RU2765057C1 - Method for making curd paste - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for making curd paste is carried out as follows. Milk is normalized to a fat content of 2.5% and used in the amount of 85.5%, pasteurized and cooled to a fermentation temperature. A starter culture made of lactococci is introduced in the amount of 5.0%, and the mixture is fermented. Vegetable additives are introduced, as which chia seeds are used in the amount of 2.5%, which are pre-soaked in milk in a ratio of 1:4 until swelling for 30 min, as well as figs and persimmon fruits crushed to a puree-like consistency, mixed with granulated sugar in a ratio of 1:1:0.5 and boiled for 20-30 min in the amount of 7%. Prepared vegetable additives are added to the curd paste chilled. The product is cooled and packaged. The content of initial components is expressed in wt.%.

EFFECT: invention provides for the expansion of the product range, obtaining a product with functional properties and improved organoleptic characteristics.

1 cl, 2 tbl

Description

The invention relates to the dairy industry and can be used for the preparation of curd products with a filler for functional and dietary purposes for a healthy diet.

A method for the production of curd paste is known (RF patent 2390155, class A23C 23/00 2009), which involves the preparation of curd paste by fermentation and fermentation of milk, as well as the introduction of a biologically active additive "Galactamine" and the introduction of a blueberry filler.

The disadvantage of the method for the production of curd paste is its narrow focus: for children with lactase deficiency and mild diabetes, as well as insufficient functional properties of the product.

A known method for producing curd paste (RF patent 2477052, class A23C 23/00 2011), involving the preparation of curd mass, adding to the curd mass the prepared mixture consisting of curd whey, food additives "Lavitol-arabinogalactan" and "Lavitol-dihydroquercetin » and wheat bran.

The disadvantage of this method is the lack of functional properties of the product.

A method for the production of a whipped milk protein product is known (RF patent 2569191, class A23C 23/00 2015) involving the preparation of a curd product using fermentation and fermentation of milk, as well as the introduction of a honey extract of germinated oat seeds and an extract of germinated red beans.

The disadvantage of the method for the production of a whipped milk protein product is insufficiently functional properties of the product.

A known method for producing a sour cream product (RF patent 2663113, class A23C 13/12 A23C 13/16 2018), including the restoration of a dry cream substitute in drinking water, mixing it with milk cream, adding persimmon puree and natural sweetener Greenlite, pasteurization and homogenization introduction of starter culture in the form of starter microorganisms lactococci, in the amount of 3-5%, cooling, packaging and maturation.

The disadvantage of this method is the use of dry cream and their subsequent recovery, as well as insufficiently functional properties of the resulting product.

A known method for the production of a dairy product (application of the Russian Federation No. 2018135871, class A23C 23/00 2020), including the normalization of milk, the addition of the sweetener sorbitol in an amount of 1.0-1.5 wt.%, mixing, pasteurization, cooling, adding a stabilizer "Palsgaard 5958" in the amount of 1.0-2.0%, mixing and introducing a starter culture containing the strain of Streptococcus thermophilum K-45 VKPM B-10089 and Bifidobacterium longum in a ratio of 2: 1, ripening, adding the dietary supplement "Selexen" in the amount of 1 0-1.5 wt.% and apple puree with pieces of figs in liquid honey in the amount of 8-12 wt.%), cooling, packaging.

The disadvantage of this method is the use of figs in liquid honey without initial heat treatment.

A known method for producing spicy butter (RF patent 2 727660 class A23C 15/12 2020), including the acceptance and separation of milk to obtain cream with a fat content (32-37%), which is then pasteurized, then high-fat cream is normalized (up to 70 ° C) with uniform stirring for 5-7 minutes, ground chia and cumin seeds are added, and then the mixture is subjected to cooling (up to 20 ° C) and mechanical action to obtain the finished spicy oil.

The disadvantage of this method lies in the lack of functional properties of the product.

A method for the production of ice cream with nanostructured chia seeds is known (RF patent 2669292 class A23G 9/42 2018), including the introduction of nanostructured chia seeds in sodium alginate, or carrageenan, or konjac gum, or sodium carboxymethyl cellulose into the resulting product during the production process , or in gellan gum, at the rate of 4 g of nanostructured additive per 1000 g of finished ice cream.

The disadvantage of this method lies in the lack of functional properties of the finished product.

Known methods of using chia seeds in bakery products (RF patent 2700463 class A21D 8/02 2019), confectionery (RF patent 2682033 class A23L 21/10 A23G 3/48 2019).

The closest technical solution, chosen as a prototype, is a method for the production of a dairy product (Application for the invention of the Russian Federation 2018135863, class A23C 23/00 2020), including the normalization of milk, the addition of a sweetener, mixing, pasteurization, cooling, adding a stabilizer, mixing and introduction of starter, fermentation, introduction, persimmon puree with apricot pieces in invert sugar syrup in the amount of 8-12 wt.%, thermization, cooling, packaging.

The disadvantage of this method is not enough functional properties of the product.

The technical result is to obtain a product related to the dairy industry, with functional properties.

The technical result is achieved by the fact that, in the method for creating curd paste, including the normalization of milk, pasteurization, cooling to the fermentation temperature, the introduction of fermentation, fermentation, the introduction of a vegetable additive in the form of a crushed fruit filler with sugar, cooling and packaging, according to the invention, for the preparation of the curd mass, milk with a fat content of 2.5%, and as a herbal supplement, chia seeds are used, which are pre-soaked in milk in a ratio of 1: 4 until swollen for 30 minutes, and crushed figs and persimmons to a puree-like consistency, mixed with granulated sugar in a ratio of 1: 1:0.5 and boiled for 20-30 minutes, prepared herbal supplements are added to the curd paste chilled, as a starter, a starter prepared from lactococci is used, with the following content of initial components, wt.%:

Cow's milk 2.5% 85.5 Sourdough made from lactococci 5.0 Herbal supplement in the form of chia seeds 2.5 Herbal supplement of crushed figs and persimmons with sugar 7

The novelty of the proposed proposal lies in the fact that due to the combination of components of the formulation with a balanced composition and useful properties, as well as a preventive effect on the body, the resulting product has functional properties, due to the increased content of B vitamins and other essential nutrients in its composition, favorably affecting the human body and having a general strengthening effect.

The use of a method for creating curd paste in the aggregate of the claimed features from the patent, scientific, technical and special literature is not known, which corresponds to the criterion of patentability "inventive step".

Components that make up the curd paste:

Figs contain a huge amount of trace elements: copper, iron, magnesium, calcium, potassium, as well as vitamins A, B. Figs can have anti-inflammatory, antiseptic, anti-febrile, wound-healing effects on the human body.

Persimmon has a rich composition, it contains many vitamins, especially group B; as well as trace elements: iron, calcium, potassium, phosphorus, manganese, magnesium. Persimmon is useful for the prevention of beriberi, iron deficiency anemia. The use of persimmon in the diet contributes to the overall recovery, restoration of the nervous system and the whole organism.

Chia seeds are rich in vitamins A, B1, B2, C, K, PP, as well as potassium, calcium, magnesium, zinc, selenium, copper, manganese, iron, phosphorus and sodium. Thanks to this composition, the product has the following beneficial properties: they have a strengthening effect on the immune system, remove toxins, strengthen the cardiovascular system, help lower blood pressure, lower blood glucose levels.

Curd paste is prepared according to the following technology.

Cow's milk 2.5% fat cooled to a temperature of 4±2°C is fed into a storage tank (no more than 6 hours), then the milk is heated to a temperature of 55±2°C, served for cleaning and normalization. After the milk is pasteurized at a temperature of 90°C, holding for 3-5 minutes and cooled to 28°C. The starter is introduced into the milk, prepared on sterilized milk with a fat content of 2.5%, from specially selected pure cultures of mesophilic lactococci in the amount of 5-7% by weight of milk. Ferment no more than 17 hours before the formation of a clot with an acidity of pH 4.6. The separated whey is pressed to a residual moisture content in the curd clot of not more than 80%. The resulting clot is mixed in the tank, then a herbal supplement is added, which is used as pre-prepared chia seeds in an amount of 1.5-2.5%) and a herbal supplement from crushed figs and persimmons with sugar. Chia seeds are pre-washed thoroughly and soaked in milk in a ratio of 1:4 until swelling for 30 minutes and added to the curd mass. A herbal supplement from crushed persimmon and fig fruits is prepared as follows: persimmon and fig are thoroughly washed, cleaned, ground to a puree-like consistency, sugar is added in a ratio of 1: 1: 0.5, respectively, and boiled for 20-30 minutes, then cooled and injected into curd mass. Herbal supplement from crushed persimmon and fig fruits is distributed throughout the product mass. Then the product is sent for thermization, which is carried out at a temperature of 65°C for 5 minutes and constant stirring. The resulting product is cooled to 45°C and sent for packing and packaging. The packaged product is sent to the refrigerating chamber for additional cooling to a temperature of (4±2)°C.

Example. Raw milk (85.5 l) is cooled to a temperature of 4±2°C and fed into a storage tank (no more than 6 hours), then the milk is heated to a temperature of 55±2°C, served for cleaning and normalization. Then the milk is pasteurized at a temperature of 95°C, holding for 3-5 minutes and cooled to a fermentation temperature of 28°C. The starter is introduced into the milk, prepared on sterilized milk with a fat content of 2.5%, from specially selected pure cultures of mesophilic lactococci in the amount of 5% (5 l) by weight of milk. Ferment no more than 17 hours before the formation of a clot with an acidity of pH 4.5. The separated whey is pressed to a residual moisture content in the curd clot of not more than 80%. The resulting clot is mixed in a tank, then herbal supplements are introduced: pre-prepared chia seeds in an amount of 2.5% (2.5 kg) and crushed persimmon and fig fruits in an amount of 7% (7 l) by weight of the clot. Stirred and cooled, the finished curd paste is packaged and cooled for 2-3 hours to a temperature of 4±2°C.

To confirm the effectiveness of the proposed method, studies were conducted to obtain a comparative assessment relative to the prototype in terms of satisfaction in the main nutrients, the indicators of which are presented in table 2.

Using the proposed method for creating curd paste provides the following advantages:

- the use of chia seeds in the product allows it to be used for preventive nutrition;

- useful properties of the components of the recipe, cause a general strengthening effect on the body;

- has improved organoleptic characteristics due to the introduction of new components into the product;

- persimmon and fig filler is distributed throughout the product, giving the product a pleasant taste and useful properties;

- allows you to expand the range of products in the dairy industry.

Claims (2)

A method for creating curd paste, including normalization of milk, pasteurization, cooling to a fermentation temperature, introducing a ferment, fermentation, introducing a vegetable additive in the form of a crushed fruit filler with sugar, cooling and packaging, characterized in that milk with a fat content of 2.5 is used to prepare the curd mass %, and as a herbal supplement, chia seeds are used, which are pre-soaked in milk in a ratio of 1: 4 until swollen for 30 minutes and crushed fruits of figs and persimmons to a puree-like consistency, mixed with granulated sugar in a ratio of 1: 1: 0.5 and boiled for 20-30 minutes, prepared herbal supplements are added to the curd paste chilled, as a starter, a starter prepared from lactococci is used, with the following content of initial components, wt.%: cow's milk 2.5% 85.5 sourdough made from lactococci 5.0 herbal supplement in the form of chia seeds 2.5 herbal supplement of crushed figs and persimmons with sugar 7