RU2422026C2 - Curd production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method includes introduction of a filler (represented by a protein-lipidic emulsion prepared by way of homogenisation of salted salmon fish caviar or belly burn salted salmon fish caviar or a mixture of belly burn caviar with salted salmon fish caviar vitelline mass) into milk raw material, the mixture pasteurisation, its cooling to a temperature of fermentation, introduction of a starter, rennet and calcium chloride, ripening, whey removal, self pressing, pressing and packing.

EFFECT: invention allows to increase nutritional and biological value, improve technological and organoleptic properties of curd.

1 dwg, 3 tbl, 9 ex

Description

The method for producing cottage cheese relates to the food industry, namely to the field of milk processing, in particular to the technology for the production of cottage cheese from milk.

A known method for the production of cottage cheese, including the normalization of milk, the introduction of milk fat emulsion in an amount of 27-35% of the total amount of fat (fat emulsion consists of a non-statically transesterified mixture of beef fat (35-40%) with sunflower oil (25-30%) and coconut oil (30-40%) with a transisomer content of unsaturated fatty acids of not more than 10%), heating the milk to a temperature of 40 ° C, purifying it using centrifugal milk cleaners, homogenizing, pasteurizing the mixture, cooling to the fermentation temperature, introducing fermentation, kvashivanie, heated mixture for 30 min, maintaining the clot for sealing, cutting it, removal of whey, self-pressing, extrusion molding and packing them curd (USSR Inventor's Certificate 1546047 №, A23S 19/076 cl., publ. 1990).

The disadvantages of this method are the significant consumption of milk raw materials, the complexity of the process associated with the operations of normalizing milk, preparing a multi-component fat emulsion, purifying milk using centrifugal milk cleaners, cutting the clot and pressing the resulting curd under pressure.

There is a method of producing cottage cheese, which is carried out as follows: milk is normalized taking into account the protein content in it, pasteurization is carried out at 78-80 ° C with an exposure of 20-30 s, cooled to the fermentation temperature (in the warm season to 28-30 ° C in cold - up to 30-32 ° C), fermented with pure cultures of mesophilic lactic streptococci (1-5%), fermented for 6-8 hours (with the accelerated method of fermentation, 2.5% of the starter prepared on cultures of mesophilic streptococcus is introduced into milk and 2.5% thermophilic lactic streptococcus, Fermentation is carried out in the warm season at 35 ° C, in the cold at 38 ° C, while the process time is reduced by 2-3.5 hours), the resulting clot is cut with wire knives into cubes with a face size of 2 cm, the cut clot is heated to 36 -38 ° C, incubated for 15-20 minutes, the separated whey is removed, the resulting cottage cheese is self-pressed and pressed under pressure, then it is cooled and packaged (Technology of milk and dairy products. / G.V. Tverdokhleb, Z.Kh.Dilanyan, L .V. Chekulaev, G.G.Shiler. - M.: Agropromizdat, 1991 .-- S.97-101).

The disadvantages of this method are the high consumption of milk raw materials, the complexity of the process associated with the operations of normalizing milk, cutting a clot and pressing the resulting cottage cheese under pressure.

A known method for producing cottage cheese, including heat treatment of soybean dispersion, cooling to a fermentation temperature, fermentation with bacterial sourdough, fermentation of the mixture, separation of whey and self-compression of the obtained clot, according to which before heat treatment the soybean dispersion is pre-homogenized with minced fish, vegetable oil and salt in the following component ratios, wt.%: soybean dispersion - 18.0-94.0, minced fish - 5.0-40.0, vegetable oil - 0.5-40.0, table salt - 0.5-2.0 additional bring about 15-2000% raw milk and the fermentation is carried out in the presence of a milk-clotting enzyme and alkali metal salts (RF Patent 2150839, A23S 19/076 7, 1998). The disadvantage of this method is its low biological value and selectivity for many diseases, that is, the lack of universality, which complicates their adequate use.

Closest to the proposed technical solution is a method for producing cottage cheese, including introducing filler into milk raw materials, pasteurizing the mixture, cooling to a fermentation temperature, fermenting, fermenting, removing whey, self-pressing and packaging curds, making filler in an amount of 5-600% by weight of milk raw materials, and as a filler, a protein emulsion is used, consisting of minced fish, vegetable oil, salt and water, in the following ratio of components, wt.%: fish rsh - 5.0-40.0, vegetable oil - 0.5-40.0, table salt - 0.5-2.0, drinking water - the rest (RF patent 2150838, 7 А23С 19/076, 1998).

The objective of the invention is to increase the nutritional and biological value, as well as improving the technological and organoleptic properties of cottage cheese through the use in the technology of cottage cheese production of salmon caviar, rich not only in proteins, but also, to a large extent, in lipids containing polyunsaturated fatty acids.

The problem is solved in that in the method for producing cottage cheese, which includes introducing filler into milk raw materials, pasteurizing the mixture, cooling to a fermentation temperature, introducing fermentation, fermenting, removing whey, self-pressing, packaging cottage cheese, according to the invention, a protein-lipid emulsion is used as a filler in the amount of 20.0-50.0% by weight of milk raw materials prepared by homogenizing salted salmon caviar, or salted salmon caviar shank, or a mixture of yogurt with yolk mass salmon caviar, Lactococcus lactis subsp.lactis sourdough is introduced in an amount of 2.0-5.0% by weight of milk raw materials, fermentation is carried out in the presence of rennet in an amount of 0.5-2.0% by weight of milk raw materials and chloride calcium in an amount of 0.5-1.0% by weight of dairy raw materials, and before packaging the cottage cheese, it is pressed.

To solve this problem, a component was chosen as a filler — a protein-lipid emulsion prepared by homogenizing salted salmon caviar, or a salted salmon caviar slab or a mixture of salted egg yolk mass rich in both protein and lipid, known for its high biological activity. Normalized milk is used as raw milk. In contrast to the prototype, where table salt is used - an alkali metal salt (sodium chloride), the claimed invention uses calcium chloride, which affects the duration of formation and the taste quality of the clot, since calcium ions contribute to protein binding. Rennet serves to better separate proteins from whey.

A comparative analysis of the essential features of the claimed invention and the prototype shows that in the inventive method for producing cottage cheese, the common essential features are:

- introduction of filler into milk raw materials,

- pasteurization of the mixture,

- cooling to the fermentation temperature,

- fermentation,

- ripening,

- removal of serum,

- self-pressing,

- packaging of cottage cheese.

Distinctive essential features are:

- the use as a filler of a protein-lipid emulsion prepared by homogenizing salted salmon caviar, or a salted salmon caviar shank or a mixture of salted egg yolk mass of salmon caviar,

fermentation in the presence of rennet and calcium chloride,

- pressing before filling the cottage cheese,

- the components are added in the following amounts by weight of milk raw materials: protein-lipid emulsion from 20.0 to 50.0%, starter culture from Lactococcus lactis subsp.lactis from 2.0 to 5.0%, rennet from 0.5 to 2 , 0%, calcium chloride from 0.5 to 1.0%.

The technical result, which consists in increasing the nutritional value, improving the technological and organoleptic properties of cottage cheese, is achieved by adding protein-lipid emulsion rich in biologically active components to normalized milk, as well as a quantitative balance of the components involved in the technological process.

The choice of a new type of filler, never before used for the production of cottage cheese, is explained by the following. Salmon caviar is a unique food raw material that has a number of valuable qualities associated with protein, lipid, vitamin and trace elements.

The vitelline mass is a colloidal system, the components of which are: water-proteins-lipids-salts are in a state of sols or emulsions. At different stages of puberty, salmon ovaries (testicles) contain: lipids 9.8-19.7%, protein 20.1-28.9%, minerals 0.7-2.4% (I.V. Kizevetter Biochemistry of raw materials of aquatic origin. M., ed. "Food Industry", 1973, p.332).

Caviar is rich in lecithin. Lecithins, being complex lipids, are part of biological membranes. Lecithin preparations are used in medicine as a tonic. In addition to lecithin, caviar is rich in vitamins A, E, D and group B, phosphorus, iron and other minerals and organic compounds necessary for the normal development of the body, skin cells, normalize blood pressure and increase hemoglobin.

Fish caviar contains about 30% of high-value proteins, which is rare for animal proteins and 10-13% of easily digestible fats. Caviar fat is characterized by a higher iodine number than the meat fat of the same fish, and contains a large amount of very useful polyunsaturated fatty acids. Caviar fat contains a large amount of "good" cholesterol: from 1.5 to 14%, lecithin: from 1.0 to 43%, as well as vitamins A, B, D and C. Proteins and fats contained in red caviar are useful to restore cells and normalize blood pressure.

Polyunsaturated fatty acids, which are part of the cell membranes of caviar fat, regulate permeability and reduce their excitability. An increase in their content in the structure of cell membranes affects an increase in the sensitivity of insulin receptors to the hormone and, accordingly, a decrease in hyperinsulinemia, which inhibits the development of atherosclerosis and other cardiovascular diseases.

Table 1 shows comparative data on the fatty acid composition of cottage cheese prepared according to known technologies and cottage cheese according to the invention (cottage cheese with caviar).

Table 1 The composition of fatty acids of traditional cottage cheese, cottage cheese with surimi and cottage cheese with caviar Fatty acids,% of total fatty acids Traditional cottage cheese Cottage cheese with minced fish (prototype) Cottage cheese with fish caviar Oily 4: 0 3.4 - - Kapronova 6: 0 0.7 - - Caprylic 8: 0 0.9 - - Caprica 10: 0 1.9 - - Lauric 12: 0 1.7 - 0.11 Myristic 14: 0 11.5 - 4.98 Pentadecane 15: 0 0.8 - 0.45 Palmitic 16: 0 32.6 5.2 9.72 Margarine 17: 0 - - 0.34 Stearic 18: 0 12.7 1,5 3.21 Arachin 20: 0 0.1 0.4 0.05 Begenova 22: 0 - 0.2 - Myristolein 14: 1 1,0 - - Heptadecene 17: 1 - - 0.68 Oleic 18: 1 w9 25.5 60,2 16.95 Eicosaena 20: 1 w9 0.1 1,0 0.87 Linoleic 18: 2w6 2,4 20,2 1,53 Linolenic 18: 3 w3 alfa 0.9 9.3 1.36 Arachidonic 20: 4 w6 - - 0.92 Eicosapentaenova 20: 5 w3 - - 14.27 Erukova 22: 1 w13 - - 0.38 Docosahexaenoic 22: 6 w3 - traces 18.58

The results of determining the fatty acid composition of the components of traditional cottage cheese, cottage cheese with surimi and cottage cheese with caviar showed that unsaturated fatty acids predominate only in the composition of lipids of cottage cheese with caviar. A sharp increase in the relative content of polyunsaturated fatty acids of lipids in cottage cheese with caviar was noted compared with the prototype, which is explained by the introduction of an additional fat-containing component - caviar, which contains in such a large amount such highly unsaturated acids as arachidonic (20: 4 w6), eicosapentaenoic (20 : 5 w3) and docosahexaenoic (22: 6 w3).

Adding salmon caviar to dairy raw materials allows you to get cottage cheese not only with high nutritional, but also biological value. Since caviar is subjected only to pasteurization, all biologically valuable nutrients of caviar present in the native state remain in the finished product. Comparative data on physico-chemical parameters and amino acid composition in comparison with the prototype are shown in tables 2 and 3, respectively.

From the comparative tables it follows that the use of caviar in the technology for producing cottage cheese improves the consumer properties of the finished product.

Table 3 Amino acid composition and amino acid rate of traditional cottage cheese, cottage cheese with minced fish and cottage cheese with fish caviar Name of amino acids Reference scale Traditional cottage cheese Cottage cheese with minced fish Cottage cheese with fish caviar BUT FROM BUT FROM From _to BUT FROM From _to BUT FROM From _to Isoleucine 4.0 one hundred 5.49 137 129 4.42 111 104 5.08 127 Leucine 7.0 one hundred 10.49 149 140 7.75 111 104 9.34 133 Lysine 5.5 one hundred 7.09 129 121 7.10 129 121 10.72 195 Methionine 2.20 2.70 Cystine 0.70 0.80 Σ-containing amino acids methionine + cystine 3,5 one hundred 2.90 83 * 78 3,50 one hundred 94 3.6 104 Phenylalanine 6.60 3.73 Tyrosine 5.89 2.92 Σ aromatic amino acids 6.0 one hundred 12.49 208 196 6.65 111 104 10.23 171 Phenylalanine + tyrosine Threonine 4.0 one hundred 6.02 151 142 3.84 96 90 4.94 123 Tryptophan 1,0 one hundred 1.20 120 113 1,0 one hundred 94 1,2 Valine 5,0 one hundred 8.90 178 167 4.65 93 87 7.03 141 Histidine 2.6 one hundred 4,50 173 163 1.71 66 * 62 Amount of Amino Acids 38.6 59.08 42.12

Salmon caviar contributes to the development of intelligence and the formation of the body of children and adolescents. This product is necessary for proper and therapeutic nutrition of all population groups. Recommended daily intake of salmon caviar (without preservatives) for children - 8-10 g, adolescents - 10-20 g, adults - 20-30 g.

The systematic presence of caviar in food rations contributes to the prevention and treatment of many diseases, ensures performance and longevity.

In turn, milk raw materials are valuable in the composition of the components, they contain dry substances, including proteins, carbohydrates, organic acids, vitamins and a complete mineral complex.

Getting cottage cheese based on dairy raw materials with the addition of salmon caviar is an ideal combination that contributes to the prevention and treatment of many diseases.

In addition, lactic acid bacteria neutralize the fish aftertaste and positively affect the formation of taste and smell of cottage cheese, which is shown in the diagram (see drawing).

The inventive method for producing cottage cheese is as follows.

A filler is prepared - a protein-lipid emulsion, by homogenizing salted salmon caviar, or a salted salmon caviar shank or a mixture of salted salmon caviar with yolk mass, at a stirrer speed of 1500 rpm for one hour.

Normalized milk is poured into the bathtub of the creative manufacturer and filler is added in an amount of 20-50% by weight of the normalized milk. The resulting mixture of milk and filler is mixed, pasteurized, cooled to a fermentation temperature of 28-30 ° C. Then in the mixture make a starter culture of Lactococcus lactis subsp. Lactis, in an amount of 2.0-5.0% by weight of milk. Fermentation is carried out in the presence of rennet, in an amount of 0.5-2.0% by weight of milk and calcium chloride, in an amount of 0.5-1.0% by weight of milk. The ripening process is carried out for 24 hours at a temperature of 37 ° C to obtain a clot. Then remove the serum on the separator, subjected to self-pressing in multiforms and subsequent pressing, after which the cottage cheese is packaged.

The technological process is carried out on standard equipment used in the food industry for the production of cottage cheese.

Example 1. 100 kg of milk is poured into the bathtub of a creative manufacturer, 20 kg of a protein-lipid emulsion made by homogenizing salted salmon caviar are added. The resulting mixture was stirred, pasteurized and cooled to a fermentation temperature of 28 ° C. Then, 5 kg of starter culture from Lactococcus lactis subsp.lactis, 2 kg of rennet and 1 kg of calcium chloride are added to the mixture, sour for 24 hours at 37 ° C, whey is removed, self-pressed, pressed and packaged cottage cheese.

The finished product has a pleasant taste characteristic of curd products. There is no fishy taste and smell in the finished product. The taste of the product is harmonious. Consistency is homogeneous.

Example 2. 100 kg of milk is poured into the bathtub of a creative manufacturer, 50 kg of a protein-lipid emulsion made by homogenizing salted caviar of salmon fish is added. The resulting mixture was stirred, pasteurized and cooled to a fermentation temperature of 28 ° C. Then, 5 kg of starter culture from Lactococcus lactis subsp.lactis, 2 kg of rennet and 1 kg of calcium chloride are added to the mixture, sour for 24 hours at 37 ° C, whey is removed, self-pressed, pressed and packaged cottage cheese.

The finished product has a pleasant taste characteristic of curd products. There is no fishy taste and smell in the finished product. The taste of the product is harmonious. Consistency is homogeneous.

Example 3. In the bathtub of the creative manufacturer, 100 kg of milk is poured, 30 kg of protein-lipid emulsion made by homogenizing salted salmon caviar is added. The resulting mixture was stirred, pasteurized and cooled to a fermentation temperature of 28 ° C. Then, 4 kg of starter culture from Lactococcus lactis subsp.lactis, 0.5 kg of rennet and 0.5 kg of calcium chloride are added to the mixture, sour for 24 hours at 37 ° C, whey is removed, self-pressed, pressed and packaged cottage cheese.

The finished product has a pleasant taste characteristic of curd products. There is no fishy taste and smell in the finished product. The taste of the product is harmonious. Consistency is homogeneous.

Example 4. 100 kg of milk is poured into the bathtub of the creator’s bath, 20 kg of protein-lipid emulsion is added, prepared by homogenizing the salted salmon caviar shank, the resulting mixture is mixed, pasteurized and cooled to a fermentation temperature of 28 ° C. Then 5 kg of starter culture from Lactococcus lactis subsp.lactis, 2 kg of rennet and 1 kg of calcium chloride are added to the mixture, sour for 24 hours at 37 ° C, whey is removed, self-pressed, pressed and packaged cottage cheese.

The finished product has a pleasant taste characteristic of curd products. There is no fishy taste and smell in the finished product. The taste of the product is harmonious. Consistency is homogeneous.

Example 5. 100 kg of milk is poured into the bathtub of the creator’s bath, 30 kg of protein-lipid emulsion is added, prepared by homogenization of the salted salmon caviar shank, the resulting mixture is mixed, pasteurized and cooled to a fermentation temperature of 28 ° C. Then, 4 kg of starter culture from Lactococcus lactis subsp.lactis, 0.5 kg of rennet and 0.5 kg of calcium chloride are added to the mixture, sour for 24 hours at 37 ° C, whey is removed, self-pressed, pressed and packaged cottage cheese.

The finished product has a pleasant taste characteristic of curd products. There is no fishy taste and smell in the finished product. The taste of the product is harmonious. Consistency is homogeneous.

Example 6. 100 kg of milk is poured into the bathtub of the creator’s bath, 20 kg of protein-lipid emulsion is added, prepared by homogenizing a mixture of shrimp and yolk mass of salted salmon caviar, the resulting mixture is mixed, pasteurized and cooled to a fermentation temperature of 28 ° C. Then, 5 kg of starter culture from Lactococcus lactis subsp.lactis are added to the mixture, 2 kg of rennet and 1 kg of calcium chloride are fermented for 24 hours at 37 ° C, the serum is removed, self-pressed, pressed and packaged cottage cheese.

The finished product has a pleasant taste characteristic of curd products. There is no fishy taste and smell in the finished product. The taste of the product is harmonious. Consistency is homogeneous.

Example 7. 100 kg of milk is poured into the bathtub of the creator’s bath, 50 kg of protein-lipid emulsion is added, prepared by homogenizing a mixture of shrimp and yolk mass of salted salmon caviar, the resulting mixture is stirred, pasteurized and cooled to a fermentation temperature of 28 ° C. Then, 5 kg of starter culture from Lactococcus lactis subsp.lactis are added to the mixture, 2 kg of rennet and 1 kg of calcium chloride are fermented for 24 hours at 37 ° C, the serum is removed, self-pressed, pressed and packaged cottage cheese.

The finished product has a pleasant taste characteristic of curd products. There is no fishy taste and smell in the finished product. The taste of the product is harmonious. Consistency is homogeneous.

Example 8. 100 kg of milk is poured into the bathtub of the creator’s bath, 30 kg of protein-lipid emulsion is added, prepared by homogenizing a mixture of shrimp and yolk mass of salted salmon caviar, the resulting mixture is stirred, pasteurized and cooled to a fermentation temperature of 28 ° C. Then, 4 kg of starter culture from Lactococcus lactis subsp.lactis, 0.5 kg of rennet and 0.5 kg of calcium chloride are added to the mixture, macerated for 24 hours at 37 ° C, whey is removed, self-pressed, pressed and packaged cottage cheese.

The finished product has a pleasant taste characteristic of curd products. There is no fishy taste and smell in the finished product. The taste of the product is harmonious. The product has a pleasant appearance. Consistency is homogeneous.

The use of the invention allows on the basis of milk to obtain cottage cheese for mass consumption, which has good taste and high nutritional value. The enrichment of valuable components of milk with biologically active substances of fish caviar increases the biological value of the finished product and gives it therapeutic and prophylactic properties, and the introduction of starter cultures of lactic acid bacteria makes it possible to use it for children, adults and the elderly.

The use of this cottage cheese daily provides the prevention and treatment of many diseases, performance and longevity.

Claims (1)

A method of producing cottage cheese, including introducing a filler into milk raw materials, pasteurizing the mixture, cooling to a fermentation temperature, fermenting by making a ferment, fermenting, removing whey, self-pressing, packaging curds, characterized in that a protein-lipid emulsion of 20 is used as filler, 0-50.0% by weight of milk raw materials prepared by homogenizing salted salmon caviar, or salted salmon caviar shank, or a mixture of salted yolk salted salmon caviar Well, yeast from Lactococcus lactis subsp.lactis is added in an amount of 2.0-5.0% by weight of milk raw materials, fermentation is carried out in the presence of rennet in an amount of 0.5-2.0% by weight of milk raw materials and calcium chloride in an amount 0.5-1.0% of the mass of dairy raw materials, and before packaging the cottage cheese it is pressed.

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