LV11418B - Cottage cheese products (variants) and method of preparation 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

WHEAT PRODUCT (VARIABLES)

AND ITS MANUFACTURING TECHNIQUES

The invention relates to the dairy industry, and more particularly to the production of curd products.

High-calorie sweet and salty curd cheeses (1) containing curd (skimmed milk or 18% fat), butter, salt or sugar and an appropriate flavoring additive (eg vanilla, kernel, raisin but salty sweet cheeses) - tomato paste or dill oil).

There is a known process (2) for making these curd cheeses, which involves preparing the raw materials (curd rolls, butter in a bowl, removing the top layer of stored curd), mixing the curd with vanillin and then adding the melted butter. mixing until smooth and then adding flavoring additives (raisins, nuts, cinnamon or other) and packing.

The curd cheeses obtained by this method, despite their high fat content (40%), are not sufficiently homogeneous, may have small pieces of butter and have a specific consistency, as if they were easily washed by mouth. In addition, curd cheeses have a very short shelf life of only 36 hours.

The closest to the present invention are cream cheeses (3) containing milk protein concentrate, cream, a consistency thickener, gelatin. Cream cheeses have two variants - sweet and salty.

Sweet Fruit-Berry Cream Cheese contains further milk, sugar and fruit-berry essence at the following ingredients by weight:

milk protein concentrate 41 ... 43;

sweet cream 32 ... 34;

dry milk 4.4 ... 5.0;

sugar 14.0 ... 15.0;

fruit-berry essence 0.8;

gelatin 0.5;

water (sugar and gelatin 5 ... 6.

for dissolution)

Some sugar and fruit-berry essences may be replaced by fruit-berry syrup.

Curd cheese (salty) still contains cheese (Kostroma, Holland, Picanto,

Latvian, Brinzu or other) and salt at such ingredient ratios; by weight: milk protein concentrate 58 ... 60;

cream 27 ... 28;

gelatin 0.5;

cheese 12..12.5;

salt 1;

water (to dissolve gelatin) 5 ... 6.

Closest to the present invention is a process for producing the aforementioned cream cheeses (4), which comprises preparing the raw materials, preparing the cream mixture from the cream, dry milk, stirring the cheese at 63-65 ° C for 15-20 minutes, then adding 75- 80 ° C pasteurized gelatin solution and, for cream cheese, sugar syrup at 75-80 ° C, cooling the cream mixture to 20-25 ° C, stirring the cream mixture with milk protein concentrate in a blender for 20-25 minutes, homogenizing the cream cheese mass in a high-pressure cottage cheese homogenizer at a pressure of 90-100 atmospheres, and packing.

However, this method of production is relatively complex and time-consuming - the production process may continue the following day, but the cream cheese obtained is of insufficient thickness and consistency and does not retain its shape. Salty cream cheese is not suitable for spreading on bread. In addition, cream cheeses have an inadequate shelf life - up to 48 hours for sweet cream cheeses and up to 72 hours for salty cream cheeses at 4-8 ° C, which makes them more acidic during storage, as the finished cream cheese is not pasteurized. Cream cheeses also lack good organoleptic properties, as the main component of the product, the non-fat milk protein concentrate, serves only to thicken the cream cheese mass and does not determine the taste of the finished product.

The technical object of the invention is to develop a new type of homogeneous curd product with good organoleptic properties, a stable consistency, a long shelf life and a simple production method of this product. The curd product has two variants - salty and sweet.

Known curd product containing milk protein mass, cream, salt and flavoring agent, containing, by weight, milk cheese protein, freshly prepared homogeneous consistency, as a thickener - consistency stabilizer system at the following ingredients by weight:

freshly prepared homogeneous curd 50 ... 75;

cream 15 ... 30;

consistency stabilizing system 0,5..3;

salt 0.5 ... 1.5;

flavoring additive 0,1 ... 7.

Alternatively, a known cottage cheese product containing milk protein mass, cream, consistency thickener, sugar and flavoring agent, milk protein wheat mass containing freshly prepared homogeneous consistency curd, as a consistency ingredient, such as a consistency stabilizer;

freshly prepared homogeneous curd 30 ... 60;

cream 7 ... 25;

consistency stabilizing system 0,5..3;

salt 6 ... 25;

flavoring additive 15 ... 30.

It has a peculiar taste to the offered curd product if it contains sour cream as cream.

The use of stabilizing systems such as Hamulsioni, Turizini, Frimulsioni, Solvas, etc. ensures very stable consistency and rheological properties of the curd product.

As a flavoring additive to a variation of a salty cottage cheese product, for example, any vegetable, herb, parsley, celery, celery, onion, garlic, paprika, black pepper, spice mixture Tajik, etc., which is characteristic of the salty products may be used. combinations.

Cocoa, vanillin, citric acid, yoghurt, fruit and berry syrup, jam, fresh or dried fruits and berries, etc. may be used as flavoring additives in the sweet curd product variant. additives specific to sweet products.

The proposed curd product production method is based on the known curd product manufacturing method, which comprises raw material preparation, mixing the raw material at elevated temperature, homogenizing and packing the product, mixing the freshly prepared homogeneous curd, cream and consistency stabilizing system simultaneously yields and pasteurisation in a direct or indirect steam stream.

This process may be carried out in a Steffen boiler or similar installation.

The desired pressure during the homogenization process is 0.1 ... 0.8 bar or 1.2 ... 3 bar.

Salt or a sugar-flavoring additive can be added to the curd, cream and protein stabilizing system.

In this case, the entire mass of the product will be completely homogeneous, as the required degree of homogenization will be achieved.

A flavoring additive, such as a fruit or berry jam, can be added to the finished homogenized mixture and mixed only slightly. In this case, small pieces of fruit remain in the finished product.

The mixture is sterilized by direct or indirect steam heating to 70-80 ° C.

The proposed technical solution makes it possible to obtain a new type of homogeneous long-life curd product with good organoleptic properties by a technologically simple and fast process combining several processes - mixing, homogenization and sterilization.

The basic weight of the curd product consists of freshly prepared homogeneous curd and cream, which can be taken over a wide range of weight ratios, and a consistency stabilizing system.

The taste of the finished cottage cheese 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 finished product in combination with freshly made homogeneous cottage cheese obtained by acid - enzyme or any other method.

The offered curd product is manufactured as follows:

Example 1:

The cottage cheese product, Green Breakfast Cheese, is produced as follows:

Green breakfast cheese contains the following ingredients; % by weight:

freshly prepared homogeneous skimmed milk curd 65;

sour cream 31;

texture stabilizing system Hamulsioni 2;

dry parsley 0.25;

dry celery 0.25;

dry dill 0.25;

dry bulbs 0.25;

salt 1.

kg of fresh curd, 31 kg of sour cream, 2 kg of Hamulsioni stabilizing system, 0.25 kg of dry parsley, celery, dill and onion, place 1 kg of salt in a Stefan kettle, homogenize with a rotating knife at 0.5 bar for 10 minutes, while pasteurizing in a direct heated steam stream which heats the mixture to 80 ° C. The mass of the curd product obtained is packaged.

Green breakfast cheese has a very homogeneous consistency, good organoleptic properties and can be easily spread on bread.

Example 2:

Sweet Dessert The baby contains the following ingredients, by weight: Freshly homogeneous whole cream curd Sweet cream Consolidation system

Turizini cocoa sugar vanillin

1;

22;

8;

0.01 kg (added to sugar) of freshly made skimmed milk curd, 22 kg of cream, 1 kg of Turizini consistency stabilizer and 8 kg of cocoa and 22 kg of sugar (previously added 0.01 kg of vanillin) are homogenized with 2 bar pressure for fast rotating knives for 10 minutes while pasteurizing in a stream of indirect heated water vapor which heats the mixture to 70 ° C. The weight of the resulting curd product is packed. '

Sweet dessert The baby has a very homogeneous consistency, good organoleptic properties, can be eaten alone or smeared on bread.

Cheese products on offer Breakfast cheeses (salty) and sweet desserts have a homogeneous consistency, good organoleptic properties - taste, smell, color, as well as a relatively long shelf life (30 days shelf life). The composition and the experimentally selected parameters of the production process give these curd products its properties.

Sources of information used in the expertise:

1. Collection of Technological Instructions for the Production of Dairy Products R.: LSSR Ministry of Meat and Dairy Industry, 1968.1. 138-139.

2. Ibid., I. 131-134.

3. TexHonornMecKaa ΜΗΟτργκρΜΑ no npon3BOflCTBy criMBOHHbix cbipoB Ha ΠΟΤΟΗΗΟϋ MeXaHM3kipOBaHHOii ΠΜΗΜΜ. MoCKBa; MUHMCTepCTBO MRCHOki Μ ΜΟΠΟΗΗΟΜ npoMbiLueHHOCTM CCCP, 1975, c. 14 (prototype).

4. Ibid., C. 2-10. (prototype).

Claims (9)

INVENTION FORMULA 1. A curd product comprising milk protein mass, cream, consistency thickener, salt and flavoring agent, characterized in that it contains, as a milk protein mass, a freshly prepared homogeneous consistency curd, and a protein-stabilizing ingredient ,% by weight: freshly prepared homogeneous curd 50 ... 75; cream 15 ... 30; protein stabilization system 0,5..3; salt 0.5 ... 1.5; flavoring additive 0,1 ... 7. 2. The curd product according to claim 1, characterized in that it contains a protein-stabilizing system of consistency in the following proportions, by weight: freshly prepared homogeneous curd 30 ... 60; cream 7 ... 25; protein stabilization system 0,5..3; sugar 6 ... 25; flavoring additive 15 ... 30. 3. Product according to claim 1 or 2, characterized in that it contains sour cream as cream. Product according to claim 1 or 3, characterized in that it contains, as a flavoring additive, one or more of the following: dill, parsley, celery, onion, garlic, black pepper, Tajik. 5. The curd product after one of p. The method of production, which comprises the preparation of raw materials, the preparation of a mixture of raw materials at elevated temperature, the homogenization and packaging of the product, is characterized by mixing freshly prepared homogeneous cottage cheese, cream and protein stabilizing stream. The process according to claim 5, characterized in that the homogenization of the products is carried out at a pressure of 0.1-0.8 bar or 1.2-3 bar. 7. A process as claimed in claim 5 or 6, wherein the sugar or salt and the flavoring agent are added together with the curd, cream and protein stabilizing system. 8. A process according to claim 5 or 6, wherein the flavoring additive is added to the finished homogenized mixture and then mixed. A process according to any one of claims 5 to 8. A c h a r a c t e r i z e d in that the mixture is heated to a temperature of 7 to 8 ° C in a direct or indirect steam stream.