RU2607030C1 - Soft cheese production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular, to dairy industry. Method comprises mixing milk raw material with a protein filler, heating produced mixture, adding acid milk whey, repeated heating at temperature 95 °C with holding for 7–9 minutes, deposition of cheese mass, separation of released whey and moulding cheese mass. Protein filler used is a homogenate of milled until smooth soft tissues bivalve molluscs – mercenaria and/or surf clam with water and vegetable oil, taken in ratio of tissue: water: vegetable oil of 1.0:1.0:0.05–0.1, with addition of table salt in amount of 1.1–1.4 % of total weight of mixture. Protein filler is added in amount of 20–25 % of weight of milk raw material. Acid milk whey used is acid cheese milk whey with acidity 200–210 °T in an amount of 30 % of total amount of milk and a protein filler. Method also involves heating a mixture of milk raw material with a protein filler to 90 °C.

EFFECT: invention enables to manufacture a quality product with improved consistency and organoleptic properties and high biological value.

1 cl, 2 tbl, 3 ex

Description

The invention relates to the food industry and can be used to obtain functional products based on soft cheese.

A known method of manufacturing soft cheese (RF Patent 2344616, А23С 19/076, published on 01/27/2009), which provides for the pasteurization of milk, the introduction of milk sourdough, the formation of curd, salting, the introduction of 0.05-5% of its dye volume into the curd from spinach juice, strong coffee infusion, cranberry juice, a solution of tartrazine paste and a solution of indigo carmine paste in capsules made from food material that decomposes by moisture, molding and ripening. The invention improves the quality of cheese by improving its organoleptic characteristics.

The disadvantage of this method is the use of artificial dyes and the low biological value of the finished product in connection with the use of plant materials.

A known method for the production of soft cheese (RF Patent 2312507, A23C 19/076, publ. 12/20/2007), which provides for the coagulation of reconstituted milk with a fat content of 2.5-3.2% by adding acid whey in an amount of 14-16% of the initial mixture weight , acidified with acidophilic sticks to an acidity of 120-200 ° T, and heating, molding cheese, salting and self-pressing. After self-pressing, portioning soft cheese into cubes is carried out. The cheese is packed, filled with a gelling solution - a lemon-wine solution, or mushroom extract, or an extract of herbs at a temperature of 65-70 ° C and cooled to a temperature of 8 ± 2 ° C. The method allows to improve organoleptic characteristics, increase consumer qualities of soft cheese and increase its shelf life.

The disadvantage of this method is the complex production technology using a large number of different components, which leads to higher cost of the product.

A known method for producing soft cheese (RF Patent 2476074, А23С 19/076, published February 27, 2013) provides for pasteurization of milk at a temperature of 93-95 ° C, coagulation of proteins with acid milk whey with an acidity of 85-150 ° T, heating the resulting mixture to temperatures of 90-93 ° C during coagulation, removal of serum, self-pressing, the introduction of an enriching filler - milk thistle oil, heated to a temperature of 35 ± 3 ° C, and meal of milk thistle, heat-treated with steam at a temperature of 170-180 ° C, molding, salting and cooling. The invention improves the nutritional and biological value due to the content of polyunsaturated fatty acids (PUFAs), to increase the shelf life of cheese.

The disadvantage of this method is the low biological value of the finished product in connection with the use of plant materials. Vegetable oils contain predominantly omega-6 PUFAs, while fish and seafood contain omega-3 polyunsaturated fatty acids (Goldberg ND, Dondukovskaya PP Nutrition for Young Athletes. - Publisher: Soviet Sport. - 2012. - 240 p. ) Based on the accumulated data of scientific observations and studies, it was concluded that it is advisable to use preparations containing only omega-3 PUFAs in complex therapy of patients with high cardiological risk and preventive purpose (PM Kris-Etherton, WS Harris, LJ Appel, for the Nutrition Committee AHA scientific statement. Fish consumption, omega-3 fatty acids, and cardiovascular disease. Circulation 2002; 106: 2747-57). WHO recommends a 5: 1 ratio of omega-3 to omega-6 polyunsaturated fatty acids in incoming food. Based on these data for the use of omega-3 PUFAs, the source and dosage of omega-3 fatty acids is important in the treatment of atherosclerosis.

Closest to the claimed method is a method for producing soft cheese, comprising mixing milk raw materials with a protein filler, heating the resulting mixture, adding acid whey to the mixture, reheating, precipitating the cheese mass, separating the separated whey and molding the cheese mass. The emulsion obtained by homogenizing minced fish, vegetable oil, sodium chloride and water is used as a protein filler in the method (RF Patent 2119750, А23С 19/076, publ. 10.10.1998).

The disadvantage of this method is the use of minced surimi, which is obtained by washing, and therefore, having low biological properties.

The objective of the invention is to provide a method for producing soft cheese with high biological value due to the cardioprotective properties of omega-3 PUFAs and taurine contained in the filler, with improved organoleptic properties, as well as expanding the range of special fillers for making soft cheeses.

The problem is solved in that in a method for producing soft cheese, including mixing milk raw materials with a protein filler, heating the resulting mixture, introducing acid whey, reheating, precipitating the cheese mass, separating the separated whey and molding the cheese mass, according to the invention, use homogenate from bicuspid mollusks softened to a homogeneous state - mercenaries and / or spizula with water and vegetable oil, taken in the ratio tissue: in yes: vegetable oil as 1.0: 1.0: 0.05-0.1, with the addition of sodium chloride in it in an amount of 1.1-1.4% of the total weight of the mixture, the protein filler is added in an amount of 20-25 % by weight of milk raw materials, acid whey milk whey is used acidic whey whey with an acidity of 200-210 ° T in an amount of 30% of the total amount of milk and filler, and re-heating is carried out at a temperature of 95 ° C for 5-7 minutes. The mixture of milk raw materials with protein filler is heated to 90 ° C.

The technical result of the invention is to obtain a high-quality product with improved texture, organoleptic properties and high biological value due to the addition of filler based on soft tissue of bivalve mollusks that contain omega-3 PUFAs and taurine, which give the filler cardioprotective properties.

Soft tissues of bivalve mollusks are known to contain a wide range of biologically active components. Of particular importance is the content of omega-3 polyunsaturated fatty acids and essential (alpha-linoleic and linoleic) fatty acids used in the prevention and treatment of cardiovascular diseases (CVD), due to their hypocholesterolemic, hypotriglyceridemic, antiatherogenic and thrombolytic effects (Kromhout D. Diet and cardiovascular diseases // J. Nutr. Health. Aging. 2001; 5 (3): 144-149, Djousse L., Folsom AR, Province MA, Hunt SC, Ellison RC National Heart, Lung, and Blood Institute Family Heart Study, Dietary linolenic acid and carotid atherosclerosis: the National Heart, Lung, and Blood Institute Family Heart Study // Am. J. Clin. Nutr. 2003; 77 (4): 819-825). For example, in a study of 1,000 people in India with a high risk of coronary heart disease, randomly selected participants received a Mediterranean diet rich in PUFA or a traditional diet. In the group with the Mediterranean diet, the daily intake of α-linolenic acid was 2 times higher than in the control group. Over the next 2 years, people who received the Mediterranean diet had less CVD (39 vs 76, p <0.001), sudden death from CVD (6 vs 16, p = 0.015), and myocardial infarction (21 vs 43, p <0.001 ) [Singh R.V., Dubnov G., Niaz M.A. et al. Effect of an Indo-Mediterranean diet on progression of coronary artery disease in high risk patients (Indo-Mediterranean Diet Heart Study): a randomized single-blind trial // Lancet. 2002; 360: 1455-1461.

In another study, a diet enriched with food sources of omega-3 PUFAs was followed by 4,738 people 65 years of age and older who did not initially suffer from congestive heart failure (CHF). Over 12 years of follow-up, 955 cases of CHF have been reported. Moreover, the greater the ingestion of marine fish fat, the lower the risk of CHF (p = 0.009). So, compared with study participants who consumed fish less than 1 time per month, those who ate boiled or baked fish 1-2 times a week had a 20% lower risk of CHF. Consuming fish 3-4 times a week reduced the risk of CHF by 31% [Mozaffarian D., Bryson C.L., Lemaitre R.N., Burke G.L. et al. Fish intake and risk of incident heart failure // J. Am. Coll. Cardiol. 2005; 45: 2015-2021].

In addition, the soft tissues of bivalve mollusks contain taurine, which has a variety of physiological properties, including regenerative, neurotransmitter, anticonvulsant, stabilizing cell membranes, etc. (Ayushin NB Taurin: Pharmaceutical properties and prospects for obtaining from marine organisms / Izv. TINRO. - 2001 .-- T. 129. - p. 129-145).

Research on the implementation of the invention was carried out in the Research Center "Marine Biotechnology" FSBEI HPE "Dalrybvtuz".

Initially, when only soft tissues were applied, the spizula and mercenary cheese turned out to be crumbly, the mass was poorly formed. To correct this drawback, vegetable oil was added to the filler in an amount of 5-10% by weight of the soft tissues of bivalve mollusks.

In the final version, the filler is prepared as follows: the soft tissues of the spizula or mercenary are crushed to a homogeneous state on a spinning top or meat grinder with a diameter of 2.0 mm of the lattice holes. The mixture is made in the ratio tissue: water: vegetable oil - 1: 1: 0.05-0.1 and this mixture is homogenized in a colloid mill and table salt is added at a rate of 1.1-1.4% of the total mixture weight. The selection of the amount of protein filler based on the soft tissues of spizula and mercenary is presented in table 1.

When making the filler less than 20% of the mass of milk raw materials, the product only changes color compared to traditional Adyghe cheese, in addition, with such a quantity in the finished product the content of biologically active components is insufficient to achieve a functional effect.

When more than 25% of the filler is added, the consistency of the cheese becomes crumbly, crumbles, does not keep its shape, in addition, its organoleptic characteristics - color and taste become unacceptable for soft cheeses.

The introduction of 20-25% of the mass of milk raw materials of soft tissues of bivalve mollusks as a protein filler in soft cheeses will provide a product with functional properties due to the content of omega-3 PUFAs, linoleic and alpha-linolenic PUFAs, as well as taurine amino acids, the use of which in the complex provides cardioprotective effect. The amount of PUFA in the finished product is: 5.04-7.86 g per 100 g of product, which is 42-65.5% of the adequate intake of PUFA, taurine: 170-255 mg per 100 g of product, which is 42.5 -63.75% of the adequate level of taurine consumption (Appendix 11 of the Technical Regulation of the Customs Union 021/2011). The fatty acid content in the finished product was quantitatively determined by capillary gas chromatography on an HP6890 Hewlett Packard chromatograph (USA) using Sigma standards (USA). The content of taurine was carried out under standard conditions on a Hitachi-935 amino acid analyzer (Japan).

As milk raw materials use milk (normalized, skimmed or reconstituted).

As whey, use acid whey whey, fermented with pure cultures of sour milk bacteria, stored in a thermostat until the acidity increases to 150-250 ° T. Checking the serum of different acidity and observing the nature of the change in the clot, it was found that the most acceptable for this type of product is a serum with an acidity of 200-210 ° T. The effect of serum acidity on clot formation is shown in Table 2.

At an acidity lower than 200 ° T, the protein does not precipitate, and at an acidity above 210 ° T, the product has an acidic taste. The optimal amount of introduction of whey is 30% by weight of milk raw materials and filler.

Heating a mixture of milk raw materials, filler and whey to a temperature of 95 ° C and subsequent holding for 7-9 minutes is necessary for the formation of a cheese clot and the formation of organoleptic properties of the finished product. When kept for less than 7 minutes, the clot is soft, with high humidity. With an increase in exposure time over 9 min, the consistency of the clot becomes dense, stiff, poorly formed.

A method of obtaining soft cheese is as follows.

The milk producer serves milk and filler - soft tissue mercenary, spizula. Fillers are prepared as follows: soft tissues of spizula or mercenary are crushed to a homogeneous state on a top or meat grinder with a diameter of lattice openings of 2.0 mm. The mixture is prepared in the ratio tissue: water: vegetable oil - 1: 1: 0.05-0.1 and homogenize this mixture in a colloid mill. 1.1-1.4% of the total mass of salt mixture is added to the prepared fillers.

A mixture of milk with a filler is mixed with a stirrer in a ratio of 20-25% of the filler by weight of the milk raw material and heated to a temperature of 90 ° C, after which acid-cheese whey whey with an acidity of 200-210 ° T is introduced into the mixture in an amount of 30% of the total amount of milk and filler . The resulting mixture is heated to a temperature of 95 ° C, kept for 7 minutes and the cheese mass is precipitated and sent to molding.

Examples of specific performance of the method.

Example 1

To prepare the filler, take 1 kg of freshly frozen soft tissues of spizula, grind it in a top or grinder, add 1 liter of water and 0.05 kg of sunflower oil and homogenize this mixture in a colloid mill, add 0.0225 kg of table salt.

10 kg of milk and filler - 2.0 kg (20%) are supplied to the cheese producer. The mixture is stirred with a stirrer and heated to a temperature of 90 ° C, after which 3.61 kg of whey whey (acidity 210 ° T) are added to the mixture. The resulting mixture is heated to a temperature of 95 ° C, incubated for 7 minutes and the cheese mass is precipitated. By self-pressing, the cheese mass is separated from the formed whey and sent to molding. The finished product has the following physico-chemical parameters: water - 77%; protein - 20%; lipids - 1.8%; minerals - 3.2%; titratable acidity - 17 ° T; PUFA - 5.04 g per 100 g of product; taurine - 170 mg per 100 g of product.

Organoleptic characteristics of the finished product: pleasant harmonious taste and smell characteristic of soft cheeses, the consistency is uniform, smearing, the color is white with a beige tint.

Example 2

To prepare the filler, they take 1.2 kg of freshly frozen soft tissues of the mercenary, grind it in a top or a meat grinder, add 1.2 l of water and 0.1 kg of sunflower oil and homogenize this mixture in a colloid mill, add 0.043 kg of table salt.

10 kg of milk and 2.5 kg of filler (25%) are supplied to the cheese producer. The mixture is stirred with a stirrer and heated to a temperature of 90 ° C, after which 3.92 kg of whey whey (acidity 210 ° T) are added to the mixture. The resulting mixture is heated to a temperature of 95 ° C, incubated for 7 minutes and the cheese mass is precipitated. By self-pressing, the cheese mass is separated from the formed whey and sent to molding. The finished product has the following physico-chemical parameters: water - 75%; protein - 28%; lipids - 2.0%; minerals - 3.0%; titratable acidity - 18 ° T; PUFA - 6.1 g per 100 g of product; taurine - 190 mg per 100 g of product.

Organoleptic characteristics of the finished product: pleasant harmonious taste and smell characteristic of soft cheeses, the consistency is uniform, smearing, the color is white with a beige tint.

Example 3

To prepare the filler, take 0.5 kg of freshly frozen soft tissues of spizula and 0.5 kg of mercenary, grind in a top or grinder, add 1 liter of water and 0.05 kg of sunflower oil and homogenize this mixture in a colloid mill, add 0.0225 kg of cooked salt.

10 kg of milk and 2 kg of filler (20%) are supplied to the cheese producer. The mixture is stirred with a stirrer and heated to a temperature of 90 ° C, after which 3.61 kg of whey whey (acidity 210 ° T) are added to the mixture. The resulting mixture is heated to a temperature of 95 ° C, incubated for 7 minutes and the cheese mass is precipitated. By self-pressing, the cheese mass is separated from the formed whey and sent to molding. The finished product has the following physico-chemical parameters: water - 77%; protein - 20%; lipids - 1.8%; minerals - 3.2%; titratable acidity - 17 ° T; PUFA - 7.86 g per 100 g of product; taurine - 255 mg per 100 g of product.

Organoleptic characteristics of the finished product: pleasant harmonious taste and smell characteristic of soft cheeses, the consistency is uniform, smearing, the color is white with a beige tint.

Claims (2)

1. A method for producing soft cheese, comprising mixing milk raw materials with a protein filler, heating the resulting mixture, introducing acidic whey, reheating, precipitating the cheese mass, separating the separated whey and molding the cheese mass, characterized in that a homogenate from crushed to a uniform state of soft tissues of bivalve mollusks - mercenaries and / or spizula with water and vegetable oil, taken in the ratio tissue: water: vegetable oil as 1.0: 1.0 : 0.05-0.1, with the addition of sodium chloride in it in an amount of 1.1-1.4% of the total mass of the mixture, the protein filler is added in an amount of 20-25% of the mass of milk raw materials, as acid whey is used acid cheese whey with an acidity of 200-210 ° T in an amount of 30% of the total amount of milk and protein filler, and re-heating is carried out at a temperature of 95 ° C for 7-9 minutes. 2. The method according to p. 1, characterized in that the mixture of milk raw materials with a protein filler is heated to 90 ° C.