ITTO20070265A1 - METHOD FOR THE PRODUCTION OF CASIABLE PRODUCTS BASED ON SOYA TOFU AND PRODUCTS OBTAINED WITH THIS METHOD. - Google Patents

Description

Description of the Industrial Invention entitled: "Method for the production of dairy products based on soy tofu and products obtained with this method";

Description

The present invention relates to a method for the production of dairy products based on soy tofu and the products obtained with this method.

More precisely, the invention relates to a method for the production of dairy products similar to cheese known by the name "gorgonzola", in which an ingredient is constituted by soy tofu, and the gorgonzola thus obtained.

As is known, cheese is a dairy product made from milk, from which it is obtained by coagulation of casein.

On the basis of the fat content, the following can be differentiated: cheeses prepared with whole milk, whose fat content must be greater than 35% of the dry matter (except for the doc and typical ones which remain regulated by the respective production regulations), that is, of what remains after the elimination of the water; light cheeses, when the fat content varies between 20 and 35% of the dry matter; low-fat cheeses, prepared with skimmed milk, with a fat content of less than 20% of the dry matter. On the basis of the consistency they are distinguished: soft cheeses, with a water content higher than 45%; semi-hard cheeses, if the water content is between 40 and 45%; hard cheeses, when the amount of water is less than 40%. Based on the technology and, in particular, on the processing temperature of the curd, the following are defined: raw cheeses, when the curd does not undergo any heating; semi-cooked cheeses, when the heating of the curds does not exceed 48 ° C; cooked curd cheeses, if obtained by heating the curd above 48 ° C. According to the maturing period, the cheeses can be divided into: fresh cheeses, when they are not matured and are consumed within a few days of production; short-matured mature cheeses, when maturing does not exceed one month; medium ripening aged cheeses, when the ripening period does not exceed 6 months; Slow-ripening aged cheeses, aged from 6 months onwards.

A particular category of cheeses is represented by the so-called blue cheeses characterized by the characteristic fungal growth inside the paste. The enzymatic action of molds, deliberately inoculated into the milk or curd during the manufacturing process, allows to obtain highly aromatic cheeses in a relatively short time (2-3 months).

Gorgonzola is a typical blue cheese, generally with a soft texture, and with very ancient historical origins whose geographical origin is not entirely known. It is believed that the first real name of gorgonzola was that of "stracchino di Gorgonzola", referring to the place of production in the locality of the same name near the city of Milan, later also defined with the name of "green stracchino". From the beginning of the twentieth century onwards, gorgonzola cheese has met with increasing success both in the white gorgonzola version, with a mild and slightly spicy flavor, and in the veined version with a marked taste, the so-called "two-paste" gorgonzola.

Immediately after the war, a new production technique was developed, namely the processing of gorgonzola into a "paste", which gradually replaced the previous production, which was very empirical, significantly more expensive, hygienically and qualitatively inconstant.

Currently, gorgonzola is obtained from pasteurized whole cow's milk which is poured into tubs or boilers at a temperature of about 30 ° C by adding lactic ferments, rennet and penicilli spores.

Once coagulation has taken place, the curd is broken and deposited on the drip tables to let the whey escape.

After a certain time, typically a few minutes, the curd is placed inside the fassiroli or fascere, in quantities of about 14/15 kg, for each wheel, by stratification and is left to rest to allow further loss of whey.

After marking, the cheese is transferred to a room called "purgatory" (consisting of cells kept at a temperature of about 20/22 ° C and 90/95% humidity), it is expertly salted, above, below and on the sides and after 3/4 days starts maturing.

In the aging rooms, the cheese remains at a temperature between 2 and 7 ° C with humidity of about 85/95% for a period of between 50 and 80 days depending on the type, sweet or spicy, to be obtained. After a few weeks, typically three to four weeks, the puncture takes place. Large metal needles penetrate the mold thus allowing air to enter the dough and develop the crops already grafted into the curd. The air that penetrates inside the form determines optimal and natural conditions for the development of the penicillum, hence the characteristic blue / green veins that make the gorgonzola cheese unmistakable to the eye and to the palate.

At the end of the seasoning, the wheel is subjected to a control to evaluate its suitable qualitative characteristics, then it is cut into two or more parts and finally packaged.

The typical nutritional values of gorgonzola cheese obtained according to the classic processing method are the following (per 100 g):

Energy 330 Kcal / KJ 1375

Protein 19 gr.

Lipids 26 gr.

Phosphorus 360 mg.

Calcium 420 mg.

Vitamins A, Bl, B2, B6, B12, PP.

As is known, the fats of foods with a high content of saturated fatty acids tend to raise the level of cholesterol in the blood even more than the dietary intake of cholesterol itself. These foods mainly include dairy products (cheeses, whole milk, cream, butter). When the amount of cholesterol present in the blood - and especially that of cholesterol transported in low-density lipoproteins (LDL and VLDL) - reaches high values, the risk of atherosclerotic damage to important arteries and vital organs increases, such as to be facilitated - especially if in the presence of other risk factors, such as smoking, excess weight, sedentary lifestyle, etc. - the appearance of serious diseases.

For this reason, based on the results obtained from the most recent medical-scientific research, various types of food products with low or very low fat and cholesterol content have been developed.

However, the flavor and appearance of these products were not always satisfactory and in any case rarely comparable to those obtainable with a product processed according to a traditional recipe. The need has therefore arisen to obtain food products of various kinds, and among these cheeses, with low fat and cholesterol content, but at the same time with a strong flavor and appearance, similar to those found in classic products obtained with recipes. traditional.

A low-fat, low-cholesterol ingredient that is used in the literature for the manufacture of food products is soy tofu. Tofu, sometimes also referred to as bean (soy) rennet, is a food obtained from the curdling of soy milk and the subsequent pressing into blocks, generally in the shape of a parallelepiped. Making tofu from soy milk is similar to making cheese from milk.

There is a large variety of tofu, available in both eastern and western markets. Despite the large varieties available, tofu can be divided into two main categories: fresh tofu, directly produced from soy milk, and preserved tofu, directly produced from fresh tofu.

For the production of fresh cheeses, fresh tofu of the delicate ultrafine concentrated type is generally used.

US 4,080,477 teaches for example to produce a product similar to a cheese based on soy cheese according to a process which provides for the addition of a substance containing casein derived from animal milk and an emulsifying dark salt for cheese to a natural soy cheese. .

US 6,455,081 describes a method for the preparation of natural cheeses containing a high quantity of soy proteins.

US 2005/0158433 illustrates a method for obtaining products that imitate natural cheese and having a flavor, structure and consistency comparable to that obtainable with a traditional production process.

There are currently no known methods for making dairy products having an appearance and taste similar to those of classic gorgonzola, but with a considerably lower fat and cholesterol content.

A first object of the invention is therefore to provide a method for obtaining dairy products low in fat and cholesterol, but with marked similarity to classic gorgonzola.

The methods of production of cheeses with very low fat and cholesterol content and, in particular, the methods which involve the addition of soy tofu, according to the known art, are however generally complex and expensive to implement as they differ considerably from the traditional recipe for obtaining cheeses. These methods therefore require setting up specific production lines and setting up specialized personnel. A second object of the present invention is therefore to provide a method for the production of dairy products based on soy tofu which differs minimally from the traditional method, while maintaining the characteristics which are the object of the first object of the invention.

The methods that use soy tofu as an ingredient to reduce the fat and cholesterol content in the cheese paste, due to the tofu residues that are deposited in the various processing areas, also require that the manufacture of the product be followed by a thorough cleaning of the processing areas before these areas can be reused for cheese processing according to the traditional recipe.

This necessity forces the soy tofu-based product to be processed according to a predetermined frequency and generally at the end of the processing cycles of the other natural cheeses, to avoid "pollution" of the latter products. A further object of the invention is to provide a method which minimizes the pollution of the processing areas by unwanted ingredients, such as soy tofu, in subsequent processing.

These and other objects are achieved with the method according to the invention as claimed in the attached claims.

The method according to the invention provides for the use of a sequence of operations substantially similar to that used for the production of traditional gorgonzola with some important differences which determine the quality of the result.

In particular, according to the invention, the use of soy tofu mixed with milk in quantities ranging from 5 to 10% by weight is envisaged.

Preferably, soy tofu of the fresh ultra-fine type concentrated in a percentage of 7.5% by weight is used, in order to obtain a raw cheese, straw-white in color, veined with streaks with a pleasant flavor and very similar to classic gorgonzola.

Still according to the invention, the coagulation step and the storage step in the hot chamber are provided respectively at a temperature of at least 35 ° C, preferably 35 ° C, and not lower than 22 ° C.

The invention provides that the curing process lasts for at least 50 days, takes place in suitably ventilated cells, on food-grade plastic boards. The correct temperature / humidity ratio allows to obtain a product with dry crusts and a characteristic straw-white color, streaked with streaks. Once matured, the product thus obtained is divided into portions of the size requested by the customer.

More precisely, a preferred embodiment of the method according to the invention provides for the steps of:

- supply of semi-skimmed milk at room temperature (between 90 and 95% by weight);

- addition of soy tofu at room temperature (between 5 and 10% by weight);

- preferably vigorous stirring of the mixture for a few minutes (typically about 5 minutes);

- storage of the mixture at a temperature of about 4-6 ° C for a maximum of one hour;

- preferably inhibiting analyzes and milk quality at room temperature;

- filtration at room temperature;

- refrigeration at 4-6 ° C for a maximum of 10 sec .;

- mixture preheating at about 26 ° C for a maximum of 48 h;

- pasteurization at a temperature of 71-72 ° C for a maximum of 1 min;

- cooling to 29-33 ° C for a maximum of 10 sec .;

- sending to coagulation and filling tanks at a temperature of 35 ° C, preferably at a fixed temperature of 35 ° C;

- addition of enzymes and coagulants at a temperature of about 29-33 ° C for a maximum of 30 sec .;

- cheese making at a temperature of about 29-33 ° C for about 40 minutes;

- transfer the curd onto the draining tables at a temperature of about 29-33 ° C for a maximum of 10 minutes; - curd processing with separation of the whey at a temperature of about 29-33 ° C for a maximum of 50 min.;

- mold filling at a temperature of about 25-30 ° C;

- storage in a cold room at a temperature of 6 ° C;

- first salting and banding at a temperature of 15 ° C;

- storage in a hot chamber at a temperature of 22 ° C for a maximum of 6 days, preferably for 6 days;

- second salting at a temperature of 19-22 ° C for a maximum of 3 hours;

- storage of the forms in the cooling cell for a maximum of 10 min .;

- storage of the cheeses in the curing cell and removal of the strips for a maximum of 6 days;

- first drilling and turning at 4 ° C for a maximum of 1 hour;

- second drilling and turning at 4 ° C for a maximum of 1 hour;

- first brine at a temperature of 13 ° C;

- second brine at a temperature of 13 ° C;

- manual turning (about four) at a temperature of 6 ° C;

- light banding at a temperature of 6 ° C;

- packaging at a temperature of 12 ° C;

- storage and / or shipping.

Essential steps of the method according to the invention, which guarantee the achievement of excellent results in terms of product quality, flavor and appearance and similarity to classic gorgonzola are in particular the steps of:

- addition of soy tofu in a quantity ranging from 5 to 10% by weight, preferably 7.5% by weight, preferably at room temperature;

- sending to coagulation and filling tanks at a temperature of 35 ° C; And

- storage in a hot chamber at a temperature of 22 ° C for 6 days.

Example

In an embodiment of the process according to the invention, soy tofu of the type known commercially with the name "delicate ultafine concentrated fresh tofu" was used, intended for the production of fresh cheeses based on fresh tofu.

The average chemical analysis of the product showed the following values:

proteins: 2.5%;

carbohydrates: 3.1%;

crude fats: 26.2%;

humidity: 68.2%.

According to this example of embodiment of the invention, the manufacturing process has provided for the steps of:

- supply of semi-skimmed milk at room temperature (92.5% by weight);

- addition of soy tofu at room temperature (7.5% by weight);

- mixture storage at a temperature of about 4-6 ° C for about one hour;

- inhibitory analysis and milk quality at room temperature for about 3 hours;

- filtration at room temperature;

- refrigeration at 4-6 ° C for about 10 sec .;

- milk preheating at about 26 ° C for about 48 h;

- pasteurization at a temperature of 71-72 ° C for about 1 min .;

- cooling to 29-33 ° C for about 10 sec .;

- sending to coagulation and filling tanks at a temperature of 35 ° C;

- addition of enzymes and coagulants at a temperature of about 29-33 ° C for about 30 sec .;

- cheese making at a temperature of about 29-33 ° C for about 40 minutes;

- transfer the curd onto the draining tables at a temperature of about 29-33 ° C for about 10 minutes; - curd processing with separation of the whey at a temperature of about 29-33 ° C for about 50 min .;

- filling molds at a temperature of about 25-30 ° C for about 5 min .;

- storage in a cold room at a temperature of 6 ° C;

- first salting and banding at a temperature of 15 ° C for about 3 hours;

- storage in a hot chamber at a temperature of 22 ° C for at least 6 days, preferably for 6 days;

- second salting at a temperature of 19-22 ° C for about 3 hours;

- forms storage in a cooling cell for a maximum of 10 min .;

- cheese storage in the seasoning cell and removal of straps for a maximum of 6 days;

- first drilling and turning at 4 ° C;

- second drilling and turning at 4 ° C;

- first brine at a temperature of 13 ° C;

- second brine at a temperature of 13 ° C;

- four manual turns at a temperature of 6 ° C;

- light banding at a temperature of 6 ° C;

- packaging at a temperature of 12 ° C.

The product thus obtained was a raw cheese-like cheese with a straw-white color streaked with streaks.

The nutritional table on 100 g of product showed the following values:

Energy value: 351 Kcal (1471 Kj);

Saturated fat 12 g;

Monounsaturated fat 7 g .;

Polyunsaturated fat 8 g .;

Protein 22 g;

Sodium 1.2 g;

Sugars 0.9 g;

0.1 g fiber;

Potassium 120 mg .;

Cholesterol 41 mg.

Claims (1)

Claims 1.Method for the production of soy tofu-based dairy products comprising the classic manufacturing steps of gorgonzola cheese and in particular at least one step of sending it to coagulation and filling tanks and storage in a hot chamber, in which it is also provided a phase of adding and mixing soybean tofu before the pasteurization phase and in which said phase of sending to coagulation and filling tanks takes place at a temperature of at least 35 ° C and in which said storage phase in the hot chamber takes place at the temperature of at least 22 ° C. 2. Method according to claim 1, in which said step of sending to coagulation and filling tanks takes place at a fixed temperature of 35 ° C. Method according to claim 1 or 2, wherein they are the phases of: - supply of semi-skimmed milk at room temperature (between 90 and 95% by weight); - addition of soy tofu at room temperature (between 5 and 10% by weight); - preferably vigorous stirring of the mixture for a few minutes (typically about 5 minutes); - storage of the mixture at a temperature of about 4-6 ° C for a maximum of one hour; - preferably inhibiting analyzes and milk quality at room temperature; - filtration at room temperature; - refrigeration at 4-6 ° C for a maximum of 10 sec .; - mixture preheating at about 26 ° C for a maximum of 48 h; - pasteurization at a temperature of 71-72 ° C for a maximum of 1 min; - cooling to 29-33 ° C for a maximum of 10 sec .; - sending to coagulation and filling tanks at a temperature of 35 ° C; - addition of enzymes and coagulants at a temperature of about 29-33 ° C for a maximum of 30 sec .; - cheese making at a temperature of about 29-33 ° C for about 40 minutes; - transfer the curd onto the draining tables at a temperature of about 29-33 ° C for a maximum of 10 minutes; - curd processing with separation of the whey at a temperature of about 29-33 ° C for a maximum of 50 min .; - mold filling at a temperature of about 25-30 ° C; - storage in a cold room at a temperature of 6 ° C; - first salting and banding at a temperature of 15 ° C; - storage in a hot chamber at a temperature of 22 ° C for a maximum of 6 days, preferably 6 days; - second salting at a temperature of 19-22 ° C for a maximum of 3 hours; - storage of the forms in the cooling cell for a maximum of 10 min .; - storage of the cheeses in the curing cell and removal of the strips for a maximum of 6 days; - first drilling and turning at 4 ° C for a maximum of 1 hour; second drilling and turning at 4 ° C for a maximum of 1 hour; - first brine at a temperature of 13 ° C; - second brine at a temperature of 13 ° C; - manual turning (about four) at a temperature of 6 ° C; - light banding at a temperature of 6 ° C; - packaging at a temperature of 12 ° C; - storage and / or shipping. 4. Method according to claim 1 or 2, wherein the soy tofu is added in percentages comprised between 5 and 10% by weight. 5. Method according to claim 4, wherein the soy tofu is added in a percentage of 7.5% by weight. 6. Method according to any one of the preceding claims, wherein the soy tofu is of the delicate, ultra-fine concentrated fresh type. 7. Method according to claim 6, wherein the soy tofu has the following chemical analysis values: proteins: 2,5% carbohydrates: 3.1% crude fat: 26.2% humidity: 68.2% 8. Method according to claim 1 or 2, in which said storage step in the hot chamber takes place for a duration of 6 days. 9. A dairy product based on soy tofu, characterized in that it is obtained with a method according to any one of the preceding claims. 10. A dairy product according to claim 9, characterized in that it has an appearance and taste similar to those of gorgonzola cheese, the dairy product according to claim 10, characterized in that it has the following nutritional values for every 100 g of product: Value energy: 351 Kcal (1471 Kj); Saturated fat 12 g; Monounsaturated fat 7 g .; Polyunsaturated fat 8 g .; Protein 22 g; Sodium 1.2 g; Sugars 0.9 g; 0.1 g fiber; Potassium 120 mg .; Cholesterol 41 mg.