RU2192750C2 - Method of producing base with cheese aroma - Google Patents

Abstract

FIELD: food industry. SUBSTANCE: method includes introduction in pasteurized milk of calcium chloride and sour of lactic-acid bacteria in the form of lactic-acid bacteria Lactobacillus delbruckii. Then mixture is soured until formation of a clot. It is separated and added to it suspension of spores of mouldy mushroom selected from a group Aspergillus niger or Penicillium notatum. Then clot is aged at temperature of 28-32 C for 2-7 days and dried at temperature up to 80 C. EFFECT: preparation of base with intensive aroma of cheese. 1 tbl, 7 ex

Description

 The invention relates to the food industry, especially to methods for producing natural flavorings from dairy products using microbiological synthesis.

A known method of obtaining a preparation with a flavor of cheese, in which a culture of yeast of the genus Torulopsis, preferably T.etohelsii, is added to the milk and kept until a cheese clot forms. Then the clot is separated and the starter culture of Penicillium roqueforti is added to it, kept for 3-4 days at 10 - 20 ^o С and a preparation having an intense aroma of Roquefort cheese is obtained [1].

 In this way, a preparation is obtained which has a specific flavor of Roquefort cheese.

A well-known cheese technology in which calcium chloride <0.1 wt.% And 1.5-2.5 wt.% Bacterial starter culture from lactic streptococci selected from the group: Sir.lactis, Str. cremoris, Str. diacetilactis, Str. citrovorus, Str. acetoinicus, Str.Paracitrovorus. A spore suspension with a concentration of 7-8 million in 1 cm ^{3 of} white mold Penicillium candidum or Penicillium album is introduced into milk before the formation of a cheese clot. Cheese clot is obtained in the process of fermentation and coagulation of milk at 28 - 35 ^o C for 30 - 90 minutes and separate it from whey. After separation, the cheese clot is kept for ripening taste, aroma and consistency for 3-45 days [2].

The closest to the present invention is a method for producing a base with a cheese flavor, in which pasteurized milk is added calcium chloride, a bacterial starter culture consisting of lactic acid and aroma-forming streptococci, then a suspension of Penicillium roqueforti fungus spores. After making the starter culture in an amount of from 1 to 2%, the milk is kept to increase acidity and a milk-clotting enzyme is introduced. The clotting temperature of milk set 30-35 ^o With the duration of coagulation 50-90 minutes From the finished clot, serum is removed by kneading, then it is placed in a mold to further remove it. After the whey is separated, the cheese mass is salted, calcined and sent to the chamber for maturation at 5-8 ^° С and relative humidity of 92-95% for up to 30 days and then at 4-6 ^° С and relative humidity of 88-90% until ripening consistency, taste, color and aroma [3] /.

 In these ways, a product having a mild cheese flavor is obtained. Due to the low intensity of the aroma, the resulting product is not suitable for use as a flavoring.

 The technical result of the invention is the basis for the manufacture of flavoring having an intense flavor of cheese.

The technical result of the invention is achieved by a method of producing a base with a cheese flavor, including fermentation of pasteurized milk at a temperature of ≥30 ^o C, in which calcium chloride and starter culture of lactic acid bacteria are preliminarily added, the formation of a clot with an added suspension of mold spores and keeping it, in which, according to the invention, add to pasteurized milk calcium chloride in an amount of 0.1 to 1.0 wt. % and starter in an amount of 3 to 10 wt.%, with the lactic acid bacteria Lactobacillus delbrückii being used as a starter, sour until a clot forms, separate it and add a mold spore suspension to the separated clot, and the mold should be selected from the group Aspergillus niger or Penicillium notat , then the clot is kept at 28-32 ^o C for 2-7 days and dried at a temperature of up to 80 ^o C.

 Information confirming the possibility of achieving a technical result is presented in the examples.

In the examples used pasteurized milk produced in domestic dairy plants and having a fat content of 3-6%, sourdough lactic acid bacteria Lactobacillus delbrückii and a suspension of mold fungus Aspergillus niger or Penicillium notatum containing 7-8 million spores / cm ³ prepared in a known manner [2] .

Example 1. In 96 g of pasteurized milk add 1 g of calcium chloride in the form of an anhydrous salt and 3 g of starter culture of lactic acid bacteria Lactobacillus delbrückii and ferment at 30 ^o With the formation of a clot. The clot is separated by decantation from serum. To the clot add 20 cm ³ suspension of spores of mold Aspergillus niger and kept at 28 ^o C for 5 days until the cheese flavor ripens. The cheese flavor base is then dried at 78 ^{° C.} until a saturated flavor is formed.

 The base with the aroma of cheese is ground into a powder and the intensity of the aroma is determined organoleptically. The product is left in storage and every 6 months they determine the stability of the organoleptic characteristics of the base with the aroma of cheese.

 The experimental data are presented in the table.

Example 2. In 94.5 g of pasteurized milk, add 0.5 g of calcium chloride in the form of an anhydrous salt and 5 g of fermentation of lactic acid bacteria Lactobacillus delbrückii and fermented at 45 ^o With the formation of a clot. The clot is separated from the serum by filtration on a Buchner funnel through a double layer of gauze. Penicillium notatum mold spore suspension was added to a clot of 10 cm and kept at 32 ^° C for 7 days. Then the base with the flavor of cheese is dried at 80 ^o C.

 The experimental data are presented in the table.

Example 3. A mixture of 92.7 g of pasteurized milk, 0.3 g of calcium chloride in the form of an anhydrous salt and 7 g of fermentation of lactic acid bacteria Lactobacillus delbrückii is kept at 36 ^o C until a clot forms. The clot is separated from the serum by filtration through a double layer of gauze on a funnel. A 5 cm ³ suspension of Aspergillus niger mold spores was added to the clot and kept at 40 ^{° C.} for 4 days. Then the base with the flavor of cheese is dried at 80 ^o C.

 The experimental data are presented in the table.

Example 4. A mixture of 89.9 g of pasteurized milk, 0.1 g of calcium chloride in the form of an anhydrous salt and 10 g of starter culture of lactic acid bacteria Lactobacillus delbrückii is kept at 50 ^o With the formation of a clot. The clot is separated by decantation. To the clot add 1 cm ³ suspension of spores of mold Aspergillus niger and kept at 30 ^o C for 7 days. Then the base with the flavor of cheese is dried at 79 ^o C.

 The experimental data are presented in the table.

Example 5. A mixture of 89 g of pasteurized milk, 1 g of calcium chloride in the form of 1.8 cm ^{3 of a} 40 wt.% Aqueous solution and 10 g of starter culture of lactic acid bacteria Lactobacillus delbrückii is kept at 30 ^{° C.} until a clot forms. The clot is separated by decantation. To the clot add 1 cm ³ suspension of spores of the mold fungus Penicillium notatum and incubated at a temperature of 28 ^o C for 3 days. Then the base with the flavor of cheese is dried at 80 ^o C.

 The experimental data are presented in the table.

Example 6. A mixture of 96.9 g of pasteurized milk, 0.1 g of calcium chloride in the form of 0.2 cm ^{3 of a} 40 wt.% Aqueous solution and 3 g of starter culture of lactic acid bacteria Lactobacillus delbrückii was kept at 31 ^{° C.} until a clot formed. The clot is separated from the serum by filtration through a double layer of gauze. To the clot add 0.1 cm ³ suspension of spores of the mold fungus Penicillium notatum and incubated at 30 ^o C for 2 days. Then the base with the flavor of cheese is dried at 80 ^o C.

 The experimental data are presented in the table.

Example 7 (prototype). A mixture of 97 g of pasteurized milk, 1 g of calcium chloride in the form of an anhydrous salt and 2 g of fermentation of lactic acid bacteria Str. lactis, 1 cm ³ suspension of spores of the fungus Penicillium roqueforti is maintained at 35 ^o With until the formation of a clot. The clot is separated from the serum through a double layer of gauze and then kept at 4-8 ^o C for 3 days. The base has the smell of whey. The base is dried at 80 ^o C.

 The result of the experiment is presented in the table.

 A comparison of the data presented in the table shows that, in contrast to the prototype method, as in example 7, the proposed method, as in examples 1-6, a base with an intense cheese flavor, stable for more than 6 months. In the conditions of the method according to example 7, the base is obtained without the aroma of cheese.

 Thus, the proposed method obtained a base with a cheese flavor, stable in direction and saturation for at least 6 months.

SOURCES OF INFORMATION
1. The application of Germany 3444282, A 23 C 19/00, 1986.

 2. Sokolova Z. S., Lakomova L.I., Tinyakov V.G. Technology of cheese and whey products. M .: Agropromizdat. - 1992. - S. 40, 60, 168-170.

 3. Sokolova Z. S., Lakomova L.I., Tinyakov V.G. Technology of cheese and whey products. M .: Agropromizdat. - 1992. - S. 180-182.

Claims (1)

A method of obtaining a base with a cheese flavor, including fermentation of pasteurized milk at a temperature of ≥30 ^o C, to which calcium chloride and starter of lactic acid bacteria are pre-added, the formation of a clot with an added suspension of mold spores and aging, characterized in that calcium is added to pasteurized milk chloride in an amount of 0.1-1.0 wt. % and sourdough in an amount of 3-10 wt. %, The leaven is used as the lactic acid bacteria Lactobacillus delbrückii, acidify to clot, it was separated and added to the separated curd suspension of spores of mold fungus, and mold fungus is selected from Aspergillus niger or Penicillium notatum, then the clot was maintained at 28-32 ^o C. for 2-7 days and dried at a temperature of up to 80 ^o C.

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