RU2797267C1 - Method for making curd product - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: method for producing a curd product includes adding minced fish to normalized milk with a fat content of 1.5%, homogenizing the mixture, structuring, removing whey and self-pressing, while the milk is brought to a boil and cooled to 40°C, mashed minced pike perch blanched with water vapor for 15 min is used as minced meat, the process of structure formation is carried out by fermenting the mixture at a temperature of 40-41°C for 18-20 hours, using the dietary supplement "Evitalia" fermenter and a 10% solution of calcium chloride, while the initial components are used in the following quantities, wt .%: raw milk - 50-74, blanched minced fish - 11-30, fermenter - 10-17, calcium chloride 10% solution - 3-5.

EFFECT: invention provides a method that makes it possible to obtain a product with good organoleptic characteristics, with high protein content at a lower fat content and a shelf life of 5 days.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the dairy industry and can be used in the production of a curd product with the addition of minced fish from zander.

A known method for producing a curd product, according to which, a biologically active additive in the form of homogenized salmon milk is introduced into the milk base, a clot is obtained, whey is separated, pressed and cooled, characterized in that the clot is obtained by heat treatment of the milk base, which is a mixture of sterilized normalized milk with cottage cheese, taken in an amount of 30-50% by weight of milk; after separating the whey, the clot is blended with chicken eggs, butter and pre-salted milk, taken in an amount (in%) 5.5; 5.0; 15-40 by weight of milk, respectively, then the blend is melted with vigorous stirring, then kneaded and molded before cooling (Patent RU 2421008, 2011).

The disadvantage of this method is the multi-stage process associated with the manufacture of the product and its multicomponent nature.

Closest to the proposed technical solution is a method for producing cottage cheese, including the introduction of vegetable oil, minced fish surimi and salt into the raw milk. The mixture is homogenized, heated with constant stirring until curd agglomerates are formed. Then the serum is removed and self-pressed (Patent RU 2133095, 1999).

The disadvantage of this method is the multi-operational nature of production, which is expressed in the fact that first surimi minced fish is obtained, and then it is added to the mixture before homogenization, as well as the low physiological value of the finished product.

The technical result is an increase in the quality characteristics of the finished product with nutritional and biological value and an expansion of the range of dairy products.

It is achieved by the fact that in a known method including the introduction of minced fish into the milk raw material, homogenization of the mixture, structure formation, removal of whey and self-pressing, normalized milk with a fat content of 1.5% is brought to a boil and cooled to 40 ° C, blanched water is added as a protein component. mashed minced pike perch for 15 minutes, the process of structure formation is carried out by fermenting the mixture at a temperature of 40-41 ° C for 18-20 hours, using the starter dietary supplement "Evitalia", 10% calcium chloride solution, with the following ratio of initial components, wt.%:

Dairy raw materials 50-74 Fish blanched mince 11-30 Sourdough dietary supplement "Evitalia" 10-17 Calcium chloride 10% solution 3-5.

The resulting product acquires the required structure and is brought to culinary readiness, has biological value and probiotic activity.

Normalized milk with a fat content of 1.5% is used as raw milk. Reducing the content of milk raw materials below 50% leads to the formation of a dense mass of the curd product. Increasing the amount of raw milk over 74% makes it impossible to obtain a product with the desired consistency.

To prepare a curd product enriched with protein substances, blanched minced zander is added. The use of fish blanched minced zander below 11% does not allow to obtain a product with the required content of protein substances. An increase in the content of minced fish in the product by more than 30% leads to a noticeable presence of a fishy smell and a decrease in the organoleptic characteristics of the finished product.

Starter BAA "Evitalia" is freeze-dried, but retained the ability to multiply in the digestive tract, special strains of lactic acid and other microorganisms: Lactococcus lactis, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus helveticus, Propionibacterium freudenreichii ssp. shermani. And also producers of vitamins: B1, B2, B6, B12, A, E, C, folic acid, trace elements of iron, calcium, magnesium, etc. The main feature of this associate of microorganisms is their ability to ferment carbohydrates without the formation of gas, but with the formation of acids, which acidify the contents of the intestine and thereby inhibit the growth of putrefactive and conditionally pathogenic microbes, reduce the load on the liver by reducing the formation of amines, enterotoxins and other substances of microbial origin, which has a beneficial effect on increasing the overall resistance of a person. "Evitalia" contributes to the normalization and maintenance of normal intestinal microflora, activates its own bifido- and colibacterial intestinal microflora (see the Internet link https://www.eapteka.ru).

With a decrease in the content of the starter BAA "Evitalia" below 10%, the physiological value and the ability of the finished product for long-term storage decreases, due to a decrease in the antagonistic properties of lactic acid microorganisms to spoilage pathogens. With an increase in the amount of starter over 17%, the finished product has an increased acidity.

The introduction of a 10% solution of calcium chloride (CaCl ₂ ) less than 3% does not lead to the formation of a product with the desired structure, and the use of more than 5% gives a bitter taste to the finished product.

The proposed method for producing a curd product provides an increase in the mass fraction of protein, the biological value of the finished product. The absence of a fat component, salt and the presence of the starter BAA "Evitalia" contribute to the production of a dietary product with probiotic properties for people with digestive problems. In addition, the shelf life of the finished product is increased up to five days.

The way to prepare cottage cheese is as follows:

Milk, normalized with a fat content of 1.5%, is first brought to a boil and cooled to a temperature of 40°C. Minced pike perch is pre-prepared, for this, the fish fillet is crushed, blanched with water vapor for 15 minutes and rubbed through a sieve or finely chopped. The prepared milk is mixed with mashed minced fish, the starter BAA "Evitalia" is added, which contains strains of lactic acid microorganisms (the starter is prepared according to the attached instructions) in the amount of 10-17 wt.% and a 10% solution of calcium chloride in the amount of 3- 5 wt%. The prepared mixture is thoroughly mixed and fermented at a temperature of 40-41°C for 18-20 hours to form a curd clot. The resulting clot is separated by removing whey, self-pressing it to the state of curd agglomerate

Example 1. Milk normalized with a fat content of 1.5% in the amount of 1.82 l (50 wt.%) is preliminarily brought to a boil and cooled to a temperature of 40°C. At the same time, 1.1 kg (30 wt.%) minced pikeperch is prepared by chopping its fillet, followed by blanching with water vapor for 15 minutes and rubbing or finely chopping. Separately, 0.62 kg (17 wt.%) of the starter BAA "Evitalia" are prepared (according to the attached instructions) and 0.11 kg (3 wt.%) of a 10% solution of calcium chloride. Prepared milk is mixed with mashed minced fish, starter BAA "Evitalia", add a 10% solution of calcium chloride. The prepared mixture is thoroughly mixed and fermented at a temperature of 40°C for 20 hours to form a curd clot, which is separated from the whey by filtration and self-pressed to the state of curd.

Example 2. Carried out analogously to example 1. In this case, the ratios of the components are: milk, normalized with a fat content of 1.5% in the amount of 2.5 l (74 wt.%), minced pike perch 0.37 kg (11 wt.%), sourdough BAA "Evitalia" 0.34 kg (10 wt.%), 10% solution of calcium chloride and 0.17 kg (5 wt.%). The fermentation of the mixture is carried out at a temperature of 41°C for 18 hours.

Organoleptic and physico-chemical indicators of the quality of samples of the curd product are shown in table 1.

Table 1 shows that the curd product has a pronounced sour-milk taste and smell with a slight hint of fish, white color and consistency characteristic of natural curd with small agglomerates.

Table 2 shows the chemical composition and energy value of a sample of the curd product

From table 2 it can be seen that the introduction of minced pike perch contributes to an increase in the mass fraction of protein in the finished curd product by 1.5-1.6 times, compared with the prototype.

Positive effect: the proposed method allows to obtain a curd product with good organoleptic characteristics, with a high protein content at a lower fat content, contains probiotic cultures of lactic acid microorganisms, which contributes to its biological activity and makes it possible to use it in functional nutrition as a dietary and therapeutic and prophylactic product, and its shelf life is increased to 5 days.

Claims (2)

A method for producing a curd product, including the introduction of minced fish into the milk raw material, homogenization of the mixture, structure formation, removal of whey and self-pressing, characterized in that normalized milk with a fat content of 1.5% is brought to a boil and cooled to 40 ° C, blanched milk is added as a protein component. mashed pikeperch minced fish for 15 minutes, the process of structure formation is carried out by fermenting the mixture at a temperature of 40-41 ° C for 18-20 hours, using the starter dietary supplement "Evitalia", 10% calcium chloride solution, with the following ratio of initial components , wt.%: Dairy raw materials 50-74 Fish blanched mince 11-30 Sourdough dietary supplement "Evitalia" 10-17 Calcium chloride 10% solution 3-5