RU2824085C1 - Curd-and-plant product - Google Patents

Abstract

FIELD: dairy industry.

SUBSTANCE: described is a curd-and-vegetable product containing curd clot, cow milk, flax seeds, characterized by that it additionally contains oat flour, and cow's milk used is defatted milk infused with licorice roots, fried flax seeds are used as flax seeds, curd clot used is 1.8% fat defatted curd clot at the following ratio of initial components, wt.%: defatted curd clot with 1.8% fat content—61, defatted milk infused with licorice roots—24, oat flour—10, fried flax seeds—5.

EFFECT: invention allows to increase nutritive value of the product and expand the range of curd products.

1 cl, 2 tbl

Description

The invention relates to the dairy industry, in particular to the production of curd products with plant components for both mass nutrition and specialized nutrition.

A method for producing a curd product is known [RU Patent 2143205, IPC A23C 19/076, A23C 19/02, published on 27.12.1999]. The curd product includes milk protein, milk fat, soy protein isolate and vegetable fat, with a soy protein isolate: milk protein ratio of 1:3 to 1:6, and a vegetable fat: milk ratio of 1.0:99.0 to 99.0:1.0, while the product has the following composition in %: milk protein 10.5 - 15.4, soy protein isolate 3.5-2.6, milk fat 0.18-17.82, vegetable fat 17.82-0.18, water is the rest, acidity °T 180-200.

The disadvantage of this method of producing curd products is the use of milk protein and fat, which lead to increased levels of cholesterol and saturated fatty acids, which is not beneficial for the cardiovascular system, and does not contain any additional plant components, and has a minimal content of additional vitamins and microelements.

A method for producing curd paste is known [RU patent 2765055, IPC A23C 9/12, A23C 9/133, published 04/25/2022]. The method for producing curd paste includes pasteurization of milk with a fat content of 2.5%, holding, cooling to the fermentation temperature, adding a starter culture of mesophilic lactococci, ripening, pressing, adding a plant additive and filler, mixing, thermization, cooling, packaging and additional cooling, wherein flax seeds are used as a plant additive, which are pre-soaked for 30 minutes in water in a ratio of 1:4, and chopped mango fruits in pieces no larger than 5 mm × 8 mm, mixed with granulated sugar in a ratio of 1:0.5, boiled for 20-30 minutes and then cooled, with the following content of the original components, wt.%: milk - 85.5, starter culture - 5, flax seeds - 2.5, chopped mango fruits mixed with sugar - 7.0.

The disadvantage of this production method is the high cost of the recipe component - mango, and as a consequence, an increase in the cost of the product, in addition, mango is difficult to purchase and is a seasonal product.

A method for producing curd-cereal products is known [RU Patent 2776207, IPC A23C 23/00, published on 14.07.2022]. A curd-cereal product comprising 5% fat curd, wheat sprouts, dried apricots, apricot puree, 22% fat cream, malted wheat and barley sprouts in the following ratio of the original components, wt. %: 5% fat curd - 69, dried apricots - 7, fructose - 3.5, 22% fat cream - 6, apricot puree - 4.5, malted wheat sprouts - 6.5 or barley sprouts - 3.5.

The disadvantage of this method is the high content of milk fat, which leads to an increased content of saturated fatty acids. The product is not suitable for dietary nutrition, since it contains heavy cream.

A method for producing a functional-purpose curd dessert is known [RU Patent 2414139, IPC A23C 23/00, published 20.03.2011], during the production of which granulated sugar, a stabilizer, barley malt extract in an amount of 7.5%, water are added to the curd base, the mixture is pasteurized at a temperature of 80-85 ° C for 5-10 minutes, cooled to a temperature of 60 ° C, butter is added and the mixture is whipped for 5 minutes, the dessert is cooled to 4 ± 2 ° C and packaged. The invention makes it possible to increase the organoleptic properties of the product, as well as to increase its nutritional and biological value.

The use of granulated sugar can be singled out as a disadvantage of the recipe of this product, which narrows the range of preventive properties. In addition, barley malt extract gives the product bright specific organoleptic indicators: a yellowish color and a pronounced taste are noted.

A method for producing a cake from oatmeal and cottage cheese is known [TutKnow.ru /Cake from oatmeal and cottage cheese/[website]. URL: https://tutknow.ru/cookery/desserts/5110-pirozhnoe-iz-ovsyanki-i-tvoroga.html (date of access 12.05.2023)] using the following ingredients: cottage cheese - 200 g, finely ground oatmeal - 100 g, walnuts - 50 g, peeled sunflower seeds - 50 g, raisins - 50 g, cocoa powder - 2 tbsp, honey - 2 tbsp, apple - 1 pc., fruit juice - 50 ml.

This product contains a high content of sucrose and other carbohydrates, including short-chain carbohydrates, which reduces the range of preventive properties of the product and increases the energy value of the product (caloric content). In addition, oat flour does not undergo preliminary processing (hydration), the consistency of the product can be very hard, with a low moisture content.

The closest can be considered a cottage cheese and cherry dessert with flaxseed oil and flax seeds [Nyamkin / Cottage cheese and cherry dessert with flaxseed oil and flax seeds / [website]. URL: https://nyamkin.ru/recipes/tvorozhno-vishnevyi-desert-s-lnyanym-maslom-i-semenami-lna (accessed on 12.05.2023)], produced using the following ingredients: 2% fat cottage cheese - 100 g, 3.2% fat milk - 50 ml, cherries - 100 g, flaxseed oil - 2 tbsp, flax seeds - 2 tbsp, honey - 1 tsp.

This product contains cherries, which gives the product the appropriate color (bright pink), has a cherry flavor and smell, which narrows the range of taste characteristics (interrupts the curd smell and taste). Flaxseed oil increases the fat content in the product and the calorie content. Honey in the product limits the possibility of using the product for a preventive diet, as it is a highly allergenic component and contains a large amount of sugar.

The task is to develop a composition of a curd product with functional and dietary properties.

The technical result is an increase in the nutritional value and expansion of the range of curd products.

The technical result is achieved by using a curd-vegetable product containing curd curd, cow's milk, flax seeds, and additionally contains oat flour, and skim milk infused with licorice root is used as cow's milk, roasted flax seeds are used as flax seeds, and skim curd curd with 1.8% fat content is used as curd curd, with the following ratio of the original components by weight %:

fat-free curd curd 1.8% fat – 61,

skim milk infused with licorice root – 24,

oat flour - 10,

roasted flax seeds – 5.

The oat flour used in the recipe is characterized by a high content of vegetable proteins, carbohydrates and dietary fiber. The chemical composition of oat flour, in 100 g: fat content - 6.1 g; protein - 12.5 g; carbohydrates - 59.5 g; dietary fiber - 8 g; cholesterol - 0 g. Vitamin composition, in 100 grams of oat flour (in mg): tocopherol (E) - 1.7; thiamine (B1) - 0.49; riboflavin (B2) - 0.11; pantothenic acid (B5) - 0.9; pyridoxine (B6) - 0.27; folic acid (B9) - 0.029; biotin (H) - 0.02; nicotinic acid (PP) - 4.3; Choline (B4) – 94. The nutrient composition of oat flour is characterized by the following elements: macroelements in 100 g of oat flour (in g): potassium (K) – 362; calcium (Ca) – 64; silicon (Si) – 43; magnesium (Mg) – 116; sodium (Na) – 35; sulfur (S) – 81; phosphorus (P) – 349; microelements in 100 grams of oat flour (in mg): iron (Fe) – 3900; iodine (I) – 4.5; cobalt (Co) – 6.7; manganese (Mn) – 5050; copper (Cu) – 500; molybdenum (Mo) – 38.7; nickel (Ni) – 48.3; fluorine (F) – 84; Zinc (Zn) – 2.68.

Oat flour reduces cholesterol levels, normalizes skin and hair condition, helps in weight loss, reduces the risk of developing cancer. For technological purposes, the use of flour is justified by its high moisture-binding capacity and water-holding capacity, which allows, with its preliminary hydration, to obtain a stable food system throughout the shelf life of the product, without separating moisture and decomposing the food environment into fractions.

The biological value of flax seeds is characterized by a high content of polyunsaturated fatty acids, including omega-3, vegetable protein and dietary fiber. The chemical composition of flax seeds, in 100 g: fat content - 42 g; protein - 19 g; carbohydrates - 29 g; total sugar content - 1.6 g; fiber - 27.3 g; cholesterol - 0.0 mg. 100 g of flax seeds contain vitamin E - 0.3 mg; vitamin B1 - 1.6 mg; vitamin B2 - 0.2 mg; vitamin B3 - 3.1 mg; vitamin B4 - 78.7 mg; vitamin B5 - 1.0 mg; vitamin B6 - 0.5 mg; vitamin B9 - 87.0 μg, etc. The mineral composition is characterized by the following elements, in 100 g of flax seeds: calcium - 255.0 mg; iron - 5.7 mg; magnesium - 392.0 mg; phosphorus - 642.0 mg; potassium - 813.0 mg; sodium - 30.0 mg; zinc - 4.3 mg; copper - 1.2 mg; manganese - 2.5 mg; selenium - 25.4 mcg and others. The caloric content is on average 534 kcal per 100 g of product. Flax seeds help to lower blood pressure, regulate hormonal levels due to phytoestrogens, reduce the risk of developing pathologies of the reproductive system and strengthen the immune system.

The use of pre-roasted flax seeds as a plant component, evenly distributed throughout the entire volume of the product, ensures the absorption of excess free moisture and contributes to additional stabilization of the product consistency. As a result of the preliminary heat treatment (roasting), the likelihood of microbiological spoilage of the product is significantly reduced, and, as a result, the preservation of the quality characteristics of the product increases throughout the shelf life.

The crushed dry licorice root (milled to a particle size of no more than 1 mm) has the following composition: moisture 10-12%, proteins 9.0-13.0%, fats 1.0-3.0%, fiber 20-30%, ash 5-6%, calcium 0.9-1.0%, phosphorus 0.2-0.3%, as well as potassium 14.5 mg / g, manganese 2.40 g / kg, iron 0.70 g / kg, copper 0.31 mg / kg, zinc 0.33 mg / kg, selenium 12 mg / kg, boron 55 mg / kg and other biologically active substances - glycyrrhizin (potassium and calcium salt of glycyrrhizic acid) up to 23%, which gives a sugary-sweet taste, flavonoids (liquiritin, quercetin), organic acids, vitamin C and carotene. Licorice root is a medicinal product in the form of infusions, extracts, has immunostimulating, antiallergic, anti-inflammatory properties. Licorice root fiber is porous, has sorption, ion-exchange properties in relation to heavy metals, harmful microflora. When introduced into the recipe, having a sweet taste, licorice root infusion serves as a sugar substitute, which allows us to recommend the finished product to people with diabetes (a preventive property of the product), to use in dietary and diabetic nutrition.

The main technological operation in the production of a curd-vegetable product is whipping, which allows for a homogeneous structure to be obtained, and for the intermolecular interaction between components of plant and animal origin to be strengthened (to stabilize cohesive bonds between proteins, fats, and carbohydrates to be maintained), which will allow for the preservation of high organoleptic characteristics throughout the entire shelf life.

The organoleptic and physicochemical characteristics of the curd product with licorice root and flax seeds are presented in Tables 1 and 2.

Table 1

Product name Characteristic of the indicator Taste and smell Consistency Color The declared product moderately sweet taste and smell, with a sweet and sour milk flavor homogeneous, pasty, with inclusions of flax seeds Light cream shade. Prototype Sweet taste with a sour milk flavor, with a cherry aroma and taste homogeneous, pasty dark pink, uniform. Low-fat cottage cheese
GOST 31453-2013
Cottage cheese. Technical conditions pure fermented milk products without foreign tastes and odors soft, spreadable or crumbly, with or without noticeable particles of milk protein white or cream-colored, evenly distributed throughout the entire mass

Table 2 – Physicochemical and microbiological indicators of the product

Name of the indicator Characteristic of the indicator The declared product Product prepared according to the prototype recipe Mass fraction of fat, %, not more than 4.0 16.0 Mass fraction of milk fat, %, not less than 1.20 1.15 Mass fraction of protein, %, not less than 15.0 9.0 Mass fraction of carbohydrates, %, no more than 11.0 11.0 including dietary fiber, %, not less than 2.0 2.0 Energy value of 100 g, kcal, no more 140 224 Acidity, °T, not more than 45 45 Temperature of finished product, °C 4±2 4±2

A curd product with oat flour, licorice root infusion and flax seeds is a paste-like mass of uniform consistency with an even distribution of flax seeds throughout the volume, with a light cream shade and a pleasant sweet and sour taste with a protein content of at least 15%, fat of no more than 4.0% with a reduced energy value.

The production of a curd-vegetable product in the amount of 100 kg is carried out as follows.

Skim milk with a fat content of no more than 0.5% and a protein content of no less than 3.3% in the amount of 513 kg is pasteurized at a temperature of 80°C for 30 seconds, and then 25 kg of the milk is taken for infusion with licorice root, the remaining 488 kg is cooled to 30°C to obtain a curd.

The curd is obtained in a traditional way. At the consumption rate of 8.0 kg of skim milk with 0.5% fat and 3.3% protein content per 1.0 kg of low-fat cottage cheese (according to the experimental production data), it is necessary to add 3 kg of starter culture - pure cultures of mesophilic lactococci (the amount and composition of the starter culture added is established by the regulatory and technical documents of a specific manufacturer, on average it is 0.7-3.0% of the volume of the fermented mixture) to 488 kg of pasteurized skim milk and mix thoroughly. Fermentation of the mixture is carried out for 8 hours at a temperature of 28 ° C until the acidity increases to 70 ° T. Then the curd is cut and left alone for 40-60 minutes. To enhance and accelerate the release of whey, the resulting curd is heated to 36-38 ° C and held for 15-20 minutes. The separated whey is removed, and the curd is pressed for the final separation of the whey. The resulting curd in the amount of 61 kg is cooled to 12°C and ground using a roller to a particle size of no more than 1 mm.

At the same time, skim milk infused with licorice root is prepared.

Skim pasteurized milk with 0.5% fat and 3.3% protein in the amount of 25 kg is mixed in a container apparatus with 5 kg of crushed licorice root and thermostatted at 60-70°C for at least 2 hours, followed by filtration to remove solid particles of licorice root larger than 1 mm. Thus, taking into account losses during filtration, 24 kg of skim milk infused with licorice root is obtained.

Then, 10 kg of sifted oat flour is added to 24 kg of skim milk infused with licorice root at a temperature no higher than 50°C and mixed thoroughly until a uniform consistency is achieved. The resulting mixture is left for 30 minutes (without heating, after leaving it, if necessary, it is cooled to a temperature of 20°C for further use).

61 kg of ground curd are added to 5 kg of flax seeds, pre-fried at 100°C for 2-3 minutes and cooled to room temperature (25°C). The mixture is thoroughly mixed until the flax seeds are evenly distributed throughout the entire volume of the curd, which is recorded by visual assessment.

Next, combine the curd mixture with flax seeds (66 kg) and skim milk infused with licorice root with oat flour (34 kg) to obtain the final composition in the amount of 100 kg, which is thoroughly mixed and whipped in a mixer-homogenizer (1000-1500 rpm) until all ingredients are evenly distributed. The shelf life of the product at a temperature of 4°C is 72 hours.

The resulting curd product is enriched with biologically valuable substances (proteins, healthy carbohydrates and dietary fiber, vitamins, micro- and macroelements, etc.). The recipe excludes the use of sucrose and sugar substitutes. The product gets a pleasant sweetness from skim milk infused with licorice root. The exclusion of sugars from the recipe and the low fat content, low energy value give the product dietary properties. Due to the optimal combined composition of vegetable protein (flax seeds, oatmeal) and animal protein (curd curd), the product has high nutritional value and broad-spectrum preventive properties.

Thus, a curd-vegetable product containing curd curd, pre-roasted flax seeds, oat flour, skim milk infused with licorice root is characterized by increased nutritional value and also allows to expand the range of curd products.

Claims (2)

A curd-vegetable product containing curd curd, cow's milk, flax seeds, characterized in that it additionally contains oat flour, and skim milk infused with licorice root is used as cow's milk, roasted flax seeds are used as flax seeds, and skim curd curd with 1.8% fat content is used as curd curd with the following ratio of the original components, wt.%: fat-free curd 1.8% fat 61 skim milk, infused on licorice root 24 oat flour 10 roasted flax seeds 5