METHOD FOR PREPARATION OF CURD CHEESE WITH SOYA-AND-MUSHROOM COMPONENT Russian patent published in 2024 - IPC A23C23/00 A23C19/76 

FIELD: dairy industry.

SUBSTANCE: invention relates to dairy industry and may be used in production of curd cheese. Disclosed is a method for production of curd cheese with a soya-and-mushroom component. Method includes preparation of milk raw materials and additional ingredients, their dosing, mixing, homogenisation, thermal treatment, packing, cooling and maturation. One of the additional ingredients is represented by a paste-like soya-and-mushroom component in amount of 20 kg per 100 kg of curd cheese. Paste-like soya-and-mushroom component is obtained by mixing in an aqueous medium of soya and mushroom raw materials in ratio of 1:1, their simultaneous milling and heating to form a soya-and-mushroom suspension. It is followed by thermal acid coagulation of the extracted protein substances of suspension with 5% aqueous solution of ascorbic acid, separation of the obtained coagulate with the insoluble solid fraction and bringing to moisture content of 72–75%. Curd cheese with a soya-and-mushroom component is prepared using the following initial ingredients, kg/100 kg of the product: defatted curd 53.0; cream with fat weight fraction of 50% 19.5; butter with fat weight fraction of 72.5% 3.0; soya-and-mushroom component 20.0; edible salt 0.7; white sugar 0.3; stabilizer 0.5; boiled aspen mushrooms 2.0; boiled porcini mushrooms 1.0.

EFFECT: invention enables to obtain a product of high nutritive and biological value, enriched with a complementary protein with all essential amino acids, physiologically functional ingredients, with reduced fat content and balanced ratio of polyunsaturated fatty acids ω–3: ω-6.

1 cl, 2 dwg, 2 tbl, 2 ex