UA140393U - METHOD OF MANUFACTURE OF SULFUR MASSES ENRICHED WITH SPICE "ITALIAN CUISINE" - Google Patents

Abstract

The method of making curd masses includes obtaining a curd base - standard low-fat sour milk cheese and with a milk fat content of 5%, its cooling, adding to the kneading machine and with constant stirring adding biologically active additives, cooling, packaging and storage. As a biologically active additive, the universal seasoning "Italian cuisine" (trademark "Rollton") is used, which is added in the amount of 1.3% to the curd mass made on the basis of low-fat cottage cheese and 1.66% to the curd mass based on sour milk cheese. with a margin of 5%.

Description

The useful model belongs to the food industry, in particular to its milk processing industry, namely to the production of curd masses enriched with the new "Italian cuisine" seasoning.

The useful model can be used in the conditions of cheese factories and other milk processing enterprises of various forms of ownership that produce curd products, where the declared useful model has a special feasibility.

The inclusion of natural additives in the diets of public and home nutrition, which contribute to the protection of the body from the harmful effects of anthropogenic factors, enrich the body with macro- and microelements, vitamins and biologically active substances, is currently an urgent task of the food industry for residents of ecologically polluted areas and

of Ukraine as a whole. An important role in this is played by curd products, highly nutritious dairy products containing a significant amount of macro- and microelements and other biologically active substances, additionally enriched with biologically active additives, including in the form of cryopowders and spices.

The well-known "Method of making Budz cheese with spices" in the conditions of the Ukrainian highlands

Carpathians" (patent of Ukraine No. 86075|, which provides for the implementation of pasteurization processes, cooling, introduction of milk-coagulating enzyme, coagulation of the milk base, processing of curds, dehydration of cheese grain, introduction of biologically active additives of vegetable origin into the dried grain, for example, vegetable spices (5-6 g per 500 g of cheese grain) according to the recipe, thorough mixing, forming, packaging and storage of finished products at a temperature of 422 76.

Also known as "Method of production of rennet semi-hard cheese "Cheddar-myslivskyi""

Ipatent of Ukraine Mo 19301|Ї, which includes: reception of milk and its preparation for curdling, introduction of dry bacterial starter for direct application, rennet, curdling of milk and processing of curds and cheese grains, chederization of cheese mass; melting and salting of the curd mass, forming the cheese, maturing the cheese, which differs in that simultaneously with the introduction of bacterial starter and enzyme into the prepared milk, an aqueous solution of a biologically active additive from marine brown algae (Elamin) is additionally introduced in the amount of 200 g per 100 kg of the finished product and an aqueous solution of C-vitamin biologically active additive from red pepper, in the amount of 150 g per 100 kg of the finished product.

From Known "Method of making curd mass with cryopowder "Amaranth"" (patent of Ukraine

Mo122718), which provides for the preparation of the curd base - standard low-fat sour milk cheese with 5 95 mg, its cooling, introduction into a mixer and, with constant stirring, the addition of a biologically active additive pre-prepared according to the recipe with sugar, cooling, packaging and storage, which differs in that, as a biologically active additive, the unified therapeutic and preventive additive of cryopowders "Amaranth" is used, with this ratio of components by mass. 9o: cottage cheese base 81.04-85.18 "Amaranth" cryopowder 8.02-8.4 granulated sugar 6b.4-10.94.

The well-known methods of making cheese listed above have certain innovations and advantages.

However, the known methods of production of cheeses and curd masses somewhat complicate the technological process itself, and individual operations are quite cumbersome and difficult to prepare the proposed cryopowders and spices.

The closest analogue is the method of making curd masses with "Pumpkin" cryopowder (patent

of Ukraine Me 110909), which includes obtaining the curd base - standard low-fat sour milk cheese from muzh 5 9b, cooling it, putting it in a mixer and, with constant stirring, adding a biologically active additive - cryopowder "Pumpkin", previously prepared, according to the recipe, from sugar or salt, cooling, packaging and storage.

The useful model and the closest analogue have significant common features: it includes the preparation of the curd base - standard low-fat sour milk cheese and from muzh 5 9b, its cooling, introduction into the mixer and, with constant stirring, the addition of a biologically active additive, cooling, packaging and storage.

The disadvantages of the closest analogue are that it does not involve the use of "Italian cuisine" phytoseasoning.

The method proposed by us eliminates the shortcomings of the nearest analogue and allows to expand the list of domestic dairy products of medical and preventive direction of high quality with original organoleptic and physicochemical characteristics.

The basis of the useful model is the task of developing a simple and effective method of producing curd masses enriched with biologically active substances, convenient for use at milk processing enterprises of various forms of ownership.

The task is solved by the fact that the method of making curd mass includes obtaining the curd base - normative low-fat sour milk cheese with a milk fat fraction of 5 95, cooling it, introducing it into a mixer and, with constant stirring, adding a biologically active additive, cooling, packaging and storage, according to with a useful model, as a biologically active additive, the universal seasoning "Italian cuisine" (trade mark "Rollton") is used, which is added in the amount of 1.3 95 to the curd mass made on the basis of low-fat sour milk cheese, and 1.66 95 to the curd mass on the basis of sour milk cheese with muzh 5 95.

The technical result of the method is due to the use of a biologically active additive in the form of a spicy-aromatic mixture "Italian cuisine".

Universal seasoning "Italian cuisine" of the trade mark "Rollton" is a fragrant bouquet with fragrant spices and herbs. Refined spices: basil, oregano, thyme - give dishes a real Italian taste and character. It is very suitable for baking fish, poultry and meat, as well as for preparing sauces and marinades.

Seasoning "Italian cuisine" comes in the form of a finely ground powder. Medicinal, aromatic, curative and preventive properties of the proposed domestic seasoning are due to both its individual components and the common properties of the components.

Thus, basil contains several types of essential oil, organic acids, flavonoids (which have anti-inflammatory, choleretic, diuretic, vasodilator and antisclerotic effects). Stimulates appetite, has a tonic effect on the body. It is used to treat diseases of the gastrointestinal tract, bronchial asthma, cystitis, toothache, sore throat, circulatory disorders.

Oregano is able to relieve convulsions, it is often recommended to people who suffer from headaches and insomnia, it calms the nervous system, relieves stress. The plant normalizes the work of the gall bladder, liver and stomach, it is prescribed for decreased appetite, decreased secretion of gastric juice. Contributes to the general strengthening of the immune system.

Savory has been used in medicine since ancient times, officially recognized as a medicinal plant in many European countries. It has antibacterial, antifungal, antioxidant, pain-relieving properties. It is used in the treatment of diseases of the cardiovascular and digestive systems. The spice of thyme stimulates the appetite, promotes digestion, helps with flatulence,

From a headache.

The introduction of this spice in the process of making cheese enriches it with a naturally balanced set of macro- and microelements, vitamins. Consumption of manufactured cheeses has a positive effect on the body's immune system, normalizes metabolism in the absence of side effects.

The introduction of the proposed seasoning does not complicate the technological process of production of traditional curd masses, but increases the nutritional and biological value and shelf life.

Thus, our proposed method ensures the production of a new original curd mass enriched with numerous biologically active substances. The proposed method of production of curd mass enriched with biologically active substances expands the range of domestic products of therapeutic and preventive direction, will provide consumers with scarce biologically active substances from the introduced spice.

During the patent and information search, the applicant found a technical solution (Method of making cottage cheese mass with cryopowder "Pumpkin", patent of Ukraine Me110909), which contains the largest number of essential features in common with the claimed one: it includes the production of the curd base - standard low-fat sour milk cheese with 5 95, cooling it, putting it in a mixer and, with constant stirring, adding a biologically active additive, cooling it, packing it and storing it.

The patent and scientific and technical information did not describe information about the features that distinguish the useful model from the closest analogue and ensure the achievement of the technical result by the fact that as a biologically active additive they use the universal seasoning "Italian cuisine" (trade mark "Rollton"), which is added in the amount of 1.3 96 to the curd mass made on the basis of low-fat sour-milk cheese and 1.66 95 to the curd mass based on sour-milk cheese with muzh 5 95.

The claimed method belongs to the food industry, in particular to its milk processing branch, namely to the production of cheeses enriched with biologically active substances. The useful model can be used in cheese factories, in cheese factories and other milk processing enterprises of various forms of ownership to expand the assortment of curd masses with spices, and therefore meets the criterion of the invention (useful model) "industrial suitability".

Procedure for implementing the method. 60 Evaluation of dairy raw materials according to organoleptic and technological indicators is carried out.

Milk raw materials are normalized according to the mass fraction of fat. The normalized mixture is heated to 40-45 "C. The milk mixture is homogenized at a temperature of 60-65 "C under a pressure of 8 m Pa.

The homogenized milk mixture is pasteurized at a temperature of 78-80 C for 2-3 minutes. The mixture is cooled to 30-32 "С. The pasteurized, homogenized and cooled mixture is sent to the bath, where it is fermented with directly introduced starters, calcium chloride solution, rennet solution or other milk coagulants are added. The mixture is thoroughly mixed and left for fermentation (at temperature conditions, that are determined by regulatory documents (TU, TI). Cut the formed clot into cubes (2 cm) and separate the whey, release the whey. Put the sour-milk cheese in bags, subject it to self-pressing by placing it in a press cooler OPT, cool to 12-15 "C ( 1-4 hours).

The curd base is mixed in a mixer, according to the recipe low-fat or low-fat sour-milk cheese 5 95, after which, with constant stirring, appropriate amounts of phytoseasoning "Italian cuisine" are added. The product is cooled, packaged in polystyrene cups and sent to storage at a temperature of 4-6 "С.

The effectiveness of the claimed method is confirmed by an example of its specific implementation.

In the conditions of TzoV "Prometheus" (Lviv dairy plant), Lviv, 4 batches of curd mass (2 batches of low-fat and 2 batches of semi-fat) were produced for research.

Curd masses (Table 1) were made as follows: cooled low-fat sour milk or rennet cheese 5 95, 987.0 and 983.4 g, respectively, were added to the mixer, and with constant stirring, the phytoseasoning "Italian cuisine" was added in the amount of 13.0 and 16.6 g.

Everything was thoroughly mixed and cooled to 4-6 "C and stored until consumption (tasting).

Table 1

Recommended recipes of curd masses with the addition of seasoning "Italian cuisine"

Salted curd masses

The composition of the curd mass is low-fat with seasoning, semi-fat with seasoning

Low-fat cheese 987.0 nn

Cheese k/m with husband 5 95 nn 983.4

Phytoseasoning "Italian cuisine"

Total 1000 1000

In the finished product in the conditions of the laboratory of the department of technology of milk and dairy products

LNUVMB determined organoleptic properties (color, state of the dough, taste, smell, consistency) and physicochemical characteristics (mass fraction of moisture, mass fraction of fat, acidity, energy value). The results of the research are presented in Tables 2, 3.

Table 2

Organoleptic indicators of curd masses with the addition of "Italian cuisine" seasoning. Color, exterior, etc

Name of curd mass Taste and smell Consistency appearance

White with cream Pure Uniform, delicate, in . shade or color ' - moderately dense, with

Curd masses with sour milk With: filler, . presence or fillers (TU, TI) and M not smell and aroma and uniform throughout the absence of particles. filler mass filler - Clean, Homogeneous, gentle,

Curd mass is low-fat with | Lettuce, sour-milk single grains with phytoseasoning "Italian! uniform throughout the entire body. light taste of seasoning of different cuisine" mass of seasoning color - Uniform, . . . - Clean, and .

Semi-fat cottage cheese Light cream, . ointment-like, there are also . drank sour milk g. with phytoprey, the right one is uniform throughout - separate grains of p m. pronounced aftertaste

Italian cuisine" masses of seasoning seasoning (sprinkling)

Zo

Table C

Physico-chemical indicators of curd masses with the addition of seasoning "Italian cuisine"

Mass fraction Energy

Name of the curd mass Acidity value ST moisture SR gyrus

I, ru (kcal/1 O0g)

Normative values of curd masses up to 80

Semi-fat curd mass with low fat, 146 72 28 4.6 phytoseasoning "Italian cuisine

Low-fat cottage cheese with "r fat: and 154 74 26 92 phytoseasoning "Italian cuisine

Thus, the research results obtained in the example of a specific implementation of the method confirm its effectiveness.

Claims (1)

USEFUL MODEL FORMULA The method of making curd masses, which includes obtaining the curd base - standard low-fat sour milk cheese with a milk fat fraction of 5 95, cooling it, putting it in a mixer and, with constant stirring, adding a biologically active additive, cooling, packaging and storage, which is different by the fact that as a biologically active additive, the universal seasoning "Italian cuisine" (trade mark "Rollton") is used, which is added in the amount of 1.3 96 to the curd mass made on the basis of low-fat sour milk cheese, and 1.66 9o to the curd mass on based on sour milk cheese with muzh 5 9.