RU2795702C2 - Method for producing curd product for the elderly nutrition (variants) - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method of obtaining a curd product for the elderly nutrition is implemented as follows. The initial components are prepared: cottage cheese with a mass fraction of fat of 2% in the amount of 66.5%, soy okara in the amount of 19%, cream with a mass fraction of fat of 10% in the amount of 10%, pectin in the amount of 1%, sugar in the amount of 3.5%. Prepare the mixture, pasteurize and cool the finished product. A variant of the method for producing a curd product for the elderly nutrition is proposed, in which the following initial components are used: cottage cheese with a mass fraction of fat of 2% in the amount of 62.8%, soy okara food in the amount of 26%, cream with a mass fraction of fat of 10% in the amount of 10%, pectin in the amount of 1%, dietary supplement Stevia extra in the amount of 0.2%. The initial components are expressed in wt.%.

EFFECT: group of inventions provides for the expansion of the range of curd products containing soy okara.

2 cl, 2 tbl

Description

The present invention relates to the food industry, namely to the dairy industry, and can be used to prepare a curd product with a therapeutic and prophylactic focus.

There is a known method for the production of a dietary product, including cottage cheese, a food additive, quail egg powder containing protein and lysozyme, and stevia is used as a sweetener [1].

The disadvantage of this technical solution is that the use of egg powder is contraindicated for people suffering primarily from protein allergy, namely, atopic dermatitis, cholelithiasis, liver disease, atherosclerosis.

Closest to the claimed technical solution is a method of preparing an enriched curd mass intended for the nutrition of the elderly. The curd mass contains a curd base - fat-free cottage cheese (not more than 1.8%) and a filler, including vanillin, which additionally includes fried crushed sesame seeds and bee honey with the following content of the initial components, wt. %: fat-free cottage cheese (no more than 1.8%) - 73-75; bee honey - 10-12; vanillin - 0.8-1.0; roasted chopped sesame - 12-14 [2].

The disadvantage of this technical solution is the lack of an additional source of essential amino acids. In addition, this product contains honey, which may cause allergic reactions.

The task to be solved by the claimed invention is to expand the range of dairy products for therapeutic and prophylactic purposes.

This problem is solved with the help of the proposed method for producing a curd product for gero-dietary nutrition (options), including the preparation of the initial components, the preparation of the mixture, pasteurization and cooling of the finished product. As initial components, cottage cheese with a mass fraction of fat of 2% is used as a base and fillers - soy food okara as a source of essential amino acids, cream, pectin and sugar or dietary supplement Stevia extra as a natural sweetener, with the following content of the initial components, wt. %: cottage cheese with a mass fraction of fat 2% - 66.5%, soy food okara - 19%, cream with a mass fraction of fat 10% - 10%, pectin - 1%, sugar - 3.5% in the first version or cottage cheese with mass fraction of fat 2% - 62.8%, soy food okara - 26%, cream with a mass fraction of fat 10% - 10%, pectin - 1%, dietary supplement Stevia extra - 0.2% in the second version.

The technological scheme of the method for obtaining a curd product includes the following operations: preparation of raw materials; mixing prescription components; pasteurization of the mixture at a temperature of 72±2°C with a holding time of 5 minutes, packaging, packaging, cooling to a temperature of 4±2°C, storage at 4±2°C for 10 days.

According to the results of a study of consumer preferences of elderly and senile people, cottage cheese is included in the daily diet of 39% of respondents in this category of the population, and is a product in demand. In addition, cottage cheese is considered a natural source of calcium, which is necessary for the elderly to prevent osteoporosis, since bone density loss occurs after 50 years. More intense loss of bone density is observed in women and can be 2-3% annually. The choice of cottage cheese with a mass fraction of fat of 2% as the basis for the product is explained by the desire to reduce the content of animal fats, which corresponds to the recommendations of gerodietetics [3].

The protein of soy okara contains sixteen amino acids, including all the essential ones, in terms of amino acid score it is close to the FAO/WHO indicators and is highly digestible [4].

Cellulose and hemicellulose contained in okara are indigestible carbohydrates, and therefore reach the large intestine with an undigested complex and serve as a nutrient substrate for bifidobacteria and lactobacilli, help remove bile acids and lower blood cholesterol levels. The dietary fibers of soy okara, which have high sorption properties, have pronounced therapeutic and prophylactic capabilities, especially in case of digestive disorders, metabolic disorders, and intestinal pathology. The uniqueness of soy okara is also determined by the wide range of macroelements it contains (potassium, calcium, phosphorus, magnesium), microelements (iron, copper, zinc, manganese) and vitamins (thiamine, riboflavin, niacin, a-tocopherol). The high content of calcium (260 mg / 100 g), magnesium (163 mg / 100 g) and phosphorus (396 mg / 100 g), which are involved in the structure formation of bone tissues of the skeleton, as well as potassium (1046 mg / 100 g), which is responsible for " health" of the myocardium, supporting metabolic processes in it, testifies "for" the possibility of using this type of raw material in the production of food products with certain therapeutic and preventive functional properties (prevention and treatment of osteoporosis) [5].

Since a significant number of elderly people (20% over 65 years old) suffer from diabetes, stevia extract, a natural sweetener, was included in the variant of the product being developed. Currently, WHO considers that stevia does not show toxic properties and is safe to eat. Stevia extract does not contain calories and does not increase blood sugar levels; in small doses, it exhibits antioxidant activity [6–8].

The curd product for gerono dietary nutrition is developed in two versions of recipes with the addition of sugar "Geronto plus" and with stevia "Geronto with stevia" for people with impaired carbohydrate metabolism.

Recipes for curd products are presented in Table 1.

The method for producing a curd product for gerodietary nutrition consists of preparing the initial components, preparing a mixture, pasteurizing and cooling the finished product. To obtain a product with a delicate consistency, the curd is ground on a rolling machine or a colloid mill. The sugar is sifted. At the next stage, the prepared raw materials are loaded into the kneading machine in a certain sequence: first, cottage cheese, cream, okara, sugar (for Geronto Plus) and everything is thoroughly mixed, then Stevia Extra BAA (for Geronto with Stevia) and pectin are added, then mix again. Then, pasteurization of the prepared mixture is carried out at a temperature of 72±2°C with an exposure of 5 minutes; the next stage is packaging, packaging, cooling to a temperature of 4±2°C, storage at 4±2°C for 10 days.

The organoleptic and physico-chemical quality indicators of the obtained samples of the curd product were determined and regulated quality indicators were proposed, taking into account the recipe composition (table 2).

From table 2 it follows that the developed curd products "Geronto plus" and "Geronto with stevia" have the same organoleptic characteristics, a sweetish taste with a pronounced nutty flavor due to the enriching additive - soy okara. Regulated indicators of the quality of the developed curd products have been established.

The technical result of the invention is to obtain a curd product for gero-dietary nutrition in two versions. Obtaining a curd product containing soy okara allows you to expand the range of dairy products for therapeutic and prophylactic purposes.

LITERATURE

1. Patent No. 2285429, Russian Federation / Curd base for the production of a dietary product // Ponomarev A.N., Merzlikina A.A., Polyansky K.K., Podporneva G.K., Verzilina N.D. Published 10/20/2006. Bull. No. 29.

2. Patent No. 2405354, Russian Federation / Enriched curd mass for gerodiet nutrition // Katserikova N.V., Lipatova Yu.S. Published 12/10/2010. Bull. No. 34.

3. Khovanova I.V. Improving the nutritional and biological properties of dairy products for gero-dietic nutrition through the use of a biologically active component in them / I.V. Khovanova, S.E. Dimitrieva, G.M. Les, L.V. Rimareva, E.N. Sokolova, V.E. Davydkina // Food industry. 2015. №3. pp. 17-19.

4. Kuznetsova A.A. The use of biomodified soy okara in food technology / A.A. Kuznetsova, T.N. Slutskaya, L.V. Levochkina, L.V. Kushnarenko // Food industry. 2014. No. 2. pp. 24-26.

5. Kuznetsova A.A. To the question of the possibility of enzymatic treatment of soy okara / A.A. Kuznetsova, L.V. Levochkina // Vestnik TSEU. 2011. No. 4. pp. 69-73.

6. Krasina I.B. Features of the chemical composition and nutritional value of dietary supplement "Stevia" / I.B. Krasina, E.P. Kornen, V.I. Martovshuk, R.S. Fuchs, M.B. Frolov // Proceedings of universities. Food technology. 2009. No. 2-3. pp. 23-24.

7. Kalicka, Dorota & Znamirowska, Agata & Buniowska, M. & Mas, M.J. & Canoves, A.F. (2017). Effect of stevia addition on selected properties of yoghurt during refrigerated storage. Polish Journal of Natural Sciences. 32. 323-334.

8. Rodionova H.S. Stevia in the technology of functional dairy products / N.S. Rodionova // Proceedings of universities. Food technology. 2000. No. 4. pp. 38-40.

Claims (4)

1. A method for producing a curd product for gerodietary nutrition, including preparation of the initial components, preparation of a mixture, pasteurization and cooling of the finished product, characterized in that the initial components are taken in the following ratio, wt. %: cottage cheese with a mass fraction of fat 2% 66.5 okara soy food 19 cream with mass fraction of fat 10% 10 pectin 1 sugar 3.5 2. A method for producing a curd product for gerodietary nutrition, including preparation of the initial components, preparation of a mixture, pasteurization and cooling of the finished product, characterized in that the initial components are taken in the following ratio, wt. %: cottage cheese with a mass fraction of fat 2% 62.8 okara soy food 26 cream with mass fraction of fat 10% 10 pectin 1 dietary supplement stevia extra 0.2