RU2421008C2 - Method for production of biologically active curdy product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method involves adding curd into normalised milk in an amount of 30-50% of milk weight; the produced mixture is sterilised, then the produced clot is separated. One adds chicken eggs in an amount of 5.5% of milk weight, dairy butter in an amount of 5% of milk weight and homogenised salted salmon fish milt in an amount of 15-40% of milk weight into the clot. One thoroughly stirs all the components and produces a blend. Then the blend is melted, intensively stirred, then it is folded and beaten up before cooling.

EFFECT: invention allows to produce a product with high food and biological value as well as to extend the range of dairy products.

2 tbl, 5 ex

Description

The method relates to the dairy industry. The result of the invention is an increase in biological value and shelf life of the curd product.

A known method of producing a dairy product, according to which deoxyribonucleic acid is introduced into the milk base in an amount of 100-1000 g per 1000 kg of the finished product (Patent No. 2101968, IPC A23C 9/00, A23C 9/12, A23C 19/076).

The disadvantage is the complexity of its production, which is expressed in the fact that deoxyribonucleic acid is first isolated and then introduced as a dietary supplement.

Closest to the claimed method is a method for producing a product having biological activity, according to which a clot is obtained by pasteurizing a mixture of milk and finely ground blanched fish milk taken in an amount of 5-20% by weight of milk, followed by cooling to 40 ° C and making activated a mixture of standard curd yeast. The resulting clot is incubated for 12-18 hours at a temperature of 30-38 ° C, cooled. Then the clot is heated for 20 minutes until the whey is separated. Cottage cheese is pressed to a moisture content of 70% (mass fraction). (Patent No. 2115325, IPC A23C 9/13, A23C 19/05, A23C 9/127).

The disadvantage of this method is the limited composition of biologically active substances (only DNA) and the low content of other biologically active substances important for humans, for example polyunsaturated fatty acids such as omega-3 and omega-6, due to the low concentration of introduced gonads and their heat treatment.

The objective of the present invention is to provide a method for producing a curd product with increased biological activity due to its enrichment with unsaturated fatty acids, and as a result, having high nutritional and biological value, as well as expanding the range of dairy products.

This is achieved by the fact that in the method for producing a curd product having biological activity, including obtaining a clot, separating whey and cooling, according to the invention, the clot is obtained by sterilizing a milk base, which is a mixture of normalized milk with curd taken in an amount of 30-50% by weight milk. After separation of the whey, a chicken egg, butter and homogenized, previously salted milk of salmon fish taken in an amount of 5.5% are added to the clot; 5%; 15-40% by weight of milk, respectively, the components are thoroughly mixed. The resulting blend is melted with vigorous stirring, then the mass is kneaded and molded before cooling.

Common essential features in relation to the prototype in the method of obtaining a curd product with biological activity are the use of salmon fish milk in the production of the curd product, obtaining a clot, separating it from whey and cooling.

In contrast to the prototype, not raw or blanched milk is used, but pre-salted (with salting, preservation and prevention of putrefactive microorganisms, bacterial spoilage are prevented, and at the same time the milk gets a new taste); a clot is obtained by sterilizing a milk base, which is a mixture of normalized milk with cottage cheese, taken in an amount of 30-50% by weight of milk. After separation of the whey, the chicken egg, butter and homogenized pre-salted milk of salmon fish, taken in an amount of 5.5%, are added to the clot; 5%; 15-40% of the mass of milk, respectively, then the resulting blend is melted with vigorous stirring, then kneaded and molded before cooling.

As can be seen from the foregoing, valuable biologically active substances of milk are not subjected to thermal destruction. Since salted milk is used, they also serve as a preservative in the product as a whole.

The technical result is that they get a new curd product enriched with DNA and additional biologically active substances important for humans, such as polyunsaturated fatty acids such as omega-3 and omega-6. The product obtained according to the invention has increased nutritional and biological value, while expanding the range of cottage cheese products through a combination of components that are not traditional for this type of product.

It is known that salmon milk simultaneously contains a number of such important components for humans as enzymes (hyaluronidase), gonadotropic peptide hormones, steroid hormones. They are characterized by a high content of protein (12.1-20.3%), lipids (1.1-3.6%), DNA deoxyribonucleic acid (up to 12%).

DNA in salmon milk is found at any stage of maturity.

Being a biologically active component, salmon milk DNA activates physical and mental performance by 10-15%, reduces the level of neurotization and emotional tension, improves memory processes, has a general strengthening effect, delays the aging process, increases immunity and resistance to infections, lowers serum cholesterol blood.

Given the positive effect of milk DNA on the human body, it is promising to enrich milk with food products in order to correct, with their help, violated immune status and increase the body's resistance to various adverse effects. (Immunotropic properties of deoxyribonucleic acid from salmon milk. Besednova NN, Kasyanenko Yu.I., Epshtein L.M., Gazha A.K.).

Milk lipids are characterized by a high content of essential polyunsaturated fatty acids - about 50%. (Podsosonnaya MA Consumer properties of canned goods from unconventional raw materials of the water industry using smoke-spicy flavors. Abstract of thesis for the dissertation of the senior candidate of technical science Plekhanov Russian Academy of Economics, Moscow, 2007) .

The composition of fatty acids of lipids of salmon milk is given in table 1.

Table 1 Fatty acid composition of salmon milk Fatty acid Content% Tridecan From ₁₃ : 0 0.15 Myristine C ₁₄ : 0 1.75 Myristolein C ₁₄ : 1 0,07 Pentadecane C ₁₅ : 0 0.40 C ₁₅ : 1 0.11 Palmitic C ₁₆ : 0 14.52 Palmitoleic C ₁₆ : 1 1.81 Margarine C ₁₇ : 0 0.53 Stearin C ₁₈ : 0 2,55 Oleic C ₁₈ : 1ω9 16.54 Linoleic C ₁₈ : 2ω6 19.26 Linolenic C ₁₈ : 3ω3 alfa 0.91 Linolenic C ₁₈ : 3ω6 gamma 0.11 Peanut C ₂₀ : 0 0.16 Eicosaenic C ₂₀ : 1ω9 0.49 Arachidonic C ₂₀ : 4ω6 0.81 Eicosapentaenoic C ₂₀ : 5ω3 14.20 Geneukosan S ₂₁ : 0 0.93 Docosahexaenoic C ₂₂ : 6ω3 10.38

The component ratio used according to the invention allows to obtain a curd product enriched with fatty acids such as palmitic (C _{16: 0} ), oleic (C _{18: 1ω9} ), eicosapentaenoic (C ₂₀ : _5ω3 ) and docosahexaenoic (C ₂₂ : _6ω3 ), which is significantly increases nutritional and biological value, this follows from table 2.

table 2 The composition of fatty acids (FA) curd product obtained using the invention Fatty Acids Curd Product The content of FA,% of the amount of fatty acids Lauric From _{12: 0} 0.9 Myristine From _{14: 0} 5.1 Pentadecane C _{15: 0} 0.45 Palmitic From _{16: 0} 10.62 Margarine From _{17: 0} 0.4 Stearin From _{18: 0} 2.95 Peanut From _{20: 0} 0,03 Heptadecene C _{17: 1} 0.56 Oleic C _{18: 1ω9} 17.42 Eicosaenic C _{20: 1ω9} 0.72 Linoleic C _{18: 2ω6} 1,62 Linolenic C _{18: 3ω3 alfa} 1.43 Arachidonic C _{20: 4ω6} 0.97 Eicosapentaenoic C _{20: 5ω3} 15.23 Erukova C _{22: 1ω13} 0.24 Docosahexaenoic C _{22: 6ω3} 17.47

The results of determining the fatty acid composition of the components of the curd product showed that it is rich in omega-3 and omega-6 fatty acids, which are part of many dietary supplements recommended for use to improve the population.

A method of obtaining a curd product with biological activity is as follows:

- pre-salted by the conventional technology accepted method, salmon milk is homogenized;

- normalized milk is sterilized, cottage cheese is added to it in an amount of 30-50% by weight of the milk, the resulting mixture is sterilized for 9 minutes;

- separate the formed clot by removing serum;

- a chicken egg is added to the clot in an amount of 5.5% by weight of milk, butter in an amount of 5% by weight of milk and homogenized pre-salted salmon milk in an amount of 15-40% by weight of milk;

- everything is thoroughly mixed and a blend is obtained (mixture of a clot with additives);

- then the resulting blend is melted at a temperature of 70-80 ° C with vigorous stirring until a homogeneous mass is formed;

- the resulting mass is kneaded for 3 minutes, molded and cooled to a temperature of 25-30 ° C

Example 1:

1 l of normalized milk is sterilized, 300 g of cottage cheese is added to it, the resulting mixture is sterilized for 9 minutes. The clot formed is separated by removal of serum. 1 chicken egg is added to the clot (by weight this is approximately 5.5% of the milk mass), 50 g of butter and 150 g of homogenized pre-salted salmon milk and mixed thoroughly. The resulting blend is melted at a temperature of 70-80 ° C with vigorous stirring until a homogeneous mass is formed. Then the resulting mass is kneaded for 3 minutes, molded and cooled to a temperature of 25 ° C.

Key indicators of the finished product: consistency - homogeneous, dense; the smell and taste are milky, brackish, the taste of milk is captured, but on the whole a harmonious composition, white, with a creamy tint.

Example 2:

Sterilize 1 liter of normalized milk, add 300 g of cottage cheese, the resulting mixture is sterilized for 9 minutes. The clot formed is separated by removing the serum. 1 chicken egg is added to the clot (this is 5.5% of the milk mass), 50 g of butter and 200 g of homogenized pre-salted milk of salmon fish are mixed thoroughly, the resulting blend is melted at a temperature of 70-80 ° С with vigorous stirring until a uniform masses. Then the mass is kneaded for 3 minutes, molded and cooled to a temperature of 25 ° C.

Key indicators of the finished product: consistency - homogeneous, dense; the smell and taste are milky, brackish, the taste of milk is captured, but on the whole a harmonious composition, white, with a creamy tint.

Example 3:

Sterilize 1 l of normalized milk, add 500 g of cottage cheese, the resulting mixture is sterilized for 9 minutes. The clot formed is separated by removing the serum. 1 chicken egg (5.5% by weight of milk), 50 g of butter and 200 g of homogenized pre-salted milk of salmon fish are introduced into the clot, thoroughly mixed, the resulting blend is melted at a temperature of 70-80 ° С with vigorous stirring until a homogeneous mass appears . Then the mass is kneaded for 3 minutes, molded and cooled to a temperature of 25-30 ° C.

Key indicators of the finished product: consistency - heterogeneous (impregnations of cottage cheese remain, which is unacceptable - the appearance of the product worsens), dense; the smell and taste are milky, brackish, the taste of milk is captured, but on the whole a harmonious composition, white, with a creamy tint.

Example 4:

Sterilize 1 liter of normalized milk, add 300 g of cottage cheese, the resulting mixture is sterilized for 9 minutes. The clot formed is separated by removing the serum. Introduce 1 chicken egg, 50 g butter and 400 g homogenized pre-salted milk of salmon fish into the clot, mix thoroughly, melt the resulting blend at a temperature of 70-80 ° С with vigorous stirring until a homogeneous mass appears. Then the mass is kneaded for 3 minutes, molded and cooled to a temperature of 25-30 ° C.

Key indicators of the finished product: consistency - homogeneous, dense; pronounced smell and taste of salmon milk, interrupting milk smell and taste, which is unacceptable for a dairy product.

Example 5:

Sterilize 1 l of normalized milk, add 500 g of cottage cheese, the resulting mixture is sterilized for 9 minutes. The clot formed is separated by removing the serum. Introduce 1 chicken egg, 50 g butter and 400 g homogenized pre-salted milk of salmon fish into the clot, mix thoroughly, melt the resulting blend at a temperature of 70-80 ° С with vigorous stirring until a homogeneous mass appears. Then the mass is kneaded for 3 minutes, molded and cooled to a temperature of 25-30 ° C.

Key indicators of the finished product: appearance and consistency - heterogeneous (interspersed with cottage cheese, which is unacceptable, because the appearance of the product is deteriorating), dense; pronounced smell and taste of salmon milk, interrupting milk smell and taste, which is unacceptable for a dairy product.

Claims (1)

A method of obtaining a curd product with biological activity, including obtaining a clot, separation of whey, cooling, characterized in that the clot is obtained by sterilizing a milk base, which is a mixture of milk with cottage cheese, taken in an amount of 30-50% by weight of milk, after separation of whey add chicken egg, butter and homogenized, previously salted milk of salmon fish, taken in the amount of 5.5%, 5%, 15-40% of the mass of milk, respectively, thoroughly mix, melt If the resulting blend is mixed with vigorous stirring, it is kneaded and formed before cooling.