Curd product. RU patent 2510847.
| Low-lactose milk product for gerontological dietary alimentation / 2504205 Invention relates to dairy industry. The low-lactose milk product contains the following initial components, wt %: defatted milk - 84.0-91.54, cream- 4.22-8.71, whey protein concentrate - 0.92-1.09, "Maxilact" enzyme - 0.0902-0.0998, inuline or "Lactumin" biologically active substance or "Kumelact" biologically active substance or "Lactofit" biologically active substance or "Lactoflex" biologically active substance or "Todicamp-Lact" biologically active substance - 0.85-3.2, mineral substance - 0.0919-0.1386, vitamins - 0.0074605-0.01141573, water - balance. |
| Curd production method / 2502312 Invention relates to dairy industry. The method envisages the mixture standardisation till protein content is equal to 3.0-5.5%, fat content is up to 0.05-30%, the mixture homogenisation under a pressure of 100-250 atm with subsequent pasteurisation at a temperature of 75-120°C. |
| Low-lactose low-fat milk product for gerontological dietary alimentation / 2501285 Invention relates to dairy industry. The low-lactose low-fat milk product for gerontological dietary alimentation contains the following initial components, wt %: defatted milk - 94.54-95.0, whey protein concentrate - 0.84-0.99, "Maxilact" enzyme - 0.0935-0.1035, inuline or "Lactumin" biologically active substance or "Kumelact" biologically active substance or "Lactofit" biologically active substance or "Lactoflex" biologically active substance or "Todicamp-Lact" biologically active substance - 0.85-3.2, mineral substance - 0.0919-0.1386, vitamins - 0.0074605-0.01141573, water - balance. |
| Probiotic food product with extended storage life / 2494645 Invention relates to a food product with extended storage life and to usage of probiotic spores and/or resting cells as a probiotic ingredient in the said product. The product is chosen from the group containing milk products, fruit juices and fruit beverages. The probiotic spores are chosen from the group containing bacterial, yeast and fungous spores. The resting cells are chosen from bacterial, fungous and/or yeast and/or their mixtures. The produced is stored under uncooled conditions during a long period of time by way of probiotic bacteria spores inclusion. |
| Curd product / 2494634 Invention relates to dairy industry. The curd product includes curd with 9% fat content, a filler represented by strained fresh or frozen raspberries, strawberries and cherries at a ratio of 1:3:1, a structure-forming agent represented by APC 143 pectin, buckwheat flour, a polycomponent probiotic culture starter consisting of Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis and Bifidobacterium lactis homofermentative cultures at the following initial components ratio, wt %: polycomponent starter of probiotic cultures: Lactococcus lactis subsp.cremoris, Lactococcus lactis subsp.lactis, Bifidobacterium lactis - 5-7, buckwheat flour - 10-20, APC 143 pectin - 0.8-1.0, strained fresh or frozen raspberries, strawberries and cherries at a ratio of 1:3:1 10-15, curd with 9% fat content - balance. |
| Curd paste production method / 2494633 Method is as follows: milky-wax ripeness walnuts are maintained in a mixture of Zamankul-type mineral water and zeolite-containing clay at a ratio of 1:2 during 18-20 hours. The nuts are milled, mixed with sugar and added into a curd mass in an amount of 8-10%. |
 Method for production of milk-and-fruit beverage / 2489892Invention relates to food industry. Water is preliminarily dechlorinated and treated with ultraviolet rays with wave length equal to 205-315 nM. The mixture is produced by way of mixing a fruit-containing component based on apple or orange juice or syrup, a sugar-containing component, a whey-and-polysaccharide fraction with dry substances content equal to 6.5±0.5% and water during 1200-1800 sec at the following initial components ratio, wt %: fruit-containing component - 20-30%, sugar-containing component - 0.5-0.6%, whey-and-polysaccharide fraction - 60-65%, water - balance. The produced mixture is pasteurised during 15-25 sec at a temperature of 75-80°C, cooled to 0-4°C and dispensed. |
| Curd product / 2484634 Curd product includes initial components represented by skimmed curd, cream with fat weight fraction equal to 33%, "THERMFLO" food starch stabiliser and "N-CREAMER 46" food starch, butter, "Lavitol arabinogalactan" food additive and water. |
| Curd product composition manufacture / 2484633 Invention relates to dairy industry. The composition includes curd, cream with fat content equal to 10%, a probiotic culture starter, wheat offal, a flavour food additive represented by a berry syrup at the following components ratio, kg per 1000 kg: wheat offal - 15-40, berry syrup - 20-60, 10% cream - 50-150, probiotic culture starter 30-50, curd - balance. The curd is produced by way of ripening a mixture of defatted milk and wheat offal with the probiotic culture starter. |
| Cheese bars shell / 2482693 Invention relates to food industry. The curd cheese bars shell is produced of milled dried apricots with addition of water, sea buckthorn and olive oils. The initial components are used at the following ratio, wt %: dried apricots - 70, water - 10, olive oil - 10, sea buckthorn oil - 10. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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. |
| 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: food industry.
SUBSTANCE: curd product includes curd with fat content no more than 1.5% and wheat grains that have been sprouted, fried and ground (inclusive of all its anatomic parts) into particles sized no more than 100 mcm. By way of a filler, the product contains honey, stevioside and salt.
EFFECT: invention enables production of a product with high dietary properties, organoleptic indices and sufficiently long storage life.
3 tbl, 2 ex
The invention relates to the food industry, in particular to the dairy, and can be used for making cottage cheese products with a filler.
It is known curd products containing cottage cheese (fat content of not more than 9% as the base and filler, including honey and fruit Supplement. In filler included crushed walnut and fruit Supplement filler is a slices of dried apricots, the size 3-5 mm (RU 2143818, IPC A23C 23/00, A23C 19/076, Appl. 28.04.1999, publ. 10.01.2000). The product is obtained from dietary properties and stable energy indicators. However, such curd product is not recommended for use in food for people suffering from obesity.
The famous cheese-cereal product, the content of components which allows to use it for people who are overweight. The product includes cheese, germinated grain wheat, ground with all anatomic parts, fruit Supplement - dried apricots, the filler - sugar (RU 2245062, IPC A23C 23/00, Appl. 06.09.2002, publ. 27.01.2005). As components of cottage cheese and cereal product use this filler as sugar, which is not desirable to use in the composition of food products for people suffering from carbohydrate metabolism. Also disadvantages include the use of relatively large particles (less than 200 microns) milled wheat grains, which negatively affect the organoleptic characteristics of the product when used (feeling ones in the mouth).
The objective of the invention is a product with a high dietary properties, organolepticheskie indicators and a sufficiently long period of storage.
The problem is solved in that cottage cheese product, including cheese, germinated grain wheat and filler, according the invention of the use cheese (fat content of not more than 1.5%, particles of sprouted wheat grains used for roasted and milled with all anatomic parts to the size of particles not exceed 100 microns, and as filler product contains honey, stevioside and salt in the following ratio of components, mass.%:
honey 4,5-5,0stevioside
0,03-0,04
salt0,01-0,02
the grain of wheat sprouts, fried,
ground with all anatomic parts
up to the size of particles not exceed 100 microns,
4,0-5,0cottage cheese (fat content of not more than 1.5%
elseThe use of the product sprout, roasted and ground up with all the anatomical parts to the size of particles not exceed 100 microns wheat, so-called in some national cuisine oat, improves organoleptic indicators and the absorption of the product, and heat-treated grain of wheat easier digested by the body.
Studies have shown that regular consumption of oat of sprouted wheat grains rejuvenates the body; due to the presence in plant antioxidants (vitamins A, C, E), macro - and microelements (sodium, potassium, calcium, magnesium, phosphorus, iron and other) and the enzymes provide the normal metabolism, has a beneficial effect on digestion, is an effective means for reducing excess weight; easy to digest, provides the optimal combination of protein, carbohydrates and minerals.
Honors cottage cheese product is the content of honey. Honey contains natural complex carbohydrates, amino acids, flavonoids, macro - and microelements, essential oils, FSH, antibiotics and enzymes. It is known that honey in some cases recommended for people suffering from diseases of the gastrointestinal tract and nervous system, as it is characterized antimycotic properties, the presence of antibiotic substances with antimicrobial and antimycotic effect. The use of honey in combination with oat and cheese specified fat increases the useful properties of the product.
The natural ingredients in food products enriches them, improving the organoleptic indexes. We offer curd product as filler contains stevioside is the natural low-calorie sweetener extracted from the leaves of a plant stevia (Stevia rebaudiana (Bertoni), which belongs to the family Compositae. Despite the sweet taste, stevioside no calories, it does not require for the absorption of insulin.
Regular use of the product with the reveal helps lower cholesterol in the body, improve blood coagulation, strengthening blood vessels, which is useful for people suffering from diseases of the cardiovascular system.
Use as curd basis of cottage cheese (fat content of not more than 1,5% can improve dietary properties of the product, and the inclusion of as fillers honey and salt promotes the extension of the shelf life of the product.
Curd product prepared as follows. The basis for preparing the cottage cheese (fat content of not more than 1.5% by one of the known technologies. Later in cooked cheese add talkin, stevioside, honey and salt with constant stirring, then the product terminerait and cool. Mixing time of cottage cheese with oat and fillers is determined empirically. Ready curd product is Packed and packaged.
Positive properties claimed curd product is confirmed by the following examples.
Curd product contains components in the following ratio, mass%:
Example 1.
Honey 4,5Stevioside
0,03 Salt 0,01The grain of wheat sprouts, fried,
ground with all anatomic parts
up to the size of particles not exceed 100 microns,
4,0Cottage cheese (fat content of not more than 1.5%
the rest of it.
Example 2.
Honey 5,0Stevioside
0,04 Salt 0,02The grain of wheat sprouts, fried,
ground with all anatomic parts
up to the size of particles not exceed 100 microns,
5,0Cottage cheese (fat content of not more than 1.5%
the rest of it.
Organoleptic, physicochemical and microbiological indicators presented in tables 1, 2, 3 respectively.
The finished product has a fat content of not more than 1,8%, providing dietary properties.
Thus, the proposed curd product contains components that improve dietary properties, organoleptic parameters and to increase shelf life of up to 7 days.
Table 1Organoleptic characteristics curd products
CurdIndicators
productExternal appearance and texture
The taste and smell
Colorexample 1
mild spotting with tangible presence of particles of milk protein and oat
pure fermented milk, moderately sweet
white with a cream shade, homogeneous all over the weight
example 2
mild spotting with tangible presence of particles of milk protein and oat
pure fermented milk, moderately sweet
white with a cream shade, homogeneous all over the weight
Table 2Physical-chemical characteristics of cottage cheese products
Indicators
Example 1
Example 2
Mass fraction of fat, %
Not more than 1.8
Not more than 1.8
Mass fraction of moisture, %
Not more than 80
Not more than 80
Mass fraction of protein, %
Not less 18,00
No more 18,00
Mass fraction of carbohydrates, %
8,93 9,86Acidity,% Of T
no more than 230
no more than 230
Table 3Microbiological indicators curd products
Cheese product
The product weight (g cm-3 ), which is not Pets
Yeast (E), mould (P), CFU/cm 3 (g), not more than 50 in total
BGK (coliforms), 0,1
pathogenic, including Salmonella, 25
Staphylococcus S.aureus 1,0
example 1
example 2
Curd product, including cheese, sprouts wheat and filler, wherein the use cheese (fat content of not more than 1.5%, particles of sprouted wheat grains used for roasted and milled with all anatomic parts to the size of particles not exceed 100 microns, and as filler product contains honey, stevioside and salt in following ratio of components, mass%:
honey 4,5-5,0stevioside
0,03-0,04
salt0,01-0,02
the grain of wheat sprouts, fried,
ground with all anatomic parts
up to the size of particles not exceed 100 microns,
4,0-5,0cottage cheese (fat content of not more than 1.5%
else