RU2662987C2 - Farmer cottage cheese product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Cottage cheese contains 5 % fat curds, fructose-based candied sunberry and fructose syrup, with the following content of initial ingredients, weight %: farmer cottage cheese (5 % fat content) 79.5–79.8; fructose-based candied sunberry 14.5–15.0; fructose syrup 5.2–6.0.

EFFECT: invention allows to extend the shelf life of the product to three days and preserve its useful properties, as well as to obtain a product with high organoleptic properties, nutrition value and bioavailability.

1 cl, 5 tbl

Description

The invention relates to the food industry, in particular to the dairy, and can be used for the preparation of curd for diet food.

A known method of obtaining a curd product, which includes 9% fat cottage cheese, contains as a filler pureed fresh or frozen raspberries, strawberries and cherries, APC 143 pectin as a structure-forming agent, buckwheat flour, multicomponent fermentation of probiotic cultures (see US Pat. RF No. 2494634 , IPC A23C23 / 00).

The disadvantage of this composition is the low organoleptic quality of the product, since a product containing fresh or frozen berries will have an acidic taste, which is negatively perceived by consumers, especially children. In addition, the use of fresh or frozen berries as a part of fermented milk products makes the product unstable during storage and reduces its shelf life.

A well-known curd product is described in the method for producing a curd product containing skimmed milk powder, a substitute for dried cream, drinking water, grapefruit juice, a starter culture consisting of a mixture of acidophilic bacillus cultures and bifidobacteria, and feijoa fructose-glucose syrup is used as a filler (see RF patent No. 2552821, IPC A23C9 / 12, A23C9 / 13).

The well-known curd product, although it has high nutritional value and is enriched with iodine, nevertheless, in its composition contains a substitute for dried cream, which, as a rule, includes various synthetic additives in addition to vegetable oils (dry glucose syrup, vegetable fat, sodium caseinate , milk protein, stabilizer E340, E331, E452, baking powder E551, emulsifier E471, E472, dye E160a, flavor identical to natural), which limits the use of this product in dietary and therapeutic and preventive nutrition. In addition, the cottage cheese obtained from milk powder and substitute for dried cream has a characteristic aftertaste, which also reduces the organoleptic characteristics of the product, and the presence of feijoa berries significantly increases the cost of the product and makes it inaccessible to most consumers.

Known curd dessert with vegetable filling, described in the method for the production of cottage cheese dessert, containing milk, stabilizer Rondagam AYT, synthetic dietary fiber Kametsel 4000, granulated sugar, as a vegetable filler chokeberry, rubbed with sugar (see US Pat. RF No. 2457682, IPC A23C23 / 00).

A disadvantage of the known composition is its limited use as a dietary product. This is due to the fact that synthetic dietary fibers and a synthetic stabilizer are used as a source of dietary fiber in the composition. In addition, the additional introduction of sugar into the product limits the consumption of the product by people suffering from metabolic diseases and cardiovascular diseases.

The closest analogue to the claimed curd mass is curd mass "Peasant" containing peasant curd fat 5%, a vegetable supplement and sweetener. At the same time, the product contains candied fruits / tangerine grains or raisins as a herbal supplement, and vanillin and granulated sugar as a sweetener (See Stepanova, L.I. Dairy Technologist Handbook. Technology and Formulations. In three volumes. T.1 Whole milk products. - St. Petersburg: GIORD, 1999.166-175, 228-229, 234-236 p.).

The disadvantage of this composition is its low dietary value, which does not allow it to be attributed to prophylactic products. Firstly, this is due to the sugar content in the curd mass. And secondly, the composition of the curd mass includes candied fruits, for example, from berries (cherries, chokeberries, cherries), fruits (apricots, quinces, pears, figs, cherry plum, peaches, apples, tangerines, oranges, plums), walnuts , vegetables (tomatoes, pumpkin, carrots, zucchini, beets), crusts of watermelons and melons, which are produced, as a rule, by cooking raw materials in sugar syrup. The introduction of these candied fruits increases the content of sucrose in the finished curd mass (see OST 10-20-86 "Candied fruits. Technical conditions").

The problem solved by the invention is to create a dietary curd mass with high nutritional and biological value while improving its quality.

The technical result, which provides a solution to the problem posed, is to create a curd mass with a high biologically active complex consisting of anthocyanins, pectin substances, starter microorganisms, vitamins, vitamin-like and mineral substances, providing an increase in the shelf life of the product and preservation of useful properties that prevent diseases gastrointestinal tract and metabolism.

The problem is solved by the fact that in the well-known curd mass containing cottage cheese with a fat content of 5%, the vegetable additive and sweetener according to the invention contains vegetable candied fruits based on fructose as a vegetable additive, and fructose syrup as a sweetener, with the following content of the starting ingredients, wt . %:

Peasant cottage cheese 5% 79.5-79.8;

Candied sunberry based on fructose 14.5-15.0;

Fructose Syrup 5.2-6.0.

It is known to use fructose in dairy products as a sweetening component (See application for invention No. 99113117 “Composition for the production of fermented milk product”; US Pat. RF No. 2517539 “Method for the production of yogurt drink based on milk-vegetable extract scorcers”). Since fructose has a higher sweetness coefficient than sucrose and glucose, a much smaller quantity is required to obtain a sweet taste of the product.

The main component of the curd mass is cottage cheese. It is known to use non-fat, soft dietary cottage cheese in the masses of fat, 5%, 9% and 18% fat (See application for invention No. 2007105484 "Method for the production of curd mass" Original "; application for invention No. 2007113323" Cottage cheese mass (options) "; application for invention No. 2002115833 "Composition for obtaining curd" Amelia "). Cottage cheese contains proteins, lipids and carbohydrates in a balanced ratio and in an easily digestible form.

It is known to use the juice of nightshade sunberry in the manufacture of fruit drinks and functional drinks (Evdokimov A.V., Vinnitskaya V.F. Development of the technology for the production of functional drinks and fruit drinks from vegetables and fruits / A.V. Evdokimov, V.F. Vinnitskaya // Bulletin 72 MichGau.- 2013. - No. 2. - S. 71-75). Sunberry juice is introduced into the composition of the product in order to enrich biologically active substances and increase the nutritional value of the product.

It is known to use sunberry nightshade in the form of dried berries, preserves and jams (D.V. Akishin, M.Yu. Vetrov, V.F. Vinnitskaya, Ya.A. Tafintsev / Study of agricultural techniques for growing sunberry nightshade in the north-eastern part for processing in functional foodstuffs Westn and MichGau No. 2. - 2 0 1 5. P. 43-48). Nightshade sunberry enriches the product with antioxidants, minerals and vitamins.

 The use of candied sunberry based on fructose in the composition of dairy products in known sources of information was not found.

In the inventive curd mass, a herbal supplement in the form of candied sunberry is also intended to increase nutritional and biological value. Candied fruits based on fructose, also known as herbal supplements, are high in vitamins and vitamin-like substances (ascorbic acid, vitamin P (rutin, quercetin)), carotene), minerals (sodium, potassium, calcium, iron, magnesium, copper, chromium, manganese and nickel, selenium), dietary fiber (pectins, fiber) and anthocyanins. In addition, candied fruit gives the product a pleasant sweet and sour taste and aroma.

However, along with the known properties, the combination of curd ingredients in the claimed amount shows a new property, which consists in the formation in the curd mass of a biologically active complex consisting of anthocyanins, pectin substances, starter microorganisms, vitamins and minerals. At the same time, pectin substances, having high sorption properties with respect to heavy metal ions, bind them and contribute to excretion from the body. At the same time, pectin substances absorb and retain the excess moisture contained in the curd mass throughout the entire period, contributing to the inhibition of the residual pathogenic microflora of the curd. Anthocyanins, possessing high antioxidant properties, contribute to the preservation of optimal physical and chemical conditions for the life of the starter microorganisms. Biologically active substances (vitamins, vitamin-like and mineral substances) contained in cottage cheese increase its nutritional and biological value. Thus, beneficial properties additionally affect the increase in the shelf life of the product, and also reduce the risk of diseases of the gastrointestinal tract and metabolism.

The inventive curd mass combines high-grade milk protein, easily digestible milk fat, vitamins, minerals and biologically active substances such as anthocyanins. Sunberry anthocyanins have a high antioxidant activity on dihydroquercetin, which increases during the removal of moisture from raw materials.

Thus, the combination of milk base and biologically active substances of candied sunberry is a product with prophylactic properties against diseases caused by metabolic disorders.

In addition, candied sunberry have high moisture-binding and water-retaining properties, due to which there is an increase in the quality of the finished curd mass.

The curd mass of the claimed composition is prepared as follows. Cottage cheese is made in the traditional way from milk with a fat content of 3.3%. The resulting curd is cooled. Then, the cooled curd is subjected to mechanical processing until a delicate and uniform consistency is obtained. Candied fruits are made from sunberry in any known manner, for example by cooking in syrup (see US Pat. RF 2208339 “Method for the production of candied fruits from vegetables or pome fruits”). Then, candied sunberry and fructose syrup are added to the pureed cottage cheese according to the recipes. The mass is mixed and cooled, served for packaging, packaging and labeling. Store cottage cheese at a temperature of 4 ± 2 ° C for no more than 36 hours from the end of the process.

To substantiate the advantages of the claimed composition of the curd mass, in comparison with the prototype, in the laboratory conditions, tests of the curd mass of the following compositions were carried out: composition No. 1-3 using ingredients within the claimed limits; composition No. 4 - using ingredients that go beyond the minimum limit values; composition No. 5 - using ingredients in amounts that exceed the maximum value; composition No. 6 - the composition of the prototype.

The compositions of the curd mass are shown in table No. 1.

Table 1

Name of ingredient Composition, wt. % one 2 3 four 5 6 Cottage cheese 5% 79.50 79.65 79.80 79.00 80.5 85,465 Fructose-based candied sunberry 14.50 14.75 15.00 14.00 15,5 - Candied fruit - - - - - 6.00 Sugar - - - - - 8.5345 Fructose syrup 6.00 5.60 5.20 7.00 4.00 - Vanillin - - - - - 0,0005

For the manufacture of curd masses (composition No. 1-6) used whole milk that meets the requirements of the technical regulation of the Customs Union 033/2013 "On the safety of milk and dairy products" and the technical regulation of the Customs Union 021/2011 "On the safety of food products". The calculated amount of milk was mixed with cream and a mixture was obtained with a mass fraction of fat of 5%. The normalized mixture was pasteurized and cooled to the fermentation temperature. They brought in the leaven. After receiving the sour milk clot produced its cutting. To enhance and accelerate the release of serum, the clot was heated to a temperature of 36-38 ° C with an exposure of 15-20 minutes.

The separated serum was removed, and the clot was poured into coarse calico bags and subjected to self-pressing and pressing. Then the cottage cheese was cooled, wiped and candied sunberry, fructose syrup were added. The resulting mixture was stirred, packaged and further cooled.

Quality control of the curd was carried out in accordance with GOST 31453-2013 “Cottage cheese. Technical conditions. " Physicochemical and organoleptic indices were determined in the curd samples. The results are presented in table 2.

Table 2

Qualitative indicators Structure one 2 3 four 5 6
prototype Organoleptic indicators Taste and smell Sour milk, without extraneous smacks and odors Sour-milk, clean, slightly sweet The taste is slightly sweet, the smell is pure sour milk The taste is sour-milk, the smell is clean without strangers Sweet, with a touch of sunberry Sweet Consistent
nation Soft, spreading, homogeneous with single pieces of candied fruit Soft, spreading, uniform, pieces are evenly distributed throughout the product Soft, spreading, uniform, candied fruit slices distributed in the product volume Very soft, spotting
with single pieces of candied fruit Soft, dense, with evenly distributed candied sunberry Soft with hard candied fruit slices Color Weak blueberry tint
uniform throughout the mass A weak blueberry tint, uniform throughout the mass A weak blueberry tint, uniform throughout the mass White, with an unexpressed blueberry tint, uniform throughout the mass Bright blueberry, uniform throughout the mass White with the inclusion of pink candied fruit, uniform throughout the mass physical and chemical indicators Titratable acidity, ⁰Т 212 215 217 205 225 220 Mass fraction,% Squirrel 1,0 16,0 16,0 16,0 16,0 12.0 Fat 4.30 4.29 4.28 4.33 4.25 4,5 Moisture 68.0 67.5 67.3 66.5 69.5 68.5 Phosphatase absent Microbiological indicators, the mass of the product (g, cm ³ ), which are not allowed BGKP (if-form) 0.01 0.01 0.01 0.01 0.01 0.01 S. aureus 1,0 1,0 1,0 1,0 1,0 1,0 pathogenic, including salmonella 25 25 25 25 25 25 Listeria mono-
cytogenes 25 25 25 25 25 25

The results of the experiments, shown in table 2, show that the compositions with No. 1-6 meet the requirements of GOST R 31453-2013. However, the composition No. 6 has the maximum allowable titratable acidity and high moisture content, which will lead to quick spoilage of the product. The organoleptic characteristics of the prototype are characterized by a soft consistency with candied fruit slices having a rigid fibrous structure.

All requirements for the quality of the curd mass are satisfied by compositions No. 1-3, with the content of candied sunberry based on fructose in the amount of 14.5%, 14.75%, 15%, respectively.

To add to the curd mass candied sunberry based on fructose in an amount of less than 14.0% is impractical, since the curd mass has an unexpressed taste and smell. This amount of candied fruit does not provide moisture binding of cottage cheese to candied sunberry. The introduction of candied fruit from sunberry in an amount of more than 15.5% (composition No. 5) leads to a product with a very dense texture, an overly sweet taste, bright blueberry color, and high titratable acidity. Therefore, the use of candied sunberry based on fructose in this amount is also not recommended.

To substantiate the increase in the nutritional value of the curd mass when enriching it with candied fruit, sunberry based on fructose, studies were carried out on indicators of the nutritional value of candied fruit and curd mass with candied fruit.

Table 3

Structure Mass fraction,% Alimentary fiber, % Ascorbic acid, mg% The sum of anthocyanins, mg% Energy value, kcal Squirrel Fat Carbohydrates, including sucrose one 14.53 4.30 9.5 0.59 11.80 6.5 91.0 2 14.51 4.29 10.1 0.62 12.10 6.6 138.6 3 14.45 4.28 10.3 0.63 12.30 6.75 141.8 four 12.04 4.33 9.3 0.58 11.40 6.30 128.0 5 13.10 4.25 10.5 0.65 12.60 6.97 136.5 6 prototype 12.0 4,5 10.5 0.3 0.42 - 215

Mass fraction of protein was determined by formol titration.

Mass fraction of fat was determined in accordance with GOST 5867-69. Mass fraction of moisture was determined according to GOST 3626-73 "Milk and dairy products. Method for determination of moisture and dry matter. " Mass fraction of carbohydrates, including sucrose, was determined in accordance with GOST 3628-78. The content of dietary fiber in candied fruits based on sunberry was carried out according to GOST R 54014-2010 “Feed. Methods for determining the content of crude fiber using intermediate filtration, "and then the calculation of the content of dietary fiber in the curd mass was made when candied fruits were added. The content of anthocyanins in candied fruits is calculated on the basis of published data.

Candied fruits contain a set of minerals and vitamins that migrate from candied fruits to the curd mass, and the moisture contained in the curd passes through punctures on the surface of the berries into candied fruits. As a result, candied fruits acquire a soft, delicate texture that goes well with the delicate texture of cottage cheese.

Sunberry pectins have a low solubility, but have a high complexing ability. During laboratory studies of the curd mass with candied sunberry, it was noted that due to the pectin substances of the sunberry, the moisture contained in the curd is bound by candied fruit and retained throughout the shelf life, which ensures high organoleptic characteristics. At the same time, the absence of free moisture is a factor ensuring a long shelf life. Since moisture, which is in bound form, is inaccessible to food of residual pathogenic microflora of cottage cheese. In addition, organic sunberry acids cause high acidity, which is a favorable factor for the growth of starter microorganisms and unfavorable for the development of pathogenic microorganisms.

Table 4 presents the calculation of the mineral composition of the curd mass when making candied sunberry.

Table 4

The content of minerals in the fruits of sunberry and the change in the chemical composition of cottage cheese

Minerals, mg The amount of minerals in enriched cottage cheese Calcium 163.95 Potassium 114.20 Sodium 42.60 Magnesium 23.37 Iron 0.21 Manganese 0,032 Zinc 0.489 Copper 0,039 Chromium 0.007 Nickel 0,00073

Candied fruits made from sunberry have high organoleptic characteristics. The results of the study of organoleptic indicators are presented in table 5.

Table 5

Organoleptic quality indicators of candied fruit from sunberry

Name of indicator Characteristic Taste and smell Natural, well defined, characteristic of these fruits, without extraneous smacks and odors Color Saturated, black-violet (blueberry) Consistency Dense, not dry, without lumps of crystallized sugar, fruits are smooth, slightly wrinkled, evenly boiled

Thus, the claimed dietary curd mass has high nutritional and biological value and at the same time high quality product.

Claims (2)

Curd, including peasant cottage cheese with a fat content of 5%, a herbal supplement and a sweetener, characterized in that it contains fructose-based sunberries as a herbal supplement, and fructose syrup as a sweetener, with the following initial ingredients, wt. %: Cottage cheese peasant fat content of 5%                                79.5-79.8 Fructose-based candied sunberry                              14.5-15.0 Fructose syrup                                                                  5.2-6.0