Curd-cereal product. RU patent 2245062.
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Method for producing of protein lactic acid product with cereal additive of increased resistance / 2245061 Method involves pasteurizing fat-free milk; introducing dietary wheat grits contained in said product in an amount of 5.5-6.5 wt%; fermenting mixture; preparing mixture of components according to receipt; mixing; providing secondary thermal processing; mixing and cooling to temperature of 40-500C for 30-60 s; charging and packing; providing additional cooling, with thermal processing, mixing and cooling processes being effected in cutter-disperser. |
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Method for producing of curd paste / 2243674 Method involves introducing into soft dietary fat-free curd sand sugar, 15-25%-fat cream, millet grain porridge homogenized at pressure of (0.65-0.7)· 105 Pa, vanillin, biologically active additive "Iodine casein", filler such as syrup based on beet juice; exposing resultant mixture to mechanical processing for 10-15 min at pressure of (0.2-0.25)· 105 Pa until sugar is completely dissolved; pasteurizing and cooling ready product. |
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Method for producing of curd paste / 2243674 Method involves introducing into soft dietary fat-free curd sand sugar, 15-25%-fat cream, millet grain porridge homogenized at pressure of (0.65-0.7)· 105 Pa, vanillin, biologically active additive "Iodine casein", filler such as syrup based on beet juice; exposing resultant mixture to mechanical processing for 10-15 min at pressure of (0.2-0.25)· 105 Pa until sugar is completely dissolved; pasteurizing and cooling ready product. |
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Method for producing of protein lactic acid product with cereal additive of increased resistance / 2245061 Method involves pasteurizing fat-free milk; introducing dietary wheat grits contained in said product in an amount of 5.5-6.5 wt%; fermenting mixture; preparing mixture of components according to receipt; mixing; providing secondary thermal processing; mixing and cooling to temperature of 40-500C for 30-60 s; charging and packing; providing additional cooling, with thermal processing, mixing and cooling processes being effected in cutter-disperser. |
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Curd-cereal product / 2245062 Curd-cereal product contains following components, wt%: dried pitted and halved apricot 5-7; sugar 3-5; wheat grain germinated during 8 days and ground in conjunction with all anatomical parts to particle size below 200 micron 6-7; curd of fatness below 4% the balance. |
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Method for preparing of milk protein product / 2246220 Method involves mixing egg albumen with 12%-fat-free milk normalized with respect to protein substance weight part, said components being used in the ratio of 5.0:1.0-2.86:1.0; aerating resultant protein-milk base cooled to 1-30C. Aerating process is initially performed at rotational speed of 750 rev/min for 2-3 min, then at rotational speed of 1,500 rev/min for 6-7 min so that volume of mass in increased by 6-7 times. Method further involves adding sugar-agar syrup having temperature of 90-920C; mixing and jellying. |
 Method for producing of aerated functional product based on animal and plant raw material / 2246221Method involves normalizing cream to weight part of fat of 15%; subjecting normalized cream to ripening at temperature of 0-20C and holding for 10-12 hours; aerating resultant mixture and introducing at the end of aeration procedure extract of brier fruit in an amount of 15-25% by weight of ready product yield. Foaming capability of cream is increased up to 300% or by three times. Ready product is not inclined to delamination during storage. |
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Method for producing of dispersion product / 2246222 Method involves aerating cream; mixing aerated cream with milk-and-egg mixture into which gelatin is preliminarily added; joining resultant mixture with emulsion of refined deodorized palm oil, said emulsion including emulsifier, such as distilled mono- and diglycerides, and curd whey, with ratio of fat phase, emulsifier and curd whey being equal to 25:1.5:73.5, respectively. Dispersion product has homogeneous fine-porosity consistency and improved organoleptical properties owing to reduced quota of cream in product receipt. |
 Method for producing of dumplings "lenivye" / 2246843Method involves providing milk base with the use of curd having weight part of fat of 5%; mixing curd with plant filler possessing prophylactic properties, in particular, food fibers produced from broken sugar beet and beet tails, and stabilizer, such as egg powder; holding resultant mixture at temperature of 4-80C for 1.5-2 hours and cooking for 2-3 min, said components being used in predetermined amounts. Product of such composition is designed for patients suffering from galactosemia, lactose deficiency, disorder in the functioning of liver, intestines and thyroid gland. |
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Method for producing of milk-plant extract from amaranth / 2246872 Method involves drying raw material to weight part of dry substances of 97.9-98.2%; grinding to particle size of 0.71-1.5 micron; providing extraction while continuously mixing in three stages, first stage involving extraction of nutritive substances from amaranth leaves at temperature of 30-500C for 20-40 min with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining extract with weight part of dry substances of 12-14% and pomace, and condensing to weight part of dry substances of 35-37%, second stage involving extraction of nutritive substances at temperature of 30-500C for 20-40 min from resultant pomace with the use of extractant, such as pasteurized whey with pH value of 4.0-5.0, used in the ratio of from 1.0:6.0 to 1.0:10.0, respectively, centrifuging for obtaining of extract with weight part of dry substances of 9.0-11% and pomace, condensing to weight part of dry substances of 33-34%, and third stage involving extracting remaining pomace with the use of 70-85%- solution of ethyl alcohol used in the ratio of from 1.0:6.0 to 1.0:10.0 by digesting for 20-26 hours at temperature of 28-340C; filtering for obtaining of extract with weight part of dry substances of 20-22%; running down alcohol for obtaining of extract with weight part of dry substances of 7-8%; after third extraction stage, mixing resultant extracts; pasteurizing at temperature of 72-740C and holding for 15-20 s with following cooling to 2-60C. Method provides for obtaining of extracts with complete release of polyphenols, flavonoids, free sugars, more than 60% of protein and pectin. |
 Method for producing of canned sterilized curdle / 2249972Method involves mixing curdle with butter or cream or plastic cream and pectin for 1-3 min at average rotational speed of 1,500 rev/min; subjecting mixture to thermal processing at temperature of 78-82°C for 3-4 min and mixing at rotational speed of 3,000 rev/min; packing resultant product in metal cans and feeding for sterilization at temperature of 120-122°C and holding for 6-10 min; cooling cans with product to 0-8°C and holding at such temperature for maturing during 6-12 hours. Method allows shelf life of product to be increased to 12 months. |
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Method for production of milk gel / 2250647 Claimed method includes ultrasonic mixing of caseous whey, defatted milk, sugar, flavor, water, cultural liquid and structure forming agent. Said cultural liquid is obtained by citric acid fermentation of colored vegetable raw material. Structure forming agent is obtained from biomass of Mortierella globalpina micromycete according to claimed technology. Then pasteurization, cooling, canning, and formation are carried out. |
FIELD: milk industry.
SUBSTANCE: curd-cereal product contains following components, wt%: dried pitted and halved apricot 5-7; sugar 3-5; wheat grain germinated during 8 days and ground in conjunction with all anatomical parts to particle size below 200 micron 6-7; curd of fatness below 4% the balance.
EFFECT: increased biological value and dietary properties without increasing amounts of germs per unit of weight of curd base, and reduced production cost of ready product.
2 ex
The invention relates to the production of dairy products and can be used at the enterprises of the dairy industry for making cheese products with filler. Famous cheese product, including cheese base and filler (see RF patent №2143818, IPC 7 And 23 With 23/00, declared 28.04.99, published 10.01.2000,). As filler product contains honey, slices of dried apricots, raisins, chopped walnuts. This filler provides the product with good organoleptic quality. However, the high energy value of the components of the filler makes the product undesirable for consumption by people suffering from overweight. Also known cottage cheese and cereal product, including cheese base and filler in the form of particles sprouted grains (see the book Dragomireckij Y. “a Living force sprouts”, St. Petersburg, ed. “Nevsky Prospekt”, 1999, p.12-22). This product is the closest to the claimed combination of essential features (prototype). According to the prototype of the product as filler contains particles sprouted grains. The use of such a filler can improve the biological value of the product due to the content of compounds with low energy and high biological value (pectin, dietary fiber, vitamins, etc)that allows him to eat for people suffering from overweight. However, the known product as filler contains only chopped green shoots of grain and can be enriched to only those substances which they contain, and only in appropriate quantities. For introduction into the product of a certain number of these substances on physiological standards for human consumption, you need the appropriate number of seedlings, while the rest of the sprouted grain is removed in the waste. The process of separation of sprouts, as well as the presence of waste increases the cost of the finished product. In addition, the duration of the germination of the grain depends on the amount accumulated in its biologically active substances, such as carotene. The present invention is the creation of cottage cheese and cereal product with such a filler in the form of particles sprouted grains, which would increase its biological value and dietary properties without increasing the number of seedlings per unit mass of curd basis, and also to reduce the cost of the finished product. The problem is solved in that cottage cheese and cereal product, including cheese base and filler in the form of particles sprouted grains, as particles sprouted grain includes particles of grain, sprouted within eight days and milled with all the anatomical parts. Inclusion in the product particles of grain, sprouted within eight days, gives the opportunity to enrich its carotene in the greatest possible number. Inclusion in the product particles sprouted grains, milled with all the anatomical parts, can improve its bioavailability and dietary properties without increasing the number of seedlings per unit mass of curd basis, and also to reduce the cost of the finished product. Cottage cheese and cereal product is the basis of cheese with filler particles. As the particles of the filler product contains particles of grain, such as wheat, sprouted within eight days and milled with all the anatomical parts: the germ, the weevil and roots. Particles of grain, sprouted within eight days and milled with all the anatomical parts contain: - sprouts - amino acids, proteins, vitamin C, B 1 , 2 , 3 , 6 , C , E, H, PP, choline; phosphatides; ergosterol (future vitamin D); chlorophyll; carotene; enzymes; carbohydrates; dietary fibre; in the weevil - enzymes; geksozany and pentosans (non-starch polysaccharides going to build cell walls of Rostock and spine); a mixture of oligosaccharides, dextrins and sugars; petone, peptides, water soluble amino acids, unsaturated fatty acids, glycerol and carboxylic acids; organic acid; Inositol (alcohol, to the right person according to the formula a balanced diet); dietary fiber; minerals; vitamins b, PP; - the roots - vitamins C, B 6 , B (folic acid); dietary fiber, minerals (phosphorus, potassium, magnesium, calcium, sulfur, etc). Cottage cheese and cereal product is prepared as follows. Previously one of the known technologies, prepare the cheese for the basics. Also pre-grain wash, soak for 6-12 hours, germinated within eight days of active ventilation and periodic wetting, dried sprouted grain air if the air temperature is 91°With up to a grain moisture content of 12-13%, grind with all the anatomical parts of the sprout flour until the size of particles less than 200 microns. Possible use of sprouted grains, milled with all the anatomical parts of the sprout, without drying. Later in the prepared cheese add filler with constant stirring, the product termitarium and cool. The finished cottage cheese and cereal product is Packed and Packed. Thus, the proposed cottage cheese and cereal product contains a filler which can improve its bioavailability and dietary properties without increasing the number of seedlings per unit mass of curd basis, and also to reduce the cost of the finished product. Components use the following ratios, wt. %: Example No. 1 Dried apricots 7,0 Sugar 3,0 wheat, sprouted within eight days and milled with all the anatomical parts to particle sizes less than 200 microns 6.0 Cheese with a fat content of not more than 4% the rest Example No. 2 Dried apricots 5,0 Sugar 5.0 wheat, sprouted within eight days and milled with all the anatomical parts to particle sizes less than 200 microns 7.0 Cheese with a fat content of not more than 4% the rest Cottage cheese and cereal product, including cheese, sprouted grains of wheat, fruit additive and a filler, characterized in that use wheat, sprouted within eight days and milled with all the anatomical parts to particle sizes less than 200 microns, the use cheese with a fat content of not more than 4%, as fruit additives used dried apricots, and as filler sugar in the following ratio, wt.%: