HU195083B - Method for producing dietetic cheese poor in sodium - Google Patents

Abstract

The animal fats and proteins in cheese are destroyed by heat treatment, and vegetable oil is added instead. No salt is added, only KCl according to taste.

Description

The present invention relates to a process for the production of cheeses which are low in sodium, potassium chloride if necessary, and / or vegetable fat, in particular for dietary consumers.

An increasing proportion of the population is in need of a diet due to hypertension, heart failure, post-myocardial infarction, ulcer disease or chronic liver disease.

It is well known that, along with medication and other therapies, a proper diet is important.

Saline-poor diets for hypertension, heart disease, post-myocardial infarction, ulcer patients and chronic liver patients;

Low-fat or vegetable-fat diets for heart attacks, hypertension and heart disease, ulcer disease and chronic liver disease;

A protein-rich diet, mainly containing animal protein, is essential for chronic liver disease and gastric surgery.

In addition to the above, potassium (salt) supplementation is required to compensate for the loss of potassium in the body during diuretics (eg heart disease).

At present, cheeses that are in need of a low-salt diet and / or low-fat or low-fat or vegetable-based diets (and are registered under regular health control) do not include cheeses as the salt and fat content of the cheeses does not meet these standards.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a salt-free, high-quality dietary cheese product for people in need of a low-salt diet, particularly for those suffering from high blood pressure, heart failure, but also generally high salt intake. eg semi-fat version) or vegetable fat (dispersion, melting and freezing point) with the same physico-chemical properties as milk fat or part thereof.

It has been mentioned that the salt content of cheeses is significant and, on average, exceeds 1500 mg per 100 g, and is therefore unfavorable for those on a low-salt diet. According to a large number of studies, the salt content of some types of cheese is as follows:

Kitchen salt content 100 g

It's kind of different in cheese, mg lower-upper value average emmental / Pannonia / 800-1800 1300 Lake Balaton 800-2000 1600 Trappist 1400-2000 1700 Edam 1400-2000 1700 Óvári 1400-2200 1800

Kitchen salt content 100 g Cheese in cheese, mg upper and lower average

Caraway / lean cheese / 1500-2500 2000

Source: Dr. Balatoni M: Dairy tables. Agricultural Publishing House, Budapest, 1978.

Page 26.

According to the earlier data of the National Institute of Nutrition and Nutrition (Dr. Róbert Tarján and Dr. Károly Lindner: Nutrition Table. Medicina Publishing House, Budapest, 8th edition, 1974, Table 18), the salt content of some cheeses is as follows:

It's kind of different Salt content In 100 g, g Edam 3.3 Óvári, Trappist 1.2 emmental 0.8 Cheese is made using known methods.

the cheese is usually salted for a shorter or longer period (6 hours to 3 days) in a concentrated or approximately concentrated (22-24% saline) salt bath, and some types of cheese are salted by dry salting (rubbing the surface of the cheese with salt) such as a salt bath. concentration and salting time, diffusion and osmosis occur, and the cheeses take up more or less common salt.

Salting causes the cheese to form a solid crust, as the cheese hardens on the surface and below to reach 6% salinity. The salt is distributed evenly throughout the cheeses at the end of salting and partly during ripening, and their average salt content is as shown in the tables presented.

The effect of salting on the one hand is more or less salty, and on the other hand, the salt content inhibits the function of the cheese flora, which usually means that no holes are formed under the surface of the cheese and the cheese matures longer.

The essence of the process according to the invention is that the cheeses are not salted, and the cheeses are essentially peel-free, which is commonly used for the maturation of traditional cheeses today.

In order to counteract the unsaturated taste due to the low sodium content and to create a more intense taste of the cheese, according to the present invention, intensive maturation of lactic acid cultures (strains of lactic acid bacteria) and strains of lactic acid bacteria (selected from lactic employed.

The use of lactic acid bacteria (belonging to the genus Streptococcus and Lactobacillus), which is commonly used in cheese making from pasteurized milk, is known. An essential aspect of the process of the present invention is that, in addition to a starter culture consisting of strains of lactic acid bacteria of the strains of Str. Lactis and Str. Cremoris, a mixture of intensive cultures of bacteria of the strains Lb. casei, Lb. helveticus and Str. Thermophilus sp. , 5 and 3.0-3.5% lactic acid and carbon dioxide producing strains were also used, so that the ratio of coconut chips was 1: 1 and the acidity of the starter culture was 40 SH (4.3-4.5). pH) at the inoculation temperature of 30-31 ° C when added to the cheese milk. This acid production is provided by co-cultivation of selected strains, whereby rapid and intense acid growth and protein degradation are achieved by symbiosis. In addition, for intense hole formation, the otherwise saline-sensitive Propionibacterium freudenreichii subspecies freudenreichii color culture is added at 1-2 ml before milk is coagulated. This will result in faster and more intensive ripening of the cheeses, which will have a more pronounced taste and even distribution of larger holes than the known semi-hard cheeses.

For cheese making, milk that has been pasteurized in the usual way, and fat and semi-fat cheese is adjusted to a suitable fat content. Instead of milk fat or a portion thereof, vegetable fat, which is dispersed in milk by homogenisation, is adjusted in the appropriate proportions to produce cheeses with a nutritionally healthy vegetable fat (melting point 28-35 ° C and freezing point 19-26 ° C). the correct fat content of the cheese milk.

During the processing of the milk, sufficient rennet enzyme preparation is added to the milk to obtain a liver-like curd of the desired strength at the temperature of the particular cheese type. During the development of the curd, we aim at an intense acidification, usually of 0.8-1.4 SH °, and heat is used to promote the synthesis and increase the activity of the thermophilic microflora, followed by 7-10% of the cheese bath. Addition of water at 37-40 ° C to leach the remaining milk sugar and reduce the retention of sodium. The curd is formed and pressed in a manner appropriate to the type of cheese.

After pressing, an important operation of our process is to incubate the cheeses for a few hours without cooling (at an internal temperature of about 35-37 ° C) (keeping me4 in the air, tempering), when no salting is used in the usual salt bath. and increases the excretion of sodium from the whey, and, on the other hand, the intensive action of the selected microflora on the intense lactose and protein degrading activity.

Incubation demonstrates a reduction in the increased sodium content of the cheeses, indicating that the sodium retention (retention) is higher in conventional but pre-salted cheeses than in the low-sodium cheeses produced by the process of the present invention, as follows:

Sodium retention in pre-salting conventional and cheese according to the invention Cheese Retention,%

Traditionally made trappist cheeses: Csurgó 4.9

Szekszárd 5.6

Szeghalom 5.8

Trappist cheeses according to the invention:

Szeghalom 4.2

Thus, according to the table, 14.3-25.8% less sodium is added to the cheese from the milk derived from milk than in conventional production. (Dr. Balatoni M. and Dr. Csapó J: Studies on the macronutrient content and retention of macronutrients in milk and cheese during cheese making. Dairy industry 4, 80-87, 1986).

The incubated cheeses are packaged and matured in the known manner, preferably at a temperature of 16-18 ° C, with a ripening time of 7 to 10 days shorter than that of conventionally manufactured salted cheeses.

The cheeses produced by the process of the present invention have the following characteristics, in addition to their type:

- the cheeses are crustless, - have a uniformly distributed puncture, - have a smooth, lumpy texture, - have a more pronounced taste in cheese due to intense protein breakdown (maturation), - are considered to be low in sodium. their sodium content does not exceed 34 mg per 100 g as compared with 1500-1800 mg / 100 g of sodium in known salted cheeses.

The advantages of the process of the invention can be summarized as follows:

- our process allows for a new dietary choice and excellent fondue for cheese and fried cheese;

- lower labor and energy requirements for production, no salting and salting capacity and no need for salt bath cooling;

-3195083 - Better product yield, loss of salinity (2.0-4.3%) and reduced maturation time.

The following examples illustrate the process of the invention:

Example 1

Production of fat-free, low-sodium cheese with a dry matter content of 58-60%.

5000 liters (one vat cheesecake) of high quality conventionally pasteurized milk with a fat content of 2.75-2.85% fat and cooled to 31-33 ° C 0.5-1.0% cultures of lactic acid bacteria with acidity of 36-39 SH ° (butter culture) ) and 0.1-0.12% of co-cultivated Str. thermophilus, Lb. helveticus and Lb. casei, co-cultured strains of specially selected lactic acid producing and protein degrading strains and 5-10 ml of Pr. freudenreichii culture. The milk is inoculated with a seed enzyme preparation after the acid has increased by 0.2-0.4 SH °. Coagulation occurs within 30-35 minutes. The curd is comminuted into particles having a diameter of 3-4 mm and heated to 40 ° C when the acidity of the test milk reaches 0.3 SH °. When the acidity of 5.4 to 5.6 SH is reached, the mixture is diluted to 40 ° C with 8 to 10% water, based on the content of the bath. After the curd has been worked up for a total of about 169 to 190 minutes, the curd is pre-pressed in a bath or pre-press molding machine. Then the approx. Cheeses cut into 1 kg bars are pressed in stainless steel perforated cheese molds at 5 bar for 45-50 minutes. The cheeses are then incubated warm for 2-3 hours at an internal temperature of 35-37 ° C. The incubated cheeses are packaged in the usual manner in a Saran-type flat foil, heat-sealed on each side of a heated metal sheet and sealed overlaps. The cheeses in the casing are matured in ripening boxes or boxes at a temperature of 16-18 ° C for 3-4 weeks.

Ripe cheeses are marketed in their original wrapping, or sliced or sliced in a vented or shielded gas container as a low-sodium, dietary cheese.

Example 2

Production of low fat semi-fatty cheeses (Óvári type) with low fat content.

3000 liters set at 1.7% fat

For Class I quality milk, conventionally pasteurized at 30-32 ° C, 0.5-1.0% butter culture with 36-39 SH ° acidity and 0.1-0.2% intensive lactic acid production and casein digestion are specially selected for Lb. casei, Lb helveticus and Str. thermophilus strains are cultivated together. Incubate at 0.1-0.3 ° C SH and then inoculate with inoculum preparation. The clotting time is 40 minutes. The curd was minced to pea size, and after the test milk had risen to 0.2-0.4 SH ° C acid 4, it was heated to 45 ° C until a further 0.2 SH ° acid rise. When the whey is 5.4-5.6 ° C, 10% water at 40 ° C is added to the whey curd mixture to reduce lactose content and sodium retention.

In order to provide the characteristic strength, the curd is separated from the whey through a rotary drum separator and added to perforated cheese molds of a size appropriate to the desired weight of the cheese and pressed for 4 minutes at 4 to 5 bar. The pressed cheeses are incubated warm for 2-3 hours as in Example 1, then packaged and matured at 18 ° C for 4-5 weeks and placed on the market.

Example 3

Production of a semi-fat, low-sodium cheese with a vegetable fat content of 58% solids.

To 2946 liters of skimmed milk, 54 kg of pre-thawed vegetable fat having the same melting and freezing point as butter fat is added in a double-walled, agitated tank (preferably in a cream maturing tank) at constant stirring. The mixture is pre-homogenized (dispersed) twice through a shear mixer, and the 1.7% fat milk thus prepared is conventionally pasteurized and homogenized in a piston homogenizer at 60-65 ° C and 200 bar.

The milk cooled to 31-33 ° C is processed in a 3000 liter mobile bath with the same procedure as in Example 1, except that the cheeses are vented into heat-shrinkable pouches of PVDC, sealed with a metal clip and heat-shrunken onto the cheeses. Aging is as described in Example 1.

Example 4

For the production of low-fat, low-sodium, potassium-enriched cheese with a dry matter content of 55%.

The cheese is made in the same manner as in Example 2, except that when filling the curds, 5 g of phosphorus-grade potassium chloride per kg of cheese are sprayed uniformly into the curds separated from the whey and the curds are mixed after filling. This corresponds to 500 mg of potassium chloride and 262 mg of potassium per 100 g of cheese.

Claims (3)

CLAIMS 1. A method of producing a diet low in sodium and optionally reduced fat or containing vegetable fat by inoculating the cheese milk with bacterial color culture, adding an inoculum enzyme, crushing, mixing, heating the coagulant, optionally adjusting the fat to a cheese. lactic acid-producing and protein-degrading strains of Lb. casei, Lb. helveticus, and Str. thermophilus species grown together at 40-42 ° C in the proportion of L1 coconut and Propionibacterium freudenreicKii subsp. freudenreichii starter culture is added, the curd obtained after the inoculation of the inoculum is diluted with warm water, shaped and pressed in a known manner, and the hot cheeses are incubated for 1-3 hours at an internal temperature of 35-37 ° C. A process according to claim 1, characterized in that the milk fat or one thereof Instead of 5 parts, vegetable fat with the same dispersion, melting and freezing point as milk fat is used to adjust the fat content of the cheese milk. Process according to claim 1 or 2, characterized in that, optionally, 500-600 mg of potassium chloride of pharmacopoeial quality are added to the cheeses prior to forming. Without drawing Published by: National Office of Inventions, Budapest Responsible for publishing: Zoltán Himer, Head of Department 1977. Printing company, Uzsgorod