RU2590724C2 - Method for production of yoghurt using transglutaminase enzyme preparation - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method for production of yoghurt includes pasteurisation of standardised milk mixture at a temperature of 91-97 °C and seasoning for 2-6 minutes, cooling, introduction of transglutaminase enzyme into the milk in the amount of 0.05-0.150 kg per 1000 kg, thorough mixing during 3-10 minutes and seasoning at a temperature of 40-50 °C for 45-65 min, milk mixture fermentation and ripening to pH 4.6-4.4, cooling.

EFFECT: invention allows to manufacture a product with improved stable structure, improved structural-mechanical and rheological properties.

1 cl, 4 ex

Description

The invention relates to the dairy industry and can be used in the production of yogurt.

A known method of producing yogurt using the enzyme transglutaminase to improve its quality (organoleptic characteristics, consistency, reduce syneresis). The process includes additional processing of milk - raw materials and whey protein excretion. This protein should enrich the milk used for the production of yogurt in order to get the ratio of whey proteins in it with casein from 20:80 to 54:46. During heat treatment of milk, the degree of denaturation of whey proteins should be from 60% to 88% [see US Patent US 2007134374].

The disadvantage of this method is the need for additional economic and raw materials costs to establish this ratio of whey proteins in milk - raw materials, as well as the lack of a description of the technological regimes under which the denaturation of whey proteins and the conditions for making the enzyme occur.

The closest technical solution to the claimed is a method for producing yogurt using the transglutaminase enzyme, which is added directly to milk raw materials in an amount of 0.01-100 units, then transglutaminase is inactivated by heat treatment at a temperature of 95 ° C, cooled to a fermentation temperature; after that starter cultures are introduced into milk raw materials, the process of fermentation takes place. As a result of this method, yogurt is obtained that has a smooth texture without separation of serum [see Japan Patent JP 3182954].

The disadvantage of this method is that if the enzyme is introduced into milk raw materials, transglutaminase reacts excessively, and therefore the quality of the product decreases during storage, the texture becomes rough, lumps are formed, etc.

The objective of the claimed invention is to provide a method for producing yogurt using an enzyme preparation of transglutaminase, which allows to obtain a product with improved structure and high quality, to prevent syneresis during storage, to give the product a creamier taste.

The problem is solved by creating a method for producing yogurt using an enzyme preparation of transglutaminase, including pasteurization of a normalized milk mixture at a temperature of (91-97) ° С, fermentation and fermentation of the milk mixture, thorough mixing for 3-10 minutes and cooling, in which according to the invention before the fermentation process transglutaminase enzyme is additionally added to milk in an amount from 0.05 to 0.15 kg per 1000 kg and the milk mixture is kept for 45 to 65 minutes at a temperature of (40-50) ° С.

The method is characterized in that the milk mixture (normalized by fat and solids) is pasteurized at a temperature of (91-97) ° C with a holding time of 2 to 6 minutes, cooled to a temperature of the enzyme (40-50) ° C, the enzyme transglutaminase is added to the amount of 0.05-0.150 kg per 1000 kg of normalized mixture. The enzyme is applied in dry or in liquid form, after dissolving it in a small amount of milk at a temperature of 20-30 ° C (in compliance with hygiene standards).

It is very important that the enzyme is well distributed over the entire mass of milk, but without excessive aeration, which can lead to oxidation of the enzyme and to a decrease in its activity. For this, the mixture is stirred for 3-10 minutes, incubated for 45 minutes at a temperature of (48-50) ° C or 65 minutes at a temperature of (40-45) ° C. Then make the leaven, fermented to a pH of 4.6-4.4 to obtain a clot with the required organoleptic and physico-chemical characteristics, gently mix and cool to a temperature of 20 ° C. Next, the finished product is packaged, cooled to 5 ° C and sent for storage.

An increase in the pasteurization temperature of milk to (91-97) ° C contributes to the destruction of the aqueous protein system, including hydrogen bonds, stabilizing the structure of the protein. This causes the protein molecule to expand and bring it closer to the active sites of the transglutaminase enzyme. Thus, cross-links between casein and whey proteins of milk are formed under the influence of transglutaminase. In addition, the enzymatic combination of individual serum proteins and other proteins with transglutaminase increases thermostability, which is reflected in an increase in the temperature of their denaturation.

In addition to the increased pasteurization temperature, the optimal condition under which the reaction of binding of milk proteins using transglutaminase would be the most complete and effective is pre-treatment of milk with an enzyme (aging) prior to the fermentation process, which is explained by the most effective action of the transglutaminase enzyme in a neutral environment at a constant pH of interconnecting reaction process.

The technical result consists in the formation of new bonds between amino acids by introducing transglutaminase, which catalyzes the transfer of the acyl (acid) residue between lysine and glutamine, which enhances peptide bonds and stabilizes the protein structure, improves the structural and mechanical properties and rheological parameters of the finished product.

The method is as follows.

The normalized milk mixture is pasteurized at a temperature of (91-97) ° C with a holding time of 2 to 6 minutes. At the end of the exposure, the milk is cooled to a temperature of (40-50) ° C, the transglutaminase enzyme is added in an amount of 0.05-0.150 kg per 1000 kg of normalized milk mixture, it is thoroughly mixed for 3-10 minutes, kept for 45 minutes at a temperature (48- 50) ° C or 65 minutes at a temperature of (40-45) ° C. Then make the leaven in a dose of 45-50 kg / t, fermented to a pH of 4.6-4.4 to achieve the obtained clot with the required organoleptic and physico-chemical parameters, gently mix and cool to a temperature of 20 ° C. Next, the finished product is packaged, cooled to a temperature of 5 ° C and sent for storage.

It is important to note that the mixing time of the normalized milk mixture with the transglutaminase enzyme added should be at least 3 minutes, but not more than 10 minutes.

It was experimentally proved that when a normalized milk mixture is mixed with transglutaminase introduced into it for less than 3 minutes, the enzyme is unevenly distributed and, as a result, the following defects are observed in the finished product: the product is obtained with a broken or unformed clot, serum exfoliation or syneresis. Stirring for more than 10 minutes leads to excessive aeration and, as a result, is the cause of oxidation of the enzyme and a decrease in its activity.

The transglutaminase enzyme is introduced in dry or in liquid form, after preliminary dissolving it in a small amount of milk at a temperature of (20-30) ° C (in compliance with hygiene standards) at the rate of 0.05-0.150 kg per 1000 kg of milk. It is very important that the enzyme is well distributed over the entire mass of milk, but without excessive aeration (this can lead to oxidation of the enzyme and to a decrease in its activity).

The method is illustrated by the following examples.

Example 1

A normalized milk mixture is prepared, for which 790.3 kg of skim milk (8.1% solids) and 59.7 kg of whole milk powder of 25% fat content (68% solids) are loaded into the apparatus. Then homogenization of the normalized milk mixture and pasteurization is carried out - (93-95) ° C for 3-5 minutes, cooling the pasteurized normalized milk mixture to the fermentation temperature (43 ± 2) ° C. Transglutaminase in the amount of 0.01 kg per 1000 kg is introduced into the milk mixture prepared for fermentation, mix thoroughly for 10 minutes, incubated for 45 minutes at a temperature of (48-50) ° С. Then, in a milk mixture prepared for fermentation, a yeast for yogurt (a symbiotic mixture of microorganisms) is introduced at a dose of 50 kg / t, fermented to pH 4.5 until the obtained clot with the required organoleptic and physico-chemical parameters is obtained, after which the resulting clot is gently mixed, cooling it to a temperature of 20 ° C and achieving a homogeneous consistency. Next, the finished product is packaged, cooled to a temperature of 5 ° C and sent for storage.

Example 2

A normalized milk mixture is prepared, for which 748.0 kg of skim milk (8.1% solids) and 56.5 kg of whole milk powder of 25% fat content (68% solids) are loaded into the apparatus. Then homogenization of the normalized milk mixture and pasteurization is carried out - (93-95) ° C for 3-5 minutes, cooling the pasteurized normalized milk mixture to the fermentation temperature (43 ± 2) ° C. Transglutaminase in the amount of 0.150 kg per 1000 kg is added to the prepared milk mixture for fermentation and mix thoroughly for 10 minutes.

The enzyme is added to the milk mixture directly into the tank, filled with the mixture to the mixer blades, then the mixers are started.

The enzyme is introduced either in dry form or in liquid form, after dissolving it in a small amount of milk at a temperature of (20-30) ° C (in compliance with hygiene standards). After filling the tank and thoroughly mixing, the prepared milk mixture is kept for 65 minutes at a temperature of 45 ° C.

Leaven is introduced for yogurt (a symbiotic mixture of microorganisms) at a dose of 45.5 kg / t, fermented to pH 4.5 until the obtained clot with the required organoleptic and physico-chemical parameters is reached, then the resulting clot is gently mixed at the same time, cooled to a temperature 20 ° C and achieve a uniform consistency. Next, the finished product is packaged, cooled to a temperature of 5 ° C and sent for storage.

Example 3-4 was carried out analogously to example 1.

In Example 3, the mixing time of the normalized milk mixture with the transglutaminase enzyme introduced into it was reduced to 1 min 30 sec. According to the results of the experiment, a product was obtained with a significant amount of serum separated from the clot, which does not meet the organoleptic and physicochemical requirements for the finished product product.

In Example 4, the mixing time of the normalized milk mixture with the transglutaminase enzyme introduced into it, on the contrary, was increased to 15 minutes, according to the results of the experiment, a product of poor consistency was obtained, which also did not meet the organoleptic and physicochemical requirements for the finished product.

Claims (1)

A method of producing yogurt using an enzyme preparation of transglutaminase, including pasteurization of a normalized milk mixture, cooling, fermenting and fermenting the milk mixture, cooling, characterized in that the pasteurization of the milk mixture is carried out at a temperature of 91-97 ° C for 2-6 min, and the enzyme transglutaminase add to the milk before the fermentation process in an amount of 0.05 to 0.150 kg per 1000 kg, mix thoroughly from 3 to 10 minutes and incubate at a temperature of 40-50 ° C for 45-65 minutes, fermentation is carried out to a pH of 4.6- 4.4.