RU2828485C1 - Method of making curd chips - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to dairy industry, and can be used for industrial production of curd products. Curd chips preparation method envisages milling curd with fat weight fraction of 0% to a creamy structure. Then one introduces quail egg melange, milled dried tomatoes, dried basil, table salt, carrot puree. Then the mixture is stirred until homogeneous consistency and uniform distribution of curd mass with thickness of 1-2 mm is carried out on a baking sheet with a silicone mat. Then it is sent for drying at 220 °C for 5 minutes, then the formation is divided into separate smaller geometric shapes with size of 2×2 cm and cooled to 18-25 °C for 10 minutes. Chips are obtained at the following weight ratio of recipe components, g/100 g: curd with fat weight fraction of 0% – 76.9 g; milled dried tomatoes – 2.6 g; dried basil – 2.6 g; culinary food salt – 2.6 g; quail eggs melange – 10.3 g; carrot puree – 5 g.

EFFECT: invention is aimed at expansion of the range of curd products, increase of nutritive and biological value of the ready product.

1 cl, 2 tbl, 1 ex

Description

The invention relates to the food industry, in particular the dairy industry, and can be used for the industrial production of curd products.

A method for producing a snack product such as chips from cottage cheese is known, which consists in rolling a pre-curdled mass from milk, having a moisture content of 6-7%, into a flat cake 1-1.5 mm thick and drying at a temperature of 40-60°C until the residual moisture content in the product is 1-1.8%, before the end of the said drying operation, a flavoring layer is applied to the dried but not dried flat cakes, a layered pie of at least two layers is formed from the flat cakes obtained after drying, which is moistened by pouring baked milk over it for 15-20 minutes, moisture is removed from the moistened pie under pressure and dried at a temperature of 35-40°C until the pie mass turns into a doughy state, after which the layered pie is cut into individual products and subjected to final drying at a temperature of 45-70°C until completely dry, in which the products acquire a crispy state. [Patent of the Russian Federation No. 2438338, IPC A23C 23/00. Kantalinsky V.S., Kantalinsky L.V., Lebedeva Yu.I., Kolotvina L.V., Pshenichko I.L., published 10.01.2012, Bulletin No. 1].

The disadvantage of the known method is the multi-stage production process, which requires an additional operation (blanching) to impart a piquant taste to the product.

A method for producing a curd product enriched with plant components is also known. The method involves rolling the curd mixture into a flat cake 1.5-2.0 mm thick and drying until it acquires a crispy state like chips. In this case, the curd mixture is prepared on the basis of curd with a fat mass fraction of 5.0-18.0%, wheat germ flour, egg powder, a flavoring filler, for example, herbs such as dried dill leaves, or sweet green pepper flakes, or sweet red pepper flakes, or ground black pepper, or ground red pepper, by mixing until a homogeneous state is achieved. The resulting flat cake is portioned, giving it various geometric shapes in the form of a circle, or a triangle, or a square, or a polygon, followed by drying at a microwave heating power of 700-800 W and a temperature of 55-60 ° C. Cool to a temperature of 18-20°C and send for storage or sale to the consumer. [Patent of the Russian Federation No. 2711639 IPC A23C 23/00. Pozhidaeva E.A. (RU), Zhuravleva E.S. (RU) published 17.01.2020, Bulletin No. 2].

The disadvantages of this method are the low biological value of the product, the multi-stage production process and low shelf life.

The technical problem that the invention is aimed at solving is to expand the range of curd products, increase the nutritional and biological value of the finished product, impart preventive properties to the product and increase shelf life by adding a melange of quail eggs and crushed dried tomatoes to the product.

To solve the technical problem, a method for preparing curd chips is proposed, characterized by the fact that curd with a mass fraction of fat of 0% is ground to a creamy structure, then a melange of quail eggs, chopped dried tomatoes, dried basil, edible table salt, carrot puree are added, then the mixture is mixed until a homogeneous consistency is achieved and an even distribution of the curd mass with a thickness of 1-2 mm is made on a baking sheet with a silicone mat, then sent for drying at 220 ° C for 5 minutes, then the layer is divided into separate smaller geometric shapes measuring 2 × 2 cm and cooled to 18-25 ° C for 10 minutes, while the chips are obtained with the following mass ratio of the recipe components, g \ 100 g:

cottage cheese with m.f. 0% - 76.9 g;

chopped dried tomatoes - 2.6 g;

dried basil - 2.6 g;

edible table salt - 2.6 g;

melange of quail eggs - 10.3 g;

carrot puree - 5 g.

Crushed dried tomatoes retain the benefits of fresh tomatoes. They contain vitamins A, C, E, lycopene, potassium. They are good for the cardiovascular system, protect the body from aging, and strengthen the immune system. Dried tomatoes help fight anemia and increase lactation in nursing mothers. Lycopene is effective in protecting the body from cancer cells, that is, daily consumption of tomatoes reduces the risk of cancer. Beta-carotene, which is converted into vitamin A under the influence of drying in tomatoes, provides comprehensive support for the health of the skin, nails, hair, tooth enamel and mucous membranes in humans.

Quail egg melange has a number of advantages: it preserves the entire complex of vitamins and microelements contained in chicken eggs. Dry melange contains a set of vitamins of groups A, E, B, PP, beta carotene, as well as such important microelements as magnesium, calcium, potassium, phosphorus, fluorine, sodium, molybdenum and others. The main useful substances in it - proteins, polyunsaturated fatty acids, vitamins and minerals - do not disintegrate when frozen and when consuming melange, they get into dishes almost unchanged. And then, depending on the nuances of preparation, different components included in the melange can be broken down to varying degrees during thermal and chemical treatment.

The addition of quail egg melange increases the shelf life of cottage cheese due to the interaction of lactic acid with calcium carbonate and the formation of lactates, which are additional buffers. Since lactic acid is stronger than carbonic acid, it displaces the latter, and protein is gradually neutralized, as a result of which the acidity of the cottage cheese decreases and affects shelf life.

The method for preparing cottage cheese chips is as follows.

Cottage cheese with a fat content of 0% is ground to a creamy texture, then quail egg melange, chopped dried tomatoes, dried basil, table salt, carrot puree are added, then the mixture is mixed until a homogeneous consistency is achieved and the curd mass is evenly distributed with a thickness of 1-2 mm on a baking sheet with a silicone mat, then sent for drying at 220 ° C for 5 minutes, then the layer is divided into separate smaller geometric shapes measuring 2 × 2 cm and cooled to 18-25 ° C for 10 minutes.

The technical result is achieved by using dried tomatoes and a melange of quail eggs, this additive allows to approximate the similar structure of natural chips, also to improve the quality of the finished product, to increase the shelf life without special conditions and to eliminate the possibility of losing useful properties, to enrich with vitamins, macro and microelements.

The method is illustrated by the following example.

Example 1.

Cottage cheese with m.f. 0% is ground to a creamy structure, quail egg melange, chopped dried tomatoes, dried basil, salt, carrot puree are added, then mixed to a homogeneous consistency. Next, the curd mass is evenly distributed 1-2 mm thick on a baking sheet with a silicone mat.

The mass placed on the baking tray is sent for drying at t= 220°C for 5 minutes. Then the layer is divided into separate smaller geometric shapes 2×2 cm and cooled to 18-25°C for 10 minutes.

Studies of nutritional and biological value, chemical composition are presented in tables 1 and 2.

Table 1 - Results of organoleptic evaluation of the finished product

Indicator Example 1 Appearance, consistency Rectangular shaped plates, crispy Taste and smell Without foreign tastes and odors Color White to pale yellow with characteristic filler inclusions

When rolling a layer less than the minimum thickness selected empirically, the product does not have the properties described above. Increasing the maximum permissible thickness leads to crumbling of the product and does not allow obtaining a uniform consistency.

Thus, a positive result is achieved by rolling out a layer of 1-2 mm, while the structure of the product is optimal.

The claimed method allows obtaining a product with increased nutritional value, enriched with essential amino acids such as tyrosine, threonine, lysine, glycine, histidine, possessing prophylactic properties, as well as giving it a functional focus and expanding the range of dairy products.

Table 2 - Nutritional and biological value of cottage cheese chips

Indicator Composition of cottage cheese chips According to the prototype, g Cottage cheese chips with added quail egg melange, g Protein, % 22 56 Acidity, T% 11.6 23.6 Vitamin B _{1, mcg} 0.04 0.14 Vitamin _{B2, mcg} 0.25 1.05 Vitamin PP 4 114 Vitamin A 10 166 Calcium 120 196 Phosphorus 189 402 Potassium 117 737 Iron 0.3 4 Copper 60 77 Cobalt 2 8.6 Valin, g 0.99 1.93 Isoleucine, g 1 1.81 Leucine, g 1.85 3 Lysine, g 1.45 2.5 Methionine + Cysteine, g 0.58 1.43 Threonine, g 0.8 1.44 Phenylalanine, g 0.93 1.67 Aspartic, g 1 2.16 Glutamic, g 3.3 5.02 Tryptophan, g 0.18 0.42

The implementation of the proposed method allows obtaining a product with high biological value, enriched with vitamins and minerals, reducing the technology, increasing the content of essential amino acids, such as tyrosine, threonine, lysine, glycine, histidine, which has preventive properties, as well as giving it a functional focus and expanding the range of dairy products.

Claims (2)

A method for preparing curd chips, characterized by the fact that curd with a mass fraction of fat of 0% is ground to a creamy structure, then a melange of quail eggs, chopped dried tomatoes, dried basil, edible table salt, carrot puree are added, then the mixture is mixed until a homogeneous consistency is achieved and an even distribution of the curd mass with a thickness of 1-2 mm is made on a baking sheet with a silicone mat, then sent for drying at 220 ° C for 5 minutes, then the layer is divided into separate smaller geometric shapes measuring 2 x 2 cm and cooled to 18-25 ° C for 10 minutes, while the chips are obtained with the following mass ratio of the recipe components, g / 100 g: cottage cheese with m.f. 0% 76.9 g crushed dried tomatoes 2.6 g dried basil 2.6 g table salt 2.6 g melange of quail eggs 10.3 g carrot puree 5 g