing low-fat cottage cheese, milk, vegetable filler, sweetener and stabilizer, heat treatment of the mixture, its cooling and packaging (see RF patent No. 2457682, IPC A23C 23/00, publ. 08/10/2012).

A product prepared in this way cannot be used to feed people with diabetes, since it contains sugar, which is contraindicated in diseases of the endocrine system. In addition, its composition uses a rather inaccessible and expensive raw material in the form of a stabilizer and synthetic dietary fiber.

The closest in essence and in the number of coinciding features is a curd dessert containing 9% cottage cheese, cream, vegetable filler (Jerusalem artichoke), a sugar substitute and gelatin (see RU 99107414 A, 01.20.2001).

The use of Jerusalem artichoke as a plant filler increases the starch content. Starch refers to fast carbohydrates that are not advisable to use in the diet of people suffering from a disease such as diabetes. In addition, it increases the calorie content of the dessert.

The problem solved by the invention is the development of a method for the preparation of cottage cheese dessert with high biological value while reducing its cost.

The technical result achieved in solving the problem is expressed in the development of a method for preparing a curd dessert with increased biological value, as well as in improving the structural and mechanical properties of the curd dessert and increasing its shelf life to 6 days, while reducing its cost.

The problem is solved in that the method for the production of cottage cheese dessert, including the preparation of a mixture containing 9% cottage cheese, cream, vegetable filler, sweetener and gelatin, differs in that the cream is used in 33%, boiled mashed potato is used as vegetable filler fresh roots of burdock, and sorbitol is used as a sweetener, in the following ratio of components, mass. %:

9% cottage cheese - 26.00-63.00

Cream 33% - 9.37-13.82

Sorbitol - 3.00-4.50

Puree from burdock root - 20.00-60.00

Gelatin - 1.23-1.72,

while the peeled and washed burdock root is crushed into pieces of 1.5-5 cm and boiled for 60-70 minutes at a temperature of 90 ° C, then cooled, homogenized to a particle size of 0.2 mm and pressed to a moisture content of 45-47%, after which mix with mashed cottage cheese and sorbitol and beat for 7-10 minutes, after which whipped cream is added to the mixture and mixed, then gelatin is added, soaked, filtered and cooled, then everything is mixed, packed and gelled, cooled to 2-5 ° C. In addition, mashed potatoes are prepared from fresh roots of burdock of vegetative maturity from one to two years.

A comparative analysis of the essential features of the proposed solution with the essential features of analogues and prototype indicates its compliance with the criterion of "novelty."

A sign indicating that "cream use 33%," is aimed at obtaining a uniform porous consistency.

A sign indicating that "boiled mashed potatoes from fresh roots of large burdock are used as a plant filler", allows the use of a plant filler, which is widely grown in the Primorsky Territory.

The soluble dietary fiber, which is part of burdock roots, are in most cases polysaccharide-type hydrocolloids, and have been used in the food industry for many years as food additives with technological functions of thickeners, stabilizers and gelling agents. They stabilize the emulsion system, provide the binding of water, preventing its separation. Hydrocolloids provide a given texture and the formation of crystals of the same size. In order to reduce caloric content, hydrocolloids are included in the formulation instead of fat, because they create a feeling of fullness of taste, form consumer properties of the finished product, close to the properties of products with a high fat content.

The roots of the plant contain up to 45% of the inulin polysaccharide. The physiological value of inulin is that, being a prebiotic, it serves as a substrate for probiotics, in particular bifidobacteria. Its use with food does not increase blood glucose and does not stimulate the formation of insulin. Inulin is a promising ingredient for the production of dietary, functional, including fortified foods with a reduced content of fat and sugar, with improved texture, stability and taste.

A sign indicating that “sorbitol is used as a sweetener” allows you to abandon sugar, which is contraindicated in diseases of the endocrine system.

A sign indicating that “gelatin is used as a stabilizer” is aimed at reducing the cost of the product, because allows you to abandon expensive raw materials.

Signs indicating that "the peeled and washed burdock root is crushed into pieces of 1.5-5 cm and boiled for 60 minutes at a temperature of 90 ° C, then cooled, homogenized to a particle size of 0.2 mm and pressed to a moisture content of 45-47%" , determine the mode of the most rational technological processing, from the point of view of preserving dry substances and reducing the mechanical strength of the root, in which the solids content in the puree was 11.4%. The puree obtained in this way has a homogeneous consistency with a low fiber content. A sign indicating that mashed potato from burdock root is “mixed with mashed cottage cheese” allows you to get a dessert with a high protein content. The main advantage of cottage cheese is the presence of a large amount of casein protein in it and the optimal ratio of minerals, including trace elements, choline, lecithin and methionine. This allows you to widely use cottage cheese, especially low-fat and medium-fat, for the prevention and treatment of many diseases, especially the gastrointestinal tract, since fermented milk products, from the point of view of a balanced diet, occupy an important place among products that contribute to the normalization of the digestive tract, the growth of favorable microflora large intestine and due to this - strengthening the body's immune system.

A sign indicating that mashed potato from burdock root is “mixed with sorbitol” allows it to be used as a sweetener for patients with diabetes mellitus to add flavor.

The mixture is beaten for 7-10 minutes to impart a porous structure and increase in volume by 2-2.5 times.

The mixture “add whipped cream and mix” to obtain a uniform porous consistency.

A sign indicating that “gelatin, soaked, strained and cooled” is added, prevents the jelly syneresis process and accelerates the gelation process to obtain a dessert with stable rheological characteristics.

The signs "... mashed potatoes are made from fresh roots of burdock of large vegetative maturity from one to two years ..." are due to the fact that in the second year the content and heat resistance of dietary fiber increases in the roots of burdock, in addition, after the second year, the inulin content in the roots of burdock decreases and the biological value of the root is reduced.

A method for the production of cottage cheese dessert is as follows.

The roots are washed, cleaned of the skin layer, cut into slices 1.5-5 cm in length and boiled in water with a 2: 1 hydraulic module for 60 minutes at a temperature of 90 ° C, after which they are cooled, homogenized in a washing machine to a particle size of 0 , 2 mm and pressed by centrifugation to a moisture content of 45-47%. To obtain 1000 kg of mashed potatoes, 1250 kg of purified burdock root and 2500 l of water are used.

The resulting puree from burdock root is mixed with grated cottage cheese and sorbitol and beat (for example, in a whipping machine at a speed of 1000 rpm or more) for 7-10 minutes, after which whipped cream is added and mixed, then gelatin is added, soaked, strained and chilled, then everything is mixed, packaged and gelled, cooling to 2-5 ° C.

Examples of curd dessert.

Example 1. For the production of 1000 kg of cottage cheese dessert with mashed potatoes from burdock root in 630 kg of mashed whipped curd 9.0% add mashed potatoes from burdock root - 200 kg, sugar substitute sorbitol - 45 kg, continuing whipping, pre-whipped cream 33% - 107.8 kg and stabilizer gelatin - 17.2 kg. The mixture is cooled to 14 ° C and Packed.

Example 2. For the production of 1000 kg of cottage cheese dessert with mashed potatoes of burdock root in 450 kg of mashed whipped cottage cheese, 9.0% add mashed potatoes from burdock root - 400 kg, sugar substitute sorbitol - 40 kg, while whipping, pre-whipped cream 33% - 93 , 7 kg and stabilizer gelatin - 16.3 kg. The mixture is cooled to 14 ° C and Packed.

Example 3. For the production of 1000 kg of cottage cheese dessert with mashed potatoes of burdock root in 312 kg of mashed whipped cottage cheese, 9.0% add mashed potatoes from burdock root - 500 kg, sugar substitute sorbitol - 35 kg, whipping cream pre-whipped add 33% - 138 , 2 kg and stabilizer gelatin - 14.8 kg. The mixture is cooled to 14 ° C and Packed.

Example 4. For the production of 1000 kg of cottage cheese dessert with mashed potatoes of burdock root in 260 kg of mashed whipped cottage cheese, 9.0% add mashed potatoes from burdock root - 600 kg, sugar substitute sorbitol - 30 kg, whipping cream is added while pre-whipped cream 33% - 97 , 7 kg and stabilizer gelatin - 12.3 kg. The mixture is cooled to 14 ° C and Packed.

Organoleptic characteristics of the curd dessert with mashed potatoes from burdock root are presented in table 1.

In order to obtain a curd dessert with the best organoleptic characteristics and the maximum possible content of burdock root in the dessert, puree from burdock root was introduced into desserts in an amount of 20 to 80% by weight of the dessert.

Table 1 Effect of concentration of mashed potato from burdock root on organoleptic characteristics in cottage cheese dessert Organoleptic indicators Content of puree from burdock root in cottage cheese dessert,% 20 + sorbitol 40 + sorbitol 50 + sorbitol 60 + sorbitol 80 + sorbitol consistency curd, interspersed with dietary fiber curd, interspersed with dietary fiber curd, interspersed with dietary fiber curd, dense, interspersed with dietary fiber curd, dense, interspersed with dietary fiber color white with dark spots white with dark spots light beige with brown spots light beige with brown spots light beige with brown spots smell cottage cheese cottage cheese cottage cheese cottage cheese cottage cheese taste curd, sweet curd, sweet curd with a touch of burdock curd with a touch of burdock curd with smack of burdock

The concentration of 20% and 40% puree from burdock root in a curd dessert does not significantly affect the organoleptic characteristics of the puree. The consistency of the dessert is curd, white with dark spots of dietary fiber, the taste and smell are curd. Due to the dense grained consistency of cottage cheese, mashed potato from burdock root is not felt in taste sensations. The introduction of 60% of the puree by weight of the whole dessert leads to a noticeable change in the color of the dessert from white to light beige, the consistency becomes more dense, the taste feels a slight smack of burdock, which does not worsen the whole taste of the curd dessert. With an increase in mashed potato from burdock to 80%, the taste of mashed potato from burdock root becomes more pronounced, which affects the arising unpleasant aftertaste.

In FIG. Figure 1 shows the dependence of the shear strain of the curd desserts on the content of mashed potato from burdock root in them.

In FIG. 2 shows the values of dynamic viscosity in a cottage cheese dessert without mashed potato from a burdock root and in a cottage cheese dessert with 60% content of mashed potato from a burdock root.

In FIG. Figure 3 shows the degree of protein absorption in a cottage cheese dessert without mashed potato from a burdock root and in a cottage cheese dessert with mashed potato from a burdock root.

In FIG. 4 shows the assessment of the growth of Tetrahymenapyriformis on the studied products during four days of storage.

As studies have shown, mashed potatoes from burdock root have a significant effect on the structural and mechanical properties of cottage cheese desserts. In FIG. Figure 1 shows the dependence of the shear strain of the curd desserts on the content of mashed potato from burdock root in them.

As can be seen from the results obtained, the effect of mashed potatoes on the deformation characteristics has a complex relationship. When the puree content in the dessert is from 20 to 40%, the stability of the desserts structure increases, this is probably due to the mechanism of interaction of dietary fiber and milk proteins of cottage cheese. When desserts contain up to 40% puree from burdock root, their viscosity increases. This is probably due to the fact that with a decrease in the strength of desserts, they are more saturated with air during whipping, which leads to an increase in their dynamic viscosity. An increase in the proportion of mashed potatoes to 60% leads to a thinning of desserts and a decrease in this interaction due to a decrease in the proportion of protein by 2.3 times in comparison with the control sample.

The dynamic viscosity results of the curd desserts are shown in FIG. 2.

Another important objective of the study was the preservation of inulin in mashed potatoes, since any heat treatment leads to the hydrolysis of the polysaccharide and the transition of the resulting fructose to the hydrolyzate.

The measurements were carried out on a UNICO-1201 spectrophotometer at a wavelength of λ = 480 nm. The residual inulin content in puree from burdock root with the treatment method chosen by us amounted to 20% of its initial content in the root.

Since burdock is a large wild-growing plant, and it was planned to recommend the developed desserts as functional food products, puree from burdock root was studied for toxic safety, primarily for the content of heavy metals in it. The results are presented in table 2.

As can be seen from the table, the content of heavy metals in the puree obtained with the proposed technological processing mode practically does not exceed the recommended MPC for food products, therefore, it can later be used as a component for the production of desserts.

Studying the quality of the dessert, which included mashed potato from burdock root, it was found that the addition of mashed potatoes affects almost all the organoleptic characteristics of the dessert, especially taste, aroma and color. Therefore, taking into account the properties of burdock root puree, such a prescription composition was selected, in the composition of which puree was introduced in an amount that did not impair the organoleptic characteristics of the finished product.

The nutritional and energy value of the developed dessert are presented in table 3.

Table 3

Nutrition and energy value of dessert

with mashed burdock root

Dessert name The nutritional value Squirrels,
g Fats
g Carbohydrates, g Energy value, kcal Curd dessert with burdock root 5.34 4.92 19.21 103.1

The shelf life of the dessert was determined taking into account changes in its microbiological parameters during storage. Freshly prepared dessert, stored at + 4 ° C for 6 days, was subjected to microbiological tests. The results of microbiological studies showed that according to the Technical Regulation of the Customs Union TR TS 021/2011 "On Food Safety" of Appendix 1.2, in the dessert with burdock root, all values of the indicators were within the normal range, pathogenic microorganisms and bacteria of the Escherichia coli group were not detected , which allows you to store dessert compositions in standard conditions for up to 6 days.

Since many carbohydrate components in food compositions inhibit the absorption of proteins by the human body, we studied the effect of burdock root puree on the degree of absorption of dessert proteins. To obtain reliable data, we conducted studies of this regularity by two methods - chemical and biological.

Chemical studies were carried out according to the standard method GOST R 53951-2010 with treatment with hydrochloric acid at a concentration of 0.1 mol / dm ³ and the enzyme pepsin on a Velpscientifica protein analyzer (Italy) using the Kjeldahl method.

The absorption of protein depends on the composition and amount of components included in the dessert. The results of studies of the degree of protein digestion are presented in figure 3.

Samples of the control dessert and dessert with burdock root puree were studied for comparative analysis of protein and protein after treatment with pepsin and hydrochloric acid. As research data showed, the content of soluble protein indicates the degree of its absorption by the digestive enzyme pepsin. Adding puree from burdock root to desserts slightly reduced the assimilation of proteins in desserts compared to the control sample. This confirms the assumption that dietary fiber of burdock root slightly affects the digestibility of the protein by the digestive enzyme pepsin.

The most objective is the biological method on the protozoa of the class Ciliata ciliates Tetrahymenapyriformis. The test culture Tetrahymenapyriformis has a double digestion type (acidic and alkaline) and is close to humans and higher animals in metabolism.

Assessment of the growth of Tetrahymenapyriformis on the studied products within four days of storage is presented in figure 4 and table 4.

According to the research, it is seen that the most beneficial effect on the growth and development of protozoa is sample No. 3 (growing medium — casein protein) and No. 2 (growing medium — cottage cheese dessert with mashed burdock root). Sample No. 1 (growing medium - cottage cheese dessert without adding burdock root) affects the growth of protozoa less favorably. It should be noted that the time of generation of ciliates in sample No. 2 is accelerated in comparison with samples No. 1. The protozoa stored in the medium with sample No. 2 actively feed and multiply (stimulating effect) and have a maximum size of 0.33-0.42. The ciliates of sample No. 1 have a cell size of 0.28-0.20 microns.

Table 4

Evaluation of the growth of ciliates during four days of storage

(average data for ten fields of view).

The investigated object /
growing medium The time of generation of ciliates (day) OTC 0 one 2 3 four % No. 1 Tetrachimena / curd dessert 5 10.0 40,0 61.0 79.0 98.7 No. 2 Tetrachimena / curd dessert with mashed burdock root 5 20,0 55.0 70.0 80.0 100.0 No. 3 Tetrachimena / Casein 5 33.0 61.0 70.0 80.0 100.0

As can be seen from table 4, samples No. 1 (cottage cheese dessert) and No. 2 (cottage cheese dessert with the addition of burdock root) are well absorbed by the infusoria and have a beneficial effect on its growth and development. The greatest biological value of the finished product is peculiar to the cottage cheese dessert with the addition of burdock, which was expressed in 100% of OBC on the fourth day of exposure, this value of the OBC is very contradictory and refutes the well-known facts that only milk proteins exposed to milk can have 100% biological value partial denaturation, which makes them more accessible for assimilation. However, it should be noted that at present there are many products designed with predetermined properties and characteristics, which in this case allow us to obtain a product from components with stimulation potential to enhance the biological value of the product, which directly indicates the positive effect of introducing burdock into the product.

Thus, the developed cottage cheese desserts with the addition of mashed potato from burdock root are well absorbed by the infusoria and have a beneficial effect on its growth and development, while preserving its biological value.

The puree obtained from the burdock root obtained in the recommended technological regimes does not reduce the degree of assimilation of the dessert protein and can be a good component for the production of foods with high and low calorie intake for various population groups.

Claims (2)

1. A method for the production of cottage cheese dessert, including the preparation of a mixture containing 9% cottage cheese, cream, vegetable filler, sweetener and gelatin, characterized in that the cream is used in 33%, boiled puree from fresh roots of burdock is used as a vegetable filler , and as a sweetener, sorbitol is used, in the following ratio of components, mass. %:
Curd 9% 26.00-63.00 Cream 33% 9.37-13.82 Sorbitol 3.00-4.50 Large burdock root puree 20.00-60.00 Gelatin 1.23-1.72
while the peeled and washed burdock root is crushed into pieces of 1.5-5 cm and boiled for 60-70 minutes at a temperature of 90 ° C, then cooled, homogenized to a particle size of 0.2 mm and pressed to a moisture content of 45-47%, after which mix with mashed cottage cheese and sorbitol and beat for 7-10 minutes, after which whipped cream is added to the mixture and mixed, then gelatin is added, soaked, filtered and cooled, then everything is mixed, packed and gelled, cooled to 2-5 ° C. 2. The method according to p. 1, characterized in that the puree is prepared from fresh roots of burdock of large vegetative maturity from one to two years.

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