DE3401342A1 - Process for the production of a relatively long-life food product - Google Patents

Abstract

Process for the production of a relatively long-life food product or recipes for soya cheese containing lactic acid and soya fresh cheese containing lactic acid. Using soya milk and lactic acid, cheese types can be produced using the process described which have flavour, appearance and consistency reminiscent of conventional cheese types made from animal milk. Consistency and keeping quality permit favourable marketing. The low price of the raw ingredient soya milk or yellow soya beans should permit a good return on capital. The awareness of the value of soya in nutrition is constantly increasing, even in Germany. Soya contains exactly those vitamins and minerals which are "critical" in Germany according to the German Nutritional Society, that is they are supplied in inadequate quantities with the diet: vitamin B1, E, folic acid, iron and magnesium. The cheese types produced by the process described are particularly easily digestible.

Description

The present invention relates to a recipe for making a relatively long-life food product from soy milk and lactic acid. These are two soy cheeses that are similarly produced but differ in taste and consistency.

Tofu (soy cheese or quark) is currently being introduced to the German market by German manufacturers. So far, it's mainly sold in health food stores, health food stores, and Japanese or Chinese food stores. The offered tofu is made from soy milk, mostly made with natural nigari, with magnesium chloride or calcium sulfate.

Tofu is a high-protein, easily digestible food product that does not have a long shelf life. That is a problem for the marketing of this product. It also requires further preparation in the kitchen before consumption. Unlike cheese or curd made from animal milk, it cannot be used immediately as a spread on bread.

The present invention, however, is a tofu-like product made from soy milk, precipitated with lactic acid, which is much more durable, is easier to transport when packaged appropriately and represents a finished spread as lactic soy cheese or lactic soy cream cheese.

Among the advantages that are known of tofu (easy digestibility, pleasant feeling of satiety without any burdensome effect, diet suitability, low fat content, high-quality protein in the case of intolerance to milk, egg or meat protein, low pollution - as there is no detour via refinement -, best utilization of the Protein potential of the earth), there is also the well-known beneficial effect of lactic acid for human nutrition.

The production is not much more complex than the production of tofu.

Nothing similar was found in the patent publication.

Lactic Soy Cheese Recipe (taste and consistency similar to salted, softer sheep's cheese)

and for lactic soy cream cheese (taste and texture similar to good cream cheese preparations made from cow's milk)

I) lactic acid soy cheese

Ingredients:

2 ½ l unflavored soy milk, made from 300 g yellow soybeans soaked in water for 12 hours and 3 l boiling hot water (a method for making soy milk that is simplified for the household was published by the patent applicant in the book "Soja in der Vollwertküche", which published by Verlag Graefe und Unzer in March 1984. The type of production of the

However, soy milk as the basis for making soy cheese does not play a role, it just should not be flavored. An experiment with the flavored soy milk "Soy Drink" from granovita resulted in a cheese that was too sweet. Every manufacturer of tofu or similar products has its own process for the production of soy milk anyway)

and 100-150 g of pure buttermilk

or 1 sachet of organic fermented milk from Bioferma, 2080 Pinneberg

(Any other lactic acid preparation for curdling milk is certainly just as suitable)

Manufacturing:

1. Raw soy milk is boiled for 5 minutes and cooled to around 35-30 ° C in a cold water bath. Soy milk that has already been cooked is heated accordingly to 30-35 °.

2. The buttermilk or sour milk organic ferment is introduced well with a whisk and the container is left covered.

3. In about 24 hours at room temperature (20 °) or in 8-12 hours at 25 ° C, the soy milk is thick. Heat control or regulation is necessary, because at higher temperatures (30-35 ° C) it can lead to rapid acidification with rising and fermentation of the coagulated protein portion. It is generally true that soy milk with lactic acid acidifies faster than cow's milk with lactic acid.

4. As soon as the soy milk is firm (like sour milk), stir gently once.

Up to point 4, the process is the same for both cheeses - lactic soy cheese and lactic soy cream cheese. From point 5, the procedures separate.

5I. Heat the thick soy milk over low medium heat, stirring carefully from time to time. At 60-70 ° C, the protein and whey have separated, i.e. the whey is greenish and clear, the protein floats in it as white flakes.

6I. Line a press box (e.g. tofu press box from a tofu set) with a piece of damp cheesecloth or gauze, carefully fill in the heated curdled soy milk with a ladle, fold the damp cloth over it, put the lid on and do the whole thing for 15 minutes with a 250 Press a g (1/4 l) weight. The pressing time and the pressing weight can be changed at will depending on the desired water content of the cheese. Incidentally, it is generally true that soy sour milk expires much faster than cow sour milk.

7I. Take the cheese out of the press box. Dissolve 3 level teaspoons of salt in ½ l of boiling water. Cover and let the cheese cool in it and let it steep (about 12 hours in total).

It is also possible to first let the cheese cool in the air and then soak it in the brine for 12 hours.

The cheese is now ready to eat. If you take it out of the brine and keep it covered in the refrigerator, it will stay there for 7 days.

Wrapped in brine (which should be at least ½ cm above the cheese) and covered, it will keep in the refrigerator for at least 14 days.

Packaged in plastic containers with brine or sealed in foil with brine, it should have a similar shelf life as commercial sheep's cheese in brine. The shelf life depends on the salt content and water content of the cheese.

The consumer can cut the cheese into slices and use it as a topping on bread or mash it with a fork to make "cottage cheese". When crushed, it tastes great in salads (recipes available).

The recipe makes about 600 g of lactic acid soy cheese.

It's more extensive and probably easier to market

Lactic soy cream cheese:

Ingredients and production up to point 4 as for lactic acid soy cheese,

proceed as follows:

5II: Line a colander (which has holes all around) with a fine-thread damp cloth (cheese linen is woven too loosely). Pour in the unheated soy curd milk, stirred once, or fill in with a ladle.

Allow to drain over a vessel for 30-60 minutes

(The whey runs off faster than unheated curd made from cow's milk).

About 1200 g of raw cream cheese remain in the strainer, which has to be further processed with flavoring ingredients.

The quantities given in the following three recipes are only guidelines.

Recipe 1: soy cream cheese "herbs"

Mix about 1200 g soy raw cream cheese with:

2 tablespoons each of finely chopped parsley and chives, possibly 1 tablespoon of finely shredded other herbs such as dill, lovage, lemon balm, 2 level teaspoons of Brecht's herbal salt and garlic salt, 1 teaspoon of ground caraway, ¼ teaspoon of freshly ground white pepper, 4 tablespoons.

Mix the whole thing thoroughly.

Line a press box with a damp, fine-thread cloth, fill in the cheese preparation,

fold the cloth over it, put the lid on and press the whole thing for 60 minutes with a weight of 500 g.

Recipe 2: soy cream cheese "delicate"

Recipe like soy cream cheese "herbs", but ingredients:

about 1200 g soy raw cream cheese,

2 teaspoons of cooking or sea salt, 1 teaspoon each of Delikata (Brecht spice) and turmeric,

4 tablespoons soybean oil,

100 g unpeeled, roasted, finely ground sesame seeds

Recipe 3: soy cream cheese "spicy"

Recipe like soy cream cheese "herbs", but ingredients:

about 1200 g soy raw cream cheese,

2 tablespoons of soy sauce (Tamari or Shoyu) or Vitam-R

2 teaspoons of onion salt, 2 teaspoons of sweet paprika powder, 1 teaspoon each of dried, pounded thyme and basil, about 4 knives of freshly ground black pepper, 2 medium-sized finely chopped onions, 2 tablespoons of tomato paste, 4 tablespoons of soy oil.

The recipes each make about 800 g of finished soy cream cheese.

Vacuum-packed in plastic containers, it can be kept for at least 3 weeks.

The cheese is creamy and spreadable, ready to eat.

By fine mixing (instead of thorough mixing) the ingredients can achieve a much creamier, more even consistency. A very fine-thread cloth must then be used for the subsequent pressing.

Suggestions for using the residues:

1. The pressed whey from the prepared soy cream cheese is very tasty and aromatic and could possibly be used to make salad dressings,

2. The whey from soy cream cheese (step 5II) could possibly be used to make soy whey drinks with the addition of herbs and (or) juices,

3. In contrast to tofu whey, the clear greenish whey from lactic acid soy cheese is quite edible, the lactic acid is not cooked (as is the case with the whey in soy cream cheese), but only heated to 60-70 ° C. This is why the whey continues to acidify by letting it stand until it has reached a level of acidity that is comfortable for consumption. The acidification process can then be stopped by sterilizing.

This whey can also be used to make soy whey drinks with the addition of herbs (or) and juices.

4. For the use of the okara (the residue from the production of soy milk) the commercial manufacturers certainly already have possible uses. The use of cooked okara as fodder is certainly interesting.

Claims (2)

Process for making a relatively long-life food product from soy milk and lactic acid 1. The method according to claim 1, characterized, Soy milk thickened with lactic acid is heated to 60-70 ° C, the coagulated protein is pressed and the resulting cheese is salted to improve its shelf life and taste. The product can be cut. 2. The method according to claim 2, characterized, Soy milk thickened with lactic acid is not heated; part of the whey is removed by simply draining it, mixes the resulting cream cheese with spices and other flavoring ingredients according to the recipe, these preparations are freed from further whey by pressing. The product is creamy and spreadable. Both types of cheese are suitable as a bread topping or spread or for salads.