LT4256B - The curd product and process for preparing thereof - Google Patents

Abstract

This invention can be used in dairying, namely for producing curd products. Curd products consist of newly made curd of homogenous consistence, cream, a system for stabilising consistence, salt or sugar and taste additive. In the salted version of the product, the ingredients are distributed in the following mass percentages: newly made curd of homogenous consistence - 50-75; cream - 15-30; system for stabilising consistence - 0.5-3.0, salt 0.5-1.5; taste additive 0.1-7. In the sweet version of the product, the ingredients are distributed in the following mass percentages: newly made curd of homogenous consistence - 30-60; cream - 7-25; system for stabilising consistence - 0.5-3.0, sugar 6-25; taste additive - 15-30. The method for producing curd includes the preparation of raw materials, the preparation of a compound of raw materials, mixing thereof, simultaneous homogenisation of the compound by using high-speed knives, pasteurisation in a direct or indirect torrent of steam.

Description

The invention relates to the dairy industry, namely, to the production of curd products.

High-calorie sweet and salted curd cheeses are known to contain curd (lean or 18% fat), butter, salt or sugar and an appropriate flavoring additive (such as vanilla, nut kernels, raisins for sweet cheeses or tomato sauce for salted cheese) Oil (See Milk for Technological Instruction for Production of Products. R .: Ministry of the LSSR, Galas un pieną rūpniecibas, 1968, pp. 138-139.)

There is a known method of making these curd cheeses, which involves preparing the raw material (rolling the curd, melting the butter, removing the top layer if the curd is stationary), mixing the curd with vanilla added sugar, then adding the melted butter, until the mass becomes homogeneous, then add flavoring agents (raisin, nuts, cinnamon or other) and prepackage (see Milk in the Technological Instructions for Production of Milk Products. R .: LPSR, Ministry of Agriculture and Milk Industry, 1968, 131-134).

Curd cheeses made in this way, despite their high fat content, are not homogeneous enough, they may contain small pieces of butter, have a peculiar consistency, are "roll" in the mouth and are difficult to swallow. Moreover, these curd cheeses have a very short shelf life of only 36 hours.

The closest to the present invention are cream cheeses consisting of a milk protein concentrate, a cream, a gelatin thickener. Sweet Fruit-Berry Cheese is additionally made from dry milk, sugar, fruit-berry essence with ingredients as follows:

milk protein concentrate

- 43;

cream dry milk sugar fruit - berry essence gelatin water (for melting sugar and gelatin)

- 34; 4.4-5.0; 14.0-15.0;

0.8;

0.5;

5-6;

(See Technologičeskaja Instruction after proizvodstvu slivočnych syrov na potočnoj mechanirovanoj liniji, Moscow: Ministerstvo miasnoj I moločnoj promyšlenosti USSR, 1975.14 p.).

Part of the sugar and fruit - berry essence can be replaced by fruit berry syrup.

Spicy cream cheese (salted), additionally consisting of cheese ("Kostroma", "Dutch", "Spicy", "Latvian", "Brynza" or other) and salt, with the following ingredients by weight:

milk protein concentrate 58 - 60;

cream 27 - 28;

gelatin 0.5;

cheese 12-12.5;

salt 1;

water (for gelatin dissolution) 5 - 6;

The closest to the proposed process is the method of producing said cream cheeses, wherein the raw materials are prepared, the cream mixture is made from cream, dry milk, bag and time mixture at 63-65 ° C for 15-20 minutes, followed by the addition of gelatine solution pasteurized at 75-80 ° C. and for sweet cream cheese, sugar syrup at 75-80 ° C, cools the cream mixture to 20-25 ° C, mixes the cream mass with the milk protein concentrate in a blender for 20-25 minutes, homogenizes the cream cheese mass in a high-pressure cottage cheese homogenizer pressure of 90 100 atmospheres and prepackages (see Technologičeskaja Instruction under the proizvodstvu slivočnych syrov na potočnoj mechanirovanoj liniji, Moscow: Ministerstvo miasnoj I moločnoj promyšlenosti USSR, 1975, 2 10 p.)

However, this method of production is complex and lengthy - the production process can continue the following day, and the cream cheese produced has an insufficiently thick and stable consistency and has a poor preservation of shape. Salted cream cheese is not suitable for sandwiches. In addition, cream cheese has an inadequate shelf life of up to 48 hours for sweet cream cheese and up to 72 hours for salted cream cheese at 4 to 8 ° C, which makes it more acidic as the cream cheese is not pasteurized. Sliced cheeses also do not have good organoleptic properties, as the main ingredient, the milk protein lean concentrate, is only needed to thicken the cream cheese, but does not determine the taste of the product.

It is a technical object of the invention to provide a new type of homogenized curd product with good organoleptic properties with a stable consistency, a long shelf life and a simple production method for this product.

There are two versions of the curd product - salted and sweet.

The offered curd product consists of milk protein mass, cream, consistency thickener, salt, flavoring, whereby just a homogeneous homogeneous curd is used as the milk protein mass, and the consistency stabilizer system is used in the following ingredients:

freshly made homogeneous curd 50 - 75;

cream 15-30;

consistency stabilizing system 0.5 - 3.0;

salt 0.5-1.5;

flavor additive 0.1-7.

The second variant is a curd product consisting of milk protein cream, cream, consistency thickener, sugar and flavor additive, using freshly manufactured homogeneous curd cream as a consistency thickener, a consistency stabilizer system with ingredients in the following percentages:

freshly made homogeneous curd 30 - 60;

cream 7 - 25;

consistency stabilizing system 0.5 - 3.0;

sugar 6 to 25;

flavor additive 15 -30.

The peculiar taste of the product comes when the cream is used sour, namely sour cream.

Very stable consistency and theological properties of the curd product are provided by the use of consistency stabilizing systems such as Chamulsioni, Turzioni, Frimulsioni, Salvae and others.

In the salted variant, for example, vegetable, flavoring, seasoning (dill, parsley, celery, onion, garlic, bell pepper, black pepper, "Tadzhik" spice, etc.) can be used as flavoring additives, which may be of various origins, typical of salted. products, as well as combinations of these products.

Cocoa, vanilla, citric acid, yoghurt, fruit and berry syrup, jam, natural or dried fruits and berries and other additives characteristic of sweet products may be used as flavoring additives in the sweet curd product variant.

The method of production of the proposed curd product is based on a known curd product process comprising raw material preparation, initial preparation of the raw material mixture at elevated temperature, whereby a freshly manufactured homogeneous curd, cream and stabilizing system are mixed while homogenizing in a high speed knife. in the steam stream.

This process can be carried out in a "Štefan" type boiler or similar device. Preferred pressure during homogenization is 0.1-0.8 bar or 1.2-3 bar.

Salt or sugar or flavoring can be added together with curd, sour cream and consistency stabilizer.

In this case, the total mass of the product will be completely homogeneous, as the required degree of homogenization is ensured.

A flavoring additive, such as fruit or berry jam, can be added to the prepared homogeneous mixture and blended easily. In this case, small pieces of fruit remain in the product.

The mixture is stabilized by direct or indirect vapor heating at 70-80 ° C.

The proposed technical solution makes it possible to obtain a new type of curd product with a homogeneous consistency and good organoleptic characteristics, in a technologically simple and fast way, combining several processes, mixing, homogenization and sterilization.

The main weight of the curd product consists of freshly made homogeneous curd and cream, which can have a wide range of weight ratios, as well as a system that stabilizes the consistency.

The taste of the curd product is determined by the combination of the products used, and the experimentally selected sterilization parameters also allow the use of sour cream, which gives the best taste of the product combined with freshly produced curd, acidic - enzymatic or otherwise.

The curd product is made in the following way:

example

Curd cheese "green cheese for breakfast" is made in the following way.

"Green cheese for breakfast" consists of the following ingredients with the following percentages by weight:

freshly made homogeneous curd 65 sour cream 31 consistency stabilizing system Chamulsioni 2 dried parsley 0.25 dried celery 0.25 dried dill 0.25 dried onion salt

0,25 kg of freshly manufactured curd, 31 kg of sour cream, 2 kg of consistency stabilizing system "Chamulsioni", after 0,25 kg of dried parsley, celery, dill and onion, 1 kg of salt is placed in a "Steffan" type boiler at 0, 5 bar pressure, homogenize with a high speed knife for 10 minutes while pasteurizing in a direct stream of heated steam which heats the mixture to 80 ° C. The resulting curd product is pre-packaged.

"Green cheese for breakfast" has a very homogeneous consistency, good organoleptic properties and is easy to apply in sandwiches.

example.

Sweet dessert "Baby" consists of the following ingredients with the following weight percentages:

freshly made greasy homogeneous curd 47 cream 22 "Turizini" texture stabilizer 1 cocoa 22 sugar 8 vanilla (added to sugar) 0.01 kg freshly manufactured curd, 22 kg cream, 1 kg "Turizini" consistency stabilizer, after 22 kg of cocoa, 8 sugars, pre-added with 0.01 kg of vanilla, are homogenized with a high speed knife in a "Steffan" type boiler at 2 bar pressure for 10 minutes while simultaneously pasteurizing in an indirect stream of heated water vapor which warms the mixture up to 70 ° C. The resulting curd product is pre-packaged.

The sweet curd product "Mazulis" has a very homogeneous consistency, good organoleptic properties and can be eaten alone or spread on sandwiches.

The curd products "Breakfast Cheese" (salted) and sweet desserts have a homogeneous consistency, good organoleptic properties - taste, smell, color, as well as a long shelf life (30 days shelf life). These properties give the curd products offered by their composition as well as experimentally selected parameters of the production process.

Claims (9)

DEFINITION OF INVENTION 1. A curd product consisting of a milk protein cream, a cream, a consistency thickener, a salt and a flavoring, characterized in that the freshly manufactured homogeneous curds are used as the milk protein mass, as a consistency thickener, with the following ingredients as a weight percentage: freshly made homogeneous curd 50 - 75; cream 15-30; consistency stabilizing system 0.5 - 3.0; salt 0.5-1.5; flavor additive 0.1 - 7. 2. A curd product consisting of a milk protein cream, a cream, a consistency thickener, a sugar and a flavoring agent, characterized in that freshly manufactured homogeneous curds are used as the milk protein mass, as a consistency thickening system, with the following ingredients as a weight percentage: freshly made homogeneous curd 30 - 60; cream 7-25; consistency stabilizing system 0.5 - 3.0; sugar 6 to 25; flavored supplement 15-30. 3. The product according to claim 1 or 2, wherein the cream is used in acidic form, namely, sour cream. 4. A product as claimed in claim 1 or claim 3, wherein the flavoring agent is one or more of dill, parsley, celery, onion, garlic, black pepper, Tajik. Process for the production of a curd product according to one of claims 1 to 4, comprising the preparation of raw materials, the preparation of a mixture of raw materials at an elevated temperature, characterized in that it contains freshly manufactured curd, cream and 10 mixing system to stabilize consistency while homogenizing the mixture with high speed knives, pasteurisation in a direct or indirect stream of steam. 6. A process according to claim 5, wherein the products 15 homogenize at a pressure of 0.1-0.8 or 1.2-3 bar. 7. A process according to claim 5 or 6, wherein the sugar or salt and the flavoring agent are combined with a curd, sour cream and consistency stabilizing system. 8. A process according to claim 5 or 6, characterized in that the flavoring agent is added to the prepared homogenized mixture together with the curd and stabilizing system and subsequently mixed. 9. The process of claims 5 to 8, wherein the mixture is heated to 70-80 ° C in a direct or indirect steam stream.