Method for producing of dumplings "lenivye". RU patent 2246843.

IPC classes for russian patent Method for producing of dumplings "lenivye". RU patent 2246843. (RU 2246843):

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FIELD: milk industry, in particular, production of prophylactic milk products.

SUBSTANCE: method 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.

EFFECT: wider range of prophylactic curd-based products, increased content of biologically active substances, increased biological and nutritive value of product and stabilized rheological properties of ready dessert allowing said product to be kept for prolonged shelf time.

6 tbl, 5 ex

The invention relates to the dairy industry and can be used in the manufacture of preventive milk products intended for feeding patients suffering from galactosemia, lactose deficiency, disorders of the liver, intestine and thyroid gland.

The closest in technical essence is a method for the production of high-protein food product instruction manual for the production of semi-finished cottage cheese TI 49 2-25-81, S-123), containing low-fat cheese, cottage cheese fat. 18 or 9%, wheat flour, eggs, sugar and salt cookbook, stirring the mixture, sprinkle it with flour and boiling the resulting dough for 3-4 minutes, the Product has the following composition (%):

The name of the raw Numbers of recipes 14% fat and 7.5% fat cottage Cheese 18% fat 788 - - 9% fat cottage Cheese - 788 - Curd - - 769 wheat Flour 122 122 122 Eggs (without shell) or melange 43 43 39 Sugar 32 32 32 Salt 10 10 10 grain Flour for the filling 5 5 5 total 1000 1000 1000

The resulting product does not have a preventive effect, not enriched with biologically active substances. In addition, the shelf life of the resulting product is highly dependent on the pH used cottage cheese. For example, if the initial acidity of the cheese was from 200°T and higher, then in the next the first 12 hours it can grow up to 210-215°So This product may not be recommended for people suffering from galactosemia, lactose insufficiency, hypertension, or gall-stone disease.

The objective of the invention is to increase the biological and nutritional value of the product, expanding the range of specialized products with preventive action.

This object is achieved in that in the method of production of dumplings lazy, comprising preparing a mixture containing lactic basis, wheat flour, stabilizer, sugar, salt, followed by rolling on a Board or table, sprinkle with flour, cut into strips 2.5 cm in width, of which is cut into pieces of any shape weighing 10-15 g, boiling in salted boiling water at a low boil for 3-5 minutes, what's new is that for the preparation of lactic basics use the cheese with a fat content of 5%, as a vegetable filler, having a preventive effect, apply dietary fiber obtained from the battle and tails sugar beet, and as a stabilizer used egg powder, the resulting mass at 4-8°withstand 1.5-2 hours and boiled for 2-3 min in the following ratio, wt.%:

Cottage cheese with fat. 5% 70-75

Flour 8-10

Dietary fiber 2-3

Egg powder 3-4

Sugar 3-4

Salt 1

Water the rest

The basis of this method is the use of preventive additive consisting of a dietary fiber derived from the battle and tails of sugar beet with 0.5-1.0 mm, and egg powder, used as a stabilizer.

Add to the curd mass dietary fiber due to the high content of cellulose, hemicellulose and pectic substances. Fractional composition and characteristics of dietary fiber derived from the battle and tails sugar beet (Patent No. 2128928. Publ. 10.04.1998, bull. No. 11), are presented in table. 1.

Table 1 Composition and characteristics of dietary fiber (MF) Number, % by dry mass Moisture content, % 3-5 Adsorption capacity, mg EQ/g RO 23-25 water-holding capacity (WAC), g water/g RO 5,4-5,6 White, 82-87% Fragrance Neutral Taste Neutral Fractional composition of ROS, % by weight of dry substances: Cellulose 22-25 Hemicellulose 31-33 Pectin 22-25 Lignin Sugar 3-5 2-3 3-4 Ash

The introduction of fibre in the curd mixture reduces its calorie content due to the significant (22-25%) content in the RO cellulose, which is important for people suffering from obesity and atherosclerosis, hypertension and gall-stone disease. In its composition of dietary fiber contain the same number (22-25%) pectic substances, which cause increased sorption properties of PV. These properties of dietary fiber selected from the fight and tails sugar beet, reduce in the body content of ions of heavy metals, including lead, cadmium and other (Dudkin, MS New food additives. Proc. Dokl. Uses. proc. “Dietary fiber in rational nutrition. - M., 1989, 17-19 November).

Given the properties of the PV and consistency of the finished product, experimentally we found that lazy dumplings should contain 2-3% dietary fiber (table. 2). This fiber allows to obtain a finished product with the best organoleptic properties.

Table 2 Effect of dietary fiber on the consistency lazy vareniki Number, % Consistency of Taste and smell 0,5 Soft, smooth, homogeneous, availability of PV are not visibly Clean, cheese 1,0 Soft, gentle heterogeneous with a slightly noticeable inclusion of RO Pure, with a weak sense of PV and pleasant taste 1,5 Soft, gentle, heterogeneous with small inclusion of RO Pure, curd, with a weak sense of PV and pleasant taste 2,0 Soft, gentle, heterogeneous with small inclusion of PV Cheese, with a weak sense of PV and pleasant taste 3,0 Soft, inhomogeneous with a slightly noticeable crumbled Cheese, with a faint pleasant feeling PV 3,5 Dense, heterogeneous with visible grains Milk, with a weak taste and feeling 4,0 RO Dense, heterogeneous with a noticeable presence of RO Milk, with easy slabonervnym taste

In addition, as a natural sorbents, dietary fiber can absorb phenol, formaldehyde, urea, nitrates and nitrites (Dudkin, MS, Shchelkunov L. F. New foods. - M.:MAIK “Nauka”, 1998.-Pp.31-41). In combination with each other cellulose and hemicellulose increase peristalsis, normalizes cholesterol metabolism, improve the microflora of the stomach and restore liver function, healing colitis, cholecystitis, hemorrhoids (Dudkin, MS, Shchelkunov L. F. New foods. - M.:MAIK “Nauka”, 1998.-P.30).

The introduction of fibre in the dumplings more than 3% is impractical because not only begins to appear peculiar taste PV, but also there is a seal structure of the finished product due to the large water-holding capacity PV (PL. 3).

Table 3 water-retaining properties of PV in the test for the lazy dumplings depending on time No. prototype Moisture content, W % 1H 2H 3h 4h 5h 1 60 - - - - 2 57 60 58 - - 3 57 57 55 62 60 4 56 56 53 61 58 5 57 56 51 62 57

Consequently, the rheological properties of the cheese mass during storage vary within wide limits depending on the temperature and holding time after filling, and the maximum shear stress depending on the temperature and duration of storage increases 1.3 times.

In addition, in the curd mass dietary fiber performs a role of stabilizer and their individual presence allows you to extend the shelf life of the resulting dough for making lazy dumplings to 48 hours. While the organoleptic characteristics of the product meet the current requirements.

As a regulator we have used egg powder. Add to the curd mass egg powder due to its high content and proteins, fat and minerals (table. 4).

Table 4 Comparative chemical composition of eggs and egg powder, % № Name of indicators egg Egg powder 1 Water 74,6 6,4 2 Protein 12,8 - 3 Protein substances - 43,2 4 nitrogen-free compounds 5,8 5 Carbohydrates 1,0 - 6 minerals 0,8 3,6 7 Fat 11,8 of 40.9

In addition, the use of egg powder can reduce microbiological contamination of the finished product (including a shell, bacteria class Salmonella), reduce the complexity of the process due to the lack of operations for washing eggs, their breakdown, and lack of technological equipment necessary to perform these operations. We use egg powder had an acidity of 9°T, the solubility of 89% and a swelling time 15 minutes

The combined use of dietary fiber and egg powder not only improves the biological and nutritional value of the finished product, but also due to the individual properties of the introduced components (dietary fiber), vegetable filler with preventive properties, egg powder stabilizer) helps to improve the organoleptic properties of the resulting lazy dumplings.

Application of the method of manufacturing a lazy dumplings is illustrated by the following examples.

Example 1. For the production of 1000 kg lazy dumplings to 700 kg of cheese with a fat content of 5%, passed through a rolling machine, add 30 kg egg powder, 30 kg sugar, 1 kg of salt and 20 kg of dietary fiber derived from the battle and tails sugar beet, pre-soaked in 139 kg of water, and mix to obtain a homogeneous mass. Then add 80 kg of flour and again mix thoroughly until a uniform distribution of all components. The resulting mass at 4-8°withstand 1.5-2 hours, rolled out, cut into pieces of any shape weighing 10-15 g and boil in salted boiling water at a low boil for 2-3 minutes the resulting product has a soft, gentle, non-uniform throughout the mass consistency with the tangible presence of the particles of curd and small patches of PV.

Example 2. For the production of 1000 kg lazy dumplings to 800 kg of cheese with a fat content of 5%, passed through a rolling machine, add 30 kg egg powder, 30 kg sugar, 1 kg of salt and 20 kg of dietary fiber derived from the battle and tails sugar beet, pre-soaked in 39 kg of water, and mix to obtain a homogeneous mass. Then add 80 kg of flour and again mix thoroughly until a uniform distribution of all components. The resulting mass at 4-8°withstand 1.5-2 hours, rolled out, cut into pieces of any shape weighing 10-15 g and boil in salted boiling water at a low boil for 2-3 minutes, the Obtained product has a moderately dense inhomogeneous throughout the mass consistency with the tangible presence of the particles of curd and small patches of PV.

Example 3. For the production of 1000 kg lazy dumplings to 730 kg of cheese with a fat content of 5%, passed through a rolling machine, add 40 kg of egg powder, 40 kg sugar, 1 kg of salt and 30 kg of dietary fiber derived from the battle and tails sugar beet, pre-soaked in 59 kg water and mixed until homogeneous. Then add 100 kg of flour and again mix thoroughly until a uniform distribution of all components. The resulting mass at 4-8°withstand 1.5-2 hours, rolled out, cut into pieces of any shape weighing 10-15 g and boil in salted boiling water at a low boil for 2-3 minutes the resulting product has a gentle, non-uniform throughout the mass consistency with the tangible presence of the particles of curd and small patches of PV. The taste of the finished product has a nice cheese flavor.

Example 4. For the production of 1000 kg lazy dumplings to 750 kg of cheese with a fat content of 5%, passed through a rolling machine, add 30 kg egg powder, 30 kg sugar, 1 kg of salt and 20 kg of dietary fiber derived from the battle and tails sugar beet, pre-soaked in 89 kg of water, and mix to obtain a homogeneous mass. Then add 80 kg of flour and again mix thoroughly until a uniform distribution of all components. The resulting mass at 4-8°withstand 1.5-2 hours, rolled out, cut into pieces of any shape weighing 10-15 g and boil in salted boiling water at a low boil for 2-3 minutes the resulting product has a gentle and non-uniform throughout the mass consistency with the tangible presence of the particles of curd and small patches of PV. The taste of the finished dumplings has a pleasant and sweet cheese smell.

Example 5. For the production of 1000 kg lazy dumplings to 740 kg of cheese with a fat content of 5%, passed through a rolling machine, add 25 kg of egg powder, 25 kg sugar, 1 kg of salt, and 22 kg of dietary fiber derived from the battle and tails sugar beet, pre-soaked in 97 kg of water, and mix to obtain a homogeneous mass. Then add 90 kg of flour and again mix thoroughly until a uniform distribution of all components. The resulting mass at 4-8°withstand 1.5-2 hours. The resulting product has a soft, non-uniform throughout the mass consistency with the tangible presence of the particles of curd and small patches of PV. The taste of the finished product is clean, pleasant, cottage cheese with a weak sense of PV.

Organoleptic characteristics dumplings lazy (PL. 5) and physico-chemical characteristics of test for their production (table. 6) showed that technology and selected parameters with this method of production.

Table 6 physicochemical properties of the test for the production of lazy dumplings Name of indicator Rate for the lazy dumplings Mass fraction of fat, not less than % 5 Mass fraction of moisture, not more than 64 Mass fraction of sucrose, at least % 3 Salt, not more than % 1 Acidity not more than °T 185 Temperature of the product release, no more °8

Method for the production of dumplings lazy, comprising preparing a mixture containing lactic basis, wheat flour, stabilizer, sugar, salt, followed by rolling on a Board or table, sprinkle with flour, cut into strips 2.5 cm in width, of which is cut into pieces of any shape weighing 10-15 g, boiling in salted boiling water at a low boil for 3-5 min, characterized in that for the preparation of lactic basics use the cheese with a fat content of 5%, as a vegetable filler, having a preventive effect, use a dietary fiber obtained from the battle and tails sugar beet, and as a stabilizer used egg powder, the resulting mass at 4-8°C is maintained for 1.5-2 h and boiled for 2-3 min in the following ratio, wt.%: