RU2208322C1 - Method for producing baked curd pudding - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves introducing into receipt mixture preparation produced by sequential extracting of Mortierella humilis micromycet biomass with the use of non-polar extractant in above-critical state, water, alkaline, water, acid, water, alkaline, and water, followed by joining of first extract with solid residue; packing mixture in hermetically sealed package; sterilizing and baking. EFFECT: improved quality, increased immune stimulating properties and prolonged shelf life of curd-based product.

Description

 The invention relates to the production technology of a long-term storage product based on cottage cheese having radioprotective properties.

 A known method for producing cottage cheese casseroles, comprising mixing cow's butter, vanillin, sodium chloride, ascorbic acid salt and gas-liquid extract of biomass micromycete Mortierella exigua, mixing chicken eggs with sugar and whipping them, introducing egg mass, semolina, starch and concentrate into the cottage cheese and mixing, followed by the introduction of the oil mixture and re-mixing, packaging in a sealed container and sterilization with simultaneous baking (RU 2146469 C1, 03.20.2000).

 The disadvantage of this method is to obtain the target product with a sufficiently high immunostimulating effect.

 The technical result of the invention is to enhance the immunostimulating effect from the use of the target product.

This result is achieved by the fact that in the method for producing cottage cheese casseroles, which involves mixing bovine butter, vanillin, salt of table and ascorbic acid, mixing chicken eggs with sugar and whipping them, introducing egg mass, semolina and structured food concentrate into the curd, mixing with subsequent introduction of the oil mixture and re-mixing, packaging in a sealed container and sterilization with simultaneous baking, according to the invention, the preparation obtained is additionally introduced into the curd by sequential extraction of the biomass of micromycete Mortierella humilis with a non-polar extractant in a supercritical state, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and the components for preparing the mixture are used in the following ratio by weight with an accuracy of ± 5 %:
Cottage cheese - 635
Chicken Eggs - 168
Sugar - 60
Semolina - 40
Structuring food concentrate - 8
Micromycete biomass preparation Mortierella humilis - 6.8
Cow Butter - 77
Salt - 5
Vanillin - 0.1
Ascorbic acid - 0.1
The method is implemented as follows.

 Sugar, table salt, vanillin, ascorbic acid and semolina are sieved and passed through a magnetic trap. Curd is passed through a spinning top. Cow butter is melted and filtered. Chicken eggs are checked on an ovoscope, soaked in a 0.5% solution of soda ash, disinfected in a 2% solution of bleach and washed with cold water, and then broken and poured into cups to check for smell and appearance, filtered through a sieve . The biomass of micromycete Mortierella humilis is sequentially extracted with a non-polar extractant, for example carbon dioxide, nitrogen, nitrous oxide, inert gases, aliphatic hydrocarbons, in the supercritical state, water, alkali, water, acid, water, alkali and water, and then the first extract is combined with a solid residue .

 Sugar is mixed with eggs and beat. Salt, vanillin and ascorbic acid are added to the melted butter and mixed thoroughly. The cottage cheese is mixed with egg mass, semolina, a structuring food concentrate and a biomass preparation of micromycete Mortierella humilis, then the oil mixture is introduced, mixed thoroughly. The final mixture is prepared with the above ratio of components selected by organoleptic indicators. The accuracy of observing the ratio of components is selected according to the existing accuracy of the dosing equipment and the norms of consumption of raw materials. The mixture is Packed in sealed containers, and then subjected to heat sterilization with simultaneous baking. The target product thus obtained is stored for at least 2 years and, after heating, has the organoleptic properties of the traditional product of Russian cuisine.

 To confirm the presence of the radioprotective and immunostimulating properties of the target product after a single exposure for 30 days with a dose of 8 Gy, the survival of gray rats of two experimental and two reference groups was tested, receiving the product obtained by the proposed method and the closest analogue, respectively, during the irradiation or a day before its start, and rats of the control group. The survival of rats of the experimental and reference groups that received the product during the irradiation process was almost the same and 1.9 times higher than that of the rats of the control group. At the same time, the survival of rats of the experimental and control groups receiving the product before the start of irradiation was higher than that of rats of the control group, 1.6 and 1.5 times, respectively. The latter confirms a more pronounced immunostimulating effect from the use of the product obtained by the proposed method, compared with the closest analogue.

Claims (1)

A method of obtaining a casserole casserole, comprising mixing butter of cow, vanillin, salt of salt and ascorbic acid, mixing chicken eggs with granulated sugar and beating them, introducing egg mass, semolina and structuring food concentrate into the curd, mixing with the subsequent introduction of the oil mixture and re-mixing packing in sealed containers and sterilization with simultaneous baking, characterized in that the preparation obtained by sequential extraction is additionally introduced into the curd the biomass of micromycete Mortierella humilis with a non-polar supercritical extractant, water, alkali, water, acid, water, alkali and water, followed by combining the first extract with a solid residue, and the components for preparing the mixture are used in the following ratio by weight with an accuracy of ± 5%:
Cottage cheese - 635
Chicken Eggs - 168
Sugar - 60
Semolina - 40
Structuring food concentrate - 8
Micromycete biomass preparation Mortierella humilis - 6.8
Cow Butter - 77
Salt - 5
Vanillin - 0.1
Ascorbic acid - 0.1k