RU2265342C2 - Method for production of vitamin-enriched hard rennet cheese - Google Patents

Abstract

FIELD: dairy industry, in particular hard cheese production.

SUBSTANCE: claimed method includes granular curd production followed by filler, vegetable oil and table salt addition. As filler mixture of decapsulated cysts of saltwater brine shrimp Artemia Salina (L) in amount of 0.25-1.0 % is used. Then cheese is salted and aged. Claimed product is enriched with nutraseuticals such as vitamins, essential amino acids polyunsaturated fatty acids and digestible minerals consisting in decapsulated brine shrimp cysts.

EFFECT: cheese with increased biological and food value.

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Description

The invention relates to the dairy industry and can be used for the production of hard and processed cheeses.

A known method of obtaining "Soviet cheese", carried out as follows: pasteurized milk and add a solution of calcium chloride in the calculation of 10-15 g of anhydrous salt per 150 kg of milk. Bacterial yeast and rennet are introduced into the milk prepared for coagulation, coagulation of milk is carried out at a temperature of 32-34 ° C for 25-30 minutes. Then a clot is processed and cheese is formed. The resulting bars are pressed and salted in brine with a concentration of at least 20% NaCl with a temperature of 10-12 ° C for 5-8 days. Then the cheese is dried, kept for 15-30 days at 10-12 ° C, placed in a fermentation chamber with a temperature of 20-25 ° C for 25-30 days. After leaving the fermentation chamber and until the end of ripening, the cheese is kept at 10-12 ° C [1]. The disadvantage of this method is the low biological value of cheeses due to a deficiency in its composition of nutraceuticals: vitamins, essential amino acids and polyunsaturated fatty acids.

The closest to the claimed technical solution for the combination of common essential features and purpose is a method of preparing hard cheese "Clanvi", which is carried out as follows: to obtain hard rennet cheese in a method that includes producing cheese grain, making filler, molding and pressing cheese, salting and ripening, crushed dry cottage cheese or cheese is used as filler, filler is added in an amount of 0.5-25.0% by weight of cheese grain, while the components for preparing filler Itel is taken in the following proportions, wt.%: minced meat - 0.24-40.0, vegetable oil - 0.005-20.0, table salt - 0.005-2.0, water or soybean dispersion - 4.51-27.999, milk raw materials - 0.001-95.239, sea kale - 0.001-10.0. As vegetable oil, soybean, sunflower, corn or olive oil is used. As a soybean dispersion, a 0.5-8.0% dispersion of soybean isolate in water or soybean milk obtained from soybeans is used. As a seaweed use seaweed powder. The method is as follows. To obtain 1000 kg of hard rennet cheese, 10,500 kg of normalized milk are taken, from which 995 kg of cheese grain is obtained. In the obtained cheese grain contribute 5 kg (0.5% by weight of cheese grain) of the filler, which is used as a dry crushed cheese. In this case, the filler is prepared as follows: 8.98 kg of water is poured into the homogenizer, 0.04 kg of soy isolate is added and the mixture is carefully dispersed to obtain 9.02 kg of a 0.5% dispersion (4.51 wt.%), Then make 0.48 kg of ground minced fish, which use surimi minced meat (0.24 wt.%), 0.01 kg of vegetable oil (0.005 wt.%), 0.01 kg of table salt (0.005 wt.%), 0.002 kg of seaweed powder (0.001 wt.%) And the mixture is homogenized at a stirrer speed of 1500 rpm for 6 minutes. The resulting emulsion is added to 190.978 kg of reconstituted milk (95.239 wt.%), The mixture is thoroughly mixed, heated to 93-95 ° C, then milk whey with an acidity of 90 ° T is added in an amount of 80.0 kg (40% by weight of the mixture) for protein precipitation, the cheese mass is heated to 93-95 ° C, then the formed serum is separated and the cheese mass is sent to molding at 8-10 ° C for 3 hours. Then it is crushed and dried for 2 hours at a temperature of 40 ° C [2].

The disadvantages of the method are the low biological value of cheeses due to the lack of fat-soluble vitamins A and E in their composition, water-soluble vitamins B ₁ , B ₂ , B ₃ , some polyunsaturated fatty acids and certain amino acids.

The objective of the present invention is to increase the biological value of the product due to the enrichment of nutraceuticals contained in decapsulated cysts of brine shrimp Artemia Salina (L.). The crustacean exists in Siberia in large quantities and is described in a number of works, for example: 1) Rudneva II Artemia. Prospects for use in the national economy. Kiev 1991.314 s., 2) Studenikina T.L. Biological features of the crustacean Artemia Salina (L.) in salt lakes in the south of Western Siberia: Abstract. Cand. biol. Science / Academy of Sciences of the USSR, Sib. Department, Biol. institute - Novosibirsk, 1986, p. 9-16. Decapsulated cysts (eggs) see SU 1784146, 12.30.92.

The filler is introduced in an amount of 0.25-1.0% by weight of cheese grain, while the components for preparing the filler are taken in the following proportions, wt.%:

Decapsulated Brackish Cysts crustacean Artemia Salina (L.) 0.25-1.0 Vegetable oil 0.005-3.0 Salt 0.005-2.0

The application of the proposed set of technological procedures for maintaining a new filler and the ratio of components can increase the biological value of the final product by increasing the content of fatty acids in it by 3-14%, amino acids by 1-75% (75% for isoleucine), increasing the content of retinol equivalent of vitamin A in 6.7-13.2, groups of vitamins E, B by 10-47%.

This result is achieved by the fact that the nutraceuticals contained in decapsulated cysts of the crustacean Artemia Salina (L.) are used by the bacteria of the cheese starter culture in their metabolism, leading to an acceleration of the ripening process of cheese by 5-8% and to a shift of the process towards increasing the content in the final product amino acids and vitamins. In addition, part of the nutraceuticals, not falling into the trophic cycle of the bacteria of the starter culture, directly enters the final product as a filler.

Thus, along with an increase in the biological value of the product as a result of using the claimed filler, as well as components and their quantities necessary for preparing the filler, an unexpected result can be obtained consisting in accelerating the process of ripening of cheese.

The method was carried out as follows.

Example 1. To obtain 1000 kg of hard rennet cheese "Professorsky", filler 10.0 kg (1.0% by weight of cheese grain) is added to the obtained cheese grain, which was used in the amount of decapsulated cysts of Artemia Salina (L.) brine crustacean 8 kg, vegetable oil 1 kg and sodium chloride 1 kg, the mixture was mixed and sent to the molding apparatus, where it was pressed and cut into bars. The resulting bars were pressed, salted, dried and the cheese was sent to ripen in the fermentation workshop.

Prepared solid rennet cheese "Professorsky" has a clean, spicy-sweet taste and smell, plastic consistency and physico-chemical parameters shown in the table.

The above example shows that the inventive method allows to obtain a product with high biochemical parameters inherent in solid rennet cheese with original organoleptic properties.

The addition of Artemia Salina (L.) brine crustacean to the decapsulated cyst filler enhances the biological and nutritional value of the product by enriching it with fat-soluble vitamins A, E and water-soluble B vitamins, as well as essential amino acids, polyunsaturated fatty acids, and easily digestible macro- and microelements. In this regard, the resulting product is recommended for use in dietary, pediatric and therapeutic nutrition.

The application of the proposed method allows to produce a wide range of hard and processed cheeses with high biochemical and organoleptic characteristics from various milk raw materials.

Table
The chemical composition of cheese using Artemia Salina (L.) decapsulated cysts of brine shrimp Indicators Control arr. Experienced with 0.5% filling. Experienced with 1.0% filling. Content increase First moisture% 55.65 59.40 57.71 Moisture,% 17.66 19.17 18.91 Ash% 3.07 2.56 2.74 Calcium. 3.88 3.57 3.41 Phosphorus,% 0.32 0.34 0.37 Fat% 17.81 16.47 19.45 1.09 BEV,% 1.69 1.55 1,60 Protein,% 21.78 21.82 21.92 1.006 Fatty acid, g / 100 Ladrinova 1.04 1,02 1,07 1,03 Myristine 1.50 1.70 1,69 1.13 Palmitic 2.90 3.10 2.75 Palmitoleic 0.62 0.53 0.71 1,145 Stearin 1.06 1.09 1.05 Oleic 4.07 4.00 4.19 1,03 Linoleic 0.25 0.26 0.28 1,1 Arachidonic 0.19 0.20 0.16 Amino acids,% Isoleucine 0.20 0.26 0.35 Threonine 0.81 0.81 0.82 1.75 Serine 0.67 0.60 0.67 1.01 Glycine 0.34 0.67 0.37 Alanine 0.97 0.96 0.97 1.09 Valine 1.88 1.89 1.98 Methionine 0.74 0.80 0.80 1.05 Glutamine 5.90 6.00 6.22 1,08 Proline 3.16 3.92 3.52 1.05 Phenylalanine 1.41 1.44 1.51 1,11 Lysine 1,11 1.17 1.19 1,07 Arginine 0.75 0.69 0.78 1,07 Vitamins mg / kg Retinol Vitamin A equivalent 3.06 20.10 39.50 13,2 E - "- 6.97 7.08 7.65 1.10 IN 1 -"- 0.68 0.71 0.76 1.12 IN 2 -"- 2.04 2.17 2.29 1.12 AT 3 -"- 2,53 2.70 2.98 1.18 AT 5 -"- 0.86 0.95 1.01 1.17 AT 6 -"- 1.26 1.32 1,53 1.21 B12, mcg / kg 6.79 6.98 7.65 1.13

Using the proposed method allows to expand the range of dairy products with high biological and nutritional value.

Claims (1)

A method of producing solid rennet cheese, including obtaining cheese grain, introducing a filler, for the preparation of which vegetable oil and table salt are used, mixing, molding and pressing cheese, characterized in that for the preparation of the filler, decapsulated cysts of Artemia Salina (L) brine crustaceans are also used while the components for the preparation of the filler are taken in the following proportions, wt.%: Decapsulated Cysts brine shrimp Artemia Salina (L) 0.25-1.0 Vegetable oil 0.005-3.0 Salt 0.005-2.0