RU2482693C2 - Cheese bars shell - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The curd cheese bars shell is produced of milled dried apricots with addition of water, sea buckthorn and olive oils. The initial components are used at the following ratio, wt %: dried apricots - 70, water - 10, olive oil - 10, sea buckthorn oil - 10.

EFFECT: invention is aimed at the product biological value increase, structural-and-mechanical properties improvement and the prime cost reduction.

1 ex

Description

The invention relates to the food industry, and it can be used in the production of curd cheese.

An analogue of chocolate glaze is produced according to OST 10260-2000 "Semi-finished products. Chocolate mass and chocolate icing. Technical conditions ”(analogue).

Known chocolate icing, including a substitute for cocoa products, cocoa liquor, cocoa butter, phosphatide concentrate, flavoring, icing sugar - the rest (in addition, chocolate icing may additionally contain confectionery fat), in the following ratio, wt.%:

cocoa substitute 17-40 grated cocoa 0.1-5.0 cocoa oil 12-28 phosphatide concentrate 0.2-0.4 flavoring 0.05-0.06 powdered sugar  rest

In addition, chocolate icing may additionally contain confectionery fat in an amount of up to 8.0 wt.%.

(Patent No. 2033728, IPC A23G 1/00 - prototype).

These products (analogue and prototype) contain an insufficient amount of dietary fiber, vitamins, macro- and microelements.

The objective of the invention is to increase the biological value of the product, namely the content of vitamins, macro- and micronutrients, dietary fiber in the product, reducing the cost of production.

The technical result from the application of the invention is as follows.

Developed food product with improved qualities:

improved vitamin and mineral composition of the shell;

the reduction in production costs occurs due to the replacement of part of the expensive raw materials with plant materials of high biological value.

improved structural and mechanical properties of the system.

The technical result is achieved by the introduction of a multifunctional additive - sea buckthorn oil containing folic and ascorbic acid (in colloidal form), flavonoids, carotenoids (cryptoxanthin, zooxanthin, fozalen, beta-carotene), tocopherols, phytosterols, phospholipids.

The technical result is achieved by the fact that the shell for curds contains dried apricots, water, sea buckthorn and olive oil, the ingredients are taken in the following amounts, wt.%:

dried apricots 70 water 10 olive oil 10 sea buckthorn oil 10

The technical result is achieved by the fact that the shell of the cheese consists of a vegetable component - dried apricots, sea buckthorn and olive oil.

The introduction to the formulation of the shell of sea buckthorn oil containing folic and ascorbic acid (in colloidal form), flavonoids, carotenoids (cryptoxanthin, zooxanthin, fosaline, beta-carotene), tocopherols, phytosterols, phospholipids, on the one hand, increases the biological value of the cheese shell, and on the other hand, improve the digestibility of fats and vitamins A and D in the human body.

Increasing the biological value of the product is achieved due to the content of biologically active substances and antioxidants in sea buckthorn oil. The content of vitamins in sea buckthorn oil improves the vitamin composition of the shell.

The reduction in production costs occurs due to the replacement of expensive cocoa raw materials with plant materials of high biological value.

The introduction of sea buckthorn oil in the formulation, on the one hand, improves the structural and mechanical properties of the system, and on the other hand, increases its biological value.

As the main raw materials used per 100 kg of raw materials, wt.%: Dried apricots - 70; water - 10; olive oil - 10; sea buckthorn oil - 10.

An example of a specific implementation.

Example 1

The components are laid in the following proportions per 100 kg of raw material, wt.%: Dried apricots - 70; water - 10; olive oil - 10; sea buckthorn oil - 10.

The preparation of raw materials is as follows:

Dried apricots are washed, scalded, poured for 15 minutes with water and ground to a paste, then water, olive and sea buckthorn oil are added and mixed until a homogeneous consistency. Then, the resulting mass is placed in a dosing hopper, from which the mass is rolled between rollers heated to a predetermined temperature. In the process of heat treatment, thin ribbons of dried apricots are obtained, which are fed to the conveyor.

A study of the chemical composition showed that the formulation we developed and the technology for preparing the shell for cheese curds, in comparison with traditional glaze, are characterized by a higher content of such valuable substances for the human body as vitamins - C, E, β-carotene, PP, mineral substances (K, Ca, Mn, Na, Mg), dietary fiber, organic acids.

So, the shell developed by us for curd cakes satisfies the daily human need for potassium - 52%, calcium - 24%, phosphorus - 16%, protein - 20%, fat - 5%, β-carotene - 40%, Vitamin C - by 15%, Vitamin E - 11%.

We have developed a shell recipe for cheese curds, which can also be evaluated from the point of view of economic efficiency. The economic effect is achieved as a result of changes in cooking technology. The economic effect will be expressed in reducing the cost of a unit of product.

Claims (1)

A shell for curd cheese, characterized in that it is made from chopped dried apricots with the addition of water, sea buckthorn and olive oil in the following ratio of starting components, wt.%:
dried apricots 70 water 10 olive oil 10 sea buckthorn oil 10